How fascinating to read about "scrumping". Here in Cornwall, cider made from wind fallen apples is traditionally called Scrumpy. I wonder if this is where the name came from! Brilliant post, jam packed with information!
Thank you, Sarah, I know "scrumping" and "scrumpy" are such great words! From the research we've done, originally scrumping was when apples were "borrowed" from various neighboring orchards by the cover of night. They were then fermented into cider that was called Scrumpy. Because these were also often a mix of apples, some people called a random mix of apples made into cider Scrumpy. The word has certainly evolved and likely meant different things in different places.
Gut Health was the reason I began experimenting with the fermentation process. I did not like the look, smell or flavor of my fermented end products. It was all so foreign to me. I loved the magic of fermentation so I kept on going. It did not take long to fall in love with the things that I originally found gross. These days I ferment for the deep, mysterious flavors the process offers. I crave my mustard kraut and hot dill pickles. The possibilities are endless - the other reason to give it a try and keep on going.
Thank you for sharing this. Yes, that is real for a lot of people, these foods start out so unfamiliar as to be icky. I love that you stuck with it and now are a true fan. The cravings are real and they are you microbes saying "send down the pickles!"
That conference sounds pretty good. I think I gave the wrong answer, I initially made yogurt because Mum had always made it and it was cheaper than buying it, then I got diagnosed with coeliac disease and missed beer and then it was all downhill from there. Such a good rabbit hole to go down (and still going when I can make the time....)
How fascinating to read about "scrumping". Here in Cornwall, cider made from wind fallen apples is traditionally called Scrumpy. I wonder if this is where the name came from! Brilliant post, jam packed with information!
Thank you, Sarah, I know "scrumping" and "scrumpy" are such great words! From the research we've done, originally scrumping was when apples were "borrowed" from various neighboring orchards by the cover of night. They were then fermented into cider that was called Scrumpy. Because these were also often a mix of apples, some people called a random mix of apples made into cider Scrumpy. The word has certainly evolved and likely meant different things in different places.
Gut Health was the reason I began experimenting with the fermentation process. I did not like the look, smell or flavor of my fermented end products. It was all so foreign to me. I loved the magic of fermentation so I kept on going. It did not take long to fall in love with the things that I originally found gross. These days I ferment for the deep, mysterious flavors the process offers. I crave my mustard kraut and hot dill pickles. The possibilities are endless - the other reason to give it a try and keep on going.
Thank you for sharing this. Yes, that is real for a lot of people, these foods start out so unfamiliar as to be icky. I love that you stuck with it and now are a true fan. The cravings are real and they are you microbes saying "send down the pickles!"
That conference sounds pretty good. I think I gave the wrong answer, I initially made yogurt because Mum had always made it and it was cheaper than buying it, then I got diagnosed with coeliac disease and missed beer and then it was all downhill from there. Such a good rabbit hole to go down (and still going when I can make the time....)
I wonder how many of us had mums that made yogurt?
It is indeed quite a good path…
Love it! Thanks for the shout-out and keep 'em coming!
So awesome you went to the conference! I was sad to miss it but look forward to the recordings.
I felt super lucky it was just a 6 hour drive away. I am sure you will enjoy the recordings. There is so much!
Thanks Peter! Happy to do it—flavor freaks is fun!