Starting the day properly. 😃
I like to have something fermented along with my breakfast. Usually this means sauerkraut, but sometimes other things like fermented beetroot.
This morning I opened the first jar of my latest batch of sauerkraut. It had a wee addition to the usual ingredients: GARLIC! It was great. 😋 I may never go back to plain sauerkraut.
@fitheach I'm partial to a bit of kefir. but I don't usually have much for breakfast.
Probably. My OH makes yoghurt on a rolling basis; once she has finished eating one batch, the next batch is ready. She uses a culture that she gets from Bulgaria (thermophilic). Bulgaria seems to be the home of yoghurt cultures. It comes in powdered form. Once the first batch of yoghurt is made, you can then use some of it to inoculate the milk for the second batch, and so on. This only seems to work for about 4x, then you need new culture.
Stream of inane drivel.
Some legacy microblogging.
Carrying bags of sand and what have you.