|Kombucha with lapsang tea, first batch ever!|
Recently I've come to the conclusion that I actually don't mind working in a kitchen (my day job) and in fact, I'm learning new skills that make me want to try things in my own kitchen at home.
It has been some time since I have enjoyed home kitchen work ... it came as a family chore or obligation because I was the 'woman' so I just never wanted to work when I was off work.
I've also been back in class at university, taking a class called Sociology of the Environment in the evenings. We've started to learn so much about how people think about the environment, waste, politics of waste and production and consumption .... the way companies put money as priority over health and safety ... and people believe things are safe from "the store" when in fact so many things we consume are not produced with health or safety in mind ....
|sauerkraut in progress|
I've been collecting jars and have a bubbling frothing food lab going on in my kitchen (much to Mike's mild dismay ... ) but it has been making me so satisfied to consume something brought to life by natural processes and the health benefits seem to be too good to be true.
|beginning pineapple vinegar|
I won't go into details here, but if you are interested, there are many sites out there that explain the hows and whys of kombucha tea.
|fermenting honey mustard|
|kombucha with green tea, second batch with mother and baby SCOBY|