Kambuchi

• You need a starter plant
• Brew x 4 tea bags, sit them overnight for x4 hours
• Add 1/2 a cup of sugar, dissolve
• add 5 1/2 cups of cold water
• Use 1 cup of starter tea
• Check day 7

If you want it bubbly, put it into a jar with no oxygen

Our Kambuchi plant is dead, so if you can split yours please could we have some again! Thanks

• 

  Brown liquid is your Kambuchi, again full of good probiotics

Fruit Kavass

This is absolutely delicious and refreshing, again - full of good pro-biotics!

Use your own choice of fruits, here are some suggestions

• 1 orange
• 1 apple
• pineapple
• lime
• berries 
• grapes
• ginger
• mint
• basal

1. Chop fruit into wedges
2. Add a couple of Tablespoons of honey
3. Fill up with water 
4. Leave for 4-5 day
5. Swirl often
6. It should start to bubble
7. Enjoy
   

Ginger Beet Pickle

Beetroot Pickle is front right, the big jar

All the same rules apply, as with the carrot stick recipe below/before see http://quiverfullcooking.blogspot.com.au/2016/10/carrot-sticks-halffull-sour-asian.html . Please read the Carrot stick recipe carefully first and apply all the same rules/ideas, bar the actual brine making! Enjoy!

• Beetroots peeled, and chopped to same size
• clove of garlic and or ginger added
• Pack tightly into jar
• add brine
• cover with a well tucked in cabbage leaf
  

Pineapple Vinegar

Bottom left is Pineapple Vinegar

• Pineapple needs to be roughly chopped
• Fill to about 1/2 or a 1/3 way up a sterilised jar
• Mix 4 cups of water to 1 cup of sugar
• Stir liquid until all sugar has dissolved
• Cover with a cloth 
• After 2 weeks remove pineapple chunks
• Leave to ferment for another two weeks
• Seal and refrigerate.

Preserved Citrus

Preserved Citrus is in the front on the left

1. Cut into 1/4's but not all the way around
2. Work 2 T of salt into citrus 
3. Add cloves, bay leaves, aniseed, cinnamon sticks as you please
4. Stuff into a jar
5. Add lots of salt
6. Leave out to preserve
7. preserving may take 4-6 weeks
8. When done it will be jelly-ish from the pectin 
9. Use on chicken or Fish
10. Rinse before adding to food
11. Remember to make sure it is under brine and has enough salt!

Cucumber Pickle

Remember softer vegetables are quicker to ferment!

All the same rules apply, as with the carrot stick recipe below/before see http://quiverfullcooking.blogspot.com.au/2016/10/carrot-sticks-halffull-sour-asian.html . Please read the Carrot stick recipe carefully first and apply all the same rules/ideas, bar the actual brine making! Enjoy!

• Use fresh crunchy, skinny cucumbers
• Removes ends
• Add peeled garlic gloves, mustard, pepper corns, bay leaves or coriander, even Chile, capsicum
• Stuff into sterilised jars, packing tightly
• Cover with Brine: full sour brine is 2T sea salt to 2 cups of water while half sour is 1 T sea salt to 2 cups of water
• Leave for 4-7 days in hotter weather
• Liquid should become cloudy
• And cucumbers should turn to an olive-y green in colour.
• Eat quickly, only last in the fridge for only a month
• rinse off before you eat or add to cooking
  

Sauerkraut, Asian Style (no cooking)

All the same rules apply, as with the carrot stick recipe below/before see http://quiverfullcooking.blogspot.com.au/2016/10/carrot-sticks-halffull-sour-asian.html . Please read the Carrot stick recipe carefully first and apply all the same rules/ideas, bar the actual brine making! Enjoy!

Our efforts today http://www.boomerangkidlings.com.au/2016/10/05/sauerkraut-ing-kids/ 

 Sauerkraut has amazing probiotic properties. A lack of the right good bacteria in the stomach is meant to be linked with all sorts of problems - type 2 diabetes, allergies and intolerances of food, immune disorders etc etc etc
And the good news is making sauerkraut is sooooo easy

 I use jars with metal snaps and rubber seals. 

1. Chop clean cabbage leaves finely and evenly. If two of you are working together and you chop with different sized fineness, keep your chopped cabbages separate. You want them to ferment evenly. I don't use a food processor as it is too fine and causes floaties which can cause rotting of your entire jar of kraut.
2. you don't make a separate brine for sauerkraut, you add 1T salt ( no iodized salt) to every 1 kg of cabbage
3. Use your hands to bruise your cabbage and salt mix, it can take a while but the cabbage should release water form it's leaves, enough to create a brine for the cabbage to sit in 
4. If you add any other vegetable, technically speaking, as I understand it is then called Kimchi (vegetable ferment). We love to add extras, and the kids have free rain as to what they want in their jars.
5. Additions that we have tried: ginger, garlic, onion, turmeric, curry, chillies, or chilli power, capsicum, beetroot, apple, citrus zest, a little orange juice(half an orange squeezed worth in a few kg's of cabbage)
6. Add to already sterilised bottles 
7. Add a cabbage leaf 'cover' tucked in under the sides of the jar, under the brine and then you can  use a clean stone to weigh it down ( I keep forgetting to collect stones form the beach! and we so seldom go!)
8. Proceed as with Carrot Sticks re fermenting, storage etc, though I have never ever testing mine for x6 months in the fridge, as kids eat it with every single meal possible and no matter how much I make, it is gone too quickly ( doing x12 cabbages today!) ****Besides they make nice little gifts too!****