As I type, there is a blizzard here in Edinburgh. The wind is pelting the snow against our windows and I can feel the chill in the air. Brrr! I lived on the Northern Beaches of Sydney until I was 25, so I’m used to hot weather but I must admit I prefer the cold - it suits my disposition. People think I’m crazy (so do I sometimes!) and often ask “What on earth are you doing in Scotland when you could be on the beach in Sydney?” The answer to that is that I ‘married in’ - I was only up to day 6 of my two year working holiday in the UK when I met my husband and we were married one year later. I’m a fast worker!
We live in a basement flat in a very old house (David Bowie used to live upstairs!) and it is quite chilly. When I was first reading through Nourishing Traditions my heart sank a little when I read about fermenting and soaking “in a warm place” as I don’t have a consistently warm place! I have been wracking my brains trying to think how I can keep something warm - especially for a few days when it comes to making drinks and fermenting vegetables. My husband said I should just leave the central heating on for the most part of a few days and I thought I might try that - just do a big batch of fermenting in one go. If anyone reads this I would love to hear recommendations of what a first timer like myself should try, and if anyone has any experience with fermenting in cold weather.
But I have done OK so far with things that only have to soak for overnight or thereabouts. I have made buckwheat pancakes which were amazing, cream cheese and whey, and as I type I have some almonds (for crispy almonds) and oats (for breakfast porridge) soaking. We keep the heater on in our sons’ room overnight so it’s a constant of about 20 degrees celcius in there and that seemed to do the job!
My husband is laughing at me because I am sitting nursing NT on my lap. He just said to me “Is this your new baby?” - and I reply “No, I am it’s new baby!”.
Jan 9th, 2008 at 10:06 pm
Karina, you could try a low watt light globe(40 or less) put in the oven via a extention lead and close the oven door , it will maintain a even 30 degrees or so , adjust the heat by wedging the door open a little . This can work as well if your oven already has a in- built light. Its worth while working something out for fermenting as it really is a key to healthful digestion.
Jan 10th, 2008 at 6:22 am
I love reading your story from Scotland! I also was on a one-year job assignment when I met my husband at the beginning of it, was engaged within 3 months and married 6 months later. When you know, you know! Fortunately, that move was only from Minnesota, USA to Iowa, USA, less than 4 hours drive apart. My family was surprised, though! I always say it was fate that brought both my husband and me to this dinky town in Iowa at the same time…
Good luck with your fermenting. I honestly haven’t tried much fermenting here since Fall, when it was warm. Then at the harvest time I did lots of pickles, some sauerkraut and some other things as well. Soaking grains should be okay in cooler temps., I think, at least I hope since our house is about 55 F. at night and we soak all night.
I think your plan to put fermenting foods in your son’s room where the heater is always on is best.
Good luck, Lisa
Jan 11th, 2008 at 11:46 am
Thank you Nick - I will definitely give that a go! I will set my husband onto it pronto. What a good idea. I turned on the light in ,y oven but unfortunately I have a fan forced oven (awful things) and even just turning the light on starts the fan up - nightmare. Thanks very much - I will report back later!
Hi Lisa - what a great story! I also believe it was fate that brought my husband and I together - he is a country boy and was living in the city for a short time which is where we met. Funny how things work out - usually not how you expect them to I’ve come to learn! Thank you for your tips - I have heard a few times that sauerkraut is a good one to start with. I have already bought my jars and made my whey - I’m just gearing myself up now to try the actual fermentation. Oh well - if it doesn’t work out it’s not like a cabbage costs a lot is it! Thanks! K xxx