FERMENTED LEMONADE - REFRESHING!

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.)

YOU NEED: 

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

INGREDIENTS:

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.

HOW TO:

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.

*NO WHEY? NO PROBLEM...

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

CUKE-CHI, A TWIST ON KIMCHI

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

YOU WILL NEED:

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

INGREDIENTS:

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