|Post-swim just after sunrise.|
|Fast forward to the afternoon, and about ~3 1/2 hours of training later...|
|"That bike and run were hard, this looks like a good place to lay for a while..."|
So remember my fermenting project? The sauerkraut worked out great, and in fact we've already gone through nearly 2 jars! We definitely preferred the kraut that was made with whey over the one made with just salt (too salty). The only thing that I'll change next batch is adding caraway seeds. I will not add them. They give an overpowering flavor that we weren't too keen on -- they're the seeds in rye bread apparently, and it gave an odd, not bad, flavor.
|The homemade sauerkraut being enjoyed with sausages!|
To put my sauerkraut to the test, I bought, for this one time, a fancy "real" sauerkraut to do a taste test. I had no idea what "real" sauerkraut is supposed to taste like -- I grew up on the fake crap like most others out there! Conclusion: My homemade kraut was equally good and very comparable in flavor. Score. Bring on the sausages (that is, organic, antibiotic free, free-range chicken sausage of course haha).
Now, on the other hand, my kombucha project was a complete FAIL. Where are my kombucha-growing experts? Need your input on this one: I was trying to grow a scoby and did everything exactly as I should after reading many instructionals online.... but nothing was happening. Then something did start happening: MOLD. Or at least I think it's mold. Care to diagnose? Check it out:
|Not normal, right? Mold?|
|Perhaps some scoby action in there, but also some sketchy action.|
|One more: This is the same batch at a different time of day so different lighting,|
and it doesn't look as bad (maybe that's the scoby on the bottom left),
but you can still see the weird floaty growths.
My new project in the kitchen is going to be making some homemade bars for snacks and pre/post training fuel. I'll try to re-create the CocoChia Bars made by Living Fuel because those things are amazing, and they're so popular that they're often out of stock.
Ya know what else is amazing? Here are a few desserty things to satisfy that sweet tooth and not feel guilty about:
Check out their ingredient label/nutrition facts, solid:
If you master the CocoChia Bars recipe pleeeeeeeeeaase share it with us!ReplyDelete
yes, the scoby is forming. but get it warmer. like 75-80F at least. YAY for fermenting!ReplyDelete
the Hail Merry macaroons are crack!ReplyDelete
It doesn't look like mold to me, but it's hard to tell from a picture. I ended up buying a new scoby online for $20 after my last batch turned out moldy. Totally worth the $20 to get one that works great.ReplyDelete
Add a packet (or two) of some instant coffee to that macaroon recipe, and some cacao nibs and you'll have the best macaroons ever. I make the regularly. Soooo good!
You are beautiful person and the CocoCia master!!!!! Go Go girl!ReplyDelete
So, I asked my dr. about your Kombucha/fermenting experiments (she's so knowledgeable about integrative medicine, etc. that I usually throw one or two nutrition questions at her). She said the key is finding really good quality cultures online. Her guess is that's why the Kombucha didn't come out great. She was very reassuring that you should be able to make it for pennies!ReplyDelete