Posts
New batch of mustard - honey fermented garlic and kombucha vinegar. Think this is the best one to date. Garlic is earthy, honey is both sharp and sweet from the garlic and theKombucha is tart and slightly tannic. This will be great on the Christmas ham even if it took two months to make. #dickydoes #debbiedoes #ourfermentationstation
New batch of mustard - honey fermented garlic and kombucha vinegar. Think this is the best one to date. Garlic is earthy, honey is both sharp and sweet from the garlic and theKombucha is tart and slightly tannic. This will be great on the Christmas ham even if it took two months to make. #dickydoes #debbiedoes #ourfermentationstation
New batch of mustard - honey fermented garlic and kombucha vinegar. Think this is the best one to date. Garlic is earthy, honey is both sharp and sweet from the garlic and theKombucha is tart and slightly tannic. This will be great on the Christmas ham even if it took two months to make. #dickydoes #debbiedoes #ourfermentationstation From Instagram Feed December 21, 2018 at 08:56AM
Same ferment two different ways. Bottom mango pickle is made with commercially dried mango and the top is made with a fresh mango, sliced, dehydrated, with the skin dehydrated and pulverised and mixed in. What a difference in the colour and the initial smell. Two weeks of ferment and we will see if there is a difference in taste as well! #dickydoes #debbiedoes #ourfermentationstation From Instagram Feed December 17, 2018 at 05:09PM
Same ferment two different ways. Bottom mango pickle is made with commercially dried mango and the top is made with a fresh mango, sliced, dehydrated, with the skin dehydrated and pulverised and mixed in. What a difference in the colour and the initial smell. Two weeks of ferment and we will see if there is a difference in taste as well! #dickydoes #debbiedoes #ourfermentationstation
Same ferment two different ways. Bottom mango pickle is made with commercially dried mango and the top is made with a fresh mango, sliced, dehydrated, with the skin dehydrated and pulverised and mixed in. What a difference in the colour and the initial smell. Two weeks of ferment and we will see if there is a difference in taste as well! #dickydoes #debbiedoes #ourfermentationstation
