Lacto-Fermented Okra.

This is the first year, I have ever grown Okra. Since it was an experiment, I only planted one plant. 

It has started producing but there's not a lot to make anything with and so I decided to just ferment them. As I each pod ripens, I will cut it off and add it to the jar. Right now I only have four!

I am using the same recipe as last year's Fermented Green Tomatoes. It such a surprising hit with EVERYONE in our family. 

I added three Garlic Cloves, 3 Dill Flowers (from our Garden), some Black Tea (the tannins help keep the veggies crunchy) and 2 quarts of Filtered Water with 5 Tablespoons of Sea Salt.

I boiled the water, put in the salt and then let it cool to room-temperature before pouring it in the jar.

The okra floated to the top. I haven't quite figure out how I am going to keep them from bobbing to the top and sticking out of the water. I may have to find some grape leaves (which also have tannins) or just use a cabbage leave.

I will be storing the jar in our nice, cool Basement.

I will try and resist and wait until September to try them. Have you ever lacto-fermented Okra? Do you have any advice?

I Love My Kombucha, Even If It's Like Having Another Kid.

Okay, I'm being dramatic.

Kombucha isn't quite so bad, as taking care of another kid. But, it's a lot of work. Especially when, I also have some Water Kefir going.

It's been about 6 months since I got my first Kombucha Scoby.

Our Kitchen is super warm, so my Kombucha is ready in about 2 1/2- 3 days (as opposed to 5-7 days, which is the normal time-frame).

We only have a Brita hand-held pitcher, so filtering a gallon of water takes FORVER. Every time I walk in the Kitchen, I add some water to our pitcher.

But, it's worth the work.

I love the taste of home-made Kombucha and much prefer it over store-bought (plus it's so much cheaper to make your own).

It's like a cool, tasty Science Experiment.

I definitely feel much more energetic on the days that I drink my Kombucha. I just have to be careful about how much I drink. I started noticing that I develop a yeast infection, if I drink like 5 cups a day.

Five cups a day? Yeah, the stuff is that good. My 3-year-old frequently requests Kombucha. Papa Bear is a fan, as long as it's still pretty sweet (1 1/2-2 days brewed in our Kitchen). He much prefers Lemon Water Kefir.

My favorite tea to ferment is Organic Imperial Jasmine Dragon Pearls Green Tea. (Affliate link).

When I brew the Jasmine Green Tea, I make sure to also brew Black Tea with it.I adore Numi Organic Tea Aged Earl Grey(Affiliate Link). Just make sure you only brew with organic tea!!!

We got our Scoby from our lovely, lovely neighbor.

Kombucha Kamp is a terrific resource, she will do a much better job than I on explaining all the "how-to's" of brewing Kombucha. You can also purchase Kombucha Scobies from her.

It's good, good stuff.

Have you ever made Kombucha?

Pregnant Mamas. On Eating and Making Your Own Greek Yogurt.

I ate A LOT of Greek Yogurt, during both my pregnancies.

If you eat dairy products, it's a terrific way to add more protein to your diet. I would have a cup with my Breakfast, one with Lunch and sometimes as a Snack. That's over 30 grams of protein right there.

I wish I had know how easy it is to "make your own Greek Yogurt."

Seriously, all you do is dump Plain Yogurt into the Greek Yogurt Maker and let it sit over-night.

It's so much better than the commercial kind, especially if you make your own Plain Yogurt first. I really can't believe it took me so long to figure out how incredibly easy it is to make Greek Yogurt.

Head Smack.

I used this tutorial on how to make Yogurt.

I bought this Greek Yogurt Maker. Totally worth the 30 bucks I spent (considering how much Greek Yogurt we still eat around here).

Pure Yumminess.

I promise.