Projects update

 As the reader [singular, I know who you are] will remember, I tried making candied banana peel last weekend and failed. Used the syrup from that to make some kind of wine. The fermentation was extremely vigorous, a lot vigorous than my 'main' fermentation with two-dozen bananas and a whole lot of sugar. It's probably due to the extra nutrients in the peels. So I've gone ahead and taken both the batches out of their primary fermentation vessels, strained them, combined, and set them to ferment in secondary fermentation vessel aka carboy. The last I checked there were pretty large co2 bubbles every couple of seconds so I'm guessing it's going to go on for another week or so. It was far too sweet to be done completely. The banana-syrup was a bit too bozy, it made the entire room smell like -- it's my roommates' joke, not true -- everclear.

The lees, solid banana mash that's still unfermented, I've boiled and added water to, made it more syrupy, and intend to bottle it to flavor kombucha in the coming days.

The preserved lime and chilli water have been thrown out, and those containers are occupied by my weekend project for this week, Kimchi. I needed a third vessel for kimchi so I cleared out one of the kimchi containers that had kombucha in it. Thankfully I've been drinking kombucha often enough that I didn't have to waste any of it, just changed containers.

The kimchi experiment I'm a little eager, anxious afraid for because it's only my third batch. Don't want to be too dismissive about everything else I do, but everything else is just an experiment and I'm always looking out for uses of my products. The kimchi though, it's my staple I've eaten the kimchi that I made on a daily basis, in multiple meals even. So its success if of utmost importance and concern. The only part I'm slightly embarrassed about and lacking was where I didn't use the rice-flour porridge with sugar to start the sauce, but I've seen many a recipe online skip it so I'm not sweating too hard. Also need to remember to not make it too sour -- as much as I want to right now -- or else it will face the fate of my first round of sauer-kimchi that I misread the directions for and cut the cabbage into thin strips and it wasn't...it wasn't great.

Regardless of everything else, once the kimchi works out, I'll be getting my regular dose of probiotics with it and kombucha and yogurt and the booze so that can be successfully ruled out as a cause of my ailments when something is wrong later.