Punch

Punch

Punch
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Servings
2 quarts
Passive Time
2-3 days
Servings
2 quarts
Passive Time
2-3 days
Punch
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Servings
2 quarts
Passive Time
2-3 days
Servings
2 quarts
Passive Time
2-3 days
Ingredients
Servings: quarts
Units:
Instructions
  1. Place all the ingredients in a 2-quart glass container. Cover tightly and leave at room temperature for 2-3 days. Skim off any foam that may have risen to the top. Cover tightly and refrigerate. The punch will develop more flavors over time.
  2. Recipe courtesy of Nourishing Traditions
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Fermented Berry Syrup

Berry Syrup

Fermented Berry Syrup
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This is very simple to make and something I like to keep on hand. It’s so versatile for desserts, pancakes, waffles, ice cream or add to water for a refreshing soda water.
Passive Time
48-72 hours
Passive Time
48-72 hours
Fermented Berry Syrup
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This is very simple to make and something I like to keep on hand. It’s so versatile for desserts, pancakes, waffles, ice cream or add to water for a refreshing soda water.
Passive Time
48-72 hours
Passive Time
48-72 hours
Ingredients
Servings:
Units:
Instructions
  1. In a bowl, mix together washed berries, salt, whey and sugar. Mash berries into a liquid sauce. Place into a clean, quart-size jar with a tight lid. Leave on the counter at room temperature to ferment for 48-72 hours.
  2. After fermentation, stir in the maple syrup.* Store in the refrigerator for up to 2 months.
  3. Recipe courtesy of Cultures for Health - photo courtesy of Recipe.com
Recipe Notes

For more fizzy syrup and one that’s less sweet, add the maple syrup to the berry mixture before you ferment.

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Beet Kvaas

Beet kvaas

Beet Kvaas
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A serving size is 3-4 ounces and you can drink this a couple times a day, think morning and night, if you like.
Servings
3-4 ounces
Passive Time
2-4 days
Servings
3-4 ounces
Passive Time
2-4 days
Beet Kvaas
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A serving size is 3-4 ounces and you can drink this a couple times a day, think morning and night, if you like.
Servings
3-4 ounces
Passive Time
2-4 days
Servings
3-4 ounces
Passive Time
2-4 days
Ingredients
Servings: ounces
Units:
Instructions
  1. Wash beets and peel
  2. Chop beets in small approx. 1" pieces
  3. Put the beets into the jar. Add the whey or starter juice and then fill with water. I usually fill only to the 6 or 7 cup mark on the jar.
  4. Cover the jar and let sit on the countertop, out of direct sunlight for 2-4 days.
  5. Once done fermenting, pour the juice into quart jars, straining the beets and any scum that forms on the top.
Recipe Notes

Save approx. 10% of the juice to start another batch. You should be able to successfully use the beets again for another batch. To do this, add the 10% juice, the beets and another tablespoon of salt. Fill with water and start the process again.

Sometimes you can get another batch (a third one). I generally compost the beets at this time and start over with fresh beets. You can still use the starter liquid, just use fresh beets.

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