Ferment Four Different Things (One Gallon) - food.straw.fermentfour PEP BB

Would Miso or natto qualify? Or Korean doenjang? Or tempeh? a ginger bug for making fermented drinks? Or only the specific ones listed?

The list is of "possible examples" so you can do anything you want as long as it fits into one of those categories.  Eg dairy, drink, etc  

one gallon of four different fermented things with appropriate labels

Am I correct that this means the four different items together total one gallon? For example, one quart each. Not one gallon of each item. (She asks hopefully, 'cuz a gallon of sourdough starter is an awful lot of starter!)

NEXT DAY EDIT: okay, now seeing where it reads

At least one gallon per type of fermented food

Got it! (But think I'll skip the sourdough starter, lol for this, at least).

I wonder if the "1 gallon" requirement is a stumbling block for others here. It's just the two of us on our little 1/4-acre suburban homestead, so when we make sauerkraut, we make maybe 3 jars of 1 pint each at a time, but we'd need 8 of those to get just 1/4th of this BB. One BB for 4 gallons of food seems like a lot. And as pointed out above, it's a little unclear how this applies to sourdough. A "gallon" of bread/pizza dough from a pint of starter? I want to earn this badge... I'm just not sure how to get the volume needed, and I'm questioning why volume is important when you're trying to demonstrate a skill.

The Sand level badges are easier while these Straw level ones are intended to be a bit more significant.  You don't have to make the gallon in one shot.  

As for sourdough, it's a tricky one.  The starter is the "ferment" part so you'd have to show how you enabled a gallon of starter to grow over the course of many baking events.

Hello,
While I understand that to qualify it must be 1 gallon for each category, I'm not certain whether the gallon can comprise different batches of different things. For the fruit ferment, would I be able to do up to a gallon of say ketchup and apples or would I be restricted to multiple batches of the same recipe?
Thanks

I'm not positive but I think it means for you to do a gallon of a particular fruit.  So you could do a gallon of ketchup in 4 identical batches, or a gallon made up of four different types of ketchup as long as they had the same fruit in them.

Mike Haasl wrote:I'm not positive but I think it means for you to do a gallon of a particular fruit.  So you could do a gallon of ketchup in 4 identical batches, or a gallon made up of four different types of ketchup as long as they had the same fruit in them.

Okay, thank you. I'll have to hold off on planning the fruit one I think then. That's far too much ketchup for a family of 3 or to share with those in my network that would be interested, and the apple glut has now passed.
Thanks

Apples, pickles and ketchup are just possible examples.  Anything that's a "fruit" would count for that category...

Mike Haasl wrote:Apples, pickles and ketchup are just possible examples.  Anything that's a "fruit" would count for that category...

Thank you for the clarification. Figuring out what I would make in large quantities or use so frequently to require regular batches in the fruit category will definitely be my challenge to ponder!

I think I finally have all the requirements for this BB! It took awhile because I only made small batches of apple cider vinegar. But at last, I have a gallon's worth.

Fermented thing #1 - fruit: apples, raisins, and cranberries.
Recipe - https://homesteadingfamily.com/easy-homemade-fermented-cranberry-sauce-recipe/


Left to right: ingredients, chopping ingredients, mixing them in their jar, fermenting, in labeled gallon jar

Fermented thing #2 - vegetable: kimchi
Recipe - https://www.5acresandadream.com/2018/11/experimenting-with-daikons.html


Left to right: ingredients, chopping ingredients, putting them in their jar, fermenting, in labeled gallon jar

Fermented thing #3 - Drinks: naturally fermented elderberry wine
Recipe - https://www.5acresandadream.com/2021/05/naturally-fermented-elderberry-wine.html


Lots of steps for this. Left to right: ingredients, preparing the elderberries, mixing the elderberries and sugar in a gallon jar


Left to right: fermenting, bottling after the 2nd ferment, five 750 ml bottles = 1 gallon. I used tags to label the bottles.

Fermented thing #4 - apple cider vinegar
Recipe - https://fermentools.com/diy-fermented-apple-cider-vinegar/


1st batch - Left to right: Ingredients and preparation, going into the first half-gallon jar, fermenting


Left to right: More batches. These are a little further along, good ferment going, all batches strained and contained in labeled gallon jar

RTFM! I've made too many mistakes where I haven't read the instructions three times and fully complied. I fermented four different things but didn't make any vinegar - a requirement. So here are my original four + vinegar.

I saw and was inspired by Leigh Tate's BB - thank you Leigh!

1) Sauerkraut - Apple and ginger with red and green cabbage

 - Vegetable (minimum of 1 required)
     - Sauerkraut
     - Kimchi  

Left to right: Assembled Ingredients - I didn't use the mustard seeds. Chopped ingredients with red cabbage. Bashing.
Chopped ingredients with green cabbage. More bashing. Finished labeled jars, approximately 1.25 US Gallons

I used a recipe in "Eat Right" by Nick Bernard. I chopped up the ingredients and added a couple of tablespoons of salt before bashing with kraut masher. I then filled five quart jars and topped up with a weak brine solution. This brew was very active. Even though I burped twice a day, one lid bowed. The result was amazing and the best kraut I've ever made.

2) Cranberry chutney: apples, raisins, and cranberries

 - Fruit (minimum of 1 required)
     - Apples
     - Pickles
     - Ketchup

Left to right: Assembled ingredients, chopping, mixing, in eight 600ml labeled jars totalling 1.27 US gallons

Recipe - https://homesteadingfamily.com/easy-homemade-fermented-cranberry-sauce-recipe/


3) Apple Cider Vinegar

  - Vinegar (do exactly 1)
     - Apple cider vinegar
     - Wine vinegar

Left to right: Assembled ingredients. Apples for blending. Ready for first ferment.
Strained two weeks later. Bottled for second ferment. Approximately 1.25 US Gallons (Half gallon milk bottles)

I used a recipe in "Eat Right" by Nick Bernard. 6 apples, 300g raw honey.

4) Blueberry Kvass


Left to right: Blueberries. Into jars. Mashing.
Honey. Bottled and labeled. Eight 16oz jars - 1 US Gallon

I followed the method on Edible Acres


5) Ginger and fennel pickled beetroot


Left to right: Beetroots. Chopping ginger. Chopped beetroot.
Ingredients ready for mixing. Filling 2 litre kraut pot. Pot full.
20% whey solution. 2l + two quart jars = 1.03 US Gallons. Other ingredients.

I used a recipe in "Eat Right" by Nick Bernard. Beetroot, ginger and fennel to taste. Two tablespoons of salt. 20% whey to water.

So working up to this one. 1st gal was 4 consecutive quart batches of apple cranberry relish. Reused same jar so last batch with fresh cranberries fermenting culture has apples dialed in. 3rd batch forgot to put in cranberries & nuts is fruit leather "lace". Second batch dried as slices. 1st batch fruit leather"chips".
2nd gal is yogurt I have 2 mesophilic cultures villi & filmyolk they ferment at room temperature. I make 1 qt batches on different days each week to try and keep them from cross-contamination.

Hi Aurora, for these bigger BBs, it's much easier on the certifiers if you just do one complete post when you're all done.  Thanks for doing PEP!

Aurora House wrote:So working up to this one. 1st gal was 4 consecutive quart batches of apple cranberry relish. Reused same jar so last batch with fresh cranberries fermenting culture has apples dialed in. 3rd batch forgot to put in cranberries & nuts is fruit leather "lace". Second batch dried as slices. 1st batch fruit leather"chips".
2nd gal is yogurt I have 2 mesophilic cultures villi & filmyolk they ferment at room temperature. I make 1 qt batches on different days each week to try and keep them from cross-contamination.

3rd fermentation sourdough
Each picture is labeled with how much starter till I reach a gallon. 17 1/2c is more than a gallon.
4th ginger carrots https://permies.com/wiki/105851/pep-food-prep-preservation/Pickle-vinegar-brine-PEP-BB

Please note that ALL food prep BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process.  

This includes food that came in plastic containers from the store, ziplock bags, plastic cooking utensils like spoons, spatulas, teflon pans, etc.

The end goal is to move toward cooking from own-grown ingredients and similar sources and using PEP principles (for example sustainable and non-toxic materials) as much as possible.

Some BB submissions are being grandfathered in, but we are moving toward more strict enforcement of this policy.

PEP Food - Straw:4 fermented things, 1 gallon each

Drinks - Blueberry Kvass
Add about 3/4 of a gallon frozen summer blueberries into a gallon jar. Add 1/4C - 1/2C local honey, top with water. When thawed these will be easy to mash with a utensil. I secured a coffee filter on top to keep things out and to let it breathe. Set a few days in a dark place.  Strain. Bottle. Drink.


Vinegar - Apple Scrap Vinegar
Frozen apple cores left over from fall apple pressing, add water and let set a while.

We picked apples from our orchard, rinsed in a cooler, cut around the core. The meaty part was frozen and later went thru the press. The cores were frozen for later.  The cores went into jars and sealed with a fermenting lid. They were stored in a cool dry place.  When it smelled like vinegar, the big chunks were strained off, topped up with water, and left to ferment some more. Decanted off the leas, strained it again. This will be used to make Quick Fire Cider.


Vegetable -  Quick Fire Cider
Fresh veg, fresh herbs, dried spices, add apple scrap vinegar from above, and let set 2 weeks.  Strain, add honey to taste.

This is a mix of fresh and dried. Freshly peeled oranges, peeled grapefruit, peeled mandarin sections, fresh apple, fresh creeping thyme, carrots, minced horseradish, sliced red onions, and garlic cloves were layered into the jar. Next, I added all of the dried ingredients; several hot pepper powders, turmeric, ginger, garlic, onions, galangal,  Sealed with a coffee filter to keep things out, yet let it breathe.  Set aside for 2 weeks, stirring occasionally. Strain really well, squeezing out all the goodness.  Add honey to taste. Bottle.


Fruit - Blueberry

I made 4 different ferments, one gallon each.
1. Crab Apple Cider Vinegar: In this recipe, halved crab apples and sugar and water mix to create a bubbly, tart and tangy supplement. It takes about 3 weeks for the first ferment. I usually make it in 5 gallon buckets. I made it in glass jar this time, and as I stirred it one day, it busted. Oh, I was so horrified to watch my ferment all slip away down the sides of the counter!! I transfered what I could into a crock. I'll never make it in jars again.
2. Sauerkraut: just shred cabbage and add salt. The juices from the cabbage are wet enough I didn't need water this time. Lovely garden fresh cabbage!
3. I pickled beets from mine and a friends' garden. I used salt and coriander and mustard and celery seed and water. One jar, I shredded to see if it makes a difference in taste.
4. I made ginger beer using a store bought starter culture and ginger and sugar. I fermented it a day, then put it in a second set of bottles to build up fizz.

Rebekah Harmon wrote:I made 4 different ferments, one gallon each.
1. Crab Apple Cider Vinegar: In this recipe, halved crab apples and sugar and water mix to create a bubbly, tart and tangy supplement. It takes about 3 weeks for the first ferment. I usually make it in 5 gallon buckets. I made it in glass jar this time, and as I stirred it one day, it busted. Oh, I was so horrified to watch my ferment all slip away down the sides of the counter!! I transfered what I could into a crock. I'll never make it in jars again.

Interesting, do you think there was something about the ACV process that made it crack? I see that you are still using jars for your other fermentations.

Dave Burton wrote:
The minimum requirements for this BB are as follows:
- Ferment four different types of things - At least one gallon per type of fermented food - possible examples are listed for each type:
  - Vegetable (minimum of 1 required)
      - Sauerkraut
  - Fruit (minimum of 1 required)
      - Apples Spice
  - Vinegar (do exactly 1)
      - Apple cider vinegar
  - Drinks
      - Kombucha

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - starting materials for each of the four different fermented things
   - preparing the fermented things before they go into their fermentation vessels
   - putting the fermented things inside their fermentation vessels
   - fermented things fermenting
   - one gallon of four different fermented things with appropriate labels

Sauerkraut recipe: https://homesteadandchill.com/super-simple-sauerkraut-recipe/
Apple Spice recipe: 6lbs apples, 1/2 cup maple syrup, 1/4 cup whey, 1 tbsp salt, orange zest, lemon zest, 2 cinnamon sticks, and apple cider.
Apple Cider Vinegar recipe: https://preserveandpickle.com/make-apple-cider-vinegar/
Kombucha recipe: https://www.everythingkombucha.com/post/how-to-make-the-best-black-tea-kombucha

Dave Burton wrote:
The minimum requirements for this BB are as follows:
- Ferment four different types of things - At least one gallon per type of fermented food - possible examples are listed for each type:
  - Vegetable (minimum of 1 required)
      - Sauerkraut
  - Fruit (minimum of 1 required)
      - Apples Spice
  - Vinegar (do exactly 1)
      - Apple cider vinegar
  - Drinks
      - Kombucha

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - starting materials for each of the four different fermented things
   - preparing the fermented things before they go into their fermentation vessels
   - putting the fermented things inside their fermentation vessels
   - fermented things fermenting
   - one gallon of four different fermented things with appropriate labels

Sauerkraut recipe: https://homesteadandchill.com/super-simple-sauerkraut-recipe/
Apple Spice recipe: 6lbs apples, 1/2 cup maple syrup, 1/4 cup whey, 1 tbsp salt, orange zest, lemon zest, 2 cinnamon sticks, and apple cider.
Apple Cider Vinegar recipe: https://preserveandpickle.com/make-apple-cider-vinegar/
Kombucha recipe: https://www.everythingkombucha.com/post/how-to-make-the-best-black-tea-kombucha