Ulog 170: Homesteading Ways- Making Ferment Starter

With the season officially changing to winter, I can start focusing on the indoors chores and tasks I need to work on.

One is brewing a new ferment starter for the homestead kitchen.

And with only three basic ingredients to make this ferment starter (FS), I can have an ever-lasting FS for making some homemade sodas, sourdough recipes (using in place of yeast) and for fermenting garlic.

Day ONE

• In a quart jar, place about 1/4-cup of fruit. I used frozen blue and black berries.
• Add in one tablespoon of pure/organic cane sugar
• Add in 1/3 of the jar with spring, distilled or filtered water

Shake and place a lid (loosely) on top. DO NOT over tighten. You can screw lid on ONLY finger tight. You need to allow oxygen to get in while carbon dioxide to get in. Store on the counter in a dark area that is warm.

Day TWO
Add in another tablespoon of sugar and another 1/4 amount of water to the jar. Shake the jar to mix the sugar in

Day THREE
Add in another tablespoon of sugar and another 1/4 amount of water to the jar. Shake the jar to mix the sugar in.

When the fizz fills the jar (you can hear the _fizz) when you open the jar; place in the refrigerator for storage.

Maintaining Ferment Starter

Keep in the refrigerator

Can stay in the refrigerator for about thirty days before you need to add another teaspoon of pure (organic if you have) cane sugar and water.

When you use a portion of the FS, top off with water and add another teaspoon of pure cane sugar

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