Wholly fermenting! We have been changing over the garden and harvesting lots of beets and some carrots too. But with their abundance I have been thinking of fun ways to preserve and consume them. I have been busy pickling and fermenting. Tonight I made pickled carrots, beet kvass and hibiscus kombucha.
Earlier this week we pickled beets, fermented beets, made sauerkraut, bottled black tea-lemon ginger kombucha. So come visit and eat some delicious food with us!
