The photo is of my current ferments. I made SCD yogurt using half n’ half cream in my Yogourmet maker (big white bucket).
The orange stuff is a mixed ferment of carrots, ginger, garlic, and onion. All from the farmer’s market and as fresh as can be! I chopped/grated it all up and added sea salt and whey and pressed it down in the jar. I kept pressing it down a few times a day for about 5 days then kept it in the fridge. It’s been in my fridge about 2 months and is still perfect.
The purple is beet kvass. I make about 2 cups at a time because that’s the size of jars I have. This one is almost done but I have another one on the counter just starting. I leave it on the counter 2 days then in the fridge until it’s gone.
The small jar is very basic sauerkraut. Cabbage shredded up with salt and some whey. I really don’t like the taste of it! I much prefer the carrots.
What I ate today:
Breakfast-1/4 cup beet kvass, 1 cup half n’ half cream yogurt with honey & blueberries, 1 egg hardboiled
Snack-banana
Lunch-chicken leg with skin coated with butter and salt, almond brownie, fermented carrot juices (about 1 tsp)
Snack-cheddar cheese with liver pate
Dinner-lamb stew with carrot, celery, onion, tomato, 1/4 cup beet kvass, 1/4 cup chicken broth
What I cooked today:
lamb stew: set it up in the crockpot before work this morning. I actually get up 15 mins early (6:15am!) to cook now.
2 cups beet kvass: will have to sit on the counter for 2 days.
What I moved today:
Walked 30 mins, yoga 30 mins
What’s in my freezer:
I took stock of what I have right now. All meats are pastured, all veggies are organic, the berries are picked from a local farm and the tomatoes are from my boyfriend’s mom’s garden.
10 lbs ground beef
5 lbs stew beef
5 lbs ribs beef
5 lbs roasts beef
2 whole chickens
2 lbs goat stew
10 lbs lamb stew
6 lbs pork chops
3 lbs pork roast
2 lbs duck legs
2 lbs wild salmon
1 lbs sea scallops
4 lbs chicken drumsticks
2 liters frozen tomatoes
2 liters frozen blueberries
10 liters frozen applesauce
4 liters frozen carrots & green beans
4 cups baked butternut squash
