Sourdough differs from most bread in that it contains no baker’s yeast, relying instead on a fermented “starter” of water and flour to provide lift. This also provides its sour flavour and chewy texture. You need bacteria and/or yeast, liquid, and something to feed the bacteria and yeast. For instance, when making yogurt the lactose in the milk feeds the Lactobacillus bacteria strains, and the milk also serves as the liquid environment in which the bacteria live and reproduce

Ingredients 3 quarts filtered water 1/4 cup sassafras root bark 1/4 cup spearmint leaf 2 Tbsp sarsaparilla root 1/2 Tbsp licorice root 1...

Habanero peppers, bell peppers and garlic are fermented in saltwater to create a spicy, Habanero Hot Sauce that's rich in flavor and...

Ingredients 4 pounds very ripe plums 2 cups of sugar 2 cups of brandy (approximately) Instructions Wash and stem the plums. Cut the plums...

There was never a real reason for any of the flavors that I chose. I just went with whatever was in season at the time and added in an herb that I thought may pair well with it. Here is a list of some of the combinations that I have used. Blackberry Rosemary Blueberry Sage Mint Strawberry Mint Cranberry Chai Plum Chai Blackberry Ginger Raspberry Thyme Blueberry Mint Hops Blueberry Sage Mint Blueberry Cherry Sage Honey Ginger Thyme Rose Hops Rose Lavender Hibiscus Blueberry Gi

Ingredients 2 1/2 to 3 cups coarsely chopped fresh herbs and fruit of your choice 1/2 gallon pure spring water, divided. 1/2 cup raw honey Instructions Boil 1 quart of pure spring water. (You need to be careful with your water source for this kind of fermentation. Do not use chlorinated or fluoridated city water.) Pour the boiled water over the herbs and fruit in a 1/2 gallon glass container until the water just covers them. Place something over the container, allowing the in

A ginger bug is a naturally fermented traditional base you can make at home with a bit of real ginger and some sugar. It will form the base for many delicious drinks, including ginger soda, kombucha, and teas. What an amazing way to get added probiotics into your diet! Ingredients: Ginger, Sugar, and Water Day 1 Grate 2-4 Tablespoons fresh ginger rooted, organic (if possible), unpeeled Add 2 Tablespoons sugar Cover with 2 cups of water in a pint or quart Mason jar. Cover the

Salicornia is a succulent that grows in small bushes by the sea or marshes. Its bright green branches look like a miniature version of asparagus. They are crunchy, salty and delicious. Salicornia's health benefits are very varied: the sea vegetable is rich in minerals and is loaded with vitamins A, B1, B15, C, and D. It is a plant known to strengthen the immune system, very popular among sailors who carried it with them to fight diseases during long voyages. Salicornia is al

Ingredients Diced apple chunks, or apple scraps (skins, cores). Enough to fill half of your chosen fermenting vessel (e.g. quart jar, half-gallon jar, 1 gallon crock) 1 tbsp sugar, per 1 cup filtered water OR 1 cup sugar, per 1 gallon of filtered water Instructions Wash and chop the apples into chunks, or gather collected apple scraps (which can be saved in the freezer over time) and add them to your jar or other large fermenting vessel until it filled about halways full. Pou

Fill jar about half full with elderberries. Slowly pour in honey, covering the berries. Gently put on plastic lid (or metal lid with parchment ment paper over it for protection) and turn jar upside down ensuring that the honey covers the berries. When ready, flip the jar right side up and open the jar lid slightly, allowing the gas bubbles to escape. During the first week, keep turning the jar, allowing all berries to keep coated. Once the honey starts to get runnier, you wil

2ND FERMENTATION

Follow these simple instructions to make your very own kombucha.

Which bottles or jars should I use? The types of bottles you choose for the 2nd fermentation can make or break your kombucha, literally. The 2nd fermentation is all about building the carbonation and flavor in each bottle and that build up of co2 can be dangerous if not bottled correctly. EZ Cap (Flip Top) Glass Bottles: If you like your kombucha extra fizzy and carbonated, this type of bottle is ideal. With airtight bottles, less co2 escapes and thus increases carbonation in

Kombucha is a fermented tea that has become carbonated. Kombucha's origins can be traced back 2,000 years to ancient China. Back then, the recipe was, green or black tea, yeast, and sugar. These days, the process includes a Scoby, otherwise known as a culture of bacteria and yeast. This bacterial blend is what begins the fermentation process, which delivers all the nutrients and flavor to the kombucha.