It has been over 5 months since I tasted my last batch of hibiscus ginger honey elixir brewed and consumed in Santa Ana de Yahuitlalpan, Puebla, México. Finally another batch is brewing in the cupboard under my kitchen counter. Además he escuchado noticia de la preparación de este mismo elixir en las cuatro esquinas del mundo: de Grinnel, Iowa hasta Kalamazoo, Michinga hasta San Critobal de las Casas, Chiapas, México
Viva la revolución de fermentación!
I welcome any success stories, tips, challenges, new ingredients, or alternate recipes! Please share.
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