Last week I posted a picture of what happens when you keep your Kombucha in a closed cabinet with no ventilation. The chrome gets eaten off your hinges. I have to tell you that was completely unexpected. I’ve made a lot of other mistakes with Kombucha, nothing life threatening, but probably more interesting is how each has contributed to the learning process and getting over the fear of doing something new.
Several weeks ago we added cucumbers to our red cabbage sauerkraut pot and got Purple Pickles. Wasn’t exactly the goal, but they were delicious. Not only that, they were novel. Unique. This fact alone was enough to get some nay-saying friends to try them.
Last week we started a ferment of red cabbage and golden beets. This recipe consisted of:
- Some beets, maybe 10 or so
- 1 head of red cabbage
- sea salt
- 2 cucumbers
- 1 cup of starter culture, simply the liquid remains of our last jar of sauerkraut
Only a week in I know that I’ll be changing the recipe next time. I left the beets whole and I’m pretty sure it’s going to take ages for them to ferment “all the way” instead of our normal 3-week process. Next attempt I will dice them.
I also removed the lid from our “airlock” crock-pot too often because I just had to check out the beet status. The result? Mold, or by some accounts some type of harmless Kahm yeast. Take a look at the picture – looks pretty dang nasty.
I’ve already scraped it off the surface, as advised by the Wild Fermentation site, and then, Yes, I ate some of the beets. Good news is that I did not die. I didn’t even get sick a little. I guess it’s absurd that I have looked at molds and such this way in the past, considering my love for cheese and wine, but I’m really having a mindset change as I learn these new concepts. Well, new to me at least.
Here’s to non-fatal fermenting Fails, I raise a glass in toast, of something made by bacteria, mold or yeast. Them critters is tasty.