// API callback
relpostimgcuplik({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806"},"updated":{"$t":"2020-06-27T07:04:14.324-07:00"},"category":[{"term":"Health"},{"term":"Recipes"},{"term":"DIY"},{"term":"Gluten Free"},{"term":"Dairy Free"},{"term":"Raw"},{"term":"Urban Farming"},{"term":"Parenting"},{"term":"Paleo"},{"term":"Remedies"},{"term":"Treats"},{"term":"Holiday"},{"term":"Preservation"},{"term":"Cleaning Products"},{"term":"Fermented"},{"term":"Unschooling"},{"term":"Foraging"},{"term":"Crafts"},{"term":"Pressure Cooking"},{"term":"Keto"}],"title":{"type":"text","$t":"A Life Unprocessed"},"subtitle":{"type":"html","$t":"Living very well on very little."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/-\/Fermented?alt=json-in-script\u0026max-results=50"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/search\/label\/Fermented"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"19"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"50"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-2576136579877139793"},"published":{"$t":"2019-03-30T09:24:00.003-07:00"},"updated":{"$t":"2019-03-30T22:24:39.082-07:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Keto"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pressure Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"}],"title":{"type":"text","$t":"The Easiest Instant Pot Yogurt You'll Ever Make"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-4edv6OznLu8\/XJ-MEz0aNsI\/AAAAAAAAevQ\/ufNrd-B2OxIlMf9OFOxNfKoZFMBwVe6jACLcBGAs\/s1600\/yogurt%2B-%2BEdited.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Life Unprocessed\" border=\"0\" data-original-height=\"984\" data-original-width=\"956\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-4edv6OznLu8\/XJ-MEz0aNsI\/AAAAAAAAevQ\/ufNrd-B2OxIlMf9OFOxNfKoZFMBwVe6jACLcBGAs\/s640\/yogurt%2B-%2BEdited.jpg\" title=\"The Easiest Instant Pot Yogurt You'll Ever Make\" width=\"621\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003EStraining yogurt is a hassle. It's a messy, extra step that people use to get a nice, thick yogurt. But you don't need to do it! With this simple technique, you don't have to. My yogurt is always thick, delicious, and really hassle free. By the way, I have made yogurt without a kitchen thermometer, but it's much easier to be sure you are doing it correctly with this tool, so you might want to pick one up or borrow one from a neighbor before you get started. Also, you'll need a pressure cooker with a yogurt function, and the metal steamer insert that comes with it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ci\u003E1\/2 gallon of whole milk\u003C\/i\u003E (or three cans of coconut milk, blended smooth)\u003C\/li\u003E\u003Cli\u003E\u003Ci\u003E1 tsp unflavored gelatin or collagen\u003C\/i\u003E powder (this helps to ensure thickness without straining!)\u003C\/li\u003E\u003Cli\u003E\u003Ci\u003E1 tsp yogurt\u003C\/i\u003E, saved from a previous batch (if storebought, make sure it has active cultures) You can save your yogurt starter in small jars in the freezer and then thaw before using, or just scrape the jar from your previous batch in the fridge.\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003EWhisk milk with gelatin or collagen powder together in your instant pot liner. Set instant pot on \"Yogurt\" and hit adjust, if needed, until screen says \"boil\". Cover with lid and when it has reached 180 degrees it should notify you. Here is where I use my thermometer to double check that it has reached 180 degrees. If it hasn't, simply set your IP to saute for a minute or two, and whisk to keep the milk from sticking to the pan, until it measures 180. This step will improve the texture of the finished yogurt.\u003Cbr \/\u003E\u003Cbr \/\u003ENext step is to remove the liner from the IP, and place it in a sinkfull of cold water to cool the mixture. You can add some ice to the sink to speed this process. (Make sure water \u0026amp; ice don't get into your milk pot.) Whisk the milk and check the temperature; it is safe to add the starter once it reaches 110 degrees. The best way to add the starter is to first whisk about a half cup of the cooled milk mixture with your starter in a small bowl or jar, and then incorporate that into the pot.\u003Cbr \/\u003E\u003Cbr \/\u003EFinally, you are ready to jar up your yogurt mixture. Culturing yogurt in directly in jars, rather than in the pot and then transferring it later, helps it to firm up properly. Make sure your jars will fit into the instant pot with a steamer tray in the bottom. You can use four pint jars, or one half gallon jar if you IP is large enough. Place lids on the jars; it will not get hot, so plastic lids are OK. Wash out your pot, add 1 cup of water to the bottom, and place jars on the steamer insert. With the IP on Yogurt function, hit adjust as needed until it displays \"8:00\". Your yogurt will be ready in 8 hours!\u003Cbr \/\u003E\u003Cbr \/\u003EA note on timing: Because it takes 8 hours, it's best to either start your yogurt in the evening, so it can be finished in the morning, or start the process in the morning and let it culture all day. Your yogurt will last a couple weeks in the fridge. I think you'll find it's so good, and really so easy, that you never need to buy it again.\u003Cbr \/\u003E\u003Cbr \/\u003EPlease check out the following links if you're interested- any purchases made through my link help support our family. Thanks in advance!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=B002RZRJHI\u0026amp;asins=B002RZRJHI\u0026amp;linkId=UL2YOELARG5IUHAY\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=B00BWIX1EQ\u0026amp;asins=B00BWIX1EQ\u0026amp;linkId=NGSBDXHFYOGAO4U2\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E \u003Cbr \/\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E\u003Cscript type=\"application\/ld+json\"\u003E{   \"@context\": \"http:\/\/schema.org\/\",    \"@type\": \"Recipe\",    \"name\": \"Instant Pot Yogurt\",   \"image\": \"https:\/\/3.bp.blogspot.com\/-4edv6OznLu8\/XJ-MEz0aNsI\/AAAAAAAAevQ\/ufNrd-B2OxIlMf9OFOxNfKoZFMBwVe6jACLcBGAs\/s1600\/yogurt%2B-%2BEdited.jpg\",   \"description\": \"The Easiest Instant Pot Yogurt You'll Ever Make\",   \"keywords\": \"DIY, Fermented, Gluten Free, Health, Pressure Cooking, Recipes, Keto, Instant Pot, Yogurt\",   \"author\": {     \"@type\": \"Person\",     \"name\": \"A Life Unprocessed\"   },   \"datePublished\": \"2019-03-30\",   \"prepTime\": \"PT15M\",   \"cookTime\": \"PT480M\",    \"totalTime\": \"PT495M\",    \"recipeCategory\": \"appetizer\",    \"recipeCuisine\": \"Yogurt\",    \"recipeYield\": \"8\",      \"servingSize\": \"1 c\",        \"recipeIngredient\": [     \"Whole Milk or Coconut Milk\",     \"Gelatin or Collagen\",     \"Yogurt Starter\"   ]   } \u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/2576136579877139793\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2019\/03\/the-easiest-instant-pot-yogurt-youll.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/2576136579877139793"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/2576136579877139793"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2019\/03\/the-easiest-instant-pot-yogurt-youll.html","title":"The Easiest Instant Pot Yogurt You'll Ever Make"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-4edv6OznLu8\/XJ-MEz0aNsI\/AAAAAAAAevQ\/ufNrd-B2OxIlMf9OFOxNfKoZFMBwVe6jACLcBGAs\/s72-c\/yogurt%2B-%2BEdited.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-3900640915795144031"},"published":{"$t":"2017-04-03T13:17:00.000-07:00"},"updated":{"$t":"2019-03-31T08:39:16.972-07:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dairy Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Paleo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preservation"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Urban Farming"}],"title":{"type":"text","$t":"How To Make Lacto Fermented Ginger Carrots"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-cLWaWmRBaYM\/WOKqTYAlATI\/AAAAAAAARJc\/iCbJ-q7ppac_Jf_r8pl2S5gsIx4CNWgiACKgB\/s1600\/IMG_20170401_174307.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Life Unprocessed\" border=\"0\" height=\"480\" src=\"https:\/\/2.bp.blogspot.com\/-cLWaWmRBaYM\/WOKqTYAlATI\/AAAAAAAARJc\/iCbJ-q7ppac_Jf_r8pl2S5gsIx4CNWgiACKgB\/s640\/IMG_20170401_174307.jpg\" title=\"How To Make Lacto Fermented Ginger Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EBuying raw lacto-fermented condiments gets crazy expensive. Ginger carrots are not only delicious and easy to make yourself, they will cost you the low price of some carrots and a nub of ginger.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cu\u003EIngredients\u003C\/u\u003E\u003C\/b\u003E:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Cb\u003E\u003Ci\u003E1 lb carrots\u003C\/i\u003E\u003C\/b\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cb\u003E\u003Ci\u003E3\" section of ginger\u003C\/i\u003E\u003C\/b\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cb\u003E\u003Ci\u003E2 tsp sea salt\u003C\/i\u003E\u003C\/b\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003Cb\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003C\/ul\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6UnlEfGa3jQ\/WOKjszvPtBI\/AAAAAAAARJA\/J6ngsz7LT9c25EL9t4l51jbVQjKehpRQQCKgB\/s1600\/IMG_20170403_104823.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Life Unprocessed\" border=\"0\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-6UnlEfGa3jQ\/WOKjszvPtBI\/AAAAAAAARJA\/J6ngsz7LT9c25EL9t4l51jbVQjKehpRQQCKgB\/s640\/IMG_20170403_104823.jpg\" title=\"How To Make Lacto Fermented Ginger Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EFirst, wash your carrots and cut the ends off. Likewise, make sure your ginger is clean and free of bad spots. As you may know from my previous article, \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/eat-peel.html\"\u003EI never peel my veggies\u003C\/a\u003E. It's a waste of time and you lose precious nutrients.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ZG2ZckfsVnk\/WOBvB8pPupI\/AAAAAAAAQ48\/WRqO1LiQ4zwl7E2d7DdKdChNt5MA2j9qwCKgB\/s1600\/IMG_20170330_123157.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Life Unprocessed\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-ZG2ZckfsVnk\/WOBvB8pPupI\/AAAAAAAAQ48\/WRqO1LiQ4zwl7E2d7DdKdChNt5MA2j9qwCKgB\/s640\/IMG_20170330_123157.jpg\" title=\"How To Make Lacto Fermented Ginger Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003ERun the carrots and ginger through a food processor with a shredder attachment. The carrots help push the ginger through, so run the ginger through first, and then the carrots. If you don't have a food processor, a low-tech cheese grater works fine too.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-u9Deh-Ws-lE\/WOBwMkz4GZI\/AAAAAAAAQ5M\/xlefWhWRnUo-ZFARDIIqlMWY72QHGUn6ACKgB\/s1600\/IMG_20170330_123803.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Life Unprocessed\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-u9Deh-Ws-lE\/WOBwMkz4GZI\/AAAAAAAAQ5M\/xlefWhWRnUo-ZFARDIIqlMWY72QHGUn6ACKgB\/s640\/IMG_20170330_123803.jpg\" title=\"How To Make Lacto Fermented Ginger Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003ETransfer the shredded veggies to a mixing bowl, and add the salt. I usually mix my sauerkraut by hand and really squeeze the salt into the cabbage, but for the carrots it works fine to use a stand mixer and just thoroughly mix everything. Let sit, so the salt can start to dissolve and break up the cell walls of the veggies, and then mix again. The carrots should release a bit of juice. This is our brine.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-uY_DHfttoro\/WOKkok9iXlI\/AAAAAAAARJI\/hM-ObA-z2BwbIZUQ86qPNA4O4XnwAmQ3gCKgB\/s1600\/IMG_20170403_105551.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Life Unprocessed\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-uY_DHfttoro\/WOKkok9iXlI\/AAAAAAAARJI\/hM-ObA-z2BwbIZUQ86qPNA4O4XnwAmQ3gCKgB\/s640\/IMG_20170403_105551.jpg\" title=\"How To Make Lacto Fermented Ginger Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EStuff the mix into a wide-mouth quart jar, or two pint jars if you prefer. I have a wide funnel that helps fill the jars with less mess, but it's not necessary. Pack it down so there's no air mixed in with the carrots, and the liquid rises to the top. I discovered that the small ladle, shown below, helps me to pack the veggies in. But if you don't have something like that, your clean fingers will work fine. Just try to remove the air pockets, and get all the shredded veggies pushed below the level of the brine. It's OK if the brine sinks back down and some of the carrots aren't fully covered by the juice. They will be fine during the short fermentation time.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WsaHQvlMACM\/WOKlnCaJmeI\/AAAAAAAARJM\/e6ITVZYva2oltocWLGqpfIHkj-fxyXVeACKgB\/s1600\/IMG_20170403_111720.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Life Unprocessed\" border=\"0\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-WsaHQvlMACM\/WOKlnCaJmeI\/AAAAAAAARJM\/e6ITVZYva2oltocWLGqpfIHkj-fxyXVeACKgB\/s640\/IMG_20170403_111720.jpg\" title=\"How To Make Lacto Fermented Ginger Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EI like to cap mine loosely with a plastic lid, since metal will corrode over time, with exposure to the acids in fermented veggies. Store them at room temp, in a dark spot, with the caps loose. I put mine on the counter near my stove, covered by a tea towel.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-7d-6CKQC66A\/WOKn01SB6iI\/AAAAAAAARJY\/2BBMHesKORgnbB39hvzFHDsk-hC-PaMNACKgB\/s1600\/IMG_20170403_111828.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Life Unprocessed\" border=\"0\" height=\"480\" src=\"https:\/\/2.bp.blogspot.com\/-7d-6CKQC66A\/WOKn01SB6iI\/AAAAAAAARJY\/2BBMHesKORgnbB39hvzFHDsk-hC-PaMNACKgB\/s640\/IMG_20170403_111828.jpg\" title=\"How To Make Lacto Fermented Ginger Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EFerment for 2-4 days, testing it out each day to see how you like it best. Ginger carrots take much less fermentation time than traditional sauerkraut. The high sugar content of the carrots makes it kind of a different animal, with a much shorter shelf life. It's best to make small batches, only what you will use in the next two weeks. You will know when it goes bad if you see white spots on the carrots at the top, or if the consistency turns slimy. Just don't forget about it in the back of your fridge, and it will be fine, since it is so delicious you will want to use it up long before it has a chance to go bad! My partner and I just ate half a batch in one meal, with our curry and rice. Fortunately, it's easy and quick to make a new batch!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4idIZDBthWY\/WOBvpQk7G4I\/AAAAAAAAQ5E\/x6RZ-3NenQY2AIcCWcCr9ft5T-xuVUyhgCKgB\/s1600\/IMG_20170401_174307.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Life Unprocessed\" border=\"0\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-4idIZDBthWY\/WOBvpQk7G4I\/AAAAAAAAQ5E\/x6RZ-3NenQY2AIcCWcCr9ft5T-xuVUyhgCKgB\/s640\/IMG_20170401_174307.jpg\" title=\"How To Make Lacto Fermented Ginger Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFor more on making your own fermented vegetables, check out my other articles: \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2014\/03\/easily-make-sauerkraut-right-in-jar.html\"\u003EEasily Make Sauerkraut Right in the Jar\u003C\/a\u003E, and \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/making-lacto-fermented-sauerkraut.html\"\u003EMaking Lacto-Fermented Sauerkraut\u003C\/a\u003E.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003EPlease check out the following links if you're interested- any purchases made through my link help support our family. Thanks in advance!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=B002RZRJHI\u0026amp;asins=B002RZRJHI\u0026amp;linkId=UL2YOELARG5IUHAY\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=B00BWIX1EQ\u0026amp;asins=B00BWIX1EQ\u0026amp;linkId=NGSBDXHFYOGAO4U2\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E \u003Cbr \/\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E\u003Cscript type=\"application\/ld+json\"\u003E{   \"@context\": \"http:\/\/schema.org\/\",    \"@type\": \"Recipe\",    \"name\": \"Lacto Fermented Ginger Carrots\",   \"image\": \"https:\/\/2.bp.blogspot.com\/-cLWaWmRBaYM\/WOKqTYAlATI\/AAAAAAAARJc\/iCbJ-q7ppac_Jf_r8pl2S5gsIx4CNWgiACKgB\/s1600\/IMG_20170401_174307.jpg\",   \"description\": \"Ginger carrots are not only delicious and easy to make yourself, they will cost you the low price of some carrots and a nub of ginger.\",   \"keywords\": \"Dairy Free, DIY, Fermented, Gluten Free, Health, Paleo, Preservation, Raw, Recipes, Urban Farming, carrots, probiotics\",   \"author\": {     \"@type\": \"Person\",     \"name\": \"A Life Unprocessed\"   },   \"datePublished\": \"2017-04-17\",   \"prepTime\": \"PT15M\",     \"recipeCategory\": \"appetizer\",    \"recipeCuisine\": \"Condiment\",    \"recipeYield\": \"12\",      \"recipeIngredient\": [     \"1 lb carrots\",     \"3\" section of ginger\",     \"2 tsp sea salt\"   ]   } \u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/3900640915795144031\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2017\/04\/how-to-make-lacto-fermented-ginger.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/3900640915795144031"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/3900640915795144031"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2017\/04\/how-to-make-lacto-fermented-ginger.html","title":"How To Make Lacto Fermented Ginger Carrots"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-cLWaWmRBaYM\/WOKqTYAlATI\/AAAAAAAARJc\/iCbJ-q7ppac_Jf_r8pl2S5gsIx4CNWgiACKgB\/s72-c\/IMG_20170401_174307.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-6712332547262497866"},"published":{"$t":"2014-03-31T07:58:00.000-07:00"},"updated":{"$t":"2016-07-21T18:03:09.600-07:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Paleo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preservation"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Urban Farming"}],"title":{"type":"text","$t":"Easily Make Sauerkraut Right In The Jar"},"content":{"type":"html","$t":"\u003Cspan style=\"font-size: medium;\"\u003EI've been \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/making-lacto-fermented-sauerkraut.html\" target=\"_blank\"\u003Emaking my own sauerkraut\u003C\/a\u003E for years, but for a long time I used a more complex method involving a large crock, the perfect size plate to fit inside it, a\u003Cspan style=\"font-size: medium;\"\u003E h\u003Cspan style=\"font-size: medium;\"\u003Eeavy jar\u003C\/span\u003E\u003C\/span\u003E to weigh it down, and a tea towel over it all. It's really not too hard to set up once you have the right size crock and plate, but i\u003Cspan style=\"font-size: medium;\"\u003En my small kitchen it was ann\u003Cspan style=\"font-size: medium;\"\u003Eoyi\u003Cspan style=\"font-size: medium;\"\u003Eng to have this large contraption taking up space while it fermented for 3 weeks. Plus, checking the sauerkraut \u003Cspan style=\"font-size: medium;\"\u003Ealong the way to see if it was done was \u003Cspan style=\"font-size: medium;\"\u003Ean involved process each time.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EHere is the me\u003Cspan style=\"font-size: medium;\"\u003Ethod I've been using for the past year or two, with great success. It's way easier and quicker, and when the sauerkraut is do\u003Cspan style=\"font-size: medium;\"\u003Ene\u003Cspan style=\"font-size: medium;\"\u003E it's already in jars, so there's no messy \u003Cspan style=\"font-size: medium;\"\u003Ere\u003Cspan style=\"font-size: medium;\"\u003Epacking.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-vtjoFXzQ8Xg\/UV7eL4ltBYI\/AAAAAAAACS8\/c7r_7q_kCi8\/s1600\/09-12-2012-172409.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"lacto-fermented sauerkraut\" border=\"0\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-vtjoFXzQ8Xg\/UV7eL4ltBYI\/AAAAAAAACS8\/c7r_7q_kCi8\/s640\/09-12-2012-172409.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EThis batch of spicy co\u003Cspan style=\"font-size: small;\"\u003Ertido kraut \u003C\/span\u003Ehas celery, carrots, \u003Cspan style=\"font-size: small;\"\u003Ecabbage, beets, fresh oregano\u003Cspan style=\"font-size: small;\"\u003E, and \u003Cspan style=\"font-size: small;\"\u003Ejalapeno\u003C\/span\u003E\u003C\/span\u003E.\u003C\/span\u003E\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EI start with about \u003Cb\u003E5 lbs of veggies\u003C\/b\u003E and \u003Cb\u003E3 Tb of sea salt\u003C\/b\u003E. I usually use one big head of cabbage, plus a handfull of whatever other veggies I want to try. Things that I've found work great are carrots, celery, beets, daikon radish, kale, and onion. In smaller amounts I add stronger flavored ingredients, like hot peppers, garlic, ginger, oregano, and\u0026nbsp;seaweeds. When adding dried seaweeds, soak them first to rehydrate, and reduce the salt a bit. Variety makes sauerkrauts more interesting, nutritious, and tasty!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-Wh-LbEtZWtI\/UzjycF_K-tI\/AAAAAAAACes\/ZrHIs7W_bY8\/s1600\/P8114627.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"shredded vegetables for sauerkraut\" border=\"0\" height=\"480\" src=\"https:\/\/3.bp.blogspot.com\/-Wh-LbEtZWtI\/UzjycF_K-tI\/AAAAAAAACes\/ZrHIs7W_bY8\/s1600\/P8114627.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EThe lovely mixture of shredded veggies\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003ESimply chop or shred all veggies and combine with the salt. I mix with my hands to massage in the salt and bruise the veggies a bit, to help them start to break down and release their water.\u0026nbsp; I wear gloves to protect myself from the sting of hot peppers. You can save spicier additions like peppers and onions to stir in after the salt has been massaged into the other veggies, if you're not protecting yourself with gloves.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-ujVBSkroh7c\/UzjyxQRFXqI\/AAAAAAAACe0\/kysCCLCziU4\/s1600\/P8114629.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"slicing blade\" border=\"0\" height=\"240\" src=\"https:\/\/3.bp.blogspot.com\/-ujVBSkroh7c\/UzjyxQRFXqI\/AAAAAAAACe0\/kysCCLCziU4\/s1600\/P8114629.JPG\" title=\"\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EI use the slicing blade on cabbage and greens...\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-VcAxDoVHeAo\/Uzjy4CWPwPI\/AAAAAAAACe8\/sOI_Ywum234\/s1600\/P8114630.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"shredder blade\" border=\"0\" height=\"240\" src=\"https:\/\/4.bp.blogspot.com\/-VcAxDoVHeAo\/Uzjy4CWPwPI\/AAAAAAAACe8\/sOI_Ywum234\/s1600\/P8114630.JPG\" title=\"\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E... and this blade on root veggies.\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EAfter massaging in the salt, let the mixture sit for a few minutes, massage again, and you should notice a lot of liquid has been released. This water (brine) will be added to each jar along with the veggies. It's ready to jar up and start fermenting!\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-01pcaDZBinc\/UzjzcW08rRI\/AAAAAAAACfE\/0ZFuM2znnDo\/s1600\/P8114633.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"shredded veggies for sauerkraut\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-01pcaDZBinc\/UzjzcW08rRI\/AAAAAAAACfE\/0ZFuM2znnDo\/s1600\/P8114633.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EAfter mixing with the salt, veggies will release their water. This batch has arame seaweed.\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EStuff veggies by the handful into clean, wide mouth mason jars. You will probably need 3 quart jars, or 2 quarts and one pint size jar for 5 lbs of veggies. Press the veggies deeply into the jars, both to bruise the veggies further and to remove any air pockets from the kraut. It's best if the jars are filled just to the \"shoulder\", about 1\" below the top, so that there is room for them to bubble and expand a bit. I frequently overfill them, and liquid seeps out. Which is fine, but I'd rather it stay put.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u0026nbsp; \u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EAfter pressing the veggies deeply into the jar, top off with the brine. Try to distribute the liquid equally between the jars, with the goal of covering the veggies with brine. Using a spoon or clean hand, press all the kraut as much as possible below the level of the brine. If necessary, extra brine can be mixed up to top off the jars. Simply mix salt and water (about a teaspoon of salt per cup of water) and pour over kraut. I have never needed to do this, because\u0026nbsp;I find the veggies\u0026nbsp;always provided enough liquid on their own.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-r3coHHT7Cso\/Uzj0u62jA_I\/AAAAAAAACfQ\/W7i7CRR1O8E\/s1600\/09-12-2012-154937.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"lacto-fermented sauerkraut\" border=\"0\" height=\"468\" src=\"https:\/\/4.bp.blogspot.com\/-r3coHHT7Cso\/Uzj0u62jA_I\/AAAAAAAACfQ\/W7i7CRR1O8E\/s1600\/09-12-2012-154937.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EOK, your work is done here. Screw some lids on those jars and let them ferment for anywhere between\u0026nbsp;1 and 3 weeks! Yes, that is a huge window. It's up to you to decide when they're done. I find it's perfectly good at any point along that continuum; some people like their krauts a little more fresh and crispy, and others like a more mature, softer kraut. For the first few days, fermentation will be very active, and it's best to open the jars enough to release pressure once a day. \u003Cbr \/\u003E\u003Cbr \/\u003EOpen the jars at least once a week to check for signs of mold (remove any you see with a clean spoon) and press any veggies back under the brine that have strayed. Taste a pinch of veggies each week. Once they're done to your satisfaction, transfer them to the fridge. They'll continue to mature in the fridge, but at a much slower rate. Kraut will last for many, many months under refrigeration. I've even kept it in my cool, dark, garage pantry for about a year and it was still perfectly good. \u003Cbr \/\u003E\u003Cbr \/\u003ESometimes the top layer of the jar will discolor from oxidation; you can discard this layer if you find it unappealing. My chickens gobble up discolored kraut with impunity. An off color does not mean it's gone bad, it's simply oxidized.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: small; text-align: center;\"\u003EFor more on the benefits and history of sauerkraut, as well as a whole world of other fermentation ideas, check out the original source of my inspiration, two books by Sandor Katz. Both probably available from your local library, but also definitely worth owning. If you buy either through my ad links below, Amazon gives me a tiny bit of cash. Thanks in advance!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=1931498237\u0026amp;asins=1931498237\u0026amp;linkId=GUQNXQ2DQBF3XDWI\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E \u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=160358286X\u0026amp;asins=160358286X\u0026amp;linkId=I72SRFDXUTZ5I4TL\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/6712332547262497866\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2014\/03\/easily-make-sauerkraut-right-in-jar.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/6712332547262497866"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/6712332547262497866"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2014\/03\/easily-make-sauerkraut-right-in-jar.html","title":"Easily Make Sauerkraut Right In The Jar"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-vtjoFXzQ8Xg\/UV7eL4ltBYI\/AAAAAAAACS8\/c7r_7q_kCi8\/s72-c\/09-12-2012-172409.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-7212593814106370057"},"published":{"$t":"2013-12-06T20:52:00.003-08:00"},"updated":{"$t":"2018-01-04T18:09:35.827-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Holiday"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Paleo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preservation"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Remedies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Treats"}],"title":{"type":"text","$t":"How To Make Delicious Water Kefir"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-6-R2YSDuV-g\/UqKgg_0y3hI\/AAAAAAAACcQ\/t7Pa7YbGmOE\/s1600\/PC190056.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-6-R2YSDuV-g\/UqKgg_0y3hI\/AAAAAAAACcQ\/t7Pa7YbGmOE\/s640\/PC190056.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E Water kefir is my new favorite thing to drink. It's so light and naturally bubbly, and can be made into any flavor with the addition of fruit juices. Plus it has the health benefits of living cultured foods. In less than a week and with minimal effort, your kefir grains will transform a small amount of juice and sugar into an amazingly tasty, versatile, and healthful beverage.\u003Cbr \/\u003E\u003Cbr \/\u003E There are two stages of fermentation for your kefir, the first ferment and the second ferment. I will describe them both here. When you are given water kefir grains, they will look like this: \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-0tw4cWBeI-4\/Up3rkmxCygI\/AAAAAAAACb0\/-9OM-N9wAnE\/s1600\/PC140035.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-0tw4cWBeI-4\/Up3rkmxCygI\/AAAAAAAACb0\/-9OM-N9wAnE\/s640\/PC140035.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EI scrawled a line on my jar to mark the optimal level of kefir grains. When they multiply and go over the line, it's time for me to share them with someone! \u003Cbr \/\u003E\u003Cbr \/\u003E Here is how to feed and care for your kefir grains, and produce a delicious tonic in the process:\u003Cbr \/\u003E\u003Cbr \/\u003E First of all, they need sugar. Simply mix sugar into warm water until it dissolves. I heat about two cups of water in a pan on the stovetop, just until it's steamy, and then stir in the sugar. There's no need to boil it. More cool water will be added, to bring the total liquid up to about a quart. I loosely measure 1\/4 cup of rapidura or sucanat sugar, and stir it to dissolve. This is then poured into a large glass jar with about 1\/4 c of water kefir grains. That's it. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-9V8KtCq6DCI\/Up3sRKlKWtI\/AAAAAAAACb8\/sGRV18_UIaM\/s1600\/PC140041.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-9V8KtCq6DCI\/Up3sRKlKWtI\/AAAAAAAACb8\/sGRV18_UIaM\/s640\/PC140041.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003E1\/4 cup Rapidura sugar, loosely measured. \u003Cbr \/\u003E\u003Cbr \/\u003EChoose the least processed sugar you can find, since the kefir grains benefit from the minerals. If you only have processed sugar, add a dollop of molasses to give back some of the minerals that the kefir needs to thrive. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-Nwt77IG7YFc\/UqKhum3jXgI\/AAAAAAAACcc\/QWQCMmcLMxc\/s1600\/PC140003.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-Nwt77IG7YFc\/UqKhum3jXgI\/AAAAAAAACcc\/QWQCMmcLMxc\/s640\/PC140003.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EThis jar contains 1\/4 cup sugar dissolved in about a quart of liquid, along with the kefir grains. \u003Cbr \/\u003E\u003Cbr \/\u003EOnce the grains \u0026amp; sugar water are combined, cap tightly. To be sure fruit flies can't get into it (and they would really like to) I cover the lidded jar with a cloth, rubber banded in place: \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-wcyxRCh5hfM\/UqKiVLy7IaI\/AAAAAAAACco\/zyglY2Z6dQI\/s1600\/PC140005.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-wcyxRCh5hfM\/UqKiVLy7IaI\/AAAAAAAACco\/zyglY2Z6dQI\/s640\/PC140005.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E Let this ferment, undisturbed and at room temperature, for 24-48 hours. Cooler temperatures will slow down fermentation. You don't want the kefir grains to run out of sugar or they will die, so don't let it go too long.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-CdHk49OQRVo\/UqKiUFXjb-I\/AAAAAAAACck\/SXKZ3TkAzq0\/s1600\/P1010005.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-CdHk49OQRVo\/UqKiUFXjb-I\/AAAAAAAACck\/SXKZ3TkAzq0\/s640\/P1010005.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E After two days, it's time to strain out the liquid into a bottle or jar, and add some fruit juice. Use whatever flavor you fancy; we've tried fresh apple, grape, elderberry, and orange, and they've all been really good. For the elderberry, I used a small amount of homemade elderberry syrup in place of juice, and it worked great. I tend to use about 1\/4 to 1\/3 for my ratio of juice to kefir liquid. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-lovRRaZ46hM\/UqKj28528kI\/AAAAAAAACc4\/JH3JSD8ptH8\/s1600\/PC140033.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-lovRRaZ46hM\/UqKj28528kI\/AAAAAAAACc4\/JH3JSD8ptH8\/s640\/PC140033.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EWhile you can use a tightly capped mason jar for the second ferment, I prefer the spring loaded bottles shown above. They have a firm seal and are easy to use, as well as a pretty nice presentation. These two bottles of orange kefir are in their second ferment, alongside the \"mother\" jar of kefir doing its first ferment. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-t_LIH7V-W08\/UqKknPTKPuI\/AAAAAAAACdA\/EGACdDSsxyk\/s1600\/PC140036.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-t_LIH7V-W08\/UqKknPTKPuI\/AAAAAAAACdA\/EGACdDSsxyk\/s640\/PC140036.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EThese upcycled bottles of storebought kombucha that a friend saves for me also work great for doing the second ferment. They have very tight fitting lids, which is important for building up carbonation in the water kefir. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-Gocy7F3bKuk\/UqKlRzaO1FI\/AAAAAAAACdM\/QJRdUCjm124\/s1600\/PC190025.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-Gocy7F3bKuk\/UqKlRzaO1FI\/AAAAAAAACdM\/QJRdUCjm124\/s640\/PC190025.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EOrange water kefir, nicely bubbly! \u003Cbr \/\u003E\u003Cbr \/\u003EOnce your juice and kefir blend has fermented for 2 or 3 days, place bottles in the refrigerator. They'll last a long time in the fridge, but they're ready to drink as soon as they're cold! Open with caution. Sometimes a lot of pressure can build up, particularly if they've fermented for too long or been kept in the fridge for too many weeks (where they slowly continue to build up pressure). If this happens, drink your water kefir sooner!\u003Cbr \/\u003E\u003Cbr \/\u003EDo you have a favorite flavor of water kefir, or a different way to make it? I'd love to hear ideas and feedback from you!\u003Cbr \/\u003E\u003Cbr \/\u003E For more on traditional sourdough, as well as a whole world of fermentation ideas, check out the original source of my inspiration, two books by Sandor Katz. Both probably available from your local library, but also definitely worth owning. If you buy either through my ad links below, Amazon gives me a tiny bit of cash. Thanks in advance!\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/7212593814106370057\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2013\/12\/how-to-make-delicious-water-kefir.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/7212593814106370057"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/7212593814106370057"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2013\/12\/how-to-make-delicious-water-kefir.html","title":"How To Make Delicious Water Kefir"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-6-R2YSDuV-g\/UqKgg_0y3hI\/AAAAAAAACcQ\/t7Pa7YbGmOE\/s72-c\/PC190056.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-6577060086594815667"},"published":{"$t":"2013-09-16T06:53:00.001-07:00"},"updated":{"$t":"2018-01-11T12:05:46.762-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dairy Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Paleo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"}],"title":{"type":"text","$t":"Dehydrated Flax Seed Crackers"},"content":{"type":"html","$t":"\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-2hFjkVfd7lI\/UjcIHUP8a1I\/AAAAAAAACYE\/5AgscwdqgzE\/s1600\/P5314258.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"raw flax crackers\" border=\"0\" height=\"480\" src=\"https:\/\/3.bp.blogspot.com\/-2hFjkVfd7lI\/UjcIHUP8a1I\/AAAAAAAACYE\/5AgscwdqgzE\/s640\/P5314258.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EAt their most basic, these economical, gluten-free crackers are simply flax seeds soaked in an equal volume of liquid, and then dehydrated until crisp. They can be sweet or savory, spicy, salted, or (my favorite) soaked in raw sauerkraut brine.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-fQAFNt_eGh8\/UjcHXVDHHhI\/AAAAAAAACX0\/NxOjInX95a0\/s1600\/07-14-2012-163132.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"flax seeds\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-fQAFNt_eGh8\/UjcHXVDHHhI\/AAAAAAAACX0\/NxOjInX95a0\/s640\/07-14-2012-163132.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EFor sweet crackers, try using fruit juice as the soaking liquid. Add some cinnamon if you want. For savory crackers, try your favorite herb combination, plus a generous pinch of sea salt. If you happen to have some sauerkraut brine, throw it in!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-9k7pbb_TzV8\/UjcLLwSwo5I\/AAAAAAAACYM\/9protGU1xz8\/s1600\/P5304246.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"make flax seed crackers\" border=\"0\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-9k7pbb_TzV8\/UjcLLwSwo5I\/AAAAAAAACYM\/9protGU1xz8\/s640\/P5304246.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003ESoaking only takes about an hour, but longer is OK, up to about 4 hours. Stir the flax seeds into the liquid and they quickly start to gel. Let it soak until the mixture turns into a thick dough.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-C9yPCWXef6E\/UjcGK-CseII\/AAAAAAAACXk\/ZremifB4dSw\/s1600\/P5304242.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"dehydrate flax crackers\" border=\"0\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-C9yPCWXef6E\/UjcGK-CseII\/AAAAAAAACXk\/ZremifB4dSw\/s640\/P5304242.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003ESpoon the dough onto parchment paper or dehydrator sheets, and spread each cracker with the back of the spoon until they reach a uniform thickness. Dehydrate at 110 degrees for four to six hours, then flip and dehydrate another two hours or so, until both sides are bone dry. Actual dehydration time varies based on temperature, humidity, and the thickness of your crackers, but overdrying won't hurt.\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ctable cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"float: left; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-fKs0G4qmBK4\/UjcGdBybaQI\/AAAAAAAACXs\/4Ug9t1ZCeu8\/s1600\/P5314255.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"dehydrate flax crackers\" border=\"0\" height=\"480\" src=\"https:\/\/2.bp.blogspot.com\/-fKs0G4qmBK4\/UjcGdBybaQI\/AAAAAAAACXs\/4Ug9t1ZCeu8\/s640\/P5314255.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EMade during a dry summer, this batch dehydrated all the way through after just 6 hours, without needing to be flipped. \u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: large;\"\u003EYou want them nice and crisp- moisture left in the crackers will cause them to store poorly. Kept in a sealed container in the fridge, they can last for a month or more.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003ESavory flax crackers are great with hummus or guacamole. Sweet flax crackers go well with peanut butter or cream cheese.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-hxVCPtR3wVM\/UjcHofSjOTI\/AAAAAAAACX8\/UdWJrTrSVJc\/s1600\/P5314259.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"raw flax crackers\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-hxVCPtR3wVM\/UjcHofSjOTI\/AAAAAAAACX8\/UdWJrTrSVJc\/s640\/P5314259.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EFlax seeds can be purchased in bulk from \u003Ca href=\"https:\/\/www.azurestandard.com\/?a_aid=z10mym6FoA\"\u003EAzure Standard\u003C\/a\u003E, a natural foods distributor that we love. I'm adding an ad link below to the absolute best dehydrator that I know of. I've used mine for years and love it, and the price has even gone down from when I bought it. If you use my link to make a purchase, Amazon kicks us back a little bit, which is helps to support our family. Thanks in advance!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=tf_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=B004Z915M4\u0026amp;asins=B004Z915M4\u0026amp;linkId=MOOAQV5426IPTNYB\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/6577060086594815667\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2013\/09\/dehydrated-flax-seed-crackers_16.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/6577060086594815667"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/6577060086594815667"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2013\/09\/dehydrated-flax-seed-crackers_16.html","title":"Dehydrated Flax Seed Crackers"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-2hFjkVfd7lI\/UjcIHUP8a1I\/AAAAAAAACYE\/5AgscwdqgzE\/s72-c\/P5314258.JPG","height":"72","width":"72"},"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-1104360763560648379"},"published":{"$t":"2013-09-16T06:53:00.000-07:00"},"updated":{"$t":"2018-01-11T12:04:37.688-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dairy Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Paleo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"}],"title":{"type":"text","$t":"Dehydrated Flax Seed Crackers"},"content":{"type":"html","$t":"\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-2hFjkVfd7lI\/UjcIHUP8a1I\/AAAAAAAACYE\/5AgscwdqgzE\/s1600\/P5314258.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"raw flax crackers\" border=\"0\" height=\"480\" src=\"https:\/\/3.bp.blogspot.com\/-2hFjkVfd7lI\/UjcIHUP8a1I\/AAAAAAAACYE\/5AgscwdqgzE\/s640\/P5314258.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EAt their most basic, these economical, gluten-free crackers are simply flax seeds soaked in an equal volume of liquid, and then dehydrated until crisp. They can be sweet or savory, spicy, salted, or (my favorite) soaked in raw sauerkraut brine.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-fQAFNt_eGh8\/UjcHXVDHHhI\/AAAAAAAACX0\/NxOjInX95a0\/s1600\/07-14-2012-163132.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"flax seeds\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-fQAFNt_eGh8\/UjcHXVDHHhI\/AAAAAAAACX0\/NxOjInX95a0\/s640\/07-14-2012-163132.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EFor sweet crackers, try using fruit juice as the soaking liquid. Add some cinnamon if you want. For savory crackers, try your favorite herb combination, plus a generous pinch of sea salt. If you happen to have some sauerkraut brine, throw it in!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-9k7pbb_TzV8\/UjcLLwSwo5I\/AAAAAAAACYM\/9protGU1xz8\/s1600\/P5304246.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"make flax seed crackers\" border=\"0\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-9k7pbb_TzV8\/UjcLLwSwo5I\/AAAAAAAACYM\/9protGU1xz8\/s640\/P5304246.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003ESoaking only takes about an hour, but longer is OK, up to about 4 hours. Stir the flax seeds into the liquid and they quickly start to gel. Let it soak until the mixture turns into a thick dough.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-C9yPCWXef6E\/UjcGK-CseII\/AAAAAAAACXk\/ZremifB4dSw\/s1600\/P5304242.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"dehydrate flax crackers\" border=\"0\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-C9yPCWXef6E\/UjcGK-CseII\/AAAAAAAACXk\/ZremifB4dSw\/s640\/P5304242.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003ESpoon the dough onto parchment paper or dehydrator sheets, and spread each cracker with the back of the spoon until they reach a uniform thickness. Dehydrate at 110 degrees for four to six hours, then flip and dehydrate another two hours or so, until both sides are bone dry. Actual dehydration time varies based on temperature, humidity, and the thickness of your crackers, but overdrying won't hurt.\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Ctable cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"float: left; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-fKs0G4qmBK4\/UjcGdBybaQI\/AAAAAAAACXs\/4Ug9t1ZCeu8\/s1600\/P5314255.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"dehydrate flax crackers\" border=\"0\" height=\"480\" src=\"https:\/\/2.bp.blogspot.com\/-fKs0G4qmBK4\/UjcGdBybaQI\/AAAAAAAACXs\/4Ug9t1ZCeu8\/s640\/P5314255.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EMade during a dry summer, this batch dehydrated all the way through after just 6 hours, without needing to be flipped. \u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: large;\"\u003EYou want them nice and crisp- moisture left in the crackers will cause them to store poorly. Kept in a sealed container in the fridge, they can last for a month or more.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003ESavory flax crackers are great with hummus or guacamole. Sweet flax crackers go well with peanut butter or cream cheese.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-hxVCPtR3wVM\/UjcHofSjOTI\/AAAAAAAACX8\/UdWJrTrSVJc\/s1600\/P5314259.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"raw flax crackers\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-hxVCPtR3wVM\/UjcHofSjOTI\/AAAAAAAACX8\/UdWJrTrSVJc\/s640\/P5314259.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EOrganic flax seeds can be purchased in bulk from \u003Ca href=\"https:\/\/www.azurestandard.com\/?a_aid=z10mym6FoA\"\u003EAzure Standard\u003C\/a\u003E, a natural foods distributor that we love. I'm adding an ad link below to the absolute best dehydrator that I know of. I've used mine for years and love it, and the price has even gone down from when I bought it. If you use my link to make a purchase, Amazon kicks us back a little bit, which is helps to support our family. Thanks in advance!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=tf_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=B004Z915M4\u0026amp;asins=B004Z915M4\u0026amp;linkId=MOOAQV5426IPTNYB\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/1104360763560648379\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2013\/09\/dehydrated-flax-seed-crackers.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/1104360763560648379"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/1104360763560648379"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2013\/09\/dehydrated-flax-seed-crackers.html","title":"Dehydrated Flax Seed Crackers"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-2hFjkVfd7lI\/UjcIHUP8a1I\/AAAAAAAACYE\/5AgscwdqgzE\/s72-c\/P5314258.JPG","height":"72","width":"72"},"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-4601274497703398360"},"published":{"$t":"2013-01-30T17:21:00.001-08:00"},"updated":{"$t":"2018-01-11T12:12:54.145-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dairy Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Holiday"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"}],"title":{"type":"text","$t":"Whole Grain Sourdough Biscuits"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-7ZfoZyZ38hk\/UQm7Xx4RIuI\/AAAAAAAACMI\/NmgPzrQgnqg\/s1600\/01-28-2013-192026.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Whole Grain Sourdough Biscuits\" border=\"0\" height=\"480\" src=\"https:\/\/3.bp.blogspot.com\/-7ZfoZyZ38hk\/UQm7Xx4RIuI\/AAAAAAAACMI\/NmgPzrQgnqg\/s640\/01-28-2013-192026.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EThese biscuits are quick, versatile, and \u003Cspan style=\"font-size: large;\"\u003Eway easier than homemade\u003Cspan style=\"font-size: large;\"\u003E bread\u003C\/span\u003E\u003C\/span\u003E. We use \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/grind-your-own-flours-from-whole-grains.html\" target=\"_blank\"\u003Efresh ground flour\u003C\/a\u003E for the best flavor, but I made them with storebought flour for years with great success as well. I've always used whole wheat flour for this recipe. They turn out delicious, and are great with butter and jam, or served alongside soup, or drenched in gravy with mashed potatoes. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003ETo start, \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-sourdough-starter.html\" target=\"_blank\"\u003Em\u003C\/a\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-sourdough-starter.html\" target=\"_blank\"\u003Eake a sourdough starter\u003C\/a\u003E, or take your\u003Cspan style=\"font-size: large;\"\u003Es out of the fridge and wake it up \u003Cspan style=\"font-size: large;\"\u003Eby bringin\u003Cspan style=\"font-size: large;\"\u003Eg it to room temperature. I don't recommend buying a starter, since they are\u003Cspan style=\"font-size: large;\"\u003E even easier than biscuits to make. You can store \u003Cspan style=\"font-size: large;\"\u003Eyour starter\u003C\/span\u003E in the fridge when you're not using it, or keep it on the counter and stir it daily if you do a lot of baking. \u003C\/span\u003EYou want a cup and a half of starter, so add enough e\u003Cspan style=\"font-size: large;\"\u003Equal parts\u003C\/span\u003E flour and water to bring it up to that level.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EI \u003Cspan style=\"font-size: large;\"\u003Eadapted this recipe years ago from the book\u0026nbsp;\u003Cspan style=\"font-size: large;\"\u003EHow It All Vegan\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E, \u003Cspan style=\"font-size: large;\"\u003Eand \u003Cspan style=\"font-size: large;\"\u003Ewhile I \u003Cspan style=\"font-size: large;\"\u003Edo use butter now, the dairy\u003Cspan style=\"font-size: large;\"\u003E-\u003C\/span\u003Efree version is just as good.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cu\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EHere are the instructions:\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/u\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Ci\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EPreheat oven to 350\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-uz4Cxer_gyo\/UQm7y51aPEI\/AAAAAAAACMQ\/I2uVzOhWx4g\/s1600\/01-28-2013-184830.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"sourdough for biscuits\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-uz4Cxer_gyo\/UQm7y51aPEI\/AAAAAAAACMQ\/I2uVzOhWx4g\/s640\/01-28-2013-184830.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Ci\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EMi\u003Cspan style=\"font-size: large;\"\u003Ex together:\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E2 c \u003Cspan style=\"font-size: large;\"\u003Ewhole wheat flour, finely ground\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E1\/2 t sea salt\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E2 t baking soda\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Ci\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EAdd sweete\u003Cspan style=\"font-size: large;\"\u003Ener and fat:\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E1 tb s\u003Cspan style=\"font-size: large;\"\u003Eucanat\u003Cspan style=\"font-size: large;\"\u003E (\u003Cspan style=\"font-size: large;\"\u003Eor honey, or sweetener of choice)\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E1\/2 c butter (or \u003Cspan style=\"font-size: large;\"\u003Euse coconut oil for vegan biscuits\u003Cspan style=\"font-size: large;\"\u003E)\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"float: left; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-n7cDOodRGCo\/UQm8LUBy0CI\/AAAAAAAACMY\/esDHDVWOAyc\/s1600\/01-28-2013-185159.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"sourdough biscuit dough\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-n7cDOodRGCo\/UQm8LUBy0CI\/AAAAAAAACMY\/esDHDVWOAyc\/s640\/01-28-2013-185159.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EThe biscuit mixture before addi\u003Cspan style=\"font-size: large;\"\u003Eng sourdough starter\u003C\/span\u003E\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cb\u003E\u003Ci\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EStir in starter:\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E1 1\/2 c sourdough starter\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E \u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u0026nbsp;\u003C\/span\u003E \u003C\/span\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E1\/2 c \u003Cspan style=\"font-size: large;\"\u003Ec\u003C\/span\u003E\u003C\/span\u003Ehopped walnuts or pum\u003Cspan style=\"font-size: large;\"\u003Epkin seeds are a great optional addition\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EI\u003Cspan style=\"font-size: large;\"\u003E \u003Cspan style=\"font-size: large;\"\u003Eadd my whole jar of sourdough starter \u003Cspan style=\"font-size: large;\"\u003Eto this rec\u003Cspan style=\"font-size: large;\"\u003Eipe, and then as soon as my biscuits are baking\u003Cspan style=\"font-size: large;\"\u003E I add fresh flour and water to the same jar (unwashed) for the next batch of sourdough. It will \u003Cspan style=\"font-size: large;\"\u003Eonly take a day or two to mature\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E, and then it's ready for the next \u003Cspan style=\"font-size: large;\"\u003Ebatch\u003Cspan style=\"font-size: large;\"\u003E \u003Cspan style=\"font-size: large;\"\u003Eof biscuits!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E \u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-x9IRdh3EjIg\/UQm82FVZSHI\/AAAAAAAACMg\/ZdEBQbwNVmY\/s1600\/01-28-2013-185536.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"sourdough biscuit dough\" border=\"0\" height=\"480\" src=\"https:\/\/2.bp.blogspot.com\/-x9IRdh3EjIg\/UQm82FVZSHI\/AAAAAAAACMg\/ZdEBQbwNVmY\/s640\/01-28-2013-185536.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EDough, ready for dr\u003Cspan style=\"font-size: large;\"\u003Eopping \u0026amp; baking\u003C\/span\u003E\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EBak\u003C\/b\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003Ee in muf\u003C\/b\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003Efin tins\u003C\/b\u003E \u003Cspan style=\"font-size: large;\"\u003E(I use s\u003Cspan style=\"font-size: large;\"\u003Eilicon bak\u003Cspan style=\"font-size: large;\"\u003Eing cup liners, but they're not necess\u003Cspan style=\"font-size: large;\"\u003Eary) \u003Cb\u003Eor \u003C\/b\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003Edrop on cookie sheet\u003C\/b\u003E\u003Cspan style=\"font-size: large;\"\u003E, for \u003Cb\u003E15-20 minutes \u003C\/b\u003Euntil golden brown on top\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-nMabpPj1oKA\/UQm9rs6X7SI\/AAAAAAAACMo\/H6KcEec69tk\/s1600\/01-28-2013-185753.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"whole grain sourdough biscuits \" border=\"0\" height=\"480\" src=\"https:\/\/2.bp.blogspot.com\/-nMabpPj1oKA\/UQm9rs6X7SI\/AAAAAAAACMo\/H6KcEec69tk\/s640\/01-28-2013-185753.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003ERecipe m\u003C\/span\u003Eakes\u003Cspan style=\"font-size: large;\"\u003E about a dozen biscuits.\u003C\/span\u003E \u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-RGk24NqgxF0\/UQm-EyLIF3I\/AAAAAAAACMw\/cq1vSPiJl5A\/s1600\/01-28-2013-195833.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"whole grain sourdough biscuits\" border=\"0\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-RGk24NqgxF0\/UQm-EyLIF3I\/AAAAAAAACMw\/cq1vSPiJl5A\/s640\/01-28-2013-195833.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EThese biscuits are \u003Cspan style=\"font-size: large;\"\u003Elovely\u003C\/span\u003E fresh from the \u003Cspan style=\"font-size: large;\"\u003Eoven\u003Cspan style=\"font-size: large;\"\u003E.\u003C\/span\u003E They will keep well in an airtight container in the fridge for several days.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EOrganic flours and whole grains can be purchased in bulk from \u003Ca href=\"https:\/\/www.azurestandard.com\/?a_aid=z10mym6FoA\"\u003EAzure Standard\u003C\/a\u003E, a natural foods distributor. Below are Amazon Affiliate Ads. Any purchase made through them helps support our family. Thanks in advance!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/4601274497703398360\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2013\/01\/whole-grain-sourdough-biscuits.html#comment-form","title":"30 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/4601274497703398360"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/4601274497703398360"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2013\/01\/whole-grain-sourdough-biscuits.html","title":"Whole Grain Sourdough Biscuits"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-7ZfoZyZ38hk\/UQm7Xx4RIuI\/AAAAAAAACMI\/NmgPzrQgnqg\/s72-c\/01-28-2013-192026.JPG","height":"72","width":"72"},"thr$total":{"$t":"30"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-181517365893461633"},"published":{"$t":"2012-12-03T13:19:00.000-08:00"},"updated":{"$t":"2018-01-04T18:23:51.104-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Holiday"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preservation"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Treats"}],"title":{"type":"text","$t":"Raw Orange Cranberry Sauce"},"content":{"type":"html","$t":"Skip the canned cranberry sauce this year- this is way more delicious! This version is a fresh and healthy accompaniment to your meal. The recipe is unbelievably simple to make, and pretty much everybody enjoys it. I make it for our Thanksgiving and Christmas celebration dinners, and we always enjoy any leftovers with whatever we're having in the days following the holidays. It's great with turkey and stuffing and mashed potatoes; you will never miss the canned cranberry sauce! It's easy to make ahead of time, so you have one less thing to prepare on the day of a big feast. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-59SW-Sr6zyk\/UL0Tim7TDQI\/AAAAAAAACDE\/fU955bj47Xk\/s1600\/11-21-2012-164701.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-59SW-Sr6zyk\/UL0Tim7TDQI\/AAAAAAAACDE\/fU955bj47Xk\/s640\/11-21-2012-164701.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe sauce keeps for a week, but you can make it last even longer if you feel like giving fermentation a try. To ferment, simply make the recipe, adding in 2 tb \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/make-your-own-kombucha.html\"\u003Ekombucha\u003C\/a\u003E or \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html\"\u003Eginger bug\u003C\/a\u003E to culture the fermentation (follow the links for instructions on how to make them). Ferment at room temperature for 12 to 24 hours. You could certainly ferment longer, up to 3 days, if you want a more sour sauce. Since I prefer to make sure it stays sweet so it will be more of a crowd pleaser, I just fermented it all day on the counter.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-D-zZlj0cmS4\/UL0TWqIZOPI\/AAAAAAAACC8\/ibsaEQ2CKNo\/s1600\/11-21-2012-164511.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-D-zZlj0cmS4\/UL0TWqIZOPI\/AAAAAAAACC8\/ibsaEQ2CKNo\/s640\/11-21-2012-164511.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe cranberry sauce is perfectly delicious.\u003Cbr \/\u003EHere's how I make it:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E12 oz (2 c) fresh or thawed cranberries\u003C\/li\u003E\u003Cli\u003E1 whole organic orange, sliced, unpeeled, seeds removed\u003C\/li\u003E\u003Cli\u003E3\/4 c white sugar\u0026nbsp;\u003C\/li\u003E\u003C\/ul\u003EI use white sugar just because a darker sugar makes the sauce turn out brownish in hue, but it has a gorgeous red color when made with the light colored sugar.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-GQ3Yge9rtwI\/UL0TJ6joIHI\/AAAAAAAACC0\/M6Uee4h16-Y\/s1600\/11-21-2012-164846.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-GQ3Yge9rtwI\/UL0TJ6joIHI\/AAAAAAAACC0\/M6Uee4h16-Y\/s640\/11-21-2012-164846.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E Add everything to the food processor and blend until no large chunks are left. Refrigerate right away, or add a spoonful of starter and ferment 12-24 hours at room temperature for a cultured cranberry sauce. Fermenting reduces the sugar content, makes food last a bit longer, and increases digestability. Either way, it's simply delicious.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-6qRk6a8daT0\/UL0S2gapSzI\/AAAAAAAACCs\/GmJEONXRn6Q\/s1600\/11-21-2012-165021.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-6qRk6a8daT0\/UL0S2gapSzI\/AAAAAAAACCs\/GmJEONXRn6Q\/s640\/11-21-2012-165021.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E Simple, fresh ingredients make for great tasting food.\u003Cbr \/\u003E\u003Cbr \/\u003E Below are Amazon Affiliate Ads. Any purchase made through them helps support our family. Thanks in advance!\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/181517365893461633\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/12\/raw-orange-cranberry-sauce.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/181517365893461633"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/181517365893461633"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/12\/raw-orange-cranberry-sauce.html","title":"Raw Orange Cranberry Sauce"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-59SW-Sr6zyk\/UL0Tim7TDQI\/AAAAAAAACDE\/fU955bj47Xk\/s72-c\/11-21-2012-164701.JPG","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-7289248821091642408"},"published":{"$t":"2012-07-30T13:30:00.000-07:00"},"updated":{"$t":"2018-01-04T18:39:46.205-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dairy Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"}],"title":{"type":"text","$t":"Making Fresh Mayonnaise That Keeps"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-4-YR66mC6rs\/UBbp1k3r7_I\/AAAAAAAAByw\/Fr_ZQk_i0gQ\/s1600\/03-27-2012-133637.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-4-YR66mC6rs\/UBbp1k3r7_I\/AAAAAAAAByw\/Fr_ZQk_i0gQ\/s640\/03-27-2012-133637.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOnce I realized I could make our own mayonnaise so easily, I felt pretty committed to never buying the store-bought kind again. We like doing things ourselves: We know what's in it - we never have to read food labels and wonder what they really mean - and we can make it exactly how we want. That storebought stuff was iffy, but I'm confident this raw, fresh mayonnaise is actually good for my family.\u003Cbr \/\u003E\u003Cbr \/\u003EOlive oil mayonnaise has a stronger flavor than canola, soy, or safflower mayonnaise, but you get used to it pretty quickly, and even come to appreciate its flavor contribution on sandwiches. I found that using more egg and less oil in my recipes helps to neutralize the flavor so it's mild enough to work for all our mayonnaise needs. Of course we throw in garlic as well because garlic is delicious, and it's antimicrobial properties probably help fresh mayo keep longer as well. Feel free to use whatever oil you like for your homemade mayonnaise.\u003Cbr \/\u003E\u003Cbr \/\u003EI'd tried making my own mayonnaise twice in the past: Once, successfully, from a Joy of Cooking recipe for aioli. It was great, but we didn't use it up soon enough and it went bad. The next time, in more recent years, my emulsification failed and, not knowing how to fix it, I dumped all those great ingredients because they were in an unusable slurry, and vowed to leave mayonnaise making to the professionals.\u003Cbr \/\u003E\u003Cbr \/\u003EWell, I'm pretty much done leaving anything to the professionals. Every organic mayo we've found in stores has soy oil in it, or other iffy oils, and the only soy free mayonnaise choices are non-organic. We've been making do with store-bought for so long now because I thought it was beyond me to make a decent mayonnaise myself. Glad to be wrong!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-f5N88Gv3t3M\/UBbmrE_IIwI\/AAAAAAAAByI\/8BsabZPNNjU\/s1600\/07-13-2012-164841.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-f5N88Gv3t3M\/UBbmrE_IIwI\/AAAAAAAAByI\/8BsabZPNNjU\/s640\/07-13-2012-164841.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Ch4\u003E\u003Cbr \/\u003E\u003C\/h4\u003E\u003Ch4\u003E Making It:\u003C\/h4\u003EYou can mix the ingredients with a food processor, a blender, or an immersion blender. Or, if you're way burlier than I am, use a whisk. Or a fork! Whatever you use, be prepared to stick with it for several minutes of intense mixing.\u003Cbr \/\u003E\u003Cbr \/\u003E The secret to successful emulsification is to pour the oil in so painfully slowly; it should take minutes, and start with only the thinnest stream. I used to have Nik do this part because he's way more patient than I am. If it still fails to emulsify, or bind the egg and oil together, I've read that you can save it by blending in more eggs before adding the rest of the oil. I haven't had to try this, but I'm very glad to know there's a method to rescue a botched batch. \u003Cbr \/\u003E\u003Cbr \/\u003EAnother trick that helps to get nice, spreadable mayonnaise is to blend it for several minutes, way longer than you might think necessary, until it's nice and thick. So, blending as you go, slowly pour up to 1\/4 of the oil in with the eggs. Then stop adding oil and just blend until emulsification is obviously happening and the mixture is thick. Then you can more quickly add the rest of the oil. Never rush it, especially if you are just learning how.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-gx3sTvYQ99E\/UBbjyJ56arI\/AAAAAAAABxo\/X7JHkZBc1wc\/s1600\/07-13-2012-165434.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-gx3sTvYQ99E\/UBbjyJ56arI\/AAAAAAAABxo\/X7JHkZBc1wc\/s640\/07-13-2012-165434.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Ch4\u003E\u003Cbr \/\u003E\u003C\/h4\u003E\u003Ch4\u003EMaking It Last:\u003C\/h4\u003ESo, making fresh mayonnaise successfully is really not that hard, but most of us are used to a mayonnaise that keeps for longer than 4 days, and the fresh stuff should really be used up fairly quickly. However, longer term freshness can be achieved through lacto-fermentation! \u003Cbr \/\u003E\u003Cbr \/\u003E Lacto-fermentation is a controlled process of growing certain beneficial micro-organisms, which inhibit the growth of others, thus ensuring a longer-lasting mayonnaise. When I make fermented mayonnaise it keeps for a few weeks, while the unfermented stuff keeps only a few days. The flavor of the mayonnaise doesn't change, to my palate anyway, during fermentation.\u003Cbr \/\u003E\u003Cbr \/\u003E Fermenting mayonnaise involves simply adding some \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html\"\u003Eginger bug\u003C\/a\u003E, aka lacto-fermented soda starter, or \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/make-your-own-kombucha.html\"\u003Ekombucha\u003C\/a\u003E, or some raw whey from cheesemaking if you have it. If you don't have any of these ingredients and you just want to make some fresh mayonnaise to eat within 4 days, you can use vinegar in the recipe instead. This recipe makes about 3 cups of mayonnaise.\u003Cbr \/\u003E\u003Ch3\u003E\u003Cbr \/\u003E\u003C\/h3\u003E\u003Ch3\u003EHow to:\u003C\/h3\u003EBlend \u003Cb\u003E3 eggs\u003C\/b\u003E until creamy (use the best, freshest eggs you can get)\u003Cbr \/\u003E\u003Cbr \/\u003EEver so slowly, trickle in \u003Cb\u003E2 c olive oil\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBlend until soft peaks form, several minutes if needed\u003Cbr \/\u003E\u003Cbr \/\u003E Add \u003Cb\u003E2 cloves garlic\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E1 t sea salt\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf fermenting, add \u003Cb\u003E2 tb kombucha, ginger bug, whey, or raw apple cider vinegar\u003C\/b\u003E (follow the above links to make your own)\u003Cbr \/\u003E\u003Cbr \/\u003E Blend well and place in jar. Use within 3-5 days, or proceed with fermentation:\u003Cbr \/\u003E\u003Cbr \/\u003EIn this case, fermentation does not take long. Cap tightly and leave at room temp, out of direct light, for about 7 hours. This will preserve it for about 3 weeks.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-BjtNwfhZYYQ\/UBbpeQ2Rm1I\/AAAAAAAAByo\/Rrt6o3mMtvo\/s1600\/condis.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-BjtNwfhZYYQ\/UBbpeQ2Rm1I\/AAAAAAAAByo\/Rrt6o3mMtvo\/s640\/condis.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EKetchup, mustard, and mayonnaise, all lacto-fermented!\u003Cbr \/\u003E\u003Cbr \/\u003EBelow are Amazon Affiliate Ads. Any purchase made through them helps support our family. Thanks in advance! \u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/7289248821091642408\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/07\/making-fresh-mayonnaise-that-keeps.html#comment-form","title":"87 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/7289248821091642408"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/7289248821091642408"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/07\/making-fresh-mayonnaise-that-keeps.html","title":"Making Fresh Mayonnaise That Keeps"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-4-YR66mC6rs\/UBbp1k3r7_I\/AAAAAAAAByw\/Fr_ZQk_i0gQ\/s72-c\/03-27-2012-133637.JPG","height":"72","width":"72"},"thr$total":{"$t":"87"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-647921130096446415"},"published":{"$t":"2012-05-21T07:51:00.001-07:00"},"updated":{"$t":"2018-01-04T18:54:35.856-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Foraging"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preservation"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Remedies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Unschooling"}],"title":{"type":"text","$t":"Lacto-Fermented Dandelion Soda"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-ehQIGPA8X4k\/T7pSl9wKYqI\/AAAAAAAABo0\/VFm-GAvoRxo\/s1600\/05-19-2012-125202.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-ehQIGPA8X4k\/T7pSl9wKYqI\/AAAAAAAABo0\/VFm-GAvoRxo\/s640\/05-19-2012-125202.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E Dandelions are probably the most well-known of the edible weeds, probably because they're the most ubiquitous, but they are also one of the most bitter of the bitter greens. They, in a way, give edible weeds a bad name. However, they're extremely nutritious, much more so than any storebought greens, and there are many ways to get past the bitterness, including using the right dressings if they're in a salad, blending them with banana in \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/drink-your-veggies.html\"\u003Ethis green smoothie\u003C\/a\u003E, or you can use the blossoms, as I will show you here, making an awesome naturally carbonated soda.\u003Cbr \/\u003E\u003Cbr \/\u003E When you are ready to try it, first make up a batch of this \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html\"\u003Eall-purpose soda starter\u003C\/a\u003E. It takes three days to make it, but once you have it you can use it for nearly any fermentation and it stores indefinitely in the fridge. What it does is jump start the process, sending your fermentations in the right direction from the beginning. \u003Cbr \/\u003E\u003Cbr \/\u003EFermentation is the process of converting sugar to carbon dioxide (bubbles!), lactic acid, and sometimes alcohol. Fermented foods and drinks are part of virtually every traditional diet, and have so many health benefits. For another fermented beverage that's super easy to make, try \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/make-your-own-kombucha.html\"\u003Ehomebrewed kombucha\u003C\/a\u003E!\u003Cbr \/\u003E\u003Cbr \/\u003ESo, once your soda starter is bubbly and ready to use, it's harvest time. Send your kids out to the yard with a big bowl and have them fill it with every dandelion flower they can find. Children love meaningful work, and this is a fun job for them! The ideal flowers to use are fully open, large and clean, but don't worry about using half open blooms; they will still work. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-1uaEeix7rxA\/T6xiLcsOCGI\/AAAAAAAABm8\/0jH8wD8l-BI\/s1600\/05-01-2012-144952.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-1uaEeix7rxA\/T6xiLcsOCGI\/AAAAAAAABm8\/0jH8wD8l-BI\/s640\/05-01-2012-144952.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E For a one-quart jar I filled this bowl with probably 5 cups of flowers, easily obtainable every few days in the weed-party that is my yard.\u003Cbr \/\u003E\u003Cbr \/\u003E The next step is to separate the petals from the stem and as much of the green part as you'd like. Before making this, I had heard that you could only use the petals, none of the green sepals, and fully separating them sounded so tedious. When I recently read that it's just a matter of taste, that the green sepals impart a more bitter flavor, I readily jumped into the project. I don't mind a bit of  bitter, especially when I know the source is so nutrient rich. This is how I easily separate the flowers for my soda:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-ysk7xNK4uyg\/T6xjQcKbbuI\/AAAAAAAABnE\/J89ooJwNddE\/s1600\/05-01-2012-145052.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-ysk7xNK4uyg\/T6xjQcKbbuI\/AAAAAAAABnE\/J89ooJwNddE\/s640\/05-01-2012-145052.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E It's repetitive, but virtually tedium-free. I hold the petal section with my left hand and snip the butt-end off with kitchen shears or a knife. I am totally ok with the little bit of green that remains on the flowers, but if you want an extra step, and possibly a way better flavor, it would be easy to peel the remaining sepals off after making this snip.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-NJ-dOy-tRGo\/T6xkElOWlHI\/AAAAAAAABnM\/f5Eo0CRqvRE\/s1600\/05-01-2012-150356.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-NJ-dOy-tRGo\/T6xkElOWlHI\/AAAAAAAABnM\/f5Eo0CRqvRE\/s640\/05-01-2012-150356.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EIn the end, you should end up with about a quart of flowers, and some junk ends to toss to the chickens. \u003Cbr \/\u003E\u003Cbr \/\u003EThe next step is to pour in boiling water. I have lost a favorite jar doing this, so now I, possibly superstitiously, place a metal utensil in any jar before I pour boiling water in it. Apparently, a spoon or whatever in the jar helps to distribute the heat so it's not such a shock to the glass. To play it even safer, I pour in a little water, let it warm the jar, and then fill it the rest of the way. It sucks to lose a good jar!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-tdVYKx3gx0A\/T6xk7lCUEjI\/AAAAAAAABnU\/qYSVbGxdAMQ\/s1600\/05-01-2012-151638.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-tdVYKx3gx0A\/T6xk7lCUEjI\/AAAAAAAABnU\/qYSVbGxdAMQ\/s640\/05-01-2012-151638.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EFilled and hot, cap the jar and set it aside for about 24 hours to make a strong infusion. \u003Cbr \/\u003E\u003Cbr \/\u003EThe next step is to strain out the flowers. Just pour through a strainer into a clean quart jar. Squeeze the flowers out, as they hold a lot of liquid. \u003Cbr \/\u003E\u003Cbr \/\u003E Now it's time to sweeten it. If you want to use a dry sweetener, like sucanat or sugar, you will need to heat the liquid and stir in the sugar to fully incorporate it. Because I have it on hand, I use agave since it can be added without the extra step of reheating the infusion. Stir in 1\/4 c of agave, or 1\/3 c sugar.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-u4p5g-vgmyo\/T6xpgIx7_BI\/AAAAAAAABng\/EF4NvqStL_A\/s1600\/05-03-2012-143640.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-u4p5g-vgmyo\/T6xpgIx7_BI\/AAAAAAAABng\/EF4NvqStL_A\/s640\/05-03-2012-143640.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EA few days after starting one jar, I found enough dandelions in my yard for a second batch! \u003Cbr \/\u003E\u003Cbr \/\u003EAfter sweetening, let the infusion return to room temperature if it was heated, and then add about 1\/4 c \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html\"\u003Enatural soda starter\u003C\/a\u003E for each quart of liquid. Don't add the ginger bug to hot liquid because heat will destroy the starter.\u003Cbr \/\u003E\u003Cbr \/\u003E Let this set, covered with a cloth napkin or dishtowel, for 3 days. Stir every 12 hours. Every time I stir a soda, I taste it. It should always taste a little sweet, although this dandelion soda does have a bitter taste as well. If you really think it's turning out horribly, you can always sweeten it more at any point. Fermentation uses up sugar, so it gets less sweet over time. \u003Cbr \/\u003E\u003Cbr \/\u003E After 3 days of this, it should be bubbly and ready to bottle. Cap tightly and store another 24 hours at room temperature, in German beer bottles or mason jars. \u003Cbr \/\u003E\u003Cbr \/\u003E This last step builds up carbonation so you have a nice, bubbly soda. It's important not to let them go too long or they could explode if enough internal pressure builds up in the bottles. 24 hours will be fine! After this, store them in the fridge, and drink at your leisure. Nik \u0026amp; I hesitantly tried a small amount when we had our first taste... and then we both had a big glass. It's very good, nothing to be scared of, though it does have a mild, bitter flavor and kind of smells like dandelions, for some reason ;)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-f69fPwkyu1Y\/T7pTNA5LlvI\/AAAAAAAABo8\/FCPYiy791Ks\/s1600\/05-19-2012-125215.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-f69fPwkyu1Y\/T7pTNA5LlvI\/AAAAAAAABo8\/FCPYiy791Ks\/s640\/05-19-2012-125215.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E If you want to try more of a crowd-pleasing soda, check out \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/lacto-fermented-ginger-ale.html\"\u003Emy recipe for ginger ale\u003C\/a\u003E. It's easy and unquestionably tasty, whereas the dandelion soda is perhaps more for the connoisseurs and dandelion lovers.\u003Cbr \/\u003E\u003Cbr \/\u003EFor more info on traditionally fermented sodas, as well as a whole world of other fermentation ideas, check out the original source of my inspiration, two books by Sandor Katz. Both probably available from your local library, but also definitely worth owning. If you buy either through my ad links below, Amazon gives me a tiny bit of cash. Thanks in advance! \u003Cbr \/\u003E \u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E\u003Cbr \/\u003EBelow are Amazon Affiliate Ads. Any purchase made through them helps support our family. Thank you!\u003Cbr \/\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/647921130096446415\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/lacto-fermented-dandelion-soda.html#comment-form","title":"50 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/647921130096446415"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/647921130096446415"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/lacto-fermented-dandelion-soda.html","title":"Lacto-Fermented Dandelion Soda"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-ehQIGPA8X4k\/T7pSl9wKYqI\/AAAAAAAABo0\/VFm-GAvoRxo\/s72-c\/05-19-2012-125202.JPG","height":"72","width":"72"},"thr$total":{"$t":"50"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-2114508922702711638"},"published":{"$t":"2012-05-19T13:06:00.000-07:00"},"updated":{"$t":"2018-01-05T08:10:37.160-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Parenting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Unschooling"}],"title":{"type":"text","$t":"How To Turn Any Juice Into Lacto-Fermented Soda"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-VU2AoAwqFos\/T7egrYuovHI\/AAAAAAAABoM\/unXNpFBBvCI\/s1600\/grapess.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"lacto-fermented grape soda\" border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-VU2AoAwqFos\/T7egrYuovHI\/AAAAAAAABoM\/unXNpFBBvCI\/s640\/grapess.JPG\" title=\"\" width=\"480\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EAt Nik's suggestion, we lacto-fermented this standard, store bought grape juice that we had in our pantry from our grocery-shopping days (read about \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/03\/you-dont-have-to-go-to-store.html\" target=\"_blank\"\u003Ehow we quit the grocery store\u003C\/a\u003E here.) The grape soda that resulted was exceptionally delicious, perfectly sweet and bubbly without being cloying like a canned soda. Plus, fermentation greatly reduces the sugar content in juices and increases the beneficial enzymes and lactic acid.\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EI like that we took pasteurized juice off the shelf, a basically dead, sugar loaded food (it has no added sugar, but still) and brought it to life through natural fermentation. You really can ferment anything, any sweet liquid can be vitalized this way. Why drink plain old juice when you can make it bubbly, and \u003Ci\u003Emuch\u003C\/i\u003E better for you?\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EAs a kid, I always chose grape or orange flavors when we were given soda, so I am very excited to be able to make this healthy version. (We haven't tried making orange soda yet, but it's definitely on the list!) One of the things I've noticed with homemade sodas is that they can end up with a little bit of alcohol, some batches more than others. It's never enough that I would worry about my kids having a glass. The health benefits far outweigh any risk associated with this mild alcohol consumption. Most our sodas turn out quite \"soft\", but alcohol \u003Ci\u003Ecan\u003C\/i\u003E be a byproduct of this fermentation. If you want to make some actual wine, \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-honey-wine.html\" target=\"_blank\"\u003Ehere's my recipe for honey wine\u003C\/a\u003E.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-wkf_zXMvjVc\/T7et11oIcqI\/AAAAAAAABok\/mFt96mtdV7E\/s1600\/grape.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"lacto-fermented grape soda\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-wkf_zXMvjVc\/T7et11oIcqI\/AAAAAAAABok\/mFt96mtdV7E\/s640\/grape.JPG\" title=\"\" width=\"480\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cb\u003E\u003Cu\u003E\u003Cspan style=\"font-size: large;\"\u003EHow to make lacto-fermented soda from juice:\u003C\/span\u003E\u003C\/u\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EStart with any juice.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EPlace it in a glass container. I generally use a gallon jar, but for the batch pictured above I fermented them in German beer bottles, because all my gallon jars were in use. This meant that when it was time to give them a stir, I would cap them and give a couple gentle shakes, since I couldn't fit a spoon in the bottle to properly stir them. Basically, anything goes with fermentation, although I always stick with glass or ceramic containers, since I don't want my fermentations leaching junk out of plastic or metal containers.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EPour in some ginger bug, which is a natural soda starter, and helps safely ferment just about anything. All it takes is fresh ginger, sugar, and three days to \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html\" target=\"_blank\"\u003Emake your own by following these instructions\u003C\/a\u003E. Use about \u003Cb\u003E1\/4 c starter for every quart of liquid\u003C\/b\u003E that you're fermenting.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-qrxmpPSfTJM\/T7ejauqUcQI\/AAAAAAAABoY\/KR7nGSKZ78A\/s1600\/gingerbug.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"ginger bug\" border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-qrxmpPSfTJM\/T7ejauqUcQI\/AAAAAAAABoY\/KR7nGSKZ78A\/s640\/gingerbug.JPG\" title=\"\" width=\"480\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EEverlasting Ginger Bug: feed it occasionally and it will last for ages\u003C\/b\u003E\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: large;\"\u003ECover your fermenting jar with a cloth, so it stays clean but can still breathe. Stir this mixture twice a day, for three days. I always mark my calender so I don't forget which day to bottle it. The longer it ferments, the less sugar it will have in the final product. Also, a warmer room will cause the rate of fermentation to speed up. It's nothing to worry about, but having so many variables does make every batch of homemade soda mildly different: some sweeter, some more dry, and some way bubblier.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EAfter 3 days of fermenting, bottle it tightly and let it carbonate for 24 hours. I use spring-loaded German beer bottles because they seal so easily, but mason jars work as well. After 24 hours, refrigerate your soda. Leaving it out at room temperature for too long will risk explosion at this point, because this is when carbonation is building up in the bottle. While I've never had a bottle explode, I have had soda that fountained out like champagne when we opened it. It's better to avoid over-carbonating the soda!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EYou might also like to try \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/lacto-fermented-ginger-ale.html\" target=\"_blank\"\u003Emy delicious lacto-fermented ginger ale recipe\u003C\/a\u003E, made from only ginger, sugar, and time.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"text-align: center;\"\u003EFor more on making naturally fermented sodas, as well as a whole world of other fermentation ideas, check out the original source of my inspiration, two books by Sandor Katz. Both probably available from your local library, but also definitely worth owning. If you buy either through my ad links below, Amazon gives me a tiny bit of cash. Thanks in advance!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cspan style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=1931498237\u0026amp;asins=1931498237\u0026amp;linkId=GUQNXQ2DQBF3XDWI\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E \u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=160358286X\u0026amp;asins=160358286X\u0026amp;linkId=I72SRFDXUTZ5I4TL\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003C\/span\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/2114508922702711638\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/how-to-turn-any-juice-into-lacto.html#comment-form","title":"117 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/2114508922702711638"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/2114508922702711638"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/how-to-turn-any-juice-into-lacto.html","title":"How To Turn Any Juice Into Lacto-Fermented Soda"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-VU2AoAwqFos\/T7egrYuovHI\/AAAAAAAABoM\/unXNpFBBvCI\/s72-c\/grapess.JPG","height":"72","width":"72"},"thr$total":{"$t":"117"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-7146135001206438531"},"published":{"$t":"2012-05-08T15:53:00.001-07:00"},"updated":{"$t":"2018-01-05T08:20:01.493-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Paleo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preservation"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Remedies"}],"title":{"type":"text","$t":"Making Lacto-Fermented Sauerkraut"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-Abb5MqyxYtk\/T6mcwt1nk2I\/AAAAAAAABl8\/vpHZwgZTZ4c\/s1600\/avosauerkraut.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-Abb5MqyxYtk\/T6mcwt1nk2I\/AAAAAAAABl8\/vpHZwgZTZ4c\/s640\/avosauerkraut.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHomemade, lacto-fermented sauerkraut is vastly, wonderfully different than storebought. I have always been a fan of sauerkraut, but now that I make it myself I absolutely love it and it's become a regular part of my diet, no longer just some novelty to eat with the occasional bratwurst. \u003Cbr \/\u003E\u003Cbr \/\u003ERaw, naturally fermented foods are great for digestion, and this homemade sauerkraut makes a great snack when you crave something crisp and salty. In a few weeks you will have about a half gallon of sauerkraut for the cost of two heads of cabbage.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-jAyRF2qR0fA\/T6mdIHvbhMI\/AAAAAAAABmE\/g6XijcfpAv8\/s1600\/03-11-2012-181707.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-jAyRF2qR0fA\/T6mdIHvbhMI\/AAAAAAAABmE\/g6XijcfpAv8\/s640\/03-11-2012-181707.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPurple cabbage stays firmer during fermentation; green cabbage become softer, more like the texture of storebought, cooked sauerkraut. Because I love the color, and the nutritional profile, of purple cabbage, I like to use one head of each type in my batches of sauerkraut, for a gorgeous shade of bright pink.\u003Cbr \/\u003E\u003Cbr \/\u003E Start with about 5 lbs of cabbage, or 2 medium-sized heads. Remove or wash outer leaves, and chop cabbage into shreddable chunks, discarding the core. Shred however you prefer; I use a food processor with a slicer blade.\u003Cbr \/\u003E\u003Cbr \/\u003EMix all the shredded cabbage in a large crock with 3 Tb sea salt. This is where it gets messy! If you're using purple cabbage, your hands may get a bit stained, but you'll survive. I use one hand to mix, keeping the other clean, but use both if you want to really get in there. The cabbage needs to be squeezed and mashed and pressed, together with the salt, until it releases enough of its own juices to fully immerse itself.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-0e66wKm4lV0\/T6mfGzSXqbI\/AAAAAAAABmU\/wTq-Jd_hB-k\/s1600\/04-23-2012-202513.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-0e66wKm4lV0\/T6mfGzSXqbI\/AAAAAAAABmU\/wTq-Jd_hB-k\/s640\/04-23-2012-202513.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003ETwo heads of freshly shredded cabbage, plus 3 Tb salt. You can see how my 4 qt crock is full to the brim; after kneading it well, the crock will only be about half full. \u003Cbr \/\u003E\u003Cbr \/\u003ERecently I've learned to first knead it a bit with the salt, and then let it sit for several minutes to allow the salt to do some of the hard work for me, drawing out the water from the leaves. Then, after a relaxing break to check my email or whatever, I get back in there, pressing and squeezing until I can punch the cabbage down below the level of the liquid.\u003Cbr \/\u003E\u003Cbr \/\u003EIf enough liquid cannot be obtained this way, like if the cabbage is a bit old and dehydrated, you can mix up some brine by dissolving a teaspoon of sea salt in a cup of water. Pour this over your cabbage in the crock. Don't give up too easy, though. Most of the time, you will not need any added brine.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile it's possible to make salt-free sauerkraut, the added salt helps to ensure that only our desired bacteria grows, resulting in a beneficial lacto-fermentation rather than an icky putrefaction. If the fermentation goes \"off\" for some reason, it will smell bad and taste worse; you will know it. However, I often don't much like the smell of sauerkraut right when I take it out of the crock; it often seems to need a week or two in the fridge to mature. At that point, it's always delicious! So, don't despair if your kraut smells not-quite-right when you take it out of the crock, some time in the fridge will fix it up.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing a clean crock, clean utensils, and clean hands will go a long way toward ensuring a clean ferment. Also, I always use dechlorinated water (\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-remove-chlorine-from-tap-water.html\"\u003Esee here\u003C\/a\u003E for my easy how-to if you don't have a water filter) for fermentation, since the intention of chlorine in tapwater is to kill organisms, and when we ferment we are trying to actively culture healthy organisms.\u003Cbr \/\u003E\u003Cbr \/\u003EThis next part is why I avoided trying to make my own for a long time: The cabbage must be weighted down in a sort of elaborate way, so air can't get to it. I simply use an old, round crock pot and a small plate that fits right inside. If your crock pot is the oval variety, you will need to find a different container. It should be something cylindrical and ceramic or glass. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-JdrTxNAI7pc\/T6mf1YaixwI\/AAAAAAAABmc\/yJ6yS5oeOaE\/s1600\/04-26-2012-144002.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-JdrTxNAI7pc\/T6mf1YaixwI\/AAAAAAAABmc\/yJ6yS5oeOaE\/s640\/04-26-2012-144002.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003ECrock with small plate covering kraut, with a large jar weighing down plate so the liquid is always above the level of the cabbage. \u003Cbr \/\u003E\u003Cbr \/\u003ESo, the plate goes on top of the cabbage, and is weighted down with a full gallon jar. You could probably get away with a smaller jar, filled with water. It just has to be heavy. Try using a large boiled rock instead, if you want to be rustic.  \u003Cbr \/\u003E\u003Cbr \/\u003EThen, over top of all that, goes a dust cloth. My friend uses a pillowcase, which I think is a good idea, but I can never be sure that there's no lint in the corners of my pillowcases, so I just stick with a tea towel, wrapped and pinned like a little nappy. The cover is important in keeping the fermentation clean and allowing it to breathe. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-a8Z3XoCsYlQ\/T6mggf1tr0I\/AAAAAAAABmk\/Uf_lgrsFi-4\/s1600\/04-26-2012-143922.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-a8Z3XoCsYlQ\/T6mggf1tr0I\/AAAAAAAABmk\/Uf_lgrsFi-4\/s640\/04-26-2012-143922.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E Fermentation in the crock takes 3 weeks; I always mark my calendar. You don't have to do much during this time except check under the cloth occasionally, weekly really, for any escaped bits of cabbage or spots of mold. Using a butterknife, collect any debris or foam forming on the surface of the brine. The first time I made sauerkraut I totally skipped this step and it worked out fine, but I like to do this little maintenance; it allows me to check how it's doing and feel maternal ;) \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-fpOzV0y5lro\/T6mg16PAcLI\/AAAAAAAABms\/XgWZlWrZmGA\/s1600\/04-26-2012-144136.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-fpOzV0y5lro\/T6mg16PAcLI\/AAAAAAAABms\/XgWZlWrZmGA\/s640\/04-26-2012-144136.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EThis foam is a harmless byproduct of fermentation. I scrape it off after about the first week. \u003Cbr \/\u003E\u003Cbr \/\u003EFloating mold is NOT a sign of anything wrong with your sauerkraut; it just means there was a bit of debris that escaped the plate. Anything under the brine will be fine.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter 3 weeks, I scoop the kraut into jars, packing it down to minimize air. I then place it in the back of my fridge, or in my cool, dark pantry, for a week or two, and then give it a try. I've stored sauerkraut like this, raw and alive but dark and cool, for many months in my pantry and fridge. While I think it lasts longer in the relative cold of the refrigerator, it seems to do fine in my pantry (which is just a dark cabinet in the always-cold garage.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-9vWpMbQQWAo\/T6mbaZcwXtI\/AAAAAAAABls\/5pMrcrrhV3g\/s1600\/03-23-2012-115920.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-9vWpMbQQWAo\/T6mbaZcwXtI\/AAAAAAAABls\/5pMrcrrhV3g\/s640\/03-23-2012-115920.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E It should taste salty and sour when you give it a try. The broth is very healthy and can be added to dressings or consumed alone. Try a cup of sauerkraut with a diced avocado for a super healthy, satisfying lunch. Add it to salads, or use as a side dish with really any fare. Eating sauerkraut with cooked meals helps them break down easier.\u003Cbr \/\u003E\u003Cbr \/\u003EIf it seems like there really ought to be a less fussy way to make sauerkraut, that's because there is! \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2014\/03\/easily-make-sauerkraut-right-in-jar.html\"\u003EMy preferred method is linked here\u003C\/a\u003E, in a more recent article.\u003Cbr \/\u003E\u003Cbr \/\u003EFor more on the benefits and history of lacto-fermented vegetables, as well as a whole world of other fermentation ideas, check out the original source of my inspiration, two books by Sandor Katz. Both probably available from your local library, but also definitely worth owning. If you buy either through my ad links below, Amazon gives me a tiny bit of cash. Thanks in advance!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cspan style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=1931498237\u0026amp;asins=1931498237\u0026amp;linkId=GUQNXQ2DQBF3XDWI\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E \u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=160358286X\u0026amp;asins=160358286X\u0026amp;linkId=I72SRFDXUTZ5I4TL\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003C\/span\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/7146135001206438531\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/making-lacto-fermented-sauerkraut.html#comment-form","title":"53 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/7146135001206438531"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/7146135001206438531"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/making-lacto-fermented-sauerkraut.html","title":"Making Lacto-Fermented Sauerkraut"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-Abb5MqyxYtk\/T6mcwt1nk2I\/AAAAAAAABl8\/vpHZwgZTZ4c\/s72-c\/avosauerkraut.JPG","height":"72","width":"72"},"thr$total":{"$t":"53"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-2595370388050256893"},"published":{"$t":"2012-02-22T09:44:00.000-08:00"},"updated":{"$t":"2016-07-21T09:02:58.025-07:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dairy Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Remedies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Unschooling"}],"title":{"type":"text","$t":"Lacto-Fermented Ginger Ale"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-KNbrWwNfRQw\/T0M13BTa-WI\/AAAAAAAABZc\/gXPmq-hBfjE\/s1600\/sodaglasss.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"lacto-fermented ginger ale\" border=\"0\" height=\"480\" src=\"https:\/\/2.bp.blogspot.com\/-KNbrWwNfRQw\/T0M13BTa-WI\/AAAAAAAABZc\/gXPmq-hBfjE\/s640\/sodaglasss.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EMaking lacto-fermented sodas is addictive. It's fun to make things bubbly! Basically, you can turn any sweet tea or juice into a naturally carbonated, healthful soda. We ferment everything we drink these days. It's fun and tasty, as well as healthy! When a friend of mine started making sodas, I was initially like, why would you want to do that? Why replicate something so unhealthy? Little did I know, lacto-fermented sodas are good for you! For more info and inspiration, check out \u003Ca href=\"http:\/\/www.google.com\/products\/catalog?hl=en\u0026amp;rlz=\u0026amp;q=wild+fermentation\u0026amp;gs_sm=3\u0026amp;gs_upl=2359064l2363333l0l2366162l10l10l1l0l0l0l199l1175l1.8l9l0\u0026amp;um=1\u0026amp;ie=UTF-8\u0026amp;tbm=shop\u0026amp;cid=8036272288549633152\u0026amp;sa=X\u0026amp;ei=rrJDT62HKOniiAKryfzOAQ\u0026amp;ved=0CGAQ8wIwBw\" target=\"_blank\"\u003EWild Fermentation!\u003C\/a\u003E by Sandor Katz.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EI am not a fan of store bought sodas, but I do have fond memories of drinking grape soda and rootbeer as a kid. I love that I can make the healthy versions of these kid-friendly drinks! Lacto-fermentation converts sugars to carbon gas (bubbles) and lactic acid, which aids digestion and has other health properties. When old-timers suggest drinking a soda to settle an upset stomach, this is the soda they mean. Plus, yum!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-VWXA_XEygPY\/T0M7HvTTA0I\/AAAAAAAABZk\/iA8GY5PRt_8\/s1600\/gignerr.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lacto-fermented ginger ale\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-VWXA_XEygPY\/T0M7HvTTA0I\/AAAAAAAABZk\/iA8GY5PRt_8\/s640\/gignerr.JPG\" title=\"\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EHow to:\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EFirst, make a Ginger Bug (\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html\" target=\"_blank\"\u003Eclick here for instructions on making your own Ginger Bug\u003C\/a\u003E, which will assist nearly any fermentation). This is easy, but requires 3 days advance planning. The soda itself will take another 4 days... but don't worry, you don't have to do more than stir it twice a day for 3 days, and then twiddle your thumbs for the final 24 hours while it produces some nice bubbles for you. If you already have a ginger bug in the fridge, wake it up by removing it from the fridge and feeding it some sugar, plus a bit more minced ginger.\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EWhen your starter is bubbly, commence soda making:\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EBoil \u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E1\/3 c sliced ginger for \u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E20 minutes in 2 quarts of water.\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EThen add 1 1\/2 c sucanat or rapidura (aka: sugar)\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EStir to dissolve, then let cool to just warm.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EWhen cool, strain into a one-gallon glass jar. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EAdd 1 c soda starter\/ginger bug and enough dechlorinated water (\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-remove-chlorine-from-tap-water.html\" target=\"_blank\"\u003Eclick here to see how I easily dechlorinate water\u003C\/a\u003E) to bring the level to about 1\" below the shoulder of the jar. If you don't have dechlorinated water, don't fret. The chlorine will naturally evaporate each time you stir your soda, but I still prefer to start with chlorine free water if possible.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-C1HTGjMH2oA\/T0M71zDaPlI\/AAAAAAAABZs\/gdi54YOXgZA\/s1600\/fermentations.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"lacto-fermented honey wine, kombucha, and rootbeer\" border=\"0\" height=\"468\" src=\"https:\/\/1.bp.blogspot.com\/-C1HTGjMH2oA\/T0M71zDaPlI\/AAAAAAAABZs\/gdi54YOXgZA\/s640\/fermentations.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-honey-wine.html\" target=\"_blank\"\u003EHoney Wine\u003C\/a\u003E, \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/make-your-own-kombucha.html\" target=\"_blank\"\u003EKombucha\u003C\/a\u003E, and Soda fermenting on my washing machine\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: large;\"\u003ECover jar with a cloth to keep dust out while it ferments. Stir twice a day for 3 days. On the third day you should be able to hear it bubble vigorously when stirring, and a bit even before you stir. When bubbly, bottle and cap tightly. You can use spring loaded glass bottles, beer bottles with a capper, or simply mason jars, as long as they make a good seal. This is when carbonation builds up. Leave the bottles at room temperature for 24 hours, and then refrigerate. Now it's ready to drink!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003EIf you leave them at room temperature for longer than 24 hours, pressure can build to excessive levels. One batch of soda I made fountained soda out every time we opened a bottle. It was a mess unless we opened them with excruciating care. This isn't something you have to worry about unless you forget and leave your bottles carbonating for too long. Remember- when it's hot out, fermentation speeds up, and your soda may need less overall time before it's ready to refrigerate.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EHave fun with it. This is exciting stuff!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: small;\"\u003EBelow are Amazon Affiliate Ads. Any purchase made through them helps support our family. Thanks in advance!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/2595370388050256893\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/lacto-fermented-ginger-ale.html#comment-form","title":"146 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/2595370388050256893"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/2595370388050256893"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/lacto-fermented-ginger-ale.html","title":"Lacto-Fermented Ginger Ale"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-KNbrWwNfRQw\/T0M13BTa-WI\/AAAAAAAABZc\/gXPmq-hBfjE\/s72-c\/sodaglasss.JPG","height":"72","width":"72"},"thr$total":{"$t":"146"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-3613650932407973956"},"published":{"$t":"2012-02-17T10:29:00.000-08:00"},"updated":{"$t":"2018-01-05T09:39:00.555-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dairy Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Urban Farming"}],"title":{"type":"text","$t":"Making A Sourdough Starter"},"content":{"type":"html","$t":"Sourdough starters are available for purchase all over the place, from mail order websites to souvenir shops in San Francisco, but it's super easy to make your own. Once you've made the starter, instructions below, try it out on these \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2013\/01\/whole-grain-sourdough-biscuits.html\"\u003Ewhole grain sourdough biscuits\u003C\/a\u003E! \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-t7SWK16Tp9E\/TxRGkwkTISI\/AAAAAAAABRs\/x-W9g4ENi1k\/s1600\/flourwater.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-t7SWK16Tp9E\/TxRGkwkTISI\/AAAAAAAABRs\/x-W9g4ENi1k\/s640\/flourwater.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou literally only need flour and water. Whole wheat and rye flours work great for this, but you could also use white flour if that's what you have. \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/grind-your-own-flours-from-whole-grains.html\"\u003EI grind my own flour\u003C\/a\u003E whenever I need it. It's optimal to use dechlorinated or filtered water (read my post on how to easily \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-remove-chlorine-from-tap-water.html\"\u003Edechlorinate your own\u003C\/a\u003E) but this isn't essential. If you don't have a filter that removes chlorine, you can leave water in a jar overnight and most of the chlorine evaporates out of it. Chlorine in tap water can inhibit the fermentation that we're trying to achieve for the sourdough starter. To read more about my favorite low cost water filter, \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2016\/06\/a-wonderful-low-cost-water-filter.html\"\u003Echeck out this article\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-Gq20GiDRmx0\/TxSkW5WovbI\/AAAAAAAABR0\/NIoz43kFKN8\/s1600\/sourdoughh.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-Gq20GiDRmx0\/TxSkW5WovbI\/AAAAAAAABR0\/NIoz43kFKN8\/s640\/sourdoughh.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003ECovering your starter with a piece of cloth and rubber band allows it to breathe while keeping it clean. \u003Cbr \/\u003E\u003Cbr \/\u003EStart with a cup of flour and a cup of water. Stir them together in a jar; the mixture should be thick but runny. If you want it to be ready sooner, you can also jump start the natural fermentation by using some \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/make-your-own-kombucha.html\"\u003Ekombucha\u003C\/a\u003E or \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html\"\u003Eginger bug\u003C\/a\u003E for part of the liquid, (click the links for instructions on how to easily make your own kombucha or ginger bug). \u003Cbr \/\u003E\u003Cbr \/\u003EIf you don't use a starter, wild yeasts from the air, from the surfaces of your jar, spoon, and the grains themselves, will find their way to your starter. This is what you want; those wild yeasts produce the gas that allows the dough to rise. Cover your starter with a cloth so it can breathe but stays clean, and stir twice a day for 3 or 4 days. After that it should be bubbly and smell nicely sour.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-o-JuMcwZ9Uk\/TxjItLd3aNI\/AAAAAAAABTE\/x6FDqF18mjk\/s1600\/sourdoughs.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-o-JuMcwZ9Uk\/TxjItLd3aNI\/AAAAAAAABTE\/x6FDqF18mjk\/s640\/sourdoughs.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003ELeave room in your jar for expansion! Sourdough starter can double in size during fermentation. \u003Cbr \/\u003E\u003Cbr \/\u003EIt's ready to use in just a few days! I use about a cup and a half per recipe, and always replenish what I remove in order to maintain the starter. If you keep it on the counter, it needs to be fed daily. Feeding only involves adding a bit of fresh flour and water, maybe a half cup each day. Always stir twice a day unless you've got it in the fridge. \u003Cbr \/\u003E\u003Cbr \/\u003EYour starter will grow faster in a warm room, but if it's too hot you might have to stir and feed it more frequently. However, if you don't plan on using it again for a while, cap it tightly in a fresh jar, and stick it in the fridge where it will go dormant. It will keep this way for several weeks, and it's always easy to make a new batch of starter if needed.\u003Cbr \/\u003E\u003Cbr \/\u003EIf you bake seriously large amounts, you may want to have a bigger jar of sourdough starter. The instructions remain the same, just use larger amounts. If it smells bad or is moldy, compost your starter and try again. This could happen if it was contaminated, or if it went too long without being stirred or fed.\u003Cbr \/\u003E\u003Cbr \/\u003EFor more on traditional sourdough, as well as a whole world of fermentation ideas, check out the original source of my inspiration, two books by Sandor Katz. Both probably available from your local library, but also definitely worth owning. If you buy either through my ad links below, Amazon gives me a tiny bit of cash. Thanks in advance!\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=1931498237\u0026amp;asins=1931498237\u0026amp;linkId=GUQNXQ2DQBF3XDWI\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003Cspan style=\"font-size: large;\"\u003E \u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=160358286X\u0026amp;asins=160358286X\u0026amp;linkId=I72SRFDXUTZ5I4TL\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003C\/span\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/3613650932407973956\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-sourdough-starter.html#comment-form","title":"59 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/3613650932407973956"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/3613650932407973956"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-sourdough-starter.html","title":"Making A Sourdough Starter"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-t7SWK16Tp9E\/TxRGkwkTISI\/AAAAAAAABRs\/x-W9g4ENi1k\/s72-c\/flourwater.JPG","height":"72","width":"72"},"thr$total":{"$t":"59"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-7744257920147203719"},"published":{"$t":"2012-02-16T16:22:00.000-08:00"},"updated":{"$t":"2018-01-05T09:45:40.116-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dairy Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Holiday"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Urban Farming"}],"title":{"type":"text","$t":"Making Honey Wine"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-cowpTDTcmYg\/Tz2bzM4ragI\/AAAAAAAABX8\/SC5Fa8SLryw\/s1600\/honeywine.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-cowpTDTcmYg\/Tz2bzM4ragI\/AAAAAAAABX8\/SC5Fa8SLryw\/s640\/honeywine.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEvery time I mention honey wine, someone thoughtfully corrects me. \"Isn't it called mead?\" Apparently, wines come from grapes, mead comes from honey, and beer comes from grains. But if that's true, what about Dandelion Wine? I think these definitions are too strict, and a little leeway is needed for the home brewer. Honey wine just sounds so luscious. And it is! This recipe is for Ethiopian Honey Wine, or Tej, which is the first recipe in Sander Katz's Wild Fermentation. His book is an absolute inspiration and I really recommend it. Now for the wine:\u003Cbr \/\u003E\u003Cbr \/\u003EFor almost all my fermentation projects, I add a little starter (click here to find out how to \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html\"\u003Eeasily make your own fermentation starter, also called a \"ginger bug\"\u003C\/a\u003E) to help get things going in the right direction. It's absolutely not required in this recipe, but when I did it by the book, I personally didn't get any noticeable fermentation until I added some of my ginger bug. The traditional ingredients are only water and honey, but raw honey has natural anti-microbial properties that inhibit growth of even beneficial bacteria. To ensure you get a live ferment, add 1 cup of soda starter from your ginger bug. The starter takes just 3 days to make and you can use it forever with some light feeding and proper storage.\u003Cbr \/\u003E\u003Cbr \/\u003EI use dechlorinated water (read about how to easily \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-remove-chlorine-from-tap-water.html\"\u003Edechlorinate your own water\u003C\/a\u003E here) for all my ferments, since the intention of chlorine in our tapwater is to inhibit the kind of growth we require for fermentation. Also, I avoid fermenting in metal or plastic, since the acidity of fermentation leeches junk out of those materials. Glass \u0026amp; ceramic are safer for fermentation. I bottle my wine in repurposed glass soda or beer bottles that have a spring-loaded, rubber sealed lid. We bought the soda just for the bottles, which cost more when you buy them empty than we paid for them with soda at the grocery outlet. You can buy bottles like these by the case at brewery supply stores, or use mason jars. \u003Cbr \/\u003E\u003Cbr \/\u003ETo add a little class to your repurposed containers before bottling your wine, remove the old labels. An easy way to remove labels from bottles \u0026amp; jars you want to use for something else is to lay them in the sink with a soaking wet washcloth over the label, for at least ten minutes. Most labels will slide right off after a brief soaking, though some types of glues hold up irritatingly well to this method.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-394Y7Mg0L2I\/TxgpR8yLxbI\/AAAAAAAABSc\/CVx29S9ee6E\/s1600\/honeywine.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-394Y7Mg0L2I\/TxgpR8yLxbI\/AAAAAAAABSc\/CVx29S9ee6E\/s640\/honeywine.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESupplies you need:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E3 cups honey\u003C\/li\u003E\u003Cli\u003E3 quarts water, preferably dechlorinated (\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-remove-chlorine-from-tap-water.html\"\u003Eclick here to see how I easily dechlorinate my water\u003C\/a\u003E)\u003C\/li\u003E\u003Cli\u003E1 cup natural soda starter (\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html\"\u003ELearn to make your own here!\u003C\/a\u003E)\u003C\/li\u003E\u003Cli\u003E1 gallon jar or ceramic crock\u003C\/li\u003E\u003Cli\u003E1 gallon repurposed glass jug or carboy\u003C\/li\u003E\u003Cli\u003Eballoon or airlock (a stretchy, sterile medical glove works as well!)\u003C\/li\u003E\u003Cli\u003Ebottles or jars that can be sealed\u003C\/li\u003E\u003Cli\u003Ea funnel for bottling\u0026nbsp;\u003C\/li\u003E\u003C\/ul\u003ETo begin, place honey and water in the gallon jar and stir to dissolve. I will save you the hassle we experienced our first time making this by suggesting you use WARM water to dissolve the honey. Honey just has the hardest time softening in cold water, and honestly getting it to dissolve in cold water was the most time consuming part of making our first batch of wine. Sometimes we just like to do things the hard way ;)\u003Cbr \/\u003E\u003Cbr \/\u003EOnce dissolved, add your soda starter to kick start fermentation, or trust to the wild yeasts that exist everywhere if you prefer not to use a starter. Cover the jar with a dish cloth, secured with a rubber band, and give it a good stir twice a day. Each time you stir it, you help introduce wild yeasts from the air, and from the surface of the spoon, into your wine. This is why the starter isn't technically needed, but I still like to use it because I know it works and I don't have to cross my fingers that something will happen.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter 3-4 days, depending on the temperature in your house and the yeasts available to your wine, you should have a delicious, bubbling wine base (surely there's a technical name for the wine at this stage?) Using a funnel, pour your liquid into a clean carboy or gallon size apple cider jug. Cover with an airlock or a balloon. Let this sit for 3 weeks or so, until it stops bubbling. I've never used an actual airlock, but presumably you can tell when air is escaping. With the balloon, I simply wait until it starts to shrink slightly. Of course I mark on my calendar to start checking it after 3 weeks. The longer it goes, the less sweet your wine will be, and the higher its alcohol content.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-sfLOpNSPX5M\/Txgpi6mIrXI\/AAAAAAAABSk\/f1mTchLXdlY\/s1600\/honeywine3.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-sfLOpNSPX5M\/Txgpi6mIrXI\/AAAAAAAABSk\/f1mTchLXdlY\/s640\/honeywine3.JPG\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe wine is ready! At this point, we bottle it, stick it in the fridge or a cold, dark pantry, and enjoy. It's light and sweet and a little bubbly, though I'm sure as with all fermentations, each batch is unique. Nik, who is not a wine drinker, really enjoys the honey wine, and it's also gotten great reviews from our friends who are more serious wine drinkers. It doesn't have the tannins or bitterness of a red wine, but is also not heavy or cloying like some dessert wines.\u003Cbr \/\u003E\u003Cbr \/\u003EPlease refrigerated the finished wine. This method of winemaking does not make wine that lasts forever. It does keep for several months, at least, in the fridge, but since the yeasts are still active, pressure could build up and cause an explosion if not kept cool. Don't worry about it exploding if you keep it cold, though. Compared to the fermented sodas I make, this wine is hardly fizzy at all and doesn't create noticeable pressure in the  bottle. It might build up pressure if stored in a warmer area where fermentation could continue unchecked though. It tastes better cold anyway!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-gZixIpVFvR4\/TxgqhBfJbyI\/AAAAAAAABSs\/s7ZjCG_cbRk\/s1600\/12-22-2011-090139.JPG\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-gZixIpVFvR4\/TxgqhBfJbyI\/AAAAAAAABSs\/s7ZjCG_cbRk\/s640\/12-22-2011-090139.JPG\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EAfter bottling the clear wine, we sampled the dregs. Even the dregs were delicious! \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E\u003Cspan style=\"text-align: center;\"\u003EFor more on making traditional honey wine, as well as a whole world of other fermentation ideas, check out the original source of my inspiration, two books by Sandor Katz. Both probably available from your local library, but also definitely worth owning. If you buy either through my ad links below, Amazon gives me a tiny bit of cash. Thanks in advance!\u003C\/span\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=1931498237\u0026amp;asins=1931498237\u0026amp;linkId=GUQNXQ2DQBF3XDWI\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003Cspan style=\"font-size: large;\"\u003E \u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=160358286X\u0026amp;asins=160358286X\u0026amp;linkId=I72SRFDXUTZ5I4TL\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003C\/span\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/7744257920147203719\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-honey-wine.html#comment-form","title":"100 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/7744257920147203719"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/7744257920147203719"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-honey-wine.html","title":"Making Honey Wine"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-cowpTDTcmYg\/Tz2bzM4ragI\/AAAAAAAABX8\/SC5Fa8SLryw\/s72-c\/honeywine.JPG","height":"72","width":"72"},"thr$total":{"$t":"100"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-4300617342390063262"},"published":{"$t":"2012-02-14T06:20:00.000-08:00"},"updated":{"$t":"2018-01-05T09:51:57.866-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dairy Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Remedies"}],"title":{"type":"text","$t":"How to Make a Ginger Bug Natural Soda Starter"},"content":{"type":"html","$t":"\u003Cspan style=\"font-size: large;\"\u003EA ginger bug, which is a natural carbonated soda starter, helps to give lacto-fermented foods an inoculation of the right type of microorganisms to get a proper fermentation going. I started using one when \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/lacto-fermented-ginger-ale.html\" target=\"_blank\"\u003EI began making lacto-fermented sodas\u003C\/a\u003E a year ago, but have also found it handy for \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-honey-wine.html\" target=\"_blank\"\u003Emaking honey wine\u003C\/a\u003E, beet kvass, and anything else that needs a bit of \"culture\".\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-F0YdwcqfgLw\/TxgyyffRkuI\/AAAAAAAABS0\/O9hNaghTaO4\/s1600\/gingerbug.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"ginger bug lacto-fermented soda starter\" border=\"0\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-F0YdwcqfgLw\/TxgyyffRkuI\/AAAAAAAABS0\/O9hNaghTaO4\/s640\/gingerbug.JPG\" title=\"\" width=\"480\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EIt's simple to make, and requires only two ingredients: Fresh, organic fresh ginger with the peel intact, and sugar (see note below). To begin, mince or grate about \u003Cb\u003Ean inch of ginger\u003C\/b\u003E and add it to a \u003Cb\u003Etablespoon of sugar\u003C\/b\u003E in a quart jar. Stir together with 2 cups of dechlorinated water (read here about how to \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-remove-chlorine-from-tap-water.html\" target=\"_blank\"\u003Edechlorinate your own water\u003C\/a\u003E). Chlorine can inhibit the kind of growth we're aiming for, and it's easy to remove if you plan ahead. In this article, I discuss the merits of an \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2016\/06\/a-wonderful-low-cost-water-filter.html\" target=\"_blank\"\u003Eawesome, low tech water purifier\u003C\/a\u003E that removes chlorine and renders any water safe to drink, or ferment with.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003EA note on sugar: The natural fermentation that occurs in the formation of the ginger bug will be more successful if it's fed the trace minerals, particularly iron, that naturally occur in unprocessed sugars like sucanat and rapidura. There are lots of variations on these \"evaporated cane juice\" type sweeteners. If you are using plain white sugar, you should add a dollop of blackstrap molasses once in a while to beef up the nutrients in order to help the ginger bug grow.\u003C\/i\u003E \u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003ECover your jar with a cloth and rubber band, so it can breathe but stays free of dust and fruit flies. Give the starter a stir twice a day, and once a day add a teaspoon each of sugar and minced or grated ginger. In a couple days it will start bubbling when you stir it, but it's really ready when you can hear it bubbling \u003Ci\u003Ebefore\u003C\/i\u003E you stir it. It takes about 3 days to mature, or longer in a cold room.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EI use about a cup of starter liquid for each gallon-size batch of soda I make, or 1\/4 cup of starter per quart for smaller batches. Just pour your ginger bug through a strainer into a measuring cup and it's ready to use. Heat will destroy the enzymes, so make sure whatever you're adding it to has cooled to just warm.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-r6o6f3HF_G4\/Txg0_qtCRDI\/AAAAAAAABS8\/eSvpg9L0a2Q\/s1600\/fermentations.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cimg alt=\"Lacto-fermented honey wine, kombucha, and rootbeer\" border=\"0\" height=\"468\" src=\"https:\/\/2.bp.blogspot.com\/-r6o6f3HF_G4\/Txg0_qtCRDI\/AAAAAAAABS8\/eSvpg9L0a2Q\/s640\/fermentations.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003EFrom Left:\u003C\/i\u003E \u003C\/span\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-honey-wine.html\" target=\"_blank\"\u003E\u003Cspan style=\"font-size: large;\"\u003EHoney Wine\u003C\/span\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: large;\"\u003E, \u003C\/span\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/make-your-own-kombucha.html\" target=\"_blank\"\u003E\u003Cspan style=\"font-size: large;\"\u003EKombucha\u003C\/span\u003E\u003C\/a\u003E\u003Cspan style=\"font-size: large;\"\u003E, and Rootbeer. The wine \u0026amp; rootbeer were both started using a ginger bug.\u003C\/span\u003E\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: large;\"\u003EReplace the water in your starter jar, add some more sugar and ginger, and the ginger bug will be ready to use again in a day or two. If you don't need it that soon, just cap it tightly and stick it in the fridge. Remove it from the fridge and revive it with some more sugar \u0026amp; ginger a couple days before you need it again. It will keep indefinitely if fed and stored properly. When mine eventually got about 1\/3 full of minced ginger I found I didn't need to add fresh ginger as often. As long as it's bubbly you know it's active. It should smell gingery; if it ever develops a foul smell, compost it and try again.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003ENow that you have a lovely, bubbling ginger bug going, Try out my recipe for delicious \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/lacto-fermented-ginger-ale.html\" target=\"_blank\"\u003Enatural ginger ale\u003C\/a\u003E. The ginger bug can be used for many other natural fermentation projects, so don't limit yourself to ginger ale. But it's a great place to start!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003EMy friend tried making this from frozen ginger and got no action, so the natural enzymes present in fresh ginger might be deactivated by freezing. Also, I've read that the required enzymes are concentrated in the skin, so I would avoid using peeled ginger, and always buy organic if you can find it.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cspan style=\"text-align: center;\"\u003EFor more on ginger bugs, as well as a whole world of fermentation ideas, check out the original source of my inspiration, two books by Sandor Katz. Both probably available from your local library, but also definitely worth owning. If you buy either through my ad links below, Amazon gives me a tiny bit of cash. Thanks in advance!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=1931498237\u0026amp;asins=1931498237\u0026amp;linkId=GUQNXQ2DQBF3XDWI\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E \u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=160358286X\u0026amp;asins=160358286X\u0026amp;linkId=I72SRFDXUTZ5I4TL\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/4300617342390063262\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html#comment-form","title":"203 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/4300617342390063262"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/4300617342390063262"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html","title":"How to Make a Ginger Bug Natural Soda Starter"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-F0YdwcqfgLw\/TxgyyffRkuI\/AAAAAAAABS0\/O9hNaghTaO4\/s72-c\/gingerbug.JPG","height":"72","width":"72"},"thr$total":{"$t":"203"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-6063246150565774106"},"published":{"$t":"2012-02-13T11:28:00.000-08:00"},"updated":{"$t":"2018-01-05T15:22:08.486-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Remedies"}],"title":{"type":"text","$t":"How To Remove The Chlorine From Tap Water"},"content":{"type":"html","$t":"\u003Cspan style=\"font-size: medium;\"\u003EFor years I've noticed people dechlorinating tap water for their plants. My question as a kid was, why are \u003Ci\u003Ewe\u003C\/i\u003E drinking chlorinated water if it's so bad for the plants? I was always told that plants have more sensitive systems than we do. I'm not convinced that this is true; plants are just more obvious about their ailments than we tend to be. To be sure, chlorine provides no benefit to our bodies, and people are becoming savvy to its dangers. In any case, dechlorinated water is helpful for any sprouting or fermenting project; I use it exclusively, since chlorine would kill the very life that I'm trying to promote. While it's certainly possible to grow sprouts and ferments successfully with normal chlorinated tap water, I think your results will improve with dechlorinated water.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EWhat first got me dechlorinating my water was growing sprouts. I was experiencing what I considered to be a low rate of germination; a lot of unsprouted alfalfa seeds remained at the bottom of the jars. Considering that my seeds were fresh and organic, I had to consider that the problem was in the water. Switching to dechlorinated water made the difference. While there will always be a few unsprouted seeds, most of them should grow when treated properly because that's what seeds do best. \u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EDechlorination is as simple as leaving a jug or jar or water open to the air, where the chlorine will transform into a gaseous state and float away. It may take a day or two for \u003Ci\u003Eall\u003C\/i\u003E the chlorine to escape, but even leaving the water out overnight will remove most of the chlorine. If dechlorinating water for an aquarium, leave it out for two days to be sure none is left to hurt your fish. The water can be left outdoors to dechlorinate, so chlorine gas isn't floating around your house, but I think in a ventilated house, with a few jars of water, it's not a problem to do it indoors.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EMy simple method for our kitchen water involves two glass jugs, which I rotate. When one is empty, I fill it with tap water, cover with a cloth to keep it free of dust, and leave it all day or overnight, or until my other jug is empty. This is the water I use for drinking, making smoothies, growing sprouts and \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/you-can-ferment-anything.html\" target=\"_blank\"\u003Emaking fermentations\u003C\/a\u003E. Boiling is another way to remove chlorine, so I don't use dechlorinated water for cooking. Fancy pitchers are not required; any glass jars work fine.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-GnNdXsLagKc\/Tzldn4r9ryI\/AAAAAAAABX0\/hw1laxQX6qk\/s1600\/wate.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cimg alt=\"dechlorinating tap water\" border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-GnNdXsLagKc\/Tzldn4r9ryI\/AAAAAAAABX0\/hw1laxQX6qk\/s640\/wate.JPG\" title=\"\" width=\"480\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003ECheck out what kind of cool things you can do with dechlorinated tap water:\u003C\/span\u003E\u003C\/div\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/lacto-fermented-dandelion-soda.html\" target=\"_blank\"\u003E\u003Cspan style=\"font-size: medium;\"\u003ELacto-Fermented Dandelion Soda\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/lacto-fermented-ginger-ale.html\" target=\"_blank\"\u003E\u003Cspan style=\"font-size: medium;\"\u003ELacto-Fermented Ginger Ale\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/how-to-turn-any-juice-into-lacto.html\" target=\"_blank\"\u003E\u003Cspan style=\"font-size: medium;\"\u003ETurn Any Juice Into Natural Soda\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-honey-wine.html\" target=\"_blank\"\u003E\u003Cspan style=\"font-size: medium;\"\u003ELacto-Fermented Honey Wine\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-make-ginger-bug-natural-soda.html\" target=\"_blank\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EGinger Bug Natural Soda Starter\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-sourdough-starter.html\" target=\"_blank\"\u003E\u003Cspan style=\"font-size: medium;\"\u003ESourdough Starter\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/03\/how-to-make-soaked-grains-breakfast-cake.html\" target=\"_blank\"\u003E\u003Cspan style=\"font-size: medium;\"\u003ESoaked Whole Grain Breakfast Cake\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2013\/12\/how-to-make-delicious-water-kefir.html\" target=\"_blank\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EWater Kefir\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EUpdate: I now use this awesome gravity fed stainless steel water filter, which removes the chlorine along with all kinds of other junk. \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2016\/06\/a-wonderful-low-cost-water-filter.html\" target=\"_blank\"\u003ERead about it here.\u003C\/a\u003E\u0026nbsp;If you're interested in buying it, I'd love if you use my ad link below, since Amazon gives a tiny kickback for a referral bonus. Thanks in advance!\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=B002RZRJHI\u0026amp;asins=B002RZRJHI\u0026amp;linkId=UL2YOELARG5IUHAY\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/6063246150565774106\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-remove-chlorine-from-tap-water.html#comment-form","title":"87 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/6063246150565774106"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/6063246150565774106"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-remove-chlorine-from-tap-water.html","title":"How To Remove The Chlorine From Tap Water"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-GnNdXsLagKc\/Tzldn4r9ryI\/AAAAAAAABX0\/hw1laxQX6qk\/s72-c\/wate.JPG","height":"72","width":"72"},"thr$total":{"$t":"87"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-3904712084448882324"},"published":{"$t":"2012-01-18T16:26:00.000-08:00"},"updated":{"$t":"2018-01-05T16:03:21.466-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Crafts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preservation"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Unschooling"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Urban Farming"}],"title":{"type":"text","$t":"You Can Ferment Anything!"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-IOVdhiZHUsM\/TxdfgCzLGeI\/AAAAAAAABSE\/-AIoxZb1xKE\/s1600\/grapess.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"lacto-fermented grape soda\" border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-IOVdhiZHUsM\/TxdfgCzLGeI\/AAAAAAAABSE\/-AIoxZb1xKE\/s640\/grapess.JPG\" title=\"\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EMaking grape soda... or possibly wine\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: medium;\"\u003EOur latest fermentation experiment is grape juice. We're using natural fermentation to turn it into a soda... or possibly a sparkling wine, depending on how it turns out! Other things we've got fermenting in the kitchen right now are \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-sourdough-starter.html\" target=\"_blank\"\u003Esourdough starter\u003C\/a\u003E, \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/05\/making-lacto-fermented-sauerkraut.html\" target=\"_blank\"\u003Esauerkraut\u003C\/a\u003E, salsa, \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-honey-wine.html\" target=\"_blank\"\u003Ehoney wine\u003C\/a\u003E, \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/make-your-own-kombucha.html\" target=\"_blank\"\u003Ekombucha\u003C\/a\u003E, beet kvass, and two types of kefir. It's so easy! Follow the links to see my tutorials on each of these.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EFermentation is a natural preservation method. The idea is to control the growth of bacteria with certain cultures, and sometimes the addition of salt, to promote the good stuff and create an inhospitable environment for the bad stuff. In a dark cabinet of my cool pantry (OK, just a corner of the garage) several jars of my homemade sauerkraut lasted for several months without any problems; no refrigeration needed! Kombucha will keep, tightly sealed in a cool dark place, for months. And fresh salsa, which normally would need to be used within a few days, will last for a month or two after 3 days of fermentation! Unlike canning or freezing, fermentation preserves food while enhancing its nutritional profile.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-LvCgV8zUGqE\/Txdgn6r3_iI\/AAAAAAAABSU\/ZYdSDz8X_EU\/s1600\/kvass2.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"beet kvass\" border=\"0\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-LvCgV8zUGqE\/Txdgn6r3_iI\/AAAAAAAABSU\/ZYdSDz8X_EU\/s640\/kvass2.JPG\" title=\"\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003ERefreshing, healing Beet Kvass\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: medium;\"\u003EIt's astonishing how many of our modern day foods were traditionally naturally fermented. There's the obvious ones, like sauerkraut, pickles, and beer, which are rarely actually fermented anymore. Large scale production requires a kind of uniformity that can't be so easily achieved through natural fermentation. Plus it's just quicker and cheaper to use large amounts of vinegar and\/or sugar to mimic natural fermentation. Ketchup was also traditionally a fermented food. Think how much healthier we would be if all these ubiquitous products were still prepared in a nutritionally beneficial way!\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003ESometimes fermentation changes the flavor or consistency of foods, or creates carbonation or alcohol, and generally fermentation makes things more digestible and nutritionally accessible. It's amazing to watch a jar of milk thicken overnight into kefir. How does it do that? Twice a day I stir my gallon of soda, and suddenly it bubbles ferociously, letting me know it's alive and ready for bottling. It's so exciting, like some kind of hybrid between a garden and a laboratory.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-IOM1IDDUfAE\/TxdgO683oyI\/AAAAAAAABSM\/LpvOHBUUXX0\/s1600\/honeywine3.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Honey wine ready for bottling\" border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-IOM1IDDUfAE\/TxdgO683oyI\/AAAAAAAABSM\/LpvOHBUUXX0\/s640\/honeywine3.JPG\" title=\"\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EHoney Wine ready for bottling\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: medium;\"\u003EDuring my early attempts I made some batches of foods that had to be tossed. The pickled ginger I was so excited about, and spent two hours peeling two pounds of organic ginger for, ended up tasting like rotten cheese, and my second attempt at making sauerkraut just went completely off, for some reason. The pickled grape leaves I tried making just seemed moldy. It was almost enough to make me give up on the process, but fortunately I had enough successes along the way to keep up my enthusiasm; my curiosity and quest for nutritious recipes also helped me try, try again... These days I have several recipes I know by heart, and am always trying new fermentations as well. There's a whole world out there of things to ferment!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-VNFi2Mi46Mk\/Txde3l0sssI\/AAAAAAAABR8\/6ujGZvvqc_U\/s1600\/fermentations.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"lacto-fermented honey wine, kombucha, and rootbeer \" border=\"0\" height=\"468\" src=\"https:\/\/2.bp.blogspot.com\/-VNFi2Mi46Mk\/Txde3l0sssI\/AAAAAAAABR8\/6ujGZvvqc_U\/s640\/fermentations.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Ci\u003EFrom left:\u003C\/i\u003E Honey Wine, Kombucha, Rootbeer\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003EFor a whole world of fermentation ideas, check out the original source of my inspiration, two books by Sandor Katz. Both probably available from your local library, but also definitely worth owning. If you buy either through my ad links below, Amazon gives me a tiny bit of cash. Thanks in advance!\u003C\/span\u003E\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=1931498237\u0026amp;asins=1931498237\u0026amp;linkId=GUQNXQ2DQBF3XDWI\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E \u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=160358286X\u0026amp;asins=160358286X\u0026amp;linkId=I72SRFDXUTZ5I4TL\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/3904712084448882324\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/you-can-ferment-anything.html#comment-form","title":"46 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/3904712084448882324"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/3904712084448882324"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/you-can-ferment-anything.html","title":"You Can Ferment Anything!"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-IOVdhiZHUsM\/TxdfgCzLGeI\/AAAAAAAABSE\/-AIoxZb1xKE\/s72-c\/grapess.JPG","height":"72","width":"72"},"thr$total":{"$t":"46"}},{"id":{"$t":"tag:blogger.com,1999:blog-3846822951017254806.post-6492795239003905750"},"published":{"$t":"2012-01-09T13:52:00.000-08:00"},"updated":{"$t":"2018-01-05T16:34:19.988-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dairy Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"DIY"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fermented"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Health"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Raw"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Remedies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Urban Farming"}],"title":{"type":"text","$t":"Make Your Own Kombucha"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-oDRZcyjMM8Q\/TwsNXtedZoI\/AAAAAAAABQA\/6Rwu7acU99o\/s1600\/bottles.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cimg alt=\"fresh bottled kombucha\" border=\"0\" height=\"480\" src=\"https:\/\/4.bp.blogspot.com\/-oDRZcyjMM8Q\/TwsNXtedZoI\/AAAAAAAABQA\/6Rwu7acU99o\/s640\/bottles.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EThere are many tutorials out there on how to make kombucha, but I have had enough people ask me for instructions that I decided it would be helpful to post how I do it. If you regularly buy kombucha, making it yourself will save you a fortune.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EWhen I started growing the kombucha culture (often called the \"mother\" or \"scoby\") for the first time, I was very careful to have everything sterilized by immersion in boiling water. This may be a good idea until your kombucha is established, but I can say for sure that by the second week I was much more relaxed about sterility, and the kombucha has done just fine ever since. I also used to keep two gallon jars of kombucha going, not because I needed that much kombucha, but because if something were to happen to one jar, I would still have the other one. Well, my confidence in the ability of kombucha to thrive, or my ability to take good care of it, has grown- so I've gone to just keeping one gallon jar going.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EThings you do want to be careful of: Always have clean hands, jars, bowls, and instruments when handling kombucha. It's a powerful culture, and once it's established it doesn't let much else grow, but it's always \u003Ci\u003Epossible\u003C\/i\u003E for it to get infected with something foreign. Pay attention to the smell, which should be clean and a bit vinegary, not rotten or foul in any way. The scoby itself can look very different and still be healthy, but if you have actual mold growing on it, it would be prudent to throw it away and start over. I have never had this happen though.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-M6VNVUfIwAo\/TwsOHxRNd9I\/AAAAAAAABQI\/-vjIQ84yzos\/s1600\/bestscoby.JPG\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cimg alt=\"healthy kombucha scoby\" border=\"0\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-M6VNVUfIwAo\/TwsOHxRNd9I\/AAAAAAAABQI\/-vjIQ84yzos\/s640\/bestscoby.JPG\" title=\"\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003EA healthy scoby\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: medium;\"\u003EI like to grow mine in a one gallon glass jar; you can use a repurposed pickle jar or an iced tea dispenser so you have a handy nozzle on the bottom when it's time to bottle it. It's best to keep the kombucha away from plastic or metal for storage, though it's fine to use a stainless steel pot to make the tea in, and a plastic funnel when bottling. The kombucha is so acidic that it will oxidize metal with prolonged contact, and leech nasty stuff out of plastic containers. A nice ceramic crock would also be great if you have one.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-KwZ-3eJKzak\/TwsQ_c5ddYI\/AAAAAAAABQg\/y-d-TGMY_l8\/s1600\/kombucha.JPG\" imageanchor=\"1\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cimg alt=\"kombucha brewing\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-KwZ-3eJKzak\/TwsQ_c5ddYI\/AAAAAAAABQg\/y-d-TGMY_l8\/s640\/kombucha.JPG\" title=\"\" width=\"480\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EThe process is simple:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EMake a big pot of sweet tea using 3 quarts of water, roughly 2 tablespoons of loose tea (probably the equivalent of 5 teabags) and 1 cup of sugar (in these pictures I had used sucanat, which gives it a darker color and stronger flavor than plain sugar- but I've found I prefer to make it with a lighter colored sugar). You can also make a sweet ginger tea if you like ginger kombucha. I have read that kombucha needs to be made from black teas, but I've had great success using all kinds of herbal teas, and have come to the conclusion that any kind of sweetened infusion will work. Bulk organic teas are available at great prices from \u003Ca href=\"http:\/\/www.mountainroseherbs.com\/\" target=\"_blank\"\u003EMountain Rose Herbs\u003C\/a\u003E or your local health food store.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-gpoH1ZF7p6Y\/TwsP-VrtvAI\/AAAAAAAABQQ\/_lR1G_mEfBY\/s1600\/kombuchapot.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cimg alt=\"kombucha tea, cooling\" border=\"0\" height=\"300\" src=\"https:\/\/4.bp.blogspot.com\/-gpoH1ZF7p6Y\/TwsP-VrtvAI\/AAAAAAAABQQ\/_lR1G_mEfBY\/s400\/kombuchapot.JPG\" title=\"\" width=\"400\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EThe sweet tea needs to cool down until it's just warm to the touch, and then you can combine it with your starter scoby and a cup or two of the mature kombucha in a nice big jar or crock. A good rule of thumb is to retain about 10 percent of your mature kombucha liquid to help inoculate the next batch. If you are adding water to top the jar off, I recommend \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/how-to-remove-chlorine-from-tap-water.html\" target=\"_blank\"\u003Eusing dechlorinated water\u003C\/a\u003E, which you can easily make yourself. Just follow the link for instructions.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EThe scoby will float to the top of the jar, and over the course of the next week it will probably double in thickness. You can let it get pretty thick; I take mine apart about once a month, either sharing the extra scoby with friends or chopping it up for my chickens. One woman dehydrates her extra large scobies and forms them into clothing. I am not kidding. \u003Ca href=\"http:\/\/www.ted.com\/talks\/suzanne_lee_grow_your_own_clothes.html\" target=\"_blank\"\u003EClick here\u003C\/a\u003E to see the Ted Talk about it.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EKeep your jar covered using a dish cloth and a large rubber band to prevent flies from accessing it. Fruit flies will hover around it during their season, don't let them in. Store the jar out of direct light. The warmer the room is kept, the faster it will\u0026nbsp; mature. We keep our kitchen fairly cool and make a new batch of kombucha every week, just because that's an easy schedule to remember. You might try your kombucha sooner than that to see if you like the flavor earlier. Too early and it will\u0026nbsp; be too sweet, but if you let it go too long it will be very strong and vinegary.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-M5OUIc4PFk8\/TwsQaVLYNzI\/AAAAAAAABQY\/X9a_HUeIMrI\/s1600\/kombuchab.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cimg alt=\"bottled homemade kombucha\" border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-M5OUIc4PFk8\/TwsQaVLYNzI\/AAAAAAAABQY\/X9a_HUeIMrI\/s400\/kombuchab.JPG\" title=\"\" width=\"300\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EI bottle our kombucha in German beer bottles, the ones with wire bound stoppers. Ours were purchased from a local brewery supply store. They form a nice strong seal, which helps the kombucha in it's final stage of fermentation: carbonation. Some people like to bottle their kombucha, store it at room temperature for 24 hours until it's fizzy, and then store it in the fridge so they can drink it cool. Storing it in the fridge keeps it from fermenting any further. I don't have a lot of fridge space, and find it easier to simply bottle it and stick it in a lower, dark and cool kitchen cabinet. I do store a bottle or two in the fridge so we can drink it chilled, but the rest keeps in a cupboard just fine for many weeks. In the fridge it might last indefinitely. If you don't have German bottles, screw top jars also work, though they'll only carbonate if you can get a very tight seal.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EThere are many things kombucha can be used for besides just a refreshing beverage. Kombucha works as a starter culture for many other fermentation projects. A bit of kombucha in some flour will kick-start a sourdough starter, for example (\u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/making-sourdough-starter.html\" target=\"_blank\"\u003Eclick here to see how\u003C\/a\u003E). Kombucha can also be mixed with flour into a dough, and left for 12-24 hours to help the grains become more digestible. This can then be mixed up into pancake or muffin batter, or cooked as a hot cereal. Check out my recipe for a delicious, easy \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/03\/how-to-make-soaked-grains-breakfast-cake.html\" target=\"_blank\"\u003Esoaked grains breakfast cake\u003C\/a\u003E, made with kombucha-soaked flour. I put about 2 cups of kombucha in \u003Ca href=\"http:\/\/alifeunprocessed.blogspot.com\/2012\/02\/drink-your-veggies.html\" target=\"_blank\"\u003Eour green smoothies\u003C\/a\u003E as well.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003EThe health properties of kombucha are beyond the scope of this article, but the information is widely available. To put it briefly, kombucha is one of many fermented drinks traditionally made all over the world to aid digestion, increase energy, and reduce sickness. You may prefer yours diluted with some water, since it can be pretty strong full strength. However, if you make it with a tea that you like, and find the right balance of sugar and fermentation time, you will end up with a drink that is not only good for you, but light and bubbly, and a pleasure to drink!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"font-size: xx-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"text-align: center;\"\u003EFor more information on the benefits and history of kombucha, as well as a whole world of fermentation ideas, check out the original source of my inspiration, two books by Sandor Katz. Both probably available from your local library, but also definitely worth owning. If you buy either through my ad links below, Amazon gives me a tiny bit of cash. Thanks in advance!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: medium;\"\u003E\u003Cspan style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=1931498237\u0026amp;asins=1931498237\u0026amp;linkId=GUQNXQ2DQBF3XDWI\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E \u003Ciframe frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" scrolling=\"no\" src=\"https:\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822\u0026amp;OneJS=1\u0026amp;Operation=GetAdHtml\u0026amp;MarketPlace=US\u0026amp;source=ac\u0026amp;ref=qf_sp_asin_til\u0026amp;ad_type=product_link\u0026amp;tracking_id=lifeunpro-20\u0026amp;marketplace=amazon\u0026amp;region=US\u0026amp;placement=160358286X\u0026amp;asins=160358286X\u0026amp;linkId=I72SRFDXUTZ5I4TL\u0026amp;show_border=true\u0026amp;link_opens_in_new_window=true\" style=\"height: 240px; width: 120px;\"\u003E\u003C\/iframe\u003E\u003C\/span\u003E\u003Cscript type=\"text\/javascript\"\u003Eamzn_assoc_placement = \"adunit0\"; amzn_assoc_enable_interest_ads = \"true\"; amzn_assoc_tracking_id = \"lifeunpro-20\"; amzn_assoc_ad_mode = \"auto\"; amzn_assoc_ad_type = \"smart\"; amzn_assoc_marketplace = \"amazon\"; amzn_assoc_region = \"US\"; amzn_assoc_emphasize_categories = \"51569011,2617941011,3760911,1000,172282,2238192011,16310101,3760901,1055398,133140011,284507,10272111,2972638011,2619533011,3375251\"; amzn_assoc_linkid = \"4c83c3c0de7a6fe51a218834f6977e15\"; amzn_assoc_fallback_mode = {\"type\":\"search\",\"value\":\"Organic\"}; amzn_assoc_default_category = \"All\"; amzn_assoc_rows = \"1\"; \u003C\/script\u003E\u003Cscript src=\"https:\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"\u003E\u003C\/script\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/alifeunprocessed.blogspot.com\/feeds\/6492795239003905750\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/make-your-own-kombucha.html#comment-form","title":"74 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/6492795239003905750"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3846822951017254806\/posts\/default\/6492795239003905750"},{"rel":"alternate","type":"text/html","href":"http:\/\/alifeunprocessed.blogspot.com\/2012\/01\/make-your-own-kombucha.html","title":"Make Your Own Kombucha"}],"author":[{"name":{"$t":"Mellow"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11320881197482295606"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-oDRZcyjMM8Q\/TwsNXtedZoI\/AAAAAAAABQA\/6Rwu7acU99o\/s72-c\/bottles.JPG","height":"72","width":"72"},"thr$total":{"$t":"74"}}]}});