How to Make a Fermentation Starter
Вставка
- Опубліковано 16 сер 2016
- Here is my most recent and slightly abbreviated how-to video on the fermentation starter: • How To Make a Fermenta...
How to make a fermentation starter for fermenting kimchi and other fruits and veggies, making natural soda, and more.
As an Amazon Associate I earn from qualifying purchases
Contact/paypal: raincountryhomestead@gmail.com
Lids I use for my jars: www.amazon.com/gp/product/B00...
*Vanlig by Jahzzar is licensed under a Attribution-ShareAlike 3.0 International License./
For those who want a better to hear, slightly more informative and abbreviated how to video on this, check out my updated version of How to Make a Fermentation Starter here: ua-cam.com/video/0RWZvvNESNU/v-deo.html
@ Rain Country - Don't use rain water because it contains toxic Chemtrails !!!!!!!!!!
Thank you yes, this is one reason we filter our rain water with Berkey filters. One cannot fully escape all the toxins but it is important for us to avoid the fluoride in our city water as we were once on thyroid meds for 15 years. Switching to filtered rain water was one way were able to take ourselves off of big pharma drugs and we have been free from those for about 6 years now.
Good job, well done!!!!!!!!!!
Rain Country. Just getting education by you. Love this kid of stuff. Thank you very mush. I subscribeed also.
Rain Country hi mam first time I make a wine from peach, black jamun and mangos with wild yeast in three different glass yars and there was a problem with not fermentation process
Thank you. I'm one of those people sensitive to salt. If I have too much salt, my blood pressure soars. However, I love fermented foods. This is a way I can make fermented foods without using so much salt. I've subscribed.
I get excited when I see another of your videos waiting in my lineup because you make things so much simpler than I've seen before. And because you've researched to find out which things truly are the healthiest and why. I don't think I could be learning more if I were taking an online course about these same things. I have a lot of confidence in what you say because you are very honest and careful about how you represent things.
I truly appreciate that Sue, though I can still make mistakes too, so it is always good to look up some things and other channels. Stacy from OFF GRID with DOUG and STACY has a lot of really good information about health, fermenting and more. Homestead Moma, The Pressnell Homestead, Esther Emery, and many more others out there have great content as well.
Rain Country Homestead I know you're not infallible and I promise to throw the first stone when I myself am, fair?? I do sub to Esther and Stacy and for livestock info, Appalachia Homestead and a few others but I'll check out the ones you mentioned by name. For some reason I find I can process info best from you and Stacy. (I just explained why there's a processing challenge on another of your vids.) Plus, haven't you sometimes met someone that just makes you feel like the baby bear in goldilocks who found his porridge, chair and little bed "just right"?
Sue, not sure how I missed this comment from you before, you are so kind and thank you for that!
Sue Leig
Well explained. It's basically water kefir without the scoby. Yeast water should be more popular because it's easier than caring for a scoby and you can do everything with it.
I agree! That is why I prefer it, I do have water kefir and work with it from time to time but it takes more tending and care to keep the grains alive where the starter is always there, needs little attention when in the fridge and I do not have to feed it daily
fermentation is new to me and I'm looking forward to learning more , you have made the process of getting started a little less scary for me .
Wonderful! I am always encouraged to know I am helping inspire and encourage!
I agree! Not as big and bad as I thought! My ideas of fermentation consisted of big, five-gallon buckets, under some sink...that make the entire house smell! *LOL*
Haha! That is if you are making wine and the like, which I once used to do before I was convicted by pure scripture. :)
I just want to say thank you for your inspirational videos and you love the Lord! I made a blueberry starter that tasted so good that I am experimenting with making healthy beverages using starters.
Thank you again and may God bless you and your family. In Jesus name, Amen
Great idea having starter, and the natural soda is yummy. I let my vinegars stand with fruit in for 6 or so months, before straining.
I also made a very nice carrot vinegar, using these starters would make the carrot vinegar work faster... its pretty colour when done.
Those blackberries look amazing!
I just found your channel and I am catching up on your videos. I have my first cabbage fermenting and I made my own apple cider vinegar hair rinse. THANK YOU and God Bless!
I did this last year with raisins, and I used only fermented water for the liquid in my bread. It was a beautiful loaf! I used about a TBL to make a sourdough starter and it's going strong. his name is Sebastian and his birthday is coming up in Aug.
I have not made sourdough or a starter in years, however, I did see mine as a pet as well, though I never thought to name it! Love this! haha
@@RainCountryHomestead thanx for the video I made a fermentation starter my 2nd this 1 looks like it's workable I came from your other video on fermented vegetables I'll use it tomorrow
Love your channel so much good inforation to be self sufficient! Thanks!
Heidi I always enjoy your videos and learn something new I truly look forward to every upload with excitement. As soon as you are able to process your seeds to your etsy store I would like to purchase some if I can be one of the first people to make it there before they're gone.
I would love to see some videos on the process of how you use your starters to make kimchi, sourkraut, or soda! Thank you for sharing your knowledge! God Bless!
I am actually going to make a video either today or tomorrow on how to make lacto-fermented pickles, since I have quite a few cucumbers we are not eating fast enough. So that should be going up as early as tomorrow morning or Monday morning.
thank you so much. i'm beginning to get addicted to these fermented fruit juices. they tastes better than any commercial fruit sodas.
Agreed! :D
Rain Country I have an Italian friend who taught me how the old school men made wine . He said as soon as you break the skin of the grape a chemical reaction begins right away so I think if you smash the fruit and add sugar and water it would probably speed it along....
Rain Country I learned from a Korean lady the secret a lot of people make when making kimchi is you have to boil rice and use the starch water that's what fuels the bacteria and believe me I've made lots of kimchi but there's a huge difference when you use the Starchy water....
Johny Doe great info to learn. thank you for the info. Blessings to you
Jowi Tolentin
i learnt so much just from this one video. Thank you.
Even though I rambled on a bit much? haha! Thank you!
This was so very helpful! I subscribed and look forward to more of your video’s. I will try the wine as we also love to cook with it! thank you so very much!
Got my first jar of fermented blueberries!! Yay 🌠🌠🌠
Perfect thank you so much! Awesome video 👍 I'm new to this and this is exactly what I needed, awesome breakdown!
Thank you!
I was just gifted the Masontops fermentation kit and was trying to come up with enough whey to make some veggies. Now with your method I don't have to wait more than a couple days.
I was just thinking the same thing - I have those jars but have yet to use them !!!
Hi Heidi, God is good all the time. Hallelujah.💖🙏🏻
I am doing catch up night, going over some videos from times past, before I found you 😊 must try this!
Just say
That's the way we used to do it. (The way I do it).
Great video. I loved your ideas.
Thanks. Really helpful vid, I was interested mainly for making soft drinks
This video is so old but I do have a few showing how to make your own soda using it, you can use whole fruit like I do in this video or fruit juice: ua-cam.com/video/-JQxJmzqq6E/v-deo.html
Thanks for the honestly ,on what you represent 🙏🏽❤️
I really appreciate that, thank you!
Thanks! I learned a lot from your video; I take notes! Critters are sweet! No bother!😁💐🐾🙏👍
Thank you I can not wait to try this method to make my Kimchi and other fermented veggies like Sourkraut. Never thought of using fruits to do this, I still have so much more to learn about fermented foods but love the concept and not affraid to try it even though I have no idea when I might be creating a scientific mess LOL Thanks for the video.
Most of what I do is experimenting anymore and really when working with small amounts at a time, one has very little to lose. Even if it goes wrong, it was an education and that is invaluable :)
great info! I never knew what the white stuff was on some fruit, very kewl! I recently made ginger beer with ginger starter, turned out great, love fermenting stuff!
I am planning on fermenting more fresh fruits this year as they come ripe. I mean, I have made starters out of peaches, berries, and such, but never fermented them just to eat. Only fruits I tried so far was a mix of apples and plums, which was pretty good, but I really want to try more
i was a bit confused when i started, and i had wondered why I "had" to use ginger bug as a starter, why wouldn't any other fruit, veg or whatever work just the same?? so, thanks again for this video! cheers from nova scotia , canada! P.S. pop by the channel sometime and check out some of my farm vids, I am pretty shy on camera, so I don't talk much! but I am planning on getting some more content up soon (farming, gardening, cooking etc..) so I hope to see you there! thanks!
Excellent video! Thank you
It touches My Heart so Much to See you as i KNOW how MUCH you PUT INTO wanting to HELP and also HELP in such a through Way...you work so hard yourself plus you work for others giving giving giving...Just SO YOU KNOW!...I am Blessed Beyound WORDS really...What you care about I also care about and your teaching me things i deeply enjoy about Mother Natures Incredible Gifts :) This opportunity to learn for free just Begs to have some type of Physical Note....You Really are an Angel and i hope u know it ...Your giving this ancient wisdom and keeping it Alive and Well ..Your an incredible Part of Motheh Nature and I hope you will always know how Appreciate YOU ARE!..im sure i speak for many who watch or know u personally ...Many Kind thanks God is Good all the time ..i have started saying that once a day in the early am :)
🥰
Heidi...just wanted to share that this week, I made a berry fermentation starter that's finished and wonderful.
I bought a pineapple to start some pineapple vinegar...and decided to made a pineapple fermentation starter. It's almost ready, and it smells delicious!!!
Thanks for the inspiration!!!
Oooh! I need to make a pineapple starter too! Thank you JoAnna!
Lol, puppies are like children🤣. When you’re doing something they want to let you know there around…. Or not. Too quiet raises a red flag at times 🤪🤪🤪🤪. 👵🏻👩🌾❣️
I will need to watch this and study it but im so happy i found you ...wish i had found this video before i started anything :) yeee ha!
This is a more recent video that I believe I put more information in yet kept a bit shorter: ua-cam.com/video/0RWZvvNESNU/v-deo.html
I just woke up and the 1st thing on my mind is this starter for starting bread you mentioned. I am not able to eat grains even sour so it seems and im so still interested in finding a way to break down the grain in such a way that maybe it is possible....even if it isnt i love this idea of anything sourdough it just makes me happy cause its growing and adapting and maybe that is what i want to be so thats why it makes me happy inside or just Gods way of saying YES your on the right track this is the right road for you ..(follow your bliss)...i found a man who makes a starter using basil and honey and water and another man who uses raisins and water and honey i think and then both of them take that and use it to add to flour to make a starter is that what you do ? I mean id love to try it along side you as it makes me happy like its the hobby in my life as im at home a lot...
@@RainCountryHomestead will defiantly watch is asap! I love Rain! (love the Name)
Thank you so much for this great video!!! I am so glad I came across it. You are amazing
Thank you :D
GOD THANK U SO MUCH everytime i see yoru videos im overwhelmed inside thinking how to show my appreciation? Thanking GOD and YOU :)
Kind words like this go a long way. It keeps me motivated and grateful to have people that are thoughtful enough to just stop and say "thanks" :)
Your videos are sooo good thanks for all the information. Sidenote: your skin is gorgeous
Thank you Mai!
Thank you so much! I'm going to use this method to flavor my Kombucha tea, Jun tea, Kefir water...etc. I'll be making a starter with chaga mushrooms tonight to see how that does because I want to add chaga to my Jun tea.
I would love to make Chagall tea how
great video. thank you so much.
Thank you! :D
Incredible. You are the only person who ferments as I do using sugar and fruit. I have experimented over the years, and I have several gallon jars of various fruit fermentations that have so much bacteria that all of them have Scoby's. Evern my Keifer water. I started using a fish pump to add oxygen and they all grew super-fast, one day I combined them all to test it but still kept the originals. It is the most amazing thing I have ever done. It turns everything into a pickle taste. Looking at your video I see where I made mistakes. The PH was too high, and I was afraid to water it down. Did you ever figure out the yeast? I was about to venture into that next. Thank you for the video.
Yes, this video is one of my very first from back in 2016 but I have done a video or two showing how to use it to make bread: ua-cam.com/video/NVYkj7p1Oaw/v-deo.html
I think you’re amazing and so talented! I hope to have the skills you do in the future. Question how long does the fermentation starter last? And can I have my wine set for months before I rack it? Like how long can everything go?
I prefer to rack my wine several times after it is done and before storing or it can turn bitter. Here is a far more in depth video on the starter that should answer any other questions you have:
ua-cam.com/video/gY6MaXCLSC8/v-deo.html
I'm interested in learning about and trying fermentation. I'm going to check out your cucumber video and try it.
Much easier than most people think, especially once you have your starter going
this is a great video. You've answered so many questions for me so much information I'm going to take notes LOL I made sauerkraut but it started to rot. as I watched the video you said not to put the lid in all the way (mental note) And I made apple cider vinegar and maybe I let it ferment to long. I think it turned into wine it smells like it. is it still too late? I've made kombucha with success. I should have watched this video 6 wks ago. I've learned so much. hope you can put up a video of the bread.
If it is wine, then it hasn't gone long enough. Fermentation makes wine first, then vinegar, so you should be good, it takes at least 30 days for it to turn to vinegar as long as you do not put a lid on it, it needs to be exposed to air. Where as wine needs and airlock to prevent oxygen from turning it to vinegar.
I do plan to do a bread video in the future, just not sure when yet since we just do not eat as much bread as we used to.
Already filtered it and put it into a jar can I just take the lid off and put something over the top for it to air out will it still ferment then? But that's good to know thank you
I think you can just take the lid off and cover with a cloth. Some people strain it out part way through the process and do it that way, I just don't bother because of time (I would never remember anyway! haha)
OK thank you so much. Lol I live at a higher altitude and I've already fermented it for about six weeks which I'm not going to use the vinegar right now anyway so that'll be okay I appreciate all your help
O yeah, altitude could very likely have a say in that. Hope it works out!
Hey Rain Country,
My culture starters came out great they sound like the ocean, thanks for the tutorial. I decided to ingest 2 oz of each of my three starters at a time as probiotics but I’ve noticed that for two days in a row now, my stomach ends up in a knot at nights... what’s your take?
You may want to consider doing less or going with a different type of probiotic drink. I do not take my starters as is but I do make natural sodas with them and can drink several ounces of that at a time with no issue
Romy did u cut back? I’m also wanting to drink my ginger starter, but was not sure how much or if it was ok to drink
@@kathyyoung1544 Hey Kathy, I did cut back... I found that a 2 oz shot glass to 8 oz is plenty for me.
Hi and Great video! question - can you use Sucanot (evaporated cane juice) instead of white sugar? is there a Best Choice of the type sugar to use? Thank you!
That is actually what I use, so yes :)
As the yeast on the skin is important and keeps it going - what shall I do if I have to buy organic fruits to put it in my starter. I would wash it bc even organic fruits get sprayed ...but will it then still work for the starter .? Thank you for your answer!!
O yes, they will still work great :)
Hi! I did the fermentation starter with ginger but after 3 days there are no bubbles and no signs smth is happening. What's the sign that it is good to go and if I do not use it do I keep feeding it every day and let it sit on the counter or do I put it in the fridge. ...questions over questions... :)
Martina Whitey my ginger bug didn't work, either. Try, try again! Heidi, any tips for a ginger bug?
If I already have a batch of traditionally started lactofermented pickles going, could I use some of that brine as a starter?
Hi - greetings from Norway. Very informative video, thank you. The idea of having a everlasting "bug-jar" starter filled with ready to go "bugs" sounds very appealing. I`m also really curious about useing it in sourdogh, have you any updates to shear with us here? I see the same process (miracle) in fermenting food for humans as composting compost for plants, its a winner for the health!
I still have not done anything more on working with it in breads. We cut back so much on our bread consumption that I really have not even made a yeast bread in many months. I still plan to experiment with it...eventually! haha
Hi-- thanks so much. Really great information. Have not seen it anywhere. Congratulations. A question...When you use a starter to ferment vegetables do you still need salt ? Many thanks. Anna
The salt is not necessary in getting a good ferment but I usually add about a tsp of salt, for both flavor and to help keep it preserved for a longer period of time in the fridge.
I do have quite a few more fermentation videos out since putting this one up over a year ago that you may want to check out. :)
On my way to wine making!!!
I made one out of Ginger and forgot to stir it yesterday. Me bad! The tops of some of the roots folded. I scoped them out and it seems ready.
Can I just add fresh Ginger to it and put it in the fridge when it's time to feed it again or should I toss it?
Thanks!
It should be fine to do that, I would not toss it
I'm impressed. Just started my fermentation journey and really worried about getting sick with these kinds of bacterial growth but I've been successful so far and not contracted any botulism or food born illness lol. Interested in these natural sodas and salsas mostly. So it's 3 days to make the starter then 3 days to make the soda or other fermented foods? Could I start out with a raisin starter and add it to ginger to make a nice strong ginger beer without the alcohol? I'm sure if I kept fermenting it there would be plenty of alcohol produced.
It takes a lot of sugar and about 30 days to make it more of a wine, the sodas will have a small amount of alcohol but not much, it really depends on the amount of sugar and time. You could make a ginger soda without even using a starter - in fact you can make just about any fruit soda without it, I like making it and using the starter in small batches so that when I use it in something larger, I know I will get a good ferment and not lose the whole batch. Ginger (whit the skin on) and fruits ferment easily and quickly
What an informative video you have here and thanks for that.
I've ever read on the internet that it's better to use dried fruits for yeast water.
What do you think?
Either one work just as well, I has used fresh, frozen, dehydrated, and freeze dried. Frozen were the only ones that did not do as well
Thank you for sharing this video, so informative, can we use frozen berries to make a fermentation starter?
You can but I find frozen fruits do not work as well as fresh or dried ones
@@RainCountryHomesteadWell noted, Thank you for the answer and kind replied
Thanks ... One question, can this starter be used for a water beverage?
I noticed that you're just using the normal lids for the mason jars here. Would there be any reason to use a lid with an airlock on the fermentation starters? Or do you end up opening them so frequently that they get all the burping they need just from when you're feeding them?
Right, no need for airlocks as you are checking it daily anyway and once you decide to store in the fridge, they only need to be checked once a week or so
Toss a 11:06 shot of it perhaps...? I live to discover these crafty perfections of nature, too! You're great as inspiration to rise to thinking like! Realisticly meant, I hope.
Question please... can I grab a jug of apple cider from the markets and get fermented from a pasteurized status here?
I am pretty sure you can, I have tried it with store bought juices in the past and it worked great :)
Grate idea...Pls keep sending
like it! thank you.
just did a search no one else in the world seems to do this that makes me even more interested do you have any other info on this?
thanks for sharing. If the jar is kept in a closed dark cupboard instead of the kitchen counter will it spoil?
Once it is ready, I keep mine in the fridge and feed it every time I pull it out to use it or at least try to feed it once every couple of weeks. If you put it away where you cannot see it, you may forget about it and when not refrigerated and without regular feeding, it will turn to vinegar.
I want to try this with garlic. I do have a question for you. Once the mixture turns to hooch, instead of tossing it, couldn't you do a dark cool room and let the process go to vinegar? My acv always hits alcohol stage first. Just asking cause blackberry vinegar sounds like it could be very good. Thanks for the vids :)
O yes, you certainly could, I have made blackberry vinegar before and it is wonderful!
Where do you purchase your glass jars that you store water in? I usually yard sale search. But I really like those. thanks for anther fabulous video. Blessings to y'all 💚💚
Here are the links to the jugs and the rubber stoppers I use:
1 Gallon Glass Jug: amzn.to/2sizAxp
Rubber Stoppers for 1 gallon jug: amzn.to/2rnyQpn
Going to start a starter. I love my husband, and he loves garlic...so fermented garlic is in our future! Heidi, have you (vinegar) pickled garlic?
Yes! I have a video from last year where I talk about it but I also have a new video that I recorded that should be coming out next week. I just use my fermentation starter (I also have a more recent updated video to this fermentation starter video too with better lighting and is more brief and to the point and I believe I cover a bit more on it too)
This one is my favorite ❤️ Makes me laugh😊
Laugh? Is this the one where the dogs interrupted me....again?
@@RainCountryHomestead Sorry 😊 I have this saying; 'Auggghh! Kids and cats and dogs and cows and sheep and goats!' If wasn't chasing one while stepping on one and tripping over the other while yelling at another. It brings back good memories of a super busy farm. What a lively bunch🤗
So nice tnx a lot Madam I'll do it.
I'm new to your channel. Great video! I was just wondering where you got the lids to your colored mason jars?
Thank you for asking, that reminded me I needed to add the link in the description box so you can find it there. :D
Do you drain your liquid once it's fully fermented? How long does the liquid keep and where do you store it?
No, do not strain it, only strain out what you need at a time for fermenting but leave the fruit in the jar. If you keep it in the fridge once it is very bubbly and make sure to feed it about a Tsp to a Tbls of sugar once a week, it can last for a very long time. Think the way you keep sourdough alive. I made the batches you see here back in August and my blackberry one is still alive, the grape one I had to toss because it became forgotten
My mom used to make this. However she only used tap water and it worked very well.
It really depends on the tap water and how much chlorine and chloramine are used. I believe they did not used to add as much chemicals to the tap water as they do now
Is there any way to ferment fruit or make kefir without sugar? I'm type 1 diabetic and love kefir, kombucha and kimchi but it affects my blood sugar.
You do not need to add sugar to fruit when fermenting but you need to have some type of sugar for the fermentation starter. When using the starter for fermenting, there is very little sugar to start with and it gets digested by the good bacteria so it should not effect your blood sugar. However, one can go with the old fashioned brine method of making kimchi, it can take anywhere from 5-14 days to be ready but there is no sugar involved in the fermenting process and this was how I always used to make my kimchi.
I made 2 qts of the ferm carrots. When they fizzed I tasted them, liked them, put them in the refrigerator. One jar was great, but the other one the carrots felt a little slimy. Are they ok to eat? What happened?
Yes could definitely hear the fizz, I have frozen blackberries, do I thaw before I make the ferment starter?lol, I think I am hearing your puppy, lol yep now he's barking, lol My do that too when I'm trying to talk with someone..also do I need to add more fruit as I'm using it and adding more water and sugar
I suppose you simply add warm water (not hot) to the berries and they will thaw in the process. This video is over four years old and I did not put near as much information in it as my most recent one here: ua-cam.com/video/gY6MaXCLSC8/v-deo.html
Question, is it safe to drink just the starter? I tasted a starter I made with just strawberry tops following these directions. I placed them in the fridge for a week until was ready to use, tasted it and it was great tasting lol, very bubbly as well.
Yes, of course it is safe but it is important you keep your starter for the many things you may want to ferment including making a natural soda that would be very similar. All you need is a quarter cup of the liquid for each quart of natural soda and you can make it from any juice or fruit/water blend you want then simply refresh your starter by topping off with water and a bit of sugar so it is ready for the next thing you want to ferment
I have a question; do you add any salt to ferments when using the ferment starter? Or does this replace the whey?
I do add some salt to whatever I am fermenting unless it is fruit or natural soda, mostly for flavor. Yes, it can be used to replace whey such as when making beet kvass.
"The lost ways book #1" gave a wonderful hint for sourdough bread from your own starter, and it works!! Put 1/2 tsp. of baking soda in with the water/ yeast mixture, then flour, etc.. It actually mellows out the strong sourdough flavor, I can taste it a tiny bit, but makes it very tolerable!! Give it a try!!
Blessings!!
The video above is old, I have since done more videos not just on how to make it but many on how to use it including using it to make bread
Very interesting.
Thank you , so when using any vegetables as normal fermentation making .should I use the normal brine and one cup of the fermentation starter ?
When fermenting vegetables, you either do the salt brine method or you use the starter. Both have their benefits but are a bit different from each other and have a slightly different taste. I like using the starter because it saves me time and all that salt.
The amount of starter you use depends on the amount you are fermenting at a time. !/4 cup per quart jar. If you are doing a whole gallon at a time, then yes, you use a whole cup. I have several videos on fermenting vegetables and here is one: ua-cam.com/video/oUapA6YlAPQ/v-deo.html
Hi, thank you for this, this was a very helpful information🙏 My starter is few months old, and I gave it a quick taste. To my surprise, it developed a slight sour taste. Has it gone bad?? What if I am making mine into a vinegar?? Its still bubbling and all but i dont know if it can be used to make wine/mead. :(
It will turn to vinegar if not fed on a regular basis. It does not mean it is bad . Since it is stilly bubbly, it should still work for getting wine or mead going but I recommend feeding it first then allowing it to sit at room temp for a day before using
@@RainCountryHomestead Thank you so much for this!! Ill do as you say and hopefully the taste is gone…!
Just did some wild grape leaves in my new fermentation starter, anxious to see how it turns out!
Update: tried the grape leaves yesterday and they were no where close to fermented after days. I put new ones in a larger jar, the old ones and the liquid on top plus some more starter and now I will wait about a week.
@@kleineroteHex how was it?
@@americaneden3090 I have not tried them yet, probably needs tweaking lol
I think I tried them once early on and they were way too chewy so I let them sit and forgot about them😊
@@kleineroteHex ty for the response 🤗🌱💚
@@americaneden3090 I will try and remember to update once I try them again!
Hello! Thank you for your video, helped me a lot. Quick question, I'm not sure if I understood correctly, do you re-use the same fruits to start another one after it's used? Isn't the fruit "depleted" of its sugar? Not sure if I understand properly haha. Thank you!
I guess I had better watch again to see what I said here since it was awhile back I made this but you need to make sure that every time you use some of it, top off with water and add more sugar. That will keep it going. I just keep the fruit in it and occasionally add more fruit as well
Thank you!
Awesome! For those with Type 1 &/or 2 Diabetes, would Stevia work instead of sugar?
The thing you have to understand about fermenting is you must have sugar for the bacteria and yeasts to feed on. They take the sugar and turn it into something more healthy. Then when using the starter, you are using it to ferment things that you may or may not add any sugar to so the amount of sugar you would end up with could be less than was was in the just the fruit alone before fermenting.
I'm using chopped fresh ginger, can I put some dried goji berries in it instead of raisins? Might me an interesting taste. I wasn't sure if they have the yeast properties like the raisins you mentioned.
I think it is worth a try, most fruit (if not all?) and all berries have at least some yeast on them. I have made a successful starter with peaches and you would think those wouldn't have much, the key is making sure to leave the skin on whatever you use
Rain Country Homestead skins on, chopped small, and added a bit of goji. I put it in a Weck jar, not sure if it burps itself but I will keep an eye on it. :)
I would think it would be fine, especially since you will need to open it once or twice a day to add more sugar, fruit and water.
Ok, no middle of the night exploding kitchen experiments...
Lol
JM at The Nuthouse sure tru it
Hi! Very informative video, thank you. I heard you mention using the starter as a yeast to make bread. I have an overgrowth of Candida, the bad bacteria, and I've heard mixed things about fermented foods. Some people say they heal the gut and the Candida overgrowth, yet I've also heard people saying fermented foods are bad for people with Candida overgrowth. It can be confusing.
Is the yeast you are talking about through this fermentation process a good or bad yeast? If there is such a thing as good yeast, LOL. Thanks again!
I believe there is such thing as good yeast. Even candida has its purpose, what makes it bad is the overgrowth caused from too much sugar and exposure to antibiotics that destroy the gut bacteria that keeps the balance of candida and bacteria. It is best to mix it up, so I cannot depend only on this method of fermented foods to help my gut flora or there is an imbalance. So I also eat yogurt and want to get back into milk keifer, maybe the water keifer too.
I'm a (recovering) victim of a constant stream of antibiotics given to me as a child and teen. If only we had known then what we have now learned. I have an allergy to dairy, so yogurt is out. I'm doing my best on the anti-candida diet as well as using coconut oil and taking pro-biotics. Just considering tying the fermented foods/drinks. Thank you for the reply, Rain Country!:)
So can I just use my whey from my kefir or I have kombucha too. Or is it better to do it this way to ferment my otanges, veggies as a starter?
Yes, it should work
I love your videos! I was just wondering if I could use purified water if it's possible? If It's not, that's okay, I'll just buy distilled water, thank you :)
That should work good, the main thing you want to avoid is water with chlorine or fluoride
Hi Heidi!!
I’ve made 3 starters per your instruction, with the plan to make wine and mead.
How bubbly and active should the starter be when I use it? I’m on day 5 for my raisin starter; if fizzes if I shake it but not otherwise. Also, do I give it a little more sugar prior to using it?
Thanks Heidi.
It is likely fizzy enough but no, do not feed it before using, feed it after when you add more water back into the jar. Leave out for the rest of the day then store in the fridge so you do not have to feed it daily to keep it alive
@@RainCountryHomestead thank you so much for the quick reply..now I can get started on my mead today.🙂.
I haven’t had wine in years and look forward to trying my own! (Wine and mead). Have a blessed day.🙏
Will it ever "go bad"? And if so how can I tell if it is bad? Fermenting sounds so easy to make, but I am a little afraid that I won't like it. Although I am getting used to having apple cider vinegar in my water. I don't do that all the time, but I will have 1 to 2 glasses a day. Also, you said that it creates yeast. I have candia over growth so I thought I should stay away from yeast. Any thoughts? Thank you so much for these videos. I love them!!
As far as this kind of yeast, I cannot say one way or the other the effect it will have on Candida but I do know it is good for the gut overall. The fermentation will last for a very long time in cold storage and if you feed it a bit of sugar once a month, it should last indefinitely.
Rain Country Homestead Thank you for the information. It seems to me that if it is good for gut health it would help to get rid of the candia.
can any dried fruit work? thanks for info.
I would think so, as long as the skins are still intact. The skin is where most of the yeast is.
at what point do you add more fruit to the starter?? I would think over time the fruit that was the beginning would not have any taste or effect? Trying to learn and understand. Thank you for answering with any information.
When I notice the fruit has lost a good amount of its color, I strain it out and add fresh, but you can do this at any time once it is fizzy.
Hi Heidi! I think I have become sensitive to wine too. I am trying to learn how to ferment and understand the difference in when you make vinegars which takes 30 days... I just filled a large ball jar with ginger, lime, oranges & 1/4 cup sugar. Stirred with chop stick put a cute fabric cover I cut with sealed with a pony tail holder. So are you saying in 3 days i'll have ferment ready to drink? How often do we drink it to heal the gut? Thank you!😊❤
Yes to the three days and how often is really dependent on the person. I would say daily at first and see how you feel.
@@RainCountryHomestead ok. Thank you! I researched lots on pinterest last night and was lead to Kavas and making homemade whey. I am going to give this fermenting thing a try and see how I feel. So fun too!
Thank you again!
❤Shanna
P.s. So it seems ....there are 3 stages:
Fermentation, Wine then vinegar.... you can make any of these just different times of brew times is what I see...
Brew times yes, but proper wine takes 30 days too but the difference is depriving it of oxygen where as vinegar needs oxygen
@@RainCountryHomestead ok. Gotcha!! Glad confirmed. When I feel intimidated to try something new I say to myself, "it's not rocket science" lol! Can't wait to get my hands busy on this! Making Beet, Ginger, Citrus w/spices ferment today. So excited!!!😬😬😬❤😘
Thank you for sharing this simple tutorial video on how to make a fermentation starter.
Just out of curiosity, is your blackberry plant thorny? The reason I ask is because there are so many wild thorny blackberry plants in my backyard. I never plant them.
The ones in our backyard are thornless but the ones on our other piece of property have thorns. This is common for wild varieties
Wow! I thought it would be harder for some reason!
Isn't it great how easy it is?! :D
Replying to new comments on this and saw this old one by you, miss you lady, hope you will do some live shows again!
seems much simpler than the salt brine methods.
Funny thing today I was drinking my lemonade soda made with a ginger bug started, I new to fermentation deal so I I'm not sure what I did wrong but I was half way through my 16oz bottle I got up a literally I lost my balance I guess my drink got a little extra fermented in the fridge plus I'm not sure if I was supposed to live the ginger bug in the fridge once is ready nice and bubbly to use it as a starter for soda. I got to find the right method because I'm very sensitive to alcohol. Even with store bought Kambucha I can't drink a whole bottle at once.
I always leave mine in the fridge and if it ferments too long, yes it will do that to me too, I try to drink my sodas within three days or I have to toss them.
That's too funny. If you ever make Kefir, it will do the same thing if you ferment it too long. I didn't get drunk, but I knew I fermented it too long.
Hey Heidi, can i use honey or molasses instead of sugar?
If your feeding it, but don’t want to refrigerate it but not using it often, would you discard some like a sourdough starter also?
No, as long as you are feeding it a few times a week it is fine. Though if you are not going to use often I recommend storing in the fridge. I keep two or three at a time in my fridge and switch them up. I only feed them after I use them.
good idea
Trying this today :)
It is already frizzy! Thank you so much for this video!
Ok. Its already been 4 days and everything is looking good and complete. But do I have to still keep the fermented berrys in the jar after the process is complete or can I just throw them away? Or do the berrys have to be in their in order to keep feed feeding it?
The sugar is what is needed to keep feeding it, not the fruit itself, but I prefer to keep the fruit in and periodically change it up for fresh fruit but I have left the fruit in for as long as a year before changing it. I have never tried just taking the fruit out and then simply keep it fed, I believe it would be possible to do this. It certainly would not hurt to try with a small batch just to experiment and see how it does over a long period of time.
What about washing your fruit from the grocery store? I usually rinse/soak my produce in baking soda in water. Does that remove the good yeast?
Possibly but if you are cutting the fruit into pieces, it may be fine
If one day the yeast water stops fizzing, does it mean it's dead? Or should I start putting it in the fridge?
I keep mine in the fridge, this way it does not need to be fed as often. Sometimes it can be revived but once it turns completely to wine, it can be hard to get it to go back to being lively again and it is best to start over
i need to see how to make your own yeast and i need a good sour dough how too. mine was a fail
LOVE your videos
I have a few videos where I made bread from a fermentation starter. It works pretty good but takes more time than dry yeast. It is more similar to making sourdough but not as sour tasting
Wow, where do we buy the glass jugs you put your water in?
You can find them at any wine or beer making store or fermenting section of a hardware store. You can also find them here: amzn.to/2tpy7Zg
Awesome thanks