I enjoyed drinking this throughout the afternoon & early evening. I’ve reviewed it before, & my previous comments hold. To me it doesn’t taste so much like ginger, rather it has the warming sensation of ginger, along with some nice fruity sweetness. I wanted something bold, yet grounding, & this hit the spot.
I’m feeling much better than I’ve felt for a few days, & energized, so I spent the evening starting 2 new batches of cultured veggies.
The first one is a root kimchi: Daikon & Turnips from my garden, carrots, burdock. All are cut in matchsticks (I’ve been known to cut them in much more novel shapes, but I wanted to keep it simple). They’ll soak overnight in a salt brine, & tomorrow I’ll drain them & add ginger, onion, garlic, horseradish, & chilis. It will take about a week to mature. A potent, earthy Kimchi!
The 2nd one is a new batch of sauer kraut, which we eat a lot of around here. This one is a coleslaw style kraut: green cabbage, onion, garlic, grated carrot, dill seed, & salt. Once everything was chopped & mixed together, my son Drew & I ate a few bites. Like a young puer that you know is going to only get better, that’s how I feel about this kraut. Right now it’s a tasty & somewhat nippy salad. A month from now it will be tangy, delicious, & loaded with probiotics.
I currently have 3 in the frig that we’ve been eating:
1/2 qt of pink kraut (we went through almost 4 qts in a month!)
1/2 qt of kimchi (the regular kind)
4 pints of newly ripened Christmas Kraut: purple cabbage, cranberries, apples, cinnamon sticks, ginger root, orange juice, & salt. I’m still not sure how I feel about that one…its VERY tangy…
1/2 qt of green beans, peppers, & garlic cloves.
This satisfies my ‘mad scientist’ tendencies!