Presently, it is summer here and it's HOT!  I have been drinking water, but I really want something refreshing and thirst quenching.  While searching for some fermented beverages the other day, I happened on to this one from Off Grid with Doug and Stacy.  It is the so good!

YOU WILL NEED: (Can be made by 1/2 gallon or a quart in glass containers like Ball-type jars. Just cut the recipe in half for the quart jar.)


Ball-type jar in 1/2 gallon or quart (half recipe), very clean
2-part cap for jar
Possibly a wide-mouth canning funnel


6 lemons, juice (about 1/2 cup) (I used key limes as that is what I had available.)
1/2 cup whey*
1/2 cup sweetener (I use coconut sugar)
1/2 tsp ground nutmeg (I changed this to about 1 inch of ginger, sliced. Either will work. The ginger made it taste like a lemony gingerale.)
Water, very clean, not city water (amount according to what is needed to fill jar leaving 1-inch head space.


1. Add all ingredients to your jar.
2. Add enough water to fill jar leaving a 1-inch head space
3. Screw on lid, but not too tightly
4. Shake well and place in a dark place (inside a cabinet is great. I put my jar in a plastic container in case of leaks.)
5. It takes 2-3 days to ferment.  I allowed 3 days.  Gently shake daily and replace in dark area.
6. After it is fermented, bottle your lemonade in smaller bottles and store in the refrigerator up to one week.


Make some Yogurt Cheese. Save the whey in a jar in your refrigerator.  It keeps for quite some time.  Whey can be used for this recipe, other fermented foods, breads, etc.  Go here for the HOW TO:  IDEAS, IDEAS, IDEAS - www.gprevived.com


This is a great variation on kimchi. I don't particularly care for kimchi, but this is really nice.  It can be eaten as is or fermented.  If you are having problems with the fermentation process how-to, please go to: SIMPLE HOW-TO VIDEOS - www.gprevived.com  There are two videos, parts 1 and 2.

The original recipe came from mountainfeed.com


1 medium mixing bowl
measuring spoons
wide-mouth Ball-type jar with plastic lid for fermenting
glass weight for wide-mouth jar, optional, for fermenting
air lock for fermenting
wide-mouth canning funnel, optional


Cucumber (your choice), sliced into 1/2 inch spears, length to fit jar
1 large carrot, cut into matchsticks, about 2 inches long
1 green onion (scallion), sliced into 1/2 inch pieces
1/4 small onion, sliced thin
1 1/2 Tbls ginger, sliced thin
4 cloves garlic, sliced
2 1/2 Tbls sweetener (I used coconut sugar)
1 1/2 tsp coarse sea salt
1 1/2 Tbls crushed red pepper, or to taste
1 Tbls coconut aminos (instead of soy sauce)

Mix all ingredients in a medium sized bowl.  If eating unfermented, cover and refrigerate until ready to eat. If fermenting, you will need the following for a brine:

1 Tbls sea salt
1 pint (2 cups) non-chlorinated water

Fermentation takes 3-5 days. 
Because of the sweetener, this recipe ferments quickly.
For more information on fermenting, please go here:
SIMPLE HOW-TO VIDEOS - www.gprevived.com