I always wondered how my grandmothers produced such beautiful meals with tasty side dishes and fermented treats. Unfortunately, they passed away before I was out of grade school. Watching your videos is like reconnecting with those incredibly talented, creative homemakers. I'm 73! Thank you for sharing!
So I have not checked your play list yet but I am very interested in fermenting garlic and a jar of onions to be able to keep some on hand when needed. Your a great teacher Heidi !!!!
Great updated video! I am having so much fun making different soda's with all the spring flowers and spruce tips! BUT...here's something that was kind of funny. I jar a lot of it and store in the fridge. I use wine bottles and also the KT Kombucha bottles. I grabbed a bottle and headed out the door to take my son to work. As we are driving I took a drink. Hmmm.....does that have alcohol in it? My son grabs it and tastes it . "Yep I think so mom!" So I take another drink and he says..."You DO know you are drinking and driving!" Oh ya....I guess so. 🙃 I had the same thing happen to a mandarin orange soda that I forgot on the fridge. I had never strained it out and it probably sat in there for over a month. I opened it and WOW....it was stronger than wine! I love adding a bit of dried hibiscus for the flavor and the color. I added some fresh spicy globe oregano to one last week and that added a little kick to it. So anyone that is on the fence about trying this, just do it! It's so much fun experimenting with all different things. Soda's, vinegars, hair rinses, cranberries, so many things!! God bless!!
Last night I decided to start some fermentation starter according to your directions in this video. Today is day 1 for 4 jars: 1 raisin, 1 cherry, 1 blueberry and 1 plum. I couldn’t find lids for my pint jars that I liked, but I saw purchased jelly and jam jars with pretty lids that I had cleaned and saved. 3 were slightly less than a pint and 1 was slightly more. They were perfect. I labeled them and placed the 4 jars in a ceramic quiche dish in case of spill over and placed it on my kitchen open pantry shelves so I could see them every day. Now to wait for bubbles.
So say I'm using my fresh apple that's about to go bad, it's just cut up apple peices, sugar and water? Got it. God bless you sweet lady, thank you so very much
Brewing groups on Facebook have flame wars about powdered yeast, and I eventually got banned from talking about wild yeast which is free and does the job so well. I brew mead in old wine bottles, then I just keep the sediment and refill. I do a quick brew, about 10 days so it's between kombucha and light beer strength. Really nice after work and doesn't affect my sleep.. 🙂🍻🍺
It is crazy the silly things people will get bent out of shape about. Each should do what works for them and brings about their own desired results. I saw similar fights break out in a cast iron group. I did not get banned but I did leave because I hated seeing how people would treat each other over how they cared for their cast iron. So stupid!
0:01 Thank you Heidi! Always great and thorough information! Appreciate your videos so much because you show us your experiences as well as teach! Blessings on your day Kiddo!🌻🐛Carolyn in Ohio🌿💚
I do keep kombucha going; that and making homemade soda has weaned me off of Cokes, without any withdrawal symptoms like have happened when I tried to ditch it before ❤
I recently made some natural sodas that I'm going to save a bit for ferment starters. Clover blossoms and chamomile flowers make a GREAT soda, by the way! So do fir tips. Young manzanita berries seem to ferment like raisins, which is nice, shaves down some time for sure in the vinegar process. And I accidentally fermented cherry tomatoes and mozzarella balls and mushrooms, I had roasted the tomatoes, but nothing else, so when I stored them in avocado oil, instead of preserving they fermented lol. But it is SOOOO good, I was really surprised just how good fermented roasted tomatoes are.
A starter with raisins was the first one I tried. Talk about a confidence boost, and quick! I was shocked at how quickly it got fizzy, and not just a little fizzy, it was super fizzy. I used it to make my first batch of wine but had to be out of town, unexpectedly, for several months. I haven't tried again, but this is a great reminder. I appreciate your updates and the info you share. Thanks Heidi!
Heidi. You are a machine a truly, amazing lady. I take my 🧢 off to you. You would run rings and rings and rings around me 😂. I sincerely, hope you give yourself lots of “me” time. Much Love to you and Patrick 🙏🏼💕🙏🏼
Thanks Heidi for this, reminder to refresh the frit in my starters, thought they kept going. I use for bread & sourdough. I have a ginger bug but will explore. God Bless you and yours. Karen
Thank you, thank you, Heidi! 🤗 I LOVE homemade "soda", but had such trouble with getting a starter going, that I just gave up. I just dried a bunch of good, organic ginger...so I'm going to try again. Thank you for the updated method and a boost of confidence! 🥰 EDIT.....Ooooo....now make a new soda video! LOL
Yay!! Love this! I tried these years ago when you posted about these cool ferments ❤ I've forgotten about this since. Thanks for the refresher ❤ RUclips closed my account so I'm using my daughters lol. Long time listener. Just in time for the hot weather 😋 still listening so I hope I didn't speak too soon lol
Thanks, Heidi. Learned something new today... where we can use this starter. Almost bought some wine yeast when I was thinking of making dandelion wine. Been dying to try your fermented hard boil eggs recipe, but haven't had the time yet.
I've actually made vinegar without added sugar before with just green apple peels and cores. HOWEVER, it takes a LOT longer to get to the vinegar stage than it would if you use sugar. I know pioneers just threw peels and cores in for vinegar and usually didn't add extra sugar unless they needed to make some in winter, because sugar wasn't readily available like it is today. What sugars they had came from depending on trains importing sugar cane from the south or hoping they could find honey or tape enough sap for syrup, and most the time they needed what sugar they had to preserve food. So if anyone doesn't have extra sugar on hand, you can still make vinegar, but it will take 2-3 times as long.
Keep in mind that if one packs the jar full of apple or other fruit scraps, and the apples or fruit scraps of choice have a naturally higher sugar content, no sugar is needed due to the sugar in the fruit, however, if making vinegar from herbs or other such with little to no sugar content, some kind of sugar must be added. It can even be honey
Hi Heidi, this sounds very interesting. I usually buy mineral water in a can. would rather have some thing a little healthier to drink. We’ll watch again and try it.❤
Yes, I have been asked this many times, it is just not a project I am ready to tackle as I have well over 2000 videos that would need to be sorted and put on their own flash drive as I doubt there is one big enough to hold them all.
This is awesome I’m going to try this I’m trying to find something more healthy to drink other than Dr Pepper, I live in the city and can’t stand the taste or smell of of our water . I think I would love these fruits like this
Very helpful video. I love making Kombucha from pineapple. But this video has really expanded my ideas, thanks. SpiritWinds and Peaceful Landings ❗️ 🙏🕊🙏
Thank you for this video Heidi. How much plant matter do you need, 1/4 cup, 1/2 a cup. How strong is the flavor from the plant? Does it actually taste like pineapple? Do you ever just drink it straight for the Probiotics? If you make a fizzy drink do you add more sugar?
I do not use any specific measurement but you can see how much I added to the pint jars. Yes, it will have a mild flavor in the starter itself but usually is not detectable in the things you use it in
I would love to hear why you use different materials and how you choose which starter too use for each ferment. It doesn’t seem it would impart a lot of flavor.
@@iam317537 Yes but any of them can be used for any ferment, as long as it is edible, and does not have a horrible taste, it will work. The point is that you do not need to run out an buy anything special, you can simply use scraps like citrus peels, apple peels, or dried fruits you have on hand. It does not matter
Perfect. I did understand that it was doing with whatever was on hand, (which I love) but didn't know if you found certain things worked better in certain applications. This is great. Thanks!
Fermented foods do not get botulism and in fact, botulism is far more rare on any food than many are made to believe. However, I have a whole playlist on fermenting where I show the many ways I use this starter if you want more information
Oh my I have learned so much from you over the years. I have been using the starter for a long time after you originally did the first video. I just watched this and thought about the garlic flowers I had just left in the garden after harvesting some garlic this morning. I just ran out, grabbed it all and started a few new pints of starter with the garlic flowers. Any ideas of using, or is this going to be a big fail? 😂. I know it will work - just can’t wait to figure something out. Thank you!
I have ginger bug that I refresh each month or so if I don't use it, just dump some liquid and add a bit of sugar and water back into it, but maybe that's not necessary? I really want to make the fermented sodas, need to re watch that video again. 😊
@@RainCountryHomesteadGot it, thank you. I just started a batch of soda with lemons. We love fermented lemonade and I have a great recipe using whey, but whey is harder to make, and more expensive.
Love this! Started some today with skullcap and other things, what a blessing it will be. Question re vinegar- I had it in my bottles like yours shown and the mother was larger than the opening - how can I get it out when we use up all the vinegar
Thank you for the recipe, but do you strain out the fruit or herbs after 2 to 5 days or do you leave it in there? I don’t quite think you really said. Also, do you also strain out the vinegar’s after 2 to 5 days too,,? I would think they would be rancid & turn to mush if you left them in there to ferment too long thank you so much if you could answer.😊
Your first question was covered right in the beginning so you must have missed it but no, I always leave the fruit or herbs in until I decide I want to switch it out with fresh as discussed at the 2:00 minute time stamp. You may want to go back and watch that part again. For vinegar, I do not strain until it is done about 30 days later: ruclips.net/video/XQ2O-pt1EVs/видео.html
@@RainCountryHomestead Thank you, just so many topics are covered in each video, a full recipe is never really given in any videos . Topics get sidetracked .
@@Aqualoop66 This video is ONLY about making the starter which includes HOW to make, WHAT you can use, HOW to refresh, it, as well as HOW to use it for any recipe but not about specific fermenting recipes it can be used in as I have individual recipes for those things such as kimchi, wine, mead, smoothies, and much more
Hi mam stater fermentation is alcohal fermentation or lactic acid fermentation,if we fermentated any vegetables or saurkraut using stater then alcohal occur or not or lactic acid because for gut lactic acid need so plz clear
I watched this in July when I had fresh blackberries so I started a blackberry ferment, but I was too busy with other garden stuff and did not have my wine making equipment yet, so I put it in the fridge. Now I have my wine making equipment, but how do I refresh my starter as I do not have any fresh blackberries, only the frozen blackberries that I am going to press out for juice for the wine. Can I just get the starter out and use it?
I just bought some fresh cranberries so I'm going to try using them to make a fermentation starter maybe with some ginger in it also. Can't remember if you said, do you grade the ginger or do you just chop it up?
Hiedi I know you are a busy woman too . Tuesday evening I started a raisin ferment as you said tonight Friday is 3 days. It did no fizzying. I don't think it😢 worked. I used well water from faucet (water softner) sugar raisins???
I finally had success with my dehydrated ginger root. Started another jar for my daughter. When it's time to refrigerate do I leave the ginger in the jar?
I made a dandelion vinegar and it has grown a few scobys how can i use them ? Also my home made apple cider vinegar has a scoby too can i use them to make kombucha?
Do you use the dehydrated rhubarb fermentation starter for kimchi, pickles, etc.? I have some dried dates, if I make a fermentation starter from it, would I use it to make kimchi, yogurt, etc.? I can make a date syrup from the dried dates. Can I use this syrup to replace cane sugar and honey in the fermentation starter?
Sorry, I did not finished answering the questions, grandbabies were all showing up at the same time. Yes, you can use the date syrup, the important thing as that it is some kind of real sugar, not a sugar alcohol, stevia or other such sweeteners
@@FarmerCheryl The problem is that non nutritive sweeteners will NOT feed ferments such as wine and vinegar for them to turn out right, they must have some sort of REAL sugar. It is not about making the items sweet, it is about giving them the food they need to convert to alcohol and acetic acid
I made an apple cider vinegar. The vinegar is getting a white thing on the top. Is that okay? Is it like a Scoby? Should I remove it or throw it out? Thank you.
I live in sugar land so after Beryl and few days w/o electricity, I tried my carrot/celery juice I had in my freezer. So after watching your video, I thought let's give it a try. As it had the bubbles you described. Well, it's wonderful.
I have a whole bunch of sauerkraut juice leftover and I wanted to use some of that as a fermented starter to make fermented carrots, onions and garlic. Would I add a quarter cup to a quart of water and salt?
I just gathered a handful of dandelions, about 4 lemon balm leaves, and tangerine peels. I put them in a pint jar with the tablespoon of sugar and filtered water for my ferment. When it's ready, I'm not sure what to do with it. Any suggestions with this ferment? Thank you for sharing your knowledge and videos with us.
Most of the time it does not but it sometimes depends on the amount you use, what you are using it in, and how strong the herb or fruit used to make it are
@@RainCountryHomestead I must have done something wrong... I tried 2 different things. Dehydrated lemon slices in one and fresh strawberries with the tops in another. I used a quart jar for each so I put 2 tablespoons of sugar in each & filled with room temp boiled water. Been 6 days and no bubbles. I'm afraid it may be ruined.
@@RainCountryHomestead I must have missed that part. I'll try it again. Is feeding it just adding water or sugar too? I really appreciate you taking the time to answer questions. You are awesome! I'm soooo new to this stuff!
@@RainCountryHomestead ok, I rewatched the video and will start new. I'm sorry to be a bother. I'll remember next time. Thank you again though. Have a wonderful weekend!
Ah....I missed that the first two times I watched your videos. I made my starter with blueberries and raisins, but it was soooo slow to get going. My blueberries were frozen.
I don’t understand the comment you made about it turning to wine in a month in the refrigerator. What if I don’t want to have wine because of my health? Is there a way to keep it without turning to wine?
I believe I said it _can_ but if you feed it on a regular basis, it will not and you do not want it to do that anyway because you want it to stay fizzy
I always wondered how my grandmothers produced such beautiful meals with tasty side dishes and fermented treats. Unfortunately, they passed away before I was out of grade school. Watching your videos is like reconnecting with those incredibly talented, creative homemakers. I'm 73! Thank you for sharing!
So I have not checked your play list yet but I am very interested in fermenting garlic and a jar of onions to be able to keep some on hand when needed. Your a great teacher Heidi !!!!
Great updated video! I am having so much fun making different soda's with all the spring flowers and spruce tips! BUT...here's something that was kind of funny. I jar a lot of it and store in the fridge. I use wine bottles and also the KT Kombucha bottles. I grabbed a bottle and headed out the door to take my son to work. As we are driving I took a drink. Hmmm.....does that have alcohol in it? My son grabs it and tastes it . "Yep I think so mom!" So I take another drink and he says..."You DO know you are drinking and driving!" Oh ya....I guess so. 🙃 I had the same thing happen to a mandarin orange soda that I forgot on the fridge. I had never strained it out and it probably sat in there for over a month. I opened it and WOW....it was stronger than wine!
I love adding a bit of dried hibiscus for the flavor and the color. I added some fresh spicy globe oregano to one last week and that added a little kick to it. So anyone that is on the fence about trying this, just do it! It's so much fun experimenting with all different things. Soda's, vinegars, hair rinses, cranberries, so many things!!
God bless!!
You must be reading my mind Heidi...this is just the video I wanted to see....thank you once again!
Same here!
I really appreciate the wealth of info presented here.Thank you!
Last night I decided to start some fermentation starter according to your directions in this video. Today is day 1 for 4 jars: 1 raisin, 1 cherry, 1 blueberry and 1 plum.
I couldn’t find lids for my pint jars that I liked, but I saw purchased jelly and jam jars with pretty lids that I had cleaned and saved. 3 were slightly less than a pint and 1 was slightly more. They were perfect.
I labeled them and placed the 4 jars in a ceramic quiche dish in case of spill over and placed it on my kitchen open pantry shelves so I could see them every day.
Now to wait for bubbles.
This seems so fun!! How did they turn out?
Thank you, Heidi! I have learned so much from you the past few years. This fermentation update is fabulous. You make it so easy!!!
So say I'm using my fresh apple that's about to go bad, it's just cut up apple peices, sugar and water? Got it. God bless you sweet lady, thank you so very much
yes
You could also just use the water and apple, but it will take a lot longer to become vinegar than if you add sugar.
@@homesteadgamer1257 One would also need to add MORE of the apple in order to get more sugar from the fruit itself.
@@homesteadgamer1257 thank you 😁
@@RainCountryHomestead Yeah, I think I used about half a gallon of cores and peels in one of those tall pickle jars. It does take a lot.
Brewing groups on Facebook have flame wars about powdered yeast, and I eventually got banned from talking about wild yeast which is free and does the job so well. I brew mead in old wine bottles, then I just keep the sediment and refill. I do a quick brew, about 10 days so it's between kombucha and light beer strength. Really nice after work and doesn't affect my sleep.. 🙂🍻🍺
It is crazy the silly things people will get bent out of shape about. Each should do what works for them and brings about their own desired results. I saw similar fights break out in a cast iron group. I did not get banned but I did leave because I hated seeing how people would treat each other over how they cared for their cast iron. So stupid!
0:01 Thank you Heidi! Always great and thorough information! Appreciate your videos so much because you show us your experiences as well as teach! Blessings on your day Kiddo!🌻🐛Carolyn in Ohio🌿💚
I do keep kombucha going; that and making homemade soda has weaned me off of Cokes, without any withdrawal symptoms like have happened when I tried to ditch it before ❤
This was great! I finally was successful in making apple cider vinegar! Yay me 😊
Thank you Heidi 💙
I recently made some natural sodas that I'm going to save a bit for ferment starters. Clover blossoms and chamomile flowers make a GREAT soda, by the way! So do fir tips. Young manzanita berries seem to ferment like raisins, which is nice, shaves down some time for sure in the vinegar process. And I accidentally fermented cherry tomatoes and mozzarella balls and mushrooms, I had roasted the tomatoes, but nothing else, so when I stored them in avocado oil, instead of preserving they fermented lol. But it is SOOOO good, I was really surprised just how good fermented roasted tomatoes are.
A starter with raisins was the first one I tried. Talk about a confidence boost, and quick! I was shocked at how quickly it got fizzy, and not just a little fizzy, it was super fizzy. I used it to make my first batch of wine but had to be out of town, unexpectedly, for several months. I haven't tried again, but this is a great reminder. I appreciate your updates and the info you share. Thanks Heidi!
Heidi. You are a machine a truly, amazing lady. I take my 🧢 off to you. You would run rings and rings and rings around me 😂. I sincerely, hope you give yourself lots of “me” time. Much Love to you and Patrick 🙏🏼💕🙏🏼
Thanks Heidi for this, reminder to refresh the frit in my starters, thought they kept going. I use for bread & sourdough. I have a ginger bug but will explore. God Bless you and yours. Karen
Thank you, thank you, Heidi! 🤗 I LOVE homemade "soda", but had such trouble with getting a starter going, that I just gave up. I just dried a bunch of good, organic ginger...so I'm going to try again. Thank you for the updated method and a boost of confidence! 🥰 EDIT.....Ooooo....now make a new soda video! LOL
Mmm Vanilla Cherry soda sounds delicious… Things are finally greening up here in the desert, perfect timing. Thank you.
Yay!! Love this! I tried these years ago when you posted about these cool ferments ❤ I've forgotten about this since. Thanks for the refresher ❤ RUclips closed my account so I'm using my daughters lol. Long time listener. Just in time for the hot weather 😋 still listening so I hope I didn't speak too soon lol
I enjoy you so much!! Thank you! Your my favorite person to learn from!
Thanks, Heidi. Learned something new today... where we can use this starter. Almost bought some wine yeast when I was thinking of making dandelion wine. Been dying to try your fermented hard boil eggs recipe, but haven't had the time yet.
I've actually made vinegar without added sugar before with just green apple peels and cores. HOWEVER, it takes a LOT longer to get to the vinegar stage than it would if you use sugar. I know pioneers just threw peels and cores in for vinegar and usually didn't add extra sugar unless they needed to make some in winter, because sugar wasn't readily available like it is today. What sugars they had came from depending on trains importing sugar cane from the south or hoping they could find honey or tape enough sap for syrup, and most the time they needed what sugar they had to preserve food.
So if anyone doesn't have extra sugar on hand, you can still make vinegar, but it will take 2-3 times as long.
Keep in mind that if one packs the jar full of apple or other fruit scraps, and the apples or fruit scraps of choice have a naturally higher sugar content, no sugar is needed due to the sugar in the fruit, however, if making vinegar from herbs or other such with little to no sugar content, some kind of sugar must be added. It can even be honey
@@RainCountryHomestead Oh, that's a good point, I hadn't thought of herbs.
Thank you so much Heidi & God bless 🥰💞🙏💞
Thanks for another great video. See you next time.
Thank you Heidi you are a blessing GOD bless 🙏🏼👍🏼
Thank you Heidi! With the warmer here, homemade soda sounds great! 🙂
Blessings! 💜
I forgot my water kefir grains in the fridge and now they seem lethargic lol. Going to try maybe it will give them a boost.
Inspiring. Great way to start planning for the summer produce that will be coming in.
I am so interested in making homemade wine and meade. The inspiration is endless. Thanks!
Thank you! Another wonderful and informative video. Many blessings to you and all your family.
Brilliant...can't wait to try all this.
Thank you for the great information and the way you present it is very easy to understand! You’re a great teacher!
Heidi, I appreciate your content so much! I made a blueberry ferment and have been using it to make fermented eggs…my husband and I are hooked!
Sweet I'm definitely going to give this a shot. Thanks Sweetie you're the best. 🙏 God Bless
Thank you again Heidi. I will try this when I am a little further into my preservation processing experiences.
Thanks, Heidi !
I am learning so much from your videos. May God continue to bless you
Perfect timing! Thank you!
Hi Heidi, this sounds very interesting. I usually buy mineral water in a can. would rather have some thing a little healthier to drink. We’ll watch again and try it.❤
Love updates. I like grape flavor the best.
Thank you
I have learned so much from your instruction it would really be cool to by a copy of your videos on a flash drive?
Yes, I have been asked this many times, it is just not a project I am ready to tackle as I have well over 2000 videos that would need to be sorted and put on their own flash drive as I doubt there is one big enough to hold them all.
Why not just do play lists one at a time. I'm sure that has already been suggested?🤪
I think I'll try with dried elderberry.
I love fermenting stuff
This is awesome I’m going to try this I’m trying to find something more healthy to drink other than Dr Pepper, I live in the city and can’t stand the taste or smell of of our water . I think I would love these fruits like this
Very helpful video. I love making Kombucha from pineapple. But this video has really expanded my ideas, thanks.
SpiritWinds and Peaceful Landings ❗️
🙏🕊🙏
Thank you. ❤ Time for me to do it.
Thanks Heidi 😊 ❤❤
Very nice, thank you!
This is great!!
Thank you ♥️🙏
Very informative. Thank you.
❤
Thanks so much for this very informative video
Thank you!!
🙏
Can you post a link for the lids you are using?
amzn.to/3K2MRCQ
Thank you for this video Heidi. How much plant matter do you need, 1/4 cup, 1/2 a cup. How strong is the flavor from the plant? Does it actually taste like pineapple? Do you ever just drink it straight for the Probiotics? If you make a fizzy drink do you add more sugar?
I do not use any specific measurement but you can see how much I added to the pint jars.
Yes, it will have a mild flavor in the starter itself but usually is not detectable in the things you use it in
👍
❤❤❤
I would love to hear why you use different materials and how you choose which starter too use for each ferment. It doesn’t seem it would impart a lot of flavor.
I choose them based on what is on hand and I want to use up or experiment with and I am rarely particular as to which starter I use for what.
So the myriad of materials is mostly for fun and one or two basic ones are ok for most things?
@@iam317537 Yes but any of them can be used for any ferment, as long as it is edible, and does not have a horrible taste, it will work. The point is that you do not need to run out an buy anything special, you can simply use scraps like citrus peels, apple peels, or dried fruits you have on hand. It does not matter
Perfect. I did understand that it was doing with whatever was on hand, (which I love) but didn't know if you found certain things worked better in certain applications. This is great. Thanks!
This fermentation starter idea is amazing. I can’t find much information on it. Can you explain about any risks for botulism?
Fermented foods do not get botulism and in fact, botulism is far more rare on any food than many are made to believe. However, I have a whole playlist on fermenting where I show the many ways I use this starter if you want more information
Oh my I have learned so much from you over the years. I have been using the starter for a long time after you originally did the first video. I just watched this and thought about the garlic flowers I had just left in the garden after harvesting some garlic this morning. I just ran out, grabbed it all and started a few new pints of starter with the garlic flowers. Any ideas of using, or is this going to be a big fail? 😂. I know it will work - just can’t wait to figure something out. Thank you!
I would see that being goof for any savory type of ferment such as kimchi, pickles and more
@@RainCountryHomestead thanks! Angie, Charleston SC
I have ginger bug that I refresh each month or so if I don't use it, just dump some liquid and add a bit of sugar and water back into it, but maybe that's not necessary? I really want to make the fermented sodas, need to re watch that video again. 😊
I just add a pinch of sugar if it has been awhile
@@RainCountryHomesteadGot it, thank you. I just started a batch of soda with lemons. We love fermented lemonade and I have a great recipe using whey, but whey is harder to make, and more expensive.
❤
wow that is a lot.
So this is the same as using a salt fermentation?
Truly outstanding information. What would happen if I added this starter to milk?
It may or may not ferment it. I think I tried it once but got no real results but that was a long time ago
@@RainCountryHomestead Thank you for your invaluable insights.
Thanks Heidi. Love your channel.
Can you use this to start yogurt?
I tried it once and did not get good results
Love this! Started some today with skullcap and other things, what a blessing it will be. Question re vinegar- I had it in my bottles like yours shown and the mother was larger than the opening - how can I get it out when we use up all the vinegar
It should still slip out but then again, it will depend on how thick it is, if it does not bend, it may be difficult to get out
Thank you for the recipe, but do you strain out the fruit or herbs after 2 to 5 days or do you leave it in there? I don’t quite think you really said. Also, do you also strain out the vinegar’s after 2 to 5 days too,,? I would think they would be rancid & turn to mush if you left them in there to ferment too long thank you so much if you could answer.😊
Your first question was covered right in the beginning so you must have missed it but no, I always leave the fruit or herbs in until I decide I want to switch it out with fresh as discussed at the 2:00 minute time stamp. You may want to go back and watch that part again.
For vinegar, I do not strain until it is done about 30 days later: ruclips.net/video/XQ2O-pt1EVs/видео.html
@@RainCountryHomestead Thank you, just so many topics are covered in each video, a full recipe is never really given in any videos . Topics get sidetracked .
@@Aqualoop66 This video is ONLY about making the starter which includes HOW to make, WHAT you can use, HOW to refresh, it, as well as HOW to use it for any recipe but not about specific fermenting recipes it can be used in as I have individual recipes for those things such as kimchi, wine, mead, smoothies, and much more
I’m sure I can use tepache?
Wow. Great video and something that I've been trying to do for a while, without success. Is the ferment starter probiotic?
Yes, as it is very similar to making vinegar, it would naturally be probiotic
Hi mam stater fermentation is alcohal fermentation or lactic acid fermentation,if we fermentated any vegetables or saurkraut using stater then alcohal occur or not or lactic acid because for gut lactic acid need so plz clear
I watched this in July when I had fresh blackberries so I started a blackberry ferment, but I was too busy with other garden stuff and did not have my wine making equipment yet, so I put it in the fridge. Now I have my wine making equipment, but how do I refresh my starter as I do not have any fresh blackberries, only the frozen blackberries that I am going to press out for juice for the wine. Can I just get the starter out and use it?
If it has not turned to wine itself, al you need to do is add sugar and allow to sit on the counter for a day
I just bought some fresh cranberries so I'm going to try using them to make a fermentation starter maybe with some ginger in it also. Can't remember if you said, do you grade the ginger or do you just chop it up?
I just chop it
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Hiedi I know you are a busy woman too . Tuesday evening I started a raisin ferment as you said tonight Friday is 3 days. It did no fizzying. I don't think it😢 worked. I used well water from faucet (water softner) sugar raisins???
I finally had success with my dehydrated ginger root. Started another jar for my daughter. When it's time to refrigerate do I leave the ginger in the jar?
I always leave the material in the liquid, I only strain when using and them put it back in the jar when topping off with water and a bit of sugar
@@RainCountryHomestead thank you
Does the fruit or herbs need to be totally submerged as in using a weight?
No, you are not needing to ferment it for long and shaking or stirring daily would prevent mold
I made a dandelion vinegar and it has grown a few scobys how can i use them ? Also my home made apple cider vinegar has a scoby too can i use them to make kombucha?
Please see this: ruclips.net/video/JGbolygJoKY/видео.html
I made a ginger bug but whenever I try to use it in fruit juice it molds when it’s left out on counter.
Do you use the dehydrated rhubarb fermentation starter for kimchi, pickles, etc.? I have some dried dates, if I make a fermentation starter from it, would I use it to make kimchi, yogurt, etc.? I can make a date syrup from the dried dates. Can I use this syrup to replace cane sugar and honey in the fermentation starter?
I use whichever one I grab and is ready to go. I rarely show partiality of one to another in the various projects
Sorry, I did not finished answering the questions, grandbabies were all showing up at the same time. Yes, you can use the date syrup, the important thing as that it is some kind of real sugar, not a sugar alcohol, stevia or other such sweeteners
@@RainCountryHomestead What is the problem with stevia? If one grows their own stevia plants, will the leaves provide enough sweetener?
@@FarmerCheryl The problem is that non nutritive sweeteners will NOT feed ferments such as wine and vinegar for them to turn out right, they must have some sort of REAL sugar. It is not about making the items sweet, it is about giving them the food they need to convert to alcohol and acetic acid
I made an apple cider vinegar.
The vinegar is getting a white thing on the top.
Is that okay? Is it like a Scoby? Should I remove it or throw it out? Thank you.
ruclips.net/video/JGbolygJoKY/видео.html
You lost me at cherry vanilla!! ❤❤
How do you prevent boltulism? Or is it even a concern?
Not a concern
@@RainCountryHomesteadthank you! I'm very new at this.
I live in sugar land so after Beryl and few days w/o electricity, I tried my carrot/celery juice I had in my freezer. So after watching your video, I thought let's give it a try. As it had the bubbles you described. Well, it's wonderful.
I have a whole bunch of sauerkraut juice leftover and I wanted to use some of that as a fermented starter to make fermented carrots, onions and garlic. Would I add a quarter cup to a quart of water and salt?
As long as it is still active, it might work
@@RainCountryHomestead I don’t think it’s bubbling anymore. Maybe I’ll just drink it little by little!
I just gathered a handful of dandelions, about 4 lemon balm leaves, and tangerine peels. I put them in a pint jar with the tablespoon of sugar and filtered water for my ferment. When it's ready, I'm not sure what to do with it. Any suggestions with this ferment? Thank you for sharing your knowledge and videos with us.
Use it for anything you want to ferment
Does the product that you ferment take the flavor of the starter?
Most of the time it does not but it sometimes depends on the amount you use, what you are using it in, and how strong the herb or fruit used to make it are
@@RainCountryHomestead I must have done something wrong... I tried 2 different things. Dehydrated lemon slices in one and fresh strawberries with the tops in another. I used a quart jar for each so I put 2 tablespoons of sugar in each & filled with room temp boiled water. Been 6 days and no bubbles. I'm afraid it may be ruined.
@@sandraseals6903 are you feeding it daily?
@@RainCountryHomestead I must have missed that part. I'll try it again. Is feeding it just adding water or sugar too? I really appreciate you taking the time to answer questions. You are awesome! I'm soooo new to this stuff!
@@RainCountryHomestead ok, I rewatched the video and will start new. I'm sorry to be a bother. I'll remember next time. Thank you again though. Have a wonderful weekend!
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Can you use distilled water?
Yes
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Ah....I missed that the first two times I watched your videos. I made my starter with blueberries and raisins, but it was soooo slow to get going. My blueberries were frozen.
Yes, frozen just does not seem to ferment well so I assume the freezing process kills the enzymes needed to get it going
@@RainCountryHomestead I put 1/2 cup in a 1/2 gal of pear juice to make wine. The next morning it had a white fuzzy film on it. Will try again soon.
Have you pierced each of the blueberries, if not maybe try that to help speed things up.
I do not think that would make a difference as it is mostly what is on the surface of the plants, and fruit that get it going
I don’t understand the comment you made about it turning to wine in a month in the refrigerator.
What if I don’t want to have wine because of my health? Is there a way to keep it without turning to wine?
I believe I said it _can_ but if you feed it on a regular basis, it will not and you do not want it to do that anyway because you want it to stay fizzy
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I used kefir to try to start sourdough starter…fail. Super active on days two and three, dead thereafter. Hmmm.
Hey Heidi 🥰
Would crabapple work?
yes
We have loads@@RainCountryHomestead
so, the jars do not explode
Never had that happen but you can always leave the lid slightly loose if you are concerned