Food

This is a running list of some of our culinary experiments.

We make bread of various kinds weekly, either in a machine or the oven.

Kimchi and sauerkraut. These airlock lids weren’t expensive but were a game changer in terms of how easy they make it to make fermented foods.

Making tofu and soy milk at home are incredibly easy. Process is very similar to making yogurt or soft cheeses.

Ce n'est pas une bouteille de gin - this is homemade ketchup to use up all the tomatoes we grew. Different, but legitimately better than commercial ketchups.