Old coffee bag wallet #cremaforever and the new wallet. We'll see how long the peet's wallet lasts.

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Texture on my office wall.

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2 days into the ferment. Got a lot of great pellicle growth. Staying at about 75 degrees f in the hot box. #kombucha #fermentedlife sipping some decaf with strawberry apple juice for flavor. Not bad at all. #kitchenscience

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Made kim chi today. We're going to eat some fresh but the rest is in jars fermenting. Should be ready to go into the fridge in a day or 2. It is already bubbling away. It is a slightly different process compared to sauerkraut, you rinse off the brine after 24 hours and then add spices and use some of the brine to loosen up the spice mix. I read and watched a ton of recipes. This is VERY spicy and slightly wet. Fascinating when compared to kraut. #fermentedlife #cultured #noms

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Pallet of hydrants.

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Filled pocket notebook number 98 with various thoughts, ideas, and notes. Onto number 99. Also used the tail end of a @blackwing Pearl in my OG kickstarter @metalshopct Twist bullet pencil. #stationery #penaddict #RSVPstationerypodcast #pencils #deepthoughts

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Week "old" sauerkraut looking good. The salt ratio is eight this time. Tasted it and it is already great. Lots of bubbles. #fermentedlife #sauerkraut

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A nearly full #fieldnotesinthefield Snowblind and another pencil nubbin for the jar. #stationery #penaddict

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Heading into day 4 for this ferment. Good pellicle growth so far and a strong vinegar smell. #KOMBUCHA #fermentedlife #scoby

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3gal of kombucha. Each jug is a different combination of tea. The new scoby is forming. The white spots you see are from the flash. I've been keeping these between 75 and 80 degrees f. They will be ready in another 5 or 6 days for bottling. Having a hot box (styrofoam cooler with a heating pad.) Is key for this cold spring. #fermentedlife #kombucha #homebrew #cultured

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Noms. #inmymouth

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