It took me a few tries to find the right mix for my little grains and, after I thought I had severely stunted my little probiotic buddies, we are in a good routine. My grains are slowly multiplying (a sign that they are happy) and I am getting a very, very fizzy second ferment (a sign that I am happy!)
Here is what I have come up with that works best.
In my jars for the first ferment I put
- 1 tbsp organic lemon juice
- A small wedge of organic apple
- 2 organic raisins
- 3 tbsp organic sugar
- Enough boiled tap water to fill the jar
**You have to let the water cool after you boil before you put your grains in** I like to dissolve my sugar in the hot water before adding in the other stuff.
After 2 days, I strain out the liquid and the grains (using my non-metal strainer of course) and start the first ferment again with the grains in new jars.
For the second ferment, I have started adding 5 tbsp of organic juice to the liquid. With the juice added, I am finding the second ferment is fizzy enough to drink the next morning! It doesn’t hurt to leave it longer…it just gets fizzier.
I love it! And I think I might even have Andrew convinced that it is a good thing to drink too.
Here is what we are eating this week:
|Zuppa Toscana||Chicken Salad Sandwiches||Teriyaki Meatball Bowls||Roasted Veggie Taquitos||Frozen Pizza|
- Italian sausage
- Chicken broth
- Roasted red peppers
- Cream (only 1/2 a cup)
- Chicken breast or thighs
- Bread or buns
- Green onion
- Green pepper
- Cherry tomatoes
- Black beans
- Cream cheese
- Cheddar cheese
- Diced green chilies
- Chili powder
- Ground pork
- Bread crumbs
- Soy sauce
- Brown sugar
- Sesame oil
- Rice vinegar
We love this soup. It is hearty and so flavorful!
I have been wanting some sort of “salad sandwich” for the last few weeks. Egg seems too stinky…and so does tuna…so chicken it is! Plus it allows me to use more of that fig Cabernet jelly that I have in the fridge or to break out the rhubarb rosemary jam my good friend Kathy made us.
After having wonton soup last week and being reminded how good these meatballs are, I needed to make this dish again. The glaze is amazing and the meatballs get so crispy in the oven!
Our vegetarian choice for the week. What goes better with veggies than LOTS of cheese in many different forms?