Fermenting
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.
Fermented
Veggies
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.