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Kombucha is not at all alcoholic. It is fermented tea and you can drink it straight or add flavors when bottling. For flavoring you can use fruit juice, fruit purées, chopped fruit, jams and jellies, or cheong. It requires air to ferment like a sourdough starter and you control how sour or sweet...

I make it at home so I get to decide how sour it is. I tried a commercial brand today, not great but so far I’ve liked my own even without a flavor.

Ginger ale? So easy! It can have some alcohol, the recipe I use is about 3% ABV, but you may want to check your own batch if you’re concerned about it. Make a ginger bug, I followed these instructions https://fermentationadventure.com/how-to-make-a-ginger-bug-for-homemade-soda/ And this is the...

I tried it last fall with cranberry orange and it came out really good so I’ve been experimenting with different flavors. Lemon and the cranberry orange are really good in home brewed ginger ale, so I’ve been thinking of trying some in Kombucha during 2F.

I know this thread has been slow for a while, but does anyone lacto ferment their fruits/veg? How about making a cheong with fruit?

I like bread and butter pickles with onions in the jar too.

What’s in it Penny? I’m sure you’ve put a spin on it.

I use it in dressings also but I always put a splash in the bbq sauce.

Yup no acv here for that either. I do want to try making my own acv once I have an almost empty bottle of Braggs. I like to use it in my bbq sauce.

I am very limited on space in my kitchen so I do a lot of dehydrating. We like tomato or squash chips, apple chips too. I dehydrate leftover veggies and fruit and sometimes process into a powder to use in smoothies. I also freeze a lot of stuff in vacuum sealed bags. I’m currently experimenting...

Hi all. So is this thread only for canning, or are other forms of home preserving ok too?