Bbb Bailey wrote: I am unclear as to exactly what kind of fermenting you are referring to though. Ultimately the ferment process is basicly the same regardless of the end products when doing a tea leaf ferment. ... Honey, oils and vinegars are always nice preserving techniques..
1 quart of fresh water
1/4 cup loose herbal tea of choice
3 Tbsp. honey or unrefined cane sugar
1/3 cup whey from yogurt or kefir or 1/8 tsp. powdered starter culture or a few Tbsp. of lacto-fermented vegetable brine
Prepare the herbal tea by bringing the water to a boil. Add the 1/4 cup herbs to a quart jar and pour boiling water over herbs. Cover and allow to steep for at least 10 minutes to extract the properties of the herbs.
Strain the tea from the herbs into another quart jar. Add sweetener while still hot in order to dissolve the sugars. Allow to cool to room temperature with a lid on to keep out dust and bugs.
When the tea and sweetener have cooled add the whey or other culture starter. Stir well with a wooden spoon, cover loosely with either a towel and rubber band or a canning lid that hasn’t been tightened all the way.
Place in a dark, warm place for a couple of days and check for fermentation. Is it slightly sour or slightly fizzy?
If you desire a more carbonated drink you can add a bit more sweetener and cap the jar tightly. After another day (three total, depending on temperature) you should have a bubbly brew
Drink immediately or move to cold storage.
A few herbal ideas include a nettle-red raspberry leaf combination, a dandelion-milk thistle combination, or an elderberry-ginger combination.
William Wallace wrote:Herbs are fermented all of the time. Think of Ginger Ale and Root Beer as two fine examples of fermentation. These recipes can be altered with whatever herbs you want.