Fementation

Fermentation & Probiotics¶

Kefir¶

Raw Milk

Naturally Fermented Pickles¶

Ingredients

2lbs pickling cucumbers
6 cups brine water
8–12 garlic cloves
1 teaspoon each:
- fennel seeds
- coriander seeds
- allspice
- peppercorns
- dill seeds
- mustard seeds
- celery seeds
big handful fresh dill
1–3 fresh red chilies – or dried arbol chilies
3–4 bay leaves (or a grape leaf)

Salt Brine

2.5% ratio = 6 grams of salt per one cup of water (not from tap)
3% ratio = 7 grams salt per 1 cup of water
3.5% Ratio= 9 grams of salt per 1 cup of water

Cover with a loosely with a lid, place in a bowl or pan to catch any overflow, and place them in a cool dark place for 3-7 days, like the basement. I’ve found a slower, cooler fermentation works best here.

Rise pickes, cut of stem, place in ice-water
Layer ingridents in mason jar
Weigh down the cucumbers if need be
Place a lid on it, loosely tightened
After 3 days, check for signs of life: bubbles, clouding. Tap the jar, and see if tiny bubbles rise to the top. I usually ferment for 5 days. Longer ferments will yield tangier pickles. They also get softer as they ferment, so if you go too long, you’ll lose the crispness.
Place in fridge,

Kombucha¶

2F Tips¶

The amount of fruit you should add varies on the type of fruit, the amount of time it spends in your brew, and your personal preferences. For slightly more efficient absorption into the kombucha liquid, fruits can be pureed in a blender (with some added water). As a general rule, try to add enough fruit/puree to fill 10-20% of your bottle.

If you are adding juice with no extra sugar, make sure you add enough to build carbonation - start with 1 teaspoon/4 grams per bottle (450mL/16oz). Depending on your juice, this may come to 10% of your total bottle volume.