Making Kombuch, Kimchee, and Wine!

[Optimist]

Well, I used the "wine thief" to take a little taste. The blackberry melomiel is very dry. Dark like a claret. I made cranberry/pineapple claret, and that tastes really good, but sweeter.

[tellmewhy]

Originally Posted by Optimist

Hi, I have gone to the wonderful world of fermented foods. I was a bit worried while making Kombucha but after a few batches feel like an old pro. I am making 2 gallons of melomiel (fruit/honey wine), Vinegar, and Kimchee. Fairly soon I will be getting tempeh starter as well, so I can experiment with that. This next year I will start some blackberry plants. I love them so much. They are my favorite wine making fruit.

Any one else experiment with fermenting?

Wow...I love Kimchee . The Vietnamese style not the Korean style.

[Optimist]

Originally Posted by tellmewhy

Wow...I love Kimchee . The Vietnamese style not the Korean style.

It is fairly easy to make. I think getting the proper pepper is important. A LOT if veggie cutting. I like to use the Bok Choi, rather than the Savoy cabbage.