small bubbles scattered around the jar today-
I'm going to assume that it went pretty well.
It still has 2 more days on the countertop
so fingers crossed until then.
I looked through a bunch of recipes and
finally found one that a.) didn't require
me to inhale the scents of dried or jarred
seafood and b.) was a somewhat speedy prep.
So thank you, Jean Georges, for this recipe.
I also started a shrub yesterday, which I think
is less of a fermentation and more of an infusion.
1 part fruit, 1 part apple cider vinegar and a big of sugar.
Some recipes call for 1:1:1 but I hate overly
sweetened things so I just did a half teaspoon just to see if
I could get away with it. One more day on the counter and
I'll find out. Cannot wait to have this with some seltzer.
No comments:
Post a Comment