All the projects are back pretty seriously on, y'all

Okay I realize it's just a listing of everything I'm doing, and I don't mind, because that's not happened in a long time. Here we go.

First, the kefir project is coming out splendidly. The texture has been amazing, the flavor has been improving somehow, and I've kind of perfected the ratio of sugar with the exact time the milk needs to stay out of the fridge. I mix the outputs of different batches in the end, and that might be of questionable quality and first consideration, but actually it adds to the complexity of the brew.

Chhang is still happening, I'm rebrewing the two batches I have on-and-off. Waiting for the right time to go to the Asian store to buy sweet glutinous rice and start another batch, that's going to be exciting too.

Kombucha started as well, and I know in the past I've really really messed up my kombucha batches in Seattle, and blamed the starter culture for it. I have no doubt the starter culture was to blame for the slowness in the process, but I was responsible for reducing the airflow in the ferments, thus encouraging alcoholic fermentation too. So this time I'm bubbling air into the mix like using the air pump through a hose, and pumping in the air. That'll make the process faster, and reduce the the booze that forms. Also should get rid of the off flavors once things start moving quicker.

I'm also reprocesing the old batch of kombucha that was ready to finish, it needs a bit of an 'oomph', so I added sugar and bottled it, ready to go, almost a gallon of hard-hitting kombucha. Like I'm really quite shocked, surprised how good it is.

There's also a small batch that needs to be carbonated, added a bit of finishing sugar to it. So yeah.

The bean sprouting projects are of course going pretty decently, I'm learning at a rapid pace.

Next step is to get back into solid-state bean ferments, tempeh and kinema and the likes, that's when I'm more comfortable cooking with the stuff I already have. The last batch of Kinema was..very...pungent, and I'm not certain I want to get back into that situation.