u/WoollyKnitWitch

I get so disappointed that people who are supposed to be all about handmade and human design think it’s a great idea to use AI for their shitty flyers and posters. They all look the same. I’m so glad their 5 minute shortcut makes my electric bill more than my mortgage and is hurtling us to water shortages nobody is prepared for.

We’ve had so much rain and my garden is not currently the better for it. So everything went into the skillet as a little handful here and a handful there, without there being enough of anything to make one full dish on its own.

Beet greens and stems, green snap beans, and cherry tomatoes, with (store bought) portabella shrooms. I added in a healthy scoop of the cranberry beans I just cooked this morning for the next few days meal prep. All sautéed in adobo seasoning and EVOO with a splash of lime. Jammy egg for the pièce de résistance.

The beet roots that belonged to the greens went in a mason jar with salt brine for lacto-fermentation.

It has zucchini from my garden with mixed heirloom beans and blue Hubbard squash from my freezer that I put up before. The corn is the illustrious canned variety, as was 4oz of chicken, and an extra can of rinsed pinto beans. There are also portabella mushrooms and barley. Rotel tomatoes finish it off with just enough kick to clear your sinuses without scorching your gizzard, along with the other aromatic spices and minced onions.

It has zucchini from my garden with mixed heirloom beans and blue Hubbard squash from my freezer that I put up before. The corn is the illustrious canned variety, as was 4oz of chicken, and an extra can of rinsed pinto beans. There are also portabella mushrooms and barley. Rotel tomatoes finish it off with just enough kick to clear your sinuses without scorching your gizzard, along with the other aromatic spices and minced onions.

I have loved drinking fermented beet brine for years. It can be one of the more finicky ferments, in my opinion. I think the beet sugars can make it prone to kahm yeast or even going boozy. You have to really make sure and have a higher salt content. My husband brought this home from a new local shop for me. As a professional product, I was eager to see how it compared to my own. Taste wise - it was darn near the same as mine. Which was affirming that I had been doing it right. But, there’s one big difference. The fizz. This has so much I can hear the hiss when I crack open the bottle. And it feels like bigger soda or seltzer bubbles on the tongue. I’ve seen the ferment bubbling during the process, but have never truly had mine be a fizzy drink by the end. Bottle ingredients are water, beets, salt. There is no secondary carbonation added.

How do I get the fizz harnessed, please?