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You could totally skip the moulds and just make them in a cookies sheet and cut them to any shape with a knife or even little cookie cutters.

@@jennlinzy7184 yes! The ferment will take off faster as you will be introducing bacteria from the ginger bug ☺️

You could, but I would also use fresh ginger so I would get all that spicy ginger goodness. The ginger bug ginger would have already spent a lot of its flavor. :)

I keep mine in the fridge but take them out a while before I want to use it so the oil will return to a more liquid consistency.

When kefir grains are not in use I store them in milk in the refrigerator. ua-cam.com/video/8XQg_XC5bfc/v-deo.htmlsi=e8cl-UgvUG_V46Sb

Milk kefir is fermented milk and water kefir is fermented sugar water. I don’t think I could compare it’s health benefits but both are rich it probiotics. Both are mad with kefir grains, but water kefir and milk kefir use different starter grains.

Check out my other kefir videos in my kefir playlist.

100%! We found a way to secure the bucket in a low table and it works better now.

That is so awesome. I love how you’re thinking it through and making it work. I love puttanesca.

Thanks for watching!

Thank YOU for watching!

Spring would work too. Definitely skip the nuts if you want to. The raisins do add sweetness but you could swap them with another un sulphered dried fruit or dates.

Thanks for watching! Be sure to look for raisins without sulfur dioxide.

Thank you. It really is tasty. I hope you like it too.

Totally! Boil your food before eating and you’re good to go!

You were smart to peel the lemons to avoid the pesticides and coating. The bubbles are a sign of fermentation! This is why it’s important to open the jar daily for the first few weeks, the carbonation could build up and overflow or even break the jar.

Sounds like it’s going well. To avoid bitterness next time you can try removing the pith. That is the white part of the lemon that separates the segments.

@@preservingtoday yay!! So now what do I do with it? Do I strain and put in fridge or ferment longer on the counter? Not sure exactly what I’m looking for to happen lol. Do I eat the lemons or just take the juice?

No need to strain it. You can start using it now and either move it to you fridge to stop fermentation or keep it on the counter where it will continue to ferment and the flavor will continue to develop.

You're welcome! Thank you for watching. :)

If you skipped the salt it would be bland and soft. For me, salt is necessary. However, you can adjust and reduce the amount of salt if you want to. You can watch my full video here ua-cam.com/video/fZQHr2nQLd8/v-deo.htmlsi=nFTGWPWwwNuOhrvL

Great intro thanks. I definitely skipped over some important details on vinegar making in this video, just focusing on my cider making setup. The process of fermentation, including alcohol and vinegar making, is fascinating and deserves its own spotlight in another video. Thanks for the reminder.

@davidhardman6291 I checked out your channel and love seeing all the cool projects you get up to. Nice work man! I subscribed.

@@preservingtoday I subscribed to your channel too!

Hi Mike!!! Thank you. :)

Thank you very much!

Thank you. That is what I wanted for my family.

Yes, I removed the grains from the kefir BEFORE straining it into cheese. The kefir grains were put into fresh milk to make more kefir. You can watch my video on how I make milk kefir here: ua-cam.com/video/8XQg_XC5bfc/v-deo.htmlsi=it8n_Cwf4F4DsYhx

If you want to preserve it long term you could freeze it or if you want it shelf stable canning it would do. Other preservation methods would be making apple cider vinegar, cooking it down and adding sugar to make a syrup or fermenting it to make a sparkling apple cider or an alcoholic cider. You can see my short on how I ferment my fresh apple cider to make a sparkling apple drink. ua-cam.com/users/shortseFQcELDAXdw?si=l3h8Sv3MEW9-2i8w

I do! Email me at greenerpostures@pm.me and I will send you a recipe card.

Thanks for watching

You're welcome! Yes, store it in the fridge after it is fermented. Here is a link to the full video on how I make fermented salsa. ua-cam.com/video/IEJm8lL0QuA/v-deo.html

@@preservingtoday thanks a lot what is I want to can it and put in the shelf?

I would look for a recipe for canning salsa. Fermentation and canning are very different processes. Canned salsa is really good too, but it does not have probiotics and can be stored on the shelf until it’s opened.

@@preservingtoday thanks a lot 💪

Such an excellent time of the year. Apple season 😍

All fermented food and drinks will have at least trace amounts of alcohol. To make a soda, just ferment for a short amount of time. You will know there is alcohol by the smell and taste. The best way to know how to stop it at the right time, is to make a batch and let it go through it's different phases - soda, alcohol, vinegar - and observe it will all your senses. This will allow you to get a better understanding of the process. For more on fermented sodas you can watch this video: ua-cam.com/video/FJT3A6jyr8E/v-deo.htmlsi=xzitzUspD44b9ufG

After fermentation it is sauerkraut and you eat the cabbage. It’s like pickled cabbage, delicious. You can watch the full video here ua-cam.com/video/fZQHr2nQLd8/v-deo.htmlsi=-ttJXzgzEiY1vJoC

For fermentation you’ll want to start with a fresh batch of salt and water brine. After fermentation the brine transforms into an acidic liquid and it won’t work to ferment the next batch of veggies.

Thanks for watching. The gummies don’t need to be refrigerated but may melt in high heat. They would make excellent gifts.thanks for watching!

Yes, eventually you’ll have enough to make a bigger batch or share some with friends. Thanks for watching!

Thanks for watching!

Awesome. Glad you like it too. It’s been a game changer for us.

Thank you. He’s the best.

I have so much apple scrap vinegar already I chucked these in the compost! Thanks for the nudge, I haven’t put anything up on the website in months! It’s on my list of things for sure.

Oh, yes apple pie soda is amazing. I will make a video.

Awesome! Do you use this mason jar method too? Would love to hear what’s in your spicy mix when you have it dialed in. :)

Aw jeez. Thank you so much.

Excellent! I’m glad you found my channel, I have a lot of fermentation videos. I’m always happy to help if you have any questions.

Haha. I see what you did there. Thanks for watching. :)

Awesome, thank you! Glad you found my channel.

Do you make your coconut milk from scratch fresh coconuts? I’ve always wanted to try, but coconuts don’t grow where I live.

Let us know how it turns out.

Ooh, good call! That sounds delicious.

Check out the full video for all that info and more ua-cam.com/video/fZQHr2nQLd8/v-deo.htmlsi=HmqCsQL0Wpdz-fiq

@@preservingtodayI click on that link but it didn't work

Weird. It works for me. You can also just go to my channel - Preserving Today and scroll down to findmy video “how I make simple saurkraut”