I have a bumper crop of cabbage aphids on among other things my fall crop of daikon radishes and Chinese cabbage. So no homemade Kimchi this year.
I was looking for something else to ferment and use up some of my leftover whey. And I found this recipe. I made a gallon of cider from our apples in my Vitamix. I don’t particularly recommend this method but it worked. Anyhow I followed the recipe directions. Pretty much right on schedule the cider/whey/salt mix foamed up. I strained it and tasted it and thought ‘ehhh’. Vaguely salty cider taste with a hint of the butteriness mentioned in the recipe - minimal bubbles. Put the bottles in the fridge for two days. I decided to try it tonight. Super bubbly and much better flavor. A hint of alcohol but not enough to put off this non-drinker. Very different than plain fermented cider.
http://www.bitsquareblog.com/2014/04/fresh-homemade-apple-cider-using-whey-lacto-fermentednon-alcoholic.html
Also here is a story about our apple trees and our dad. Not quite how I remember the story but pretty close. My parents bought the Davis farm in the 60s. Old timers used to come pick these apples from huge old hollowed out apple trees. The Davis’ were descendants of Isaac Davis who was the first American soldier to die in the revolution. At some point between the late 1700s and the 1960s someone grafted three of these apple trees - and no one has found the name elsewhere. Despite a drought this summer and lots of puny apples these were prolific and large.
https://www.outonalimbapples.com/varieties/canadian-strawberry
ediej1209 AL Zn 7
laceyvail 6A, WV
Related Discussions
One of the best resipe in Organic Gardening
Q
I am currently bokashi-ing!
Q
Fermenting hot sauce first attempt
Q
Winterly slump: pepper plants and other food diy
Q
agmss15Original Author