Here's what's happening in my kitchen:
Beet kvass is fermenting. Beet kvass is really healthy! It's a digestive aid, cleanses the liver and is good for kidney stone producers (me). All it is is a couple of large, organic chopped up beets soaked in 1/4 cup whey, 1 T sea salt and 2 quarts filtered water at room temperature for 2-3 days. It's popular in the Ukraine. I've never had it. I hope it tastes good. It is very pretty but I can see that if the kids like it, they'll have to use covered cups. I think it will stain like nothing else.
Yogurt is draining for production of yogurt cheese and whey. I need the whey for other fun fermented things such as gingered carrots.
Milk is heating in the slow cooker for more yogurt because we're yogurt monsters rather than cookie monsters.
Sourdough starter has been fed today; only one more day and I can make bread.
I put leftover pork shoulder in the freezer and posted a freezer inventory so we don't forget what's in there to eat.