Looking around my kitchen, there’s lots fermenting and soaking and draining going on.
In the left-hand dark corner, the kombucha tea is chugging along.
Beside the stove is a small jar with 1 teaspoon of flax seeds, 12 almonds, and half a dozen walnuts soaking in an acidic medium (filtered water with a splash of apple cider vinegar). I’ll use this mixture when I make this morning’s porridge.
In the right-hand corner, hanging in a reusable organic cotton bag is the curds from one 750 ml container of Saugeen full-fat organic yogurt, which is, by the way, one of the only yogurts in Canada that uses whole milk without commercial additives. More about the curds and whey from this process shortly.
Best of health, naturally,
Nina