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?
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I never heard of that, so I looked it up. The site I found had blueberry cheong that sounded fantastic!cheong
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 never heard of that, so I looked it up. The site I found had blueberry cheong that sounded fantastic!
Is that non-alcoholic? If so, I'd love the recipe!Lemon and the cranberry orange are really good in home brewed ginger ale
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.Is that non-alcoholic? If so, I'd love the recipe!
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.Cannot abide to drink Kombucha to save my soul.
No help sorry.
We do not drink booze at all ever anymore so a cork wouldI 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.
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 it is based on how long it ferments. Just taste each day until it’s where you want it, then flavor if you want, bottle it and put in the fridge.We do not drink booze at all ever anymore so a cork would
knock us over. may be like a still?
Me either. I drink my homemade kombucha and I have never, ever gotten any kind of buzz from it.We do not drink booze at all ever anymore