Posted by Laura on 2022 Jan 5th
Laura shares with us her experiences with fermentation. First, frustration but finally success!
Let's face it; I can't cook. I love food and consider myself a Foodie, but I have realized that I rarely succeed in the kitchen due to a lack of time or complicated recipes. So I take after my mom's side of the family – my sister got my dad's cooking skills. Nevertheless, I never give up though and always try my hand at something new.
That last something new was in 2019 when COVID turned our world upside down. People found ways to get more creative at home, especially in the kitchen. Social media was flooded with pictures of people making their sourdough bread and baking, others making kombucha and fermenting. I was so inspired and had great intentions but failed at my attempts more than I like to admit. I knew that, with all this time on my hands, it was now or never.
I was living in a small apartment with my child, who I was now homeschooling. We were ordering in almost all of our groceries and food, and I wanted to cook more and practice healthy eating habits. So, I thought it would be a great idea to do it together. A few years back, I took a kombucha-making workshop, and I was so excited to see my SCOBY…until it turned green and started growing all sorts of things, and I poured all our efforts and fermenting dreams down the drain.
I was never one to give up, though, and I tried again and again. What happened next? I increased my weekly grocery order to include kombucha I couldn't afford. One of those grocery lists had a locally produced sauerkraut, but the price was more than my weekly food budget.
Hmm, I can always try to make sauerkraut!
So, after taking an online workshop, I tried a sauerkraut-making seminar when the restrictions lifted a bit. So far, so good, everything seemed to be going smoothly. Still, when realizing the cabbage for the sauerkraut did not stay below the brine, I tossed it along with my confidence and any hopes for homemade probiotics. I was scared off.
I gave up, something I don't often do. The process was frustrating, and buying was expensive. Still, knowing that the probiotics offer significant health benefits, I turned to the grocery store to buy ready-made but always had that feeling I was missing out, not knowing what was in that jar.
After doing some research, I realize I am not alone; many people are wary of fermenting at home but very interested in DIY's health benefits and satisfaction. Still, many find the process frustrating or are not super confident in the kitchen. But one day, I discovered Heyday – and the DYI fermenting kit – and gave it a try. I love the fact that Heyday Fermentables is local, and from the sounds of it, I will not fail!
Realizing the most crucial part is the portions, the seasoning and having a container with a tight seal and proper venting, Heyday seems to have perfected the process, making it flawless – allowing people to end up with a tasty jar full of healthy probiotics every time.
After using the kaboodle kit from Heyday Fermentables, I am hooked! I started with the People Pleaser Sauerkraut and then, with my child, prepared the Dill Pickle Carrots. It was easy and fun, too. I am so excited to add this as a regular addition to our daily meals.