### <center>Fermenting Experiments</center>
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<center>*Jars of yummy goodness brewing!!!*</center>
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Last year, *when we could travel the world freely*, we found ourselves spending a week on this amazing and super well organized **sustainability education center** called **Rancho Mastatal**.
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*Check it out here, it was really inspiring for us and I'm sure it will be for a whole lot of you too: https://steempeak.com/permaculture/@senorcoconut/costa-rica-let-s-visit-a-sustainability-education-center*
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One of their main subject in sustainability is food, growing it through agro-forestry, permaculture and experimenting with all kinds of different ferments, both for conservation and health.
So as you could imagine, every meal was served with a choice of two or three fermented yumny goodness to pick from and that was when I got hooked.
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### <center>Experimentation time!</center>
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I had had kimchi and sauerkraut before but there was also a very familiar taste in lacto-fermentation, something I still can't put my finger on but I know that I know it. Maybe it was something my grandmothers use to make.
So I had a few tries with simple cabbag, carrot and cauliflower ferments and I eventually got it just about right. The next problem to tackle was to not eat it all before starting another batch...
With this pandemic I decided to make more of it, more often. So, right now we have one in the fridge, a small jar of radishes going, a big jar of daikan radishes going and I finally tried a kimchi... **courtesy of @artemislives, a recipe that you will find here: [Building Immunity with Kimchi - Kpop, Resistant 15 Year Olds & Things to Do In #Covid19 Lockdown](https://peakd.com/hive-120078/@artemislives/building-immunity-with-kimchi-kpop-resistant-15-year-olds-and-things-to-do-in-covid19-lockdown)**
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I used what we had on hand and so the recipe has been properly butchered but hey, it is an experiment **and we're in the middle of an apocalypse!**
We had a red cabbage, and I chopped it smaller than I should have, and as for scallions, I went out in the woods to get them ('tis the season).
We had an old piece of ginger that was just enough a bit of garlic and instead of fish sauce (wich I wish we had... I love the stuff!) I used Bragg's Amino acids, a soy sauce substitute made from soy. I'm not sure how the stuff isn't soy sauce, do you?
Probably not the best julian job, but I think that'll work π.
A couple hours later I mixed it all up by hand, the paste, the veggies and put it in a large jar.
Haha, doesn't look at all like kimchi but it smells really nice. I can't wait to try it.
Thank you for the recipe @Artemislives I will try again with the right ingredients eventually!
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**What has your experiences been like in your fermentation journey? I would love to hear from you.**
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<center>**AS ALWAYS... THANK YOU FOR LOOKING, YOUR SUPPORT IS GREATLY APPRECIATED**</center>
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<center>**If you want to know what really is inside this [*Coconut*](https://steemit.com/@senorcoconut), take a look at my [Humans Of Steemit](https://steemit.com/humansofsteemit/@humansofsteemit/26-humans-of-steemit-senorcoconut-a-cool-papa-who-has-an-interesting-story-and-creating-a-beautiful-life).**</center>
<center>*And don't forget⦠[Dreams Come True!](https://steempeak.com/ecotrain/@senorcoconut/the-land-of-dreams-a-neo-tribal-village-in-the-making)*</center>