Kefir – a ferment that colonizes your gut with good bacteria
Method: Add grains and ¼ cup sugar to one quart of unchlorinated water in glass mason jar. Screw lid on. Place where temp is from 68-78 degrees for 24 hours. Store in fridge one year.
Flavored Kefir: Second culturing increases nutrient content of kefir.
Milk or water kefir can be flavored with fruit, juice, spices. Add directly and place back in fridge; or, for added nutrients, let sit out overnight for a second ferment.
Kombucha – combines with toxins in body and changes them for easy elimination
Put 3 quarts of non-chlorinated water to boil on stove. When water is hot, add one cup of sugar and stir to dissolve. Heat water to boiling. Add 4-5 teabags and allow to steep until mixture cools completely. Remove teabags and put tea in gallon glass jar. Add the SCOBY and one cup of fermented kombucha from a previous batch. Cover top of jar with coffee filter secured by a rubber band. Put in dark and warm place (68-78 degrees) to ferment. Check after 10 days, it should taste a bit tart with little or no remaining sweetness from the sugar. Remove SCOBY to a new jar with one cup of fermented kombucha. Put secure lid on and store on shelf in cupboard. Place fresh-made kombucha in fridge.
Prepare veggies by washing in cold water, shredding, slicing, chopping or trimming. Prepare basic brine dissolving 2-3 TB sea salt and 2 tsp. sugar (opt.) per quart of unchlorinated water. Use lesser amount of salt for thinly-sliced or shredded veggies. Pack veggies into jar or crock and cover with brine. Place follower (and weight if necessary) atop so veggies are under brine. Ferment for 3-7 days, according to recipe. Check for desired sourness and submerged veggies.
Storage: Fermented Veggies will keep for 6-24 months in the fridge.
Homemade Vinegar: Put any fruit scraps in food-safe container, add: 1/4 cup sugar dissolved in one quart unchlorinated water (until fruit is covered). Can add mother from previous batch to give a good start. Cover top with cloth to keep fruit flies out. Let sit one week, strain and place cloth atop and let sit 3 more weeks, bottle and store in dark. Use for salads, dressings & cooking.
Bread from Poolish
To poolish add: 12 oz liquid (ale, brine or other non-dairy), 3 cups flour (can add ½ cup of any other flour esp. if adding egg), ¼-1 tsp yeast, 1-1/2 tsp salt, 1 egg
Method - Mix well and remove approx. ¾ cup for future recipe (dough will be soft/sticky), Put in greased pan, oil top & put cloth atop., Let sit at room temp., After 8+ hours, put in 350 preheated oven and bake 30-45 min.