Whew! The house these days kind of smells a bit acidic – not just from the Kombucha tea but my new obsession with fermentation – lactic acid not alcoholic I’m working through Sally Fallon’s Nourishing Traditions chapters on fermenting. So far I’ve made Dill Pickles, four quarts of Beet Kvass, and a batch of Sauerkraut is in the works. P got into the fermentation frenzy as well and put up two quarts of Ginger Peach ‘Beer.’ Which should be ready for a taste right about now…
