Fermenteen or Torturing Teenagers with Fermented Foods

My sister’s two best friends, Tyler and Joey, have been offering for several weeks to be on this blog.

As an avid fan of fermentation, my refrigerator is rather overfull with jars of fermenting foods. Kefir, sauerkraut, dilly beans, pickled mustard greens, pickled eggs, kombucha, spicy pickled carrots, pickled blueberries, and lactofermented corn are taking up some serious space.

So I decided to invite Joey and Tyler over to help consume some of these experiments. Since many of these foods were new to them, we decided blindfolds would help with the bravery factor. And lo and behold, they tried everything and liked most of it! Amazing!


And just so everyone’s clear….kombucha is  a fermented tea.  A scoby (symbiotic community of bacteria and yeast) munches on caffeinated tea and sugar to produce a lightly carbonated, sour drink which is mighty delicious.

Thanks again, Tyler and Joey….brave consumers of microbial magic.





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