Put it up, put it in, let me begin...

I went to an event called Fun with Fermentation several weeks ago, and it started the gears working to unearth my interest in doing these old time-y probiotic food projects. This weekend I had a few hours two myself so I made three new things I'd never done before.

Left to right:

1. Fermented apples (with some fresh rosemary and sage from the garden)

2. Kimchi (Aviva Romm's simple vegan recipe. I will try another recipe next time, I think. It seemed a little lacking).

3. Beet kvass  This is a health drink that is good for the blood, digestion, liver, etc. I've never sipped it before but we had some gigantic beets to use.