RECIPES ON THIS PAGE

PEAR KVASS or AKA PEAR SODA
MAKING IT HOMEMADE IDEAS
CRANBERRY, APPLE & CABBAGE KRAUT
RED CABBAGE APPLE KRAUT - IT'S PURPLE!
FERMENTED JALAPENO HONEY - SPICY
APPLE GINGER WATER KEFIR

PEAR KVASS or AKA PEAR SODA

Cool and healthy drink.  Personally, I think this can be done with most any fruit.  I'm thinking mangos or peaches.  Mangos would have to be peeled and seeded.

YOU NEED:

1/2 gallon Ball-type jar with 2 part lid and/or airlock 
or cloth with rubber band


INGREDIENTS:

12 pears, cleaned, leave stems, skin and seeds on
3 Tbls coconut sugar or honey
water, not city, to cover

HOW TO:

1. In a large bowl, mash pears
2. Stir in sweetener and place in jar (Caution: the more sweetener added, the bubblier, but could become explosive and make a mess)
3. Cover with water leaving 1 inch head space
4. On day 3, strain out pulp and bottle in smaller containers
5. Kvass should be ready in 4 or 5 days.  

NOTE: If your mixture turns to a vinegar taste, pour some in a glass with sweetener, dilute a bit and add ice to make a SHRUB.

MAKING IT HOMEMADE

HOW TO MAKE YOUR OWN YOGURT (NOTE: i'm not sure why he is pasteurizing the store-bought milk as it is already, in most cases, ultra-pasteurized.  Please do your own research on this.  On the farm, we did not pasteurize our raw goat milk, but I was a fanatic about cleanliness in processing the milk.)
How to Make Homemade Yogurt: Easy, Inexpensive, and the Healthiest You'll Ever Eat - The Grow Network : The Grow Network

WAYS TO PRESERVE ELDERBERRIES (This information is for American elderberries that do not have to be cooked like European "nigra" berries. Ideas are from Off Grid with Doug and Stacy during an interview with Terry Durham of River Hills Harvest, https://youtu.be/Ksgc8p3pDTI. I recommend going through the video in order to get a better understanding of how to do these great ideas...firsthand.

REHYDRATING BERRIES:  Add warm water to about 1 1/2 to 2 cups of berries.  Allow to sit until water is gone or strain excess.  Save the excess for other uses.

ACV (Apple Cider Vinegar) INFUSED: To a Ball-type jar fill to 1/3 with dehydrated (or freeze dried) elderberries. Add ACV to jar leaving 1 inch head space. Cover jar with a piece of parchment and then the 2 part lid (keeps lids from rusting).  Allow to ferment in dark place for 2 weeks.  Uses: dressings, shrub, chutney, etc.

SHRUB DRINK: In any size jar add the following: 1 part honey, 1 part ACV, 1 part dehydrated or freeze dried elderberries. Use parchment for lid protection and lid. Should sit in dark area for one week. Burp daily.

TINCTURE: You will need a quart jar and 80 or higher proof vodka.  Use 1 1/2 to 2 cups dehydrated or freeze dried elderberries. Pour vodka over berries. Cover with plastic lid or parchment and 2 part lid. Shake to distribute. Soak for one month.  May be stored for a year or more. Use drops under tongue or or mix with water to drink.

HONEY ELDERBERRY SYRUP: In jar size of your choice, add 1/3 berries (or more to taste) and fill the jar with honey.  Add lid and flip jar periodically. Be sure lid is on securely. Allow to sit until syrup tastes to your liking.

REHYDRATED, INFUSED ELDERBERRIES: This recipe ferments and must be flipped and burped daily. Soak berries to rehydrate, see above. Strain. Cover elderberries with RAW honey. Place on a tray in case of spillage. Flip and burp this for 2 weeks. Will keep for 3 months, possibly longer.

CRANBERRY, APPLE & CABBAGE KRAUT

This is going to be wonderful because the kraut is so beautiful. I haven't eaten it yet, but eating it without the ferment, leftovers from processing, were delish! I hope you will try it. Thank you to the Kitchen of Kimberly for sending the suggestion.

YOU WILL NEED:

Glass or stone weight (or outer leaf from cabbage cut to size to hold produce under brine)
1 quart Ball-type jar with 2-part lid or plastic lid with airlock
Label
Pickle packer
large mixing bowl
wide mouth canning funnel

INGREDIENTS:

1/2 head of cabbage shredded
1 outside cabbage leaf set aside, cut to fit inside jar at the top (holds items down in liquid)
Zest from 1/2 lemon or piece of orange (no pith or white part) sliced into thin strips
1/2 cup fresh, frozen or dried cranberries (if dried, use less)
2 apples, cleaned, cored, skinned and cut into small pieces
1-2 tsp grated ginger, optional (I did not use this for first batch)
1 Tbls sea salt or REAL salt (You may desire more...taste test)

HOW TO:

1. Add cabbage to a large bowl and using a pickle packer or your clean hands, mash and massage the cabbage, cranberries, apples and salt for about 10 minutes until soft. (I used a pickle packer.)
2. If using the packer, pop the berries or smash them to allow juices to mix.
3. Add zest and ginger (if using). 
4. Pack mixture tightly into jar making sure all produce is below the juices. If more brine is needed, mix 1 tsp sea salt with 1 cup of water (not city) and mix well. Brine should be about 1 inch below the jar edge for head space.
5. Use the cabbage leaf to push all food down or use the glass or stone weight.  Everything must be submerged below the brine.
6. Screw the lid on loosely to allow gases to escape or use a lid with an airlock. 
7. Leave in cool, shaded place for 7 days.
8. If a cabbage leaf was used on the top, discard it into your compost bin.

RED CABBAGE APPLE KRAUT - IT'S PURPLE!

Another good one from the Kitchen of Kimberly.  

YOUR WILL NEED:

1 wide-mouth quart jar with airlock and glass insert (or cabbage leaf to hold things down)
a wooden pickle pounder (you can use your hands)
a large bowl, glass or stainless steel

INGREDIENTS:

1 3lb. red cabbage, shredded
1 apple, your choice, organic, chopped into small pieces 
1 Tbls sea salt, best quality
spices of your choice: caraway seeds?

HOW TO:

1. In a mixing bowl, add your cabbage and begin the pounding or kneading by hand process. Add the salt and if very dry, a small amount of good quality water (not chlorinated). This process will result in juices coming forth from the cabbage. You will need enough juice to cover the finished product. 
2. Place a clean kitchen towel over the bowl and allow it to sit for about 30 minutes.
3. Gently add the apple and any spices you might desire.  Remember that this is a sour/savory mixture, not sweet.
4. Fill your jar about 1/4 full and tamp down with the pickle pounder or other clean, not absorbent, kitchen tool. Continue in this way until the jar is full and well packed.  Be sure the juice from the cabbage is above the shredded mixture. 
5. If you do ot have a glass weight, it is recommended to cut a piece of cabbage leaf and press it in on top of the mixture to hold it down under the liquid.
6. Add the fermentation airlock and place the jar in a dark location out of sunlight. Inside of a cabinet or the back of a counter that is dark is good.  I sometimes wrap my jar in a dark kitchen towel.  It is also a good idea to place it in a bowl...just in case.
7. The longer it ferments, the more sour it will become.  I like to taste test after about 7 days, but all of this depends on the temperature in storage area.
8.  After the mixture reaches the taste you like, add a regular cap to the jar and place in the refrigerator.  It should be eaten within 1 month.

FERMENTED JALAPENO HONEY - SPICY

THIS EXCITING RECIPE IS FROM THE Kitchen of Kimberly.

Kimberly says: Slice the jalapenos into rings and place them in a jar.  Cover the peppers with raw honey, place the lid on and allow them to sit away from direct sunlight for 2 weeks.  The honey, depending on how many seeds and membranes you leave on the peppers, will be spicy and delicious.  Kimberly says they tried it on corn bread and it was a real treat.

My recommendation: I noticed after placing my jars on the counter that after a few minutes the jalapenos began to surface to the top.  I decided that it might be a good idea to flip the jar every day to keep the peppers submerged in the honey. I did this with the elderberry honey syrup and it worked best that way.  It would also be good to place the jar in a small bowl...just in case.

APPLE GINGER WATER KEFIR

This very easy recipe is from the Kitchen of Katie

This is easy to do once you have your water kefir ready.  I placed some clean, peeled apple, approximately 1/2 apple and some fresh ginger in a small food processor or a blender.  Blend it until it is smooth.  You can use as much apple and ginger as you desire.  Add your kefir to a pretty glass and swirl in your apple ginger mixture.  It's that easy.  I used a little battery-operated handy whip to froth it up a bit.  This drink is pretty and very refreshing, and let's not forget healthy.