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💚 The fennel stems are now in the fridge. Oh they taste good - the fennel flavour has been brightened and intensified. They are still very crunchy and will be a delicious side dish. I think this jar will be gone in no time.

💛 The quince vinegar is still bubbling 🫧🫧🫧 💃💃💃 so I'll follow the fruit vinegar making process until completion in a couple of months'ish.

💛 I have some slight hope for the other quince ferments now, as they were made a day or two after the vinegar. May their fermentation begin! 🫧🫧🫧

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OH goodness, the quince vinegar has begun properly fermenting 👏👏👏 Such a surprise and very welcome. It must have heard me complaining this morning.

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Oooh those fennel stems are fermenting at quite a rate, in stark contrast to the quinces. I have to burb the jar every few hours. It is tasting great - still crunchy and fennelly but with an recognisable ferment push to the flavour. I'll let it go till tomorrow I think, although I'll taste again tonight.

I had a good look at the brine quince ferment - it had a lot of bubbles locked underneath the small bits of quince. I used a knife around the edges of the jar and it released a lot of bubbles. Maybe it is fermenting a little faster than I thought (tho still not like the fennel).

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#YearOfFermenting

💛 I checked the quince ferments this morning - all are quite slow. It may be the cooler weather but honestly, maybe, it seems that quince doesn't ferment well on its own (remember the failed vinegar already....)

💛 This time the quince vinegar is fermenting, but slowly. The "sweet" one (no salt, but sugar to feed the ferment) is not doing as well, and the brine one is very slow.

💚 Luckily the fennel stalk ferment is going VERY well, and will be ready for tasting later today or tomorrow. I am very pleased with this one.

📚 I grabbed this book from the library yesterday - it is quite a different and more complex approach than #KirstenShockey's and #SandorKatz's but has some good ideas in it. I'll make notes. The Farmhouse Culture Guide to Fermenting, by Kathryn Lukas

🍇 TIL that grape leaves can be fermented. Can't wait till spring now 💃

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#FromTheKitchen ... #YearOfPreservesAndFerments

I've checked the ferments this morning, stirring the Quince Vinegar Take 2 and the "sweet" quince ferment. Both are bubbling - so already are much better than Take 1 🤞

The "salt" quince ferment and fennel stalks ferment are both looking fine.

Now I have 2 jars of dehydrated quince for tea infusions. To give the quince a long tine to soak, I am making this afternoons "tisane" in the thermos with green tea. It will be sippable all afternoon 👍

I noticed that I dated all the jars as 3/25 instead of 5/25 🤦‍♀️ so I have now updated them 🙄 😆

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@sister_ratched what a weekend, heh! I said this year was going to be the year of the preserves, and it is turning out that way.

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