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Beverages 

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Elderberry Water Kefir

*To start Water Kefir culture in the “Food Fermentation Kit” see instructions for Water Kefir.

Ingredients:

1/2 tbs Elderberrys

1/2 tbs Elderberry Flowers

A couple Slices of Lemon

Splash of White Wine Vinegar

 

After fermenting your water kefir in the food fermentation kit, get four 16oz bottles and add the listed ingredients in each bottle. Fill bottles up leaving an inch of space at the top. Cap the bottles and let sit for 48 hours to allow pressure to build. After pressure builds, refrigerate and enjoy!

Beet Kvass

Beet Kvass

Ingredients

3-4 beets

¼ cup of whey

1tbls of sea salt

Chlorine free water

Directions:

Peel beets and chop coarsely (about ½ inch cubes) and place in half gallon jar, add whey, salt; fill the jar to the top with water and stir. Place on counted for two days and then place in fridge.

Drinking 4 ounces in the morning and night makes for an excellent detox, cleanses the blood and liver, and gives you a daily dose of pro-biotics.

When most of the liquid has been drunk you can refill the container with water and repeat the process.  The tonic will be less potent than the first, but still quite effective. Once you have finished the second batch, discard the beets and start a new batch.

Coconut Ginger Cocktail

Coconut-Ginger Cocktail:

Ingredients:

1 coconut

1 tbsp of Ginger-Bug (see starters)

 

Drill a hole in coconut or cut off top. Add 1 tbsp of live active ginger-bug as a starter. Place the coconut on the counter and let it ferment for 2 days.  After 2 days – pour the coconut ginger ferment through a strainer, catching any floating coconut/ginger debris, and seal the ferment in a swing-top bottle. Leave the bottle in a safe place for two days, then refrigerate and enjoy!

Blueberry & Papaya Honey Wine

Blueberry & Papaya Honey Wine:

Ingredients:

½ cup of fresh chopped Papaya

1 cup of fresh blueberries, roughly mashed

1 cup of raw honey

5 cups of water

Time to transform your food fermentation kit into an alcohol fermenting kit! Fill you ½ gallon jar with 5 cups of water, stir in 1 cup of honey until dissolved. Add in mashed blueberries. For the papaya, do a rough chop and place in a nylon strainer or cheesecloth and dunk in honey wine mixture (the reason you do this is to remove the papaya later, it gets too mushy in the mix).  No added yeast is necessary

To “catch” yeast to ferment an alcohol, simply actively stir this mixture a couple of time a day to avoid surface mold. Remove the bag of papaya if necessary to get a good stir and place it back in. Remove the papaya in one day and squeeze out any remaining papaya juice into the mixture.  In a couple of days you will notice bubbly action on the surface, this is the yeast doing its work.

Place the airlock lid on the food fermentation device and allow it to ferment for up to a week, a month, or even longer. Cap and Enjoy

Hindu Lemonade

Hindu Lemonade:

Ingredients:

4 Lemons

2 Limes

½ cup Sugar

½ cup Whey

¼ tsp Nutmeg

5 cups of water

Fill up your half gallon jar with 5 cups of water, ½ cup of liquid whey, along with the juice of your lemons and limes; feel free to grate a tiny bit of rind. Grate and add a ¼ tsp of freshly ground nutmeg, stir in and dissolve your sugar. Cap the solution with your airlock lid and allow to ferment on the counter for a couple days.  Transfer into swing top bottles afterwards and allow carbonation to build up for a day or two before placing in the fridge. Enjoy!

Switchel

Ingredients

  • 2 quarts of non-fluoridated water
  • 1/2 cup raw apple cider vinegar
  • 1/2 cup raw honey
  • 2 tsp organic ginger powder or 2.5 tbl fresh ginger, grated
  • 1 tsp organic turmeric powder (optional)
  • Pinch of cardamom (optional)

Instructions

Place all ingredients together in the food fermentation kit and stir until ingredients are blended well. Affix the airlock lid on the jar and fill airlock with water. Allow switchel to ferment for 2 days and enjoy.

For more carbonation, transfer switchel from the fermentation jar after 2 days and pour in to swing top bottles. Allow to ferment for 2 more days and place bottles in the fridge to cool and enjoy.

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