I discovered Lait Ribot within a hour of landing at the port in St. Malo. We were looking for some food and water to tide us over until we could get to our destination and there it was in the cooler of a convenience store… Lait Ribot.
Chouchen (pronounced Shou-shen) is a regional specialty of Brittany, and is fairly unique to the area. It is a marrying of cider and mead into a new beverage that has a rather unique flavour. Naturally I had to meet a traditional chouchen maker, which was how I ended up at the door of Jouny Arnaud.
We were lucky enough to spend a night visiting with Katie and Gordon from Tracebridge Sourdough in Ashbrittle. Katie is what I aspire to be after twenty years of fermentation.
All beer traditionally would have been sour beer. This was dictated by lack of sterility in the brewing process and the fact that standardized pure yeasts weren’t available.
Milk kefir is probably my favourite ferment, so naturally I wanted to bring it along on our holiday! I divided my kefir grains, leaving 1/2 at home in a jar full of milk for safe keeping. And the other half got packed with a little bit of milk into a water tight container