Preparation of sour beets doesn’t differ too much from preparing sauerkraut. At first I washed 11 beets and left the skin (they were bought at bio-farm Leisenhof Gärtnerei). I chopped them in to small cubes and placed in the plastic bucket.
rejuvelac left to stwst48
I’m not fermenting yet but sprouting 1 kilo of whole wheat. For that I’ve soaked the grain for about 24 hours in the water. I’ve closed the top of the bucket with a cheesecloth secured with a rubber band. It
sauerkraut left to stwst48
In the morning I’ve chopped finely (without hearts) 3 cabbages. Each part of the cabbage I’ve placed, layer after layer, in a big plastic bucket, sprinkling each of those with salt and mixing both ingredients with a spoon. For about
human bacteria growth left to stwst48
Today I was ought to make a public presentation at Eleonora. On the open deck and accompanied by the great evening weather I’ve decided to talk not just about the past and present but also about the future. Therefore I
fermented nettle tea left to stwst48
There are wild nettles growing on Eleonore! I’ve picked 16 branches and poured 4 litters of boiling water on its leaves. I boiled it all for about one minute. I also added couple of leaves of another plant growing on the ship although not
apple juice cider days left to stwst48
Fermentation often is considered as something demanding years of experience and some mysterious knowledge. For all thinking this way I dedicate the following recipe: 4 litters of non-preserved apple juice leave out at room temperature. Cover the top with the
sourdough starter days left to stwst48
While scouting and collecting veggies for the fermentations upcoming the next week I went through the couple of local farmer’s markets. Guided by the irreplaceable Vicy we went to located on the edge of Linz bio-farm Leisenhof Gärtnerei and Theresiegut Bio-Laden
kombucha days left to stwst48
I’ve arrived in Linz traveling by bus, train and plane. All of these with the kombucha fungus in my hand luggage. Since it was squeezed in the little jar for around 12 hours it came somehow naturally to start