Jennifer Markestad wrote:PEP Food Prep
Ferment four different types of things - At least one gallon per type of fermented food
Apple Scrap Vinegar - We froze the cores after an apple cider pressing. Later, I put them in a gallon jar and topped them off with plain water. I used a fermenting lid with a burp valve. When it smelled like vinegar, I strained off the large solids for the compost pile, putting the liquid into a gallon jar and topping off with apple cider juice and water. I added an air lock and set it aside to sit a bit. After about a week, there was a thick layer of mother at the bottom of the jar, and traces of stringy-stuff floating on top.
Quick Fire Cider -
Fresh Ingredients: peeled orange, peeled grapefruit, peeled mandarins, carrots, apple, red onion, garlic, horseradish, a sprig of thyme
Dried Ingredients: a variety of hot pepper powders, onion, garlic, turmeric,
Mix together into a 1 gallon jar, top off with Apple Scrap Vinegar. I used the a coffee filter to let things breathe. Stir daily. After a week I tasted it, oh yum, sweet/onion/heat. In 2 weeks strain out the solids through a cloth, squeezing to get every wonderful drop. I think I'll dry the solids to add to soup and chicken.
I keep a small container on the counter, the rest is stored away in the cellar.
Fill a gallon jar 3/4 full with frozen blueberries, 1/4C-1/2C local honey, 1T of a natural salt (for the minerals), then top with fresh water. I used a coffee filter to keep things out while letting it breathe. Set aside for a few days, stirring daily. At a week I didn't see any bubbles, but it tastes great! Strain in to small bottles, and refrigerate. Very refreshing.
First ferment: 3/4 gallon of water, 3/4 cup local honey, lots of live water kefir grains (magic crystals). I used a coffee filter to keep things out while letting it breathe. In a couple days it should be very bubbly. Strain and reserve the magic crystals for the next batch, store them in a pint jar, a bit of honey, and nearly full of water. They'll keep for a while.
The liquids go back into the jar for a Second ferment. I added 2 cups of smashed frozen summer blueberries, 1/4C dried papaya, 1/2C dried cherries. Leave on the counter, sealed tight, until it's carbonated to your liking. Strain off in to small bottles and refrigerate.
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Foraging Straw Badge
Guerilla plant 500 woody perennial food seeds or cuttings (not seed bombs) - 8 points