Three Siblings Kitchen (TSK)

From time-to-time, there are moments in life that seem to flow by with ease. Currently, I’m soaking in the bath reflecting on this weekend and I feel in perfect alignment with myself.

Pensacola has a monthly gallery night through the summer. The main streets are closed and popup tents display artists of every skill level. There are artists with only a handful of pieces and others who produce buckets of prints.

On Friday, Josh and I wandered downtown and glimpsed at the art. There were people everywhere. It’s interesting how such busyness can feel pleasurable after the pandemic. Josh and I tease each other about opening our own pop-up tent with our clumsy art.

Saturday, I visited the farmer’s market and spent the afternoon in the kitchen. I have hip surgery scheduled at the end of next month and I’ll be unable to stand (without crutches) for a while.

My Mom is coming down to help me for a couple weeks. On Saturday, I decided to start some ferments that should be ready by the time she arrives.

The first is a ginger honey ferment. I’m unfamiliar with which bacteria is responsible for this ferment. Honey is hydrophilic, meaning honey is very dry and will pull moisture out of anything submerged in it.

Placing slices of ginger in honey causes the water content of the honey to increase and begin fermenting. Honey is smothered in yeast, so I imagine it’s a yeast-dominant ferment. Though I’ve heard it’s more an enzymatic breakdown.

Nevertheless, I spent 2 hours peeling ginger with a spoon in Saturday evening. By the time I was done, my hands were soaked in ginger juice.

I’ve attempted 3 bittermelon ferments to-date and each of them has failed miserably. The last ended up as a watery vinegar (that was poured down the drain).

Everyone is saying to give it up with the bittermelon but I shall prevail! I boiled chunks of bittermelon with frozen strawberries from spring. It tasted like a strawberry jam. The liquid was cooled to room temperature and I pitched it with ale yeast.

This morning, Josh and I went to a Pride Picnic in Mobile, AL. We spent the day out with many booths devoted to the gay community. There was art and a DJ to brighten everyone’s mood. It was perfect weather out (though a tad bit of Alabama summer heat) and everyone was all smiles.

I returned home to meal prep for the week and I found the ferments bubbling happily. The cider smells like farts but it’s very brightly alive. The ginger already seeped out moisture and the honey has turned thin. Everything is alive.

It’s weekends like this that make me appreciate life.