Homesteading

In the Kitchen

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  • #392602

    Kev
    Participant

    All things to do with the kitchen & cooking on the homestead..

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  • #392605

    Kev
    Organizer

    Kvass & Kaanji

    Kvass and Kaanji are salty-sour fermented beverages that are extremely easy to make, and pretty foolproof.. They’re made from veggies soaked in salt water, which involves the same biological process as sauerkraut or kimchi – i.e. lacto-fermentation – which means they are chock full of so-called “probiotics”..

    In Russia and Eastern Europe they call it Kvass, and it’s traditionally mostly made with beets.. In India they call it Kaanji, and it’s typically made with purple carrots, sometimes combined with beets, as well as various spices.. As such, it’s often used as Ayurvedic medicine..

    I’ve only seen, or myself used root vegetables to make these.. I have yet to venture into other types of above-ground veggies.. Hmmm, maybe purple cabbage?? – what to call that??..

    The principles of making these beverages are simple:

    • Whatever sized jar you use should be filled approximately one-quarter full with shredded or finely-chopped veggies.. No hard and precise measurements necessary..

    • The salt water used should be mixed at a ratio of ¾ teaspoon of salt to 1 cup of water.. (That’s 3.2 grams of salt per 237 mL).. You might see other recommendations, but this is what has worked for me without fail, and it’s not “too salty”..

    Instructions:

    1) Combine all ingredients in your jar and stir..

    2) Put a loose-fitting lid on the jar.. It should not be tightened down, as gas needs to escape.. Two-piece canning jar lids are perfect for this, just lightly attached..

    3) Shroud the jar with a towel and secure it with a rubber band or such..

    4) Set it at room temperature to ferment..

    5) Visit the jar at least once per day to give it a stir.. This is important because in the first few days the veggies will have a tendency to float, and so should be mixed back into the water again and not be exposed to oxygen for too long.. Stirring with a chopstick works perfectly for me.. I visit my jars at least twice per day (which I recommend)..

    6) The veg that floats will eventually sink..

    7) During fermentation, you will see a film begin to form on the surface of the water.. This is lactobacteria.. Sometimes it forms small white clusters/colonies, and if you run a chopstick over the surface, it will cause the bacteria to clump up in this way.. This is always a sign to me that the bacteria are rockin’..

    8) Some recommend fermenting for a few days.. I go as much as 1 to 2 to 3 weeks.. It all depends on ambient temperature and how sour you want the beverage to be.. (My apartment stays above 75 degrees, and goes as high as 84 in summer, so that longer time period in that warmth creates the sourness I like)..

    9) You can dip a spoon in and give a taste test at any time to see when it’s to your liking..

    10) When finished, just strain it through a common wire sieve and then store in glass jars in the fridge.. I don’t know how long it will “keep” in the fridge, but probably a long time, just like kraut.. I don’t know – I drink it.. Lol..

    11) If you start another batch immediately, you can use a small amount of the spent veg from this finished batch to inoculate the new batch.. Some folks will use the same veg twice, but I have not found this to work.. I always start with fresh, grated veggies with each new batch, and if it’s right after harvesting a jar, I’ll inoculate the new jar with the old spent veg, which will be teeming with lactobacteria..

    Easy, y’all!.. Stayin’ healthy on the homestead..

    Photos here are two of my current batches.. One is Beets combined with fresh grated Turmeric root.. The other is Orange and Purple Carrots, Burdock root, and fresh Turmeric root.. Just started that one today, and it’s already a freakin’ beautiful color..

    • #392631

      Erin
      Member

      Thank you so much for sharing this, Kev! I’m going to give this a go with my kiddos as we love trying out new things in the kitchen together!

      • #392659

        Kev
        Organizer

        Yay!.. Love to hear that!.. I think this is a great way to use root vegetables on a homestead, as they store long-term in cool conditions like a cellar and so could be drawn upon over several months.. Would make a good tradition during the cooler post-harvest months (autumn & winter), when the body is in seasonal detox..

        So many hard storable root veg I wanna try — like turnips or parsnips.. Why not?.. Parsnips would be interesting, with that spicy flavor and sourness.. etc.. And I’m wonderin’ about squashes as well..

        One thing I didn’t mention is the fact that the spent veggies can be used in cooking.. I heard it said that spent beets get thrown into Borsch soups.. I’ve tried to use the spent veg, but it wasn’t flavorful.. But I think using it as a small add-in to dishes would be a good idea — at least you’re getting the fiber..

        I would love to see photos when you whip up a batch!

        🥕

      • #397163

        Kev
        Organizer

        Hey Erin!.. Did y’all ever get around to trying some of this salty-sour yumminess?? @EY29

        • #397224

          Erin
          Member

          Hey @Kev , thanks for the reminder! We didn’t get around to this yet. We have been camping so much this summer and have been working on getting our geodesic greenhouse up and running when we are home which has kept us busy! I definitely see this being a fun homeschool kitchen project for me and my girls this fall/winter. I need to start taking screenshots and printing out all the great recipe ideas you share here so I don’t forget 😊🙏🏼

          • #397234

            Kev
            Organizer

            That’s awesome.. this is entirely the sort of thing kids need to learn.. even with something seemingly as simple as this, it opens the door into understanding biological processes (bacteria & yeast) and chemical conversions, and really, it’s alchemical.. And hey, would love to see photos of your first batch!.. 🤩

      • #401299

        Kev
        Organizer

        Hey Erin!.. I finally got around to making Parsnips kvass.. This is a foamy one and it smells soooo good, like spicy carrots.. and the cream color is so nice!.. 😌 ..Depending on flavor, I can imagine spicin’ this up, with like black pepper, or whatnot.. 🙂

    • #399567

      Erin
      Member

      We haven’t gotten around to making kvass although it’s on our list, but in the meantime our kimchi and pickles just finished fermenting and we have some purple kraut in the cupboard that’s not quite ready yet.

      • #399568

        Kev
        Organizer

        Oh please do tell!.. Cauliflower & cucumber pickles??.. And when you say “pickle”, you mean a vinegar-based concoction??.. I’ve yet to do anything vinegar-pickled, so I’m curious how all that works and what your technique was!.. I can imagine it’s a combo of vinegar, salt, and/or sugar, and just submerge the veggies, and let it sit a good long time.. Yes?? 🙂

        • #399675

          Erin
          Member

          No vinegar, just a salt brine for the pickles. Also used dill, garlic, mustard and coriander seeds. We let them ferment for 3-4 days and then we moved them to the fridge so they won’t get mushy and stay crisp as the cut cucumbers tend to do if I don’t move them to the refrigerator. The other jar that looks like cauliflower is actually the kimchi but I didn’t have Napa cabbage so we tried green cabbage instead and it actually turned out quite well and fermented nicely in about 5 days. My girls love when we take the lid off the jar and can hear the bacteria “talking” to each other as they like to say 😊 we are continuing to let our purple kraut ferment. I was planning on giving that about 4 weeks, but I do have two jars so maybe we’ll leave one of them a bit longer like you suggested!

          • This reply was modified 8 months, 3 weeks ago by  Erin.
          • #399738

            Kev
            Organizer

            Ha!.. the bacteria talking to each other.. That they do!.. I love when it bubbles and snap crackle pop.. 🙂 ..I haven’t done veg preservation with salt brining, per SE, but Kvass and Kaanji are essentially the same thing.. I do like the idea though, as that may be much simpler than kraut, where you have to shred the cabbage, then salt massage, then pack into a jar.. With salt brining, don’t just just course chop, put in a jar, and pour salt water over it??.. I also got some Ball brand fermentation springs & lids, which I use for kraut, but could use for salt brining as well, so nothing floats and stays under the surface.. 🙂

            Hey, what’s your salt water ratio??.. With Kvass it works out to be three-quarters of a teaspoon of salt per cup of water.. I’ve seen instructions where the concentration is *much* higher, which looked ridiculous and potentially inedible.. dunno..

      • #399569

        Kev
        Organizer

        Oh, and purple kraut is the best!.. Much prefer it over green cabbage.. Purple is so much more mellow after it ferments.. But also, in recent times, I’ve upped the amount of time I ferment my cabbage krauts.. A while back I took a jar out to 7 or 9 weeks.. Can’t remember, but it may have been as much as 9.. Lol.. I prefer my cabbage kraut soft, not crunchy.. But even at that long time, it still had some crunch.. The only total softness I’ve ever really gotten is when it sits in the fridge for a very long time and continues to slowly ferment and soften up, and after that longer period sitting in there, it gets really sour, which I love.. traditional German style.. 🙂

  • #392624

    Eliza
    Member

    Kev – I love this! You are an amazing blogger “content creator”! This is probably exactly what I should focus on this summer. This kind of food – I mean – not content creation 😉 haha – thank you for these instructions.

    • This reply was modified 1 year ago by  Eliza.
    • #392660

      Kev
      Organizer

      Yeah, you should stay away from the content creation.. slow down & get in the kitchen!.. Hahahaha.. 😉

  • #392650

    Jena
    Member

    thanks Kev…I need to do this again….salty would be nice in this heat and humidity!

    • #392661

      Kev
      Organizer

      Right?.. Love the salty-sour.. so easy too.. One thing I didn’t mention is “second fermentation” or the “carbonation cycle”.. This is where you put a fermented beverage (like Kvass or Kombucha) in sealed bottles with pureed fruit.. The bacteria (and/or yeast) feed on the sugar and produce carbonation.. That’s how you make Kombucha bubbly.. I’ve only had minor success with getting Kvass/Kaanji to carbonate and turn bubbly, though.. So I didn’t mention it.. Just a basic fermentation is good enough.. (But also, Kombucha culture is different and contains yeast, which definitely feed on the sugar, and so that’s why it carbonates so easily).. 😀

  • #392761

    maryschurr
    Member

    @Kev, thank you for these! I’ve made it before, but it has been so long. I’m inspired now and will be at the market tomorrow! Got some planning to do! I just made Kraut the other day, so I’m getting back in the groove…

    • #392764

      Kev
      Organizer

      Yay!.. I took a break for several months and had this attitude of “well, not gonna stress about not doing it.. at least the skill is under the belt”.. But once I got into the swing again recently, I’m all in again.. I just love kitchen alchemy.. One of the realms where I belong and do my best.. Had 12 jars of kraut going at one point, and probably 2.5 gallons of kombucha, and god knows what else.. Lol..

      I might post a bit of an instructional thing on how to make kraut, for those who don’t know that craft, but that’s a bit involved in terms of instructions and steps (even though as we know, the actually hands-on practice is easy-as-pie once you learn how to do it, and there really is zero fuss).. Man, I’ve concocted some good recipes too, always trying new combinations.. You’ll probably love my “Purple Gala Kraut”.. It’s a good one!!.. 😋

    • #396293

      Kev
      Organizer

      Hey Mary!.. just checking in.. have you been making Krauts this summer?

      • #396352

        maryschurr
        Member

        Ha!, I did make just one jar this summer a while back. Maybe as the weather gets cooler and my good buddy farmers at the market have more cabbage I will try some more. I wish they had red cabbage, but for some reason they do not. And, for some reason I really like red kraut! 😁

        • #396373

          Kev
          Organizer

          Red kraut is the best!.. or should I say — Purple !.. 😋 ..It’s a more mellow taste and I find it pairs really well with sweet elements like apples or fennel bulb.. Comparatively, green cabbage is a little sharper in quality.. And hey, I’ve been upping my fermentation time.. Recently did a jar for 7 weeks at room temp (or may have been 9 weeks actually).. I don’t like crunchy kraut, and so longer time helps soften it.. And it becomes way way more sour, which I really dig.. But also discovered that even after 2 weeks of initial fermentation, a jar that sits in the fridge for a really long time will soften up quite a bit (slow, but continuous fermentation at that point).. 🦄

  • #392826

    Kev
    Organizer

    Homemade Apple Cider Vinegar and, um, other fruits too..

    Hey y’all.. Apple Cider Vinegar came back on my radar recently, and it was finally time to give it a try, homemade.. I used the basic instructions in the document posted in the first comment below.. After making it with [organic store-bought] apples and raw honey, I got to thinking of other fruits as well.. (Thanks to Jena and Mary for the insights and inspiration!.. @J-na @maryschurr ).. And so the experimentation has begun..

    Was at my friend Sue’s house today down the street to start helping her with her landscaping and garden, and we harvested Mulberries with the help of another sweet young lady Anna.. Tree shakin’!..

    On my walk home, I was invited to help myself to Sour Cherries on a tree in front of a house right next to my apartment building, with another young lady pickin’ ’em to make a sour cherry crisp for a Solstice party..

    Um, so today I started Mulberry and Sour Cherry vinegars as well.. (And oh, I added a bit more honey than one-quarter cup to these quart-sized jars, due to the fact that the berries & cherries were clearly lower in sugar content than apples.. Thought that might be a good idea)..

    In these photos – this is the Apple jar on days 1 and 7.. and the Cherries & Mulberries started today.. 🍒

    • #392828

      Kev
      Organizer
    • #397166

      Kev
      Organizer

      @J-na @maryschurr @EY29 @eliza ..Hello ladies!.. I thought I’d tag everyone who’s participated in this kitchen thread up ’til now.. Wanted to give y’all an update on my first foray into fruit vinegars..

      It was all very interesting, with various observations through the process, which I’ll not go on about too much now.. After I started the Apple, Sour Cherry, and Mulberry vinegars, I also started Blackberry, Oregon Grape berry, and Salal berry (the latter two being Oregon native shrubs with deliciously divine berries.. and I appear to be the only one here that knows they’re food!).. And of course the Blackberries are growing wild everywhere here.. Ate several gallons throughout the summer.. Lol..

      Both of my Sour Cherry jars went bad — after the alcohol formed and started to turn acidic, one jar just smelled foul, and the other caught a white fuzzy mold.. Boooo..

      Some fruits turned to alcohol really quick and then to acid really quick.. The Oregon Grape berries were the fasted of them all.. I mean, it was rapid with that one.. All of the others took a fair amount of time for the sugar to turn to alcohol and then to acid.. The alcohol stage is obvious from the odor, and if you taste-test, just keep in mind that it’s a shot of hard liquor.. I learned the hard way.. I got a bit tipsy with one of ’em.. (just a few drops will do it!)..

      The Apple was the one that took the longest to develop — at least 2+ months.. And it never appeared to go through a distinct alcohol phase.. I kept smelling and tasting it, but nothing, until I started to taste sour acid.. A bit odd, and can’t quite explain it either — except maybe that differing percentages of the mix converted at different rates, so that it wasn’t a situation where all the sugar converted to alcohol all at the same time and it was a jar of hard liquor for a few days until the next step.. if that makes any sense..

      Here’s photos of my jars.. Oh, during the process, fyi, there’s evaporation.. The Apple jar for example reduced by 50% in liquid volume.. So this bottle in the photo is what I yielded after starting with a quart-sized jar.. 🍏 🥃

  • #392873

    Jena
    Member

    very cool!

    • #392883

      Kev
      Organizer

      Oh my lord, these jars smell soooo good when I open them up to stir.. It’s like cherry and mulberry pies exploded in my kitchen.. Lol..

  • #394172

    Kev
    Organizer

    Fairly good overview & instructions for tapping deciduous trees and making syrup from the sap.. Oh my, Black Walnut & Hickory syrup sound just about divine.. Oh, and hey, he shows how to cook the syrup too long and turn it into “granulated sugar” — a good trick.. 🙂

    https://www.youtube.com/watch?v=rT9IJXuHbKs

    • #397226

      Erin
      Member

      Love this!

      • #397235

        Kev
        Organizer

        Me too!.. I soooo wanna learn tree tapping and syrup production.. and pine tar & turpentine production as well!.. I’ve been thinking about sources of simple sugar on a homestead that doesn’t rely on imports from the tropics (sugar), or shipping from somewhere else (maple syrup in a store).. Also wonder to what extent you could cook down fruit (or fruit juice) and thicken it into a syrup that’ll keep long-term.. Beet juice too!.. 😄

        But also, Sorghum is probably one of the best options.. It’s in the grass family, grows easily without water, tolerates brutal summer heat, the seeds are human food (chicken food too), the stems and leaves can be used as animal fodder, and the stems & leaves can be cooked down into a syrup.. I’ve seen it done live the traditional-pioneer way — cooking the green parts in a big vat over fire.. If you look at videos on it, it’s more refined now, where folks juice the stems first and then cook down the juice into a syrup.. Either way.. 😋

        • #397388

          Jena
          Member

          hmm we heard of sorghum syrup….never knew it was the stems n leaves..leave it to those thrifty old folks to never waste a thing!

  • #397198

    Jena
    Member

    BEAUTIFUL AND BOUNTIFUL KEV! LEAVE IT TO U TO PUSH ALL BOUNDS AND DO EVERY FRUIT! (YOU REALLY REMIND ME OF ME! LOL) PROBABLY THE SOUR CHERRIES NEEDED A BIT OF SUGAR TO CONVERT…PERHAPS THEIR LOW SUGAR FOILED THE PROCESS.

    MY THEY DO LOOK SUPER NUTRITIOUS….AND HOW DID THE KVASS AND CARROT TURM BURDOCK TURN OUT? I FERMENT MANY THINGS…ALL TIME FAMILY FAV IS THE FEMENTED SALSA..TODAY I MADE 6 PINTS WITH SWEET GARDEN TOMATOES BASIL SWEET PEPPER ONION GARLIC ROSEMARY,, CHOP CHOP CHOP….1TEASPOON CELTIC SALT PER CUP…SHAKE AND SET ON COUNTER 2-3 DAYS…KEEPS IN FRIDGE 6 MO….CANNOT KEEP IT MORE THAN 2 WEEKS CUZ EVERYBODY EATS IT! USUALLY I MAKE IT MEXICAN WITH JALEPENOS GARLIC ONION CILANTRO A BIT OF CUMIN AND SALT..BUT HAD A GREAT BASIL HARVEST….MY VERY FAV HERB!!!!!!! MAKIN PESTO TOO…LOVE THE REWARDS OF REGEN GARDENING!

    PLS KEEP SHARING ALL YOUR ART AND KITCHEN ADVENTURES KEV….IT MOTIVATES ME! THANKS SO MUCH FOR YOUR LOVELY PICS TOO

    • #397214

      Kev
      Organizer

      Fermented salsa sounds good!.. That’s inspiration to start concocting things, especially beyond krauts.. All you need is enough salt to jump-start lacto-fermentation, right?.. Let’s go!.. Lol..

      And hey, I *did* add extra sugar or honey to my Sour Cherry jars, for the fact that I thought the fruits might be too low in sugar.. In fact, in the early days, the Sour Cherry jars got foamy as the sugar started to move towards conversion.. I actually think it was the high sugar content that made the vinegars go bad.. Not sure though, because at the point where they went bad, there was no longer any sugar in the mix, just alcohol converting to acid..

      I actually think the higher sugar content attracted and nurtured fungal spores in the early days, which then blossomed when conditions were “right”, whatever that was.. I was skeptical about increasing the sugar, for the very reason of attracting and growing yeast and/or fungi..

      And the Kvass and Kaanji were good.. I took both jars out at least 3 weeks (that was a while ago, so can’t remember.. might’ve been slightly longer).. Both were very sour and delish.. And, I did the second fermentation/carbonation cycle with both of them (sealed in airtight bottles with pureed fruit).. The Kvass, if I remember correctly, I did with wild Blackberries in some, and wild Oregon Grape berries in others.. They turned out slightly carbonated and bubbly, but just a little, even after going over a week at that stage.. The Kaanji I tried to carbonate with Mango, I remember, and maybe something else.. That was a dud — no carbonation (or very very very little).. Carbonation works best with Kombucha, for the fact that it’s teeming with sugar-hungry yeast that’ll produce copious amounts of carbon dioxide.. Recently, in fact, I let some go too long, and breaking the seals on the bottles was explosive.. I mean explosive.. I learned a long time ago to drape the bottles with a kitchen towel and try to release the gas as slowly as possible.. In some cases, the kombucha will shoot out of the bottle if carbonated too long.. Lol.. I’ve had some doozies.. 🚀

    • #397217

      Kev
      Organizer

      Also, at this point, I stay away from the herbs that have a tendency to bolt — Cilantro, Basil, etc.. I’ve been trying to wrap my mind around the Cilantro thing, given the fact that they love cold weather, can be sown in winter, and will bolt at the slightest hint of warmth (in my experience).. but yet, Cilantro is found largely in cuisines that are from tropical or sub-tropical regions (Mesoamerica, India, SE Asia, etc..).. I don’t get it..

      Whatever homestead I end up on, I’mma need someone well experienced in veg and herb growing, as that is not the bulk of my experience, I’m a novice practically speaking, etc.. (Ornamentals are the foundation of my experience).. Fast learner though too.. Just need basic principles from someone experienced with veg.. Online sources are too many, and too often too faulty with the information.. Drives me crazy.. I don’t need a 15-minute video about your b.s. on picking tomatoes or whatever.. Lol.. 😝

  • #397232

    maryschurr
    Member

    ❤❤❤

  • #397317

    Kev
    Organizer

    Hey y’all.. It’s crazy to witness this in Portland – I estimate that in a typical residential neighborhood, there’s at least one fruit tree and/or berry bushes every 5 houses, if not more (either trees in front yards or along the street).. And everybody ignores the fruit.. A typical scene is a tree with dozens of fruits on the ground, with most of the fruits seemingly unusable at that point, more often than not..

    I’ve had a busy summer collecting what I can, bringing home grocery bags full of apples, crab apples (my favorites!), plums, pears.. Blackberries everywhere, and I’ve picked gallons of berries to bring home, and stuffed even more gallons in my face while foraging.. It’s a bit of a scene.. Lol.. And cherry trees – yeah, I just stand and reach up and eat as I pick.. People just look at me.. Apparently, food isn’t food unless it’s coated in wax in a store and FDA-approved.. Lol..

    I mostly eat the fruits as-is, but have made some jams and chutneys.. Lots of nourishing work, too, carving out the “bad” or unusable parts of the fruit, as most on the ground have at least bruises or some insect situation, or in the throes of breaking down.. But I salvage absolutely everything I can and will pick up what others would consider inedible.. But they’re not..

    Made a Crab Apple chutney a couple weeks ago and gave some to my 77 year-old neighbor – sweet, gentle, intelligent soul.. Was whipping up another batch of said chutney last night and had some very intense thoughts about her.. And this morning I found a Thank You card taped to my door, thanking me for the chutney.. Boom – made my day, and a great way to launch the day..

    Photos here of my walk this morning in the ‘hood and all the fruit I just can’t get to.. Too much!.. Lol.. 😆 And a photo of the latest chutney (apologies for the blur)..

    @J-na Hey Jena!– your mention of Asafoetida yesterday inspired me to put some in this chutney, and dang is it bomb-diggady.. The recipe includes – Cane sugar (not too much), Rice vinegar, Cloves, Ginger powder, lots of cracked Black Pepper, and a good hefty pinch of Asafoetida.. How’s that for an idea for your incoming Asafoetida?? 🤩

  • #397386

    Jena
    Member

    oh wow…what a nice neighbor u r Kev…you made her day! so sweet….I am known for asking ppl to harvest their trees…really wild that they waste it all….:(….I gather in every country we visit….my dear friend Alfie (survived a Nazi camp) and I used to do thistogether…she n her fam survived after the war on wild foods, and we both hate good food wasting! keep on with ur random acts of kindness Kev…i am proud of you! Never made chutney…do my crabapples (a bird must have gifted me that tree 30 yr ago!) with elderberry blackberry and cranberry…jams and sauces and juices…. I will try my new spice out in my thai curry….LOVE THAI herbalism…aka cooking!

    • #397395

      Kev
      Organizer

      Chutneys can be close to jams in how you make them.. If you stew fruit with a little sugar, add some vinegar (I prefer rice vinegar), and then just think about savory elements like spices or whatnot.. I just make things up.. Lol.. But recently have learned that I prefer my chutneys with very little sugar, and more vinegar than anything (lime juice works too).. At some point will try no-sugar, and just let the fruits release natural sugar and leave it at that.. vinegar preserves.. plus I eat it too quick, so no worries.. Lol.. 🤠

      And lucky you you have Elderberries!!

  • #398564

    Kev
    Organizer

    Making coffee out of the seeds of Cleavers (aka Sticky Weed), which is in the same family as Coffee.. Looking forward to this experiment.. Next is Acorn coffee..

    https://www.youtube.com/watch?v=Kk7AybPXFkM

  • #399215

    Kev
    Organizer

    Found a new YT channel today — Homegrown Handgathered.. This video has some good ideas in it.. Enjoy..

    https://www.youtube.com/watch?v=Eekcve-BFFY

  • #401509

    Kev
    Organizer

    With all the Dandelion greens I’ve been munching recently, I spontaneously whipped up this batch of kraut.. Just threw a buncha thangs together — Cabbage, Carrots, Dandelion, White onion, Green onion, Raw garlic, Fresh ginger, Black pepper, Nigella seeds, Turmeric powder..

    If this doesn’t give me a Spontaneous Overnight Miracle Healing, I don’t know what will.. 😉

  • #406037

    Kev
    Organizer

    Okay, this is fun.. How to make your own homemade, carbonated Ginger Beer (non-alcoholic), which entails capturing yeast from the environment.. Very easy, this, and this could be done with any fruit actually.. (the process is exactly like carbonating kombucha with fruit sugar, the only difference being the type of yeast n bugs involved)..

    (and hey, if you want hard liquor, let the original yeast culture go until the sugar goes to alcohol, as in following a fruit vinegar recipe, which is similar to this anyhow.. but unless you distill it, the alcohol will continue on to turning to acid/vinegar.. so, imbibe quickly).. Lol.. 🤸‍♂️

    https://www.youtube.com/watch?v=LqPko6a3Wh4

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