Oh girl...I was holding my breath when you went to open that bottle. Had visions of the old champaign cork POP and kvaaas flowing from the bottle. Well done! I've gotta give that a try. My neighbor wants to learn to make kombucha and to ferment things. Wait until she gets a load of this. Thanks for test driving the recipe.
Wow this is brilliant,, it's the first time I see your video , I was looking for a fermented carrot Ferment What has helped me because I had a question why my fermented carrot juices was white colour after a Ferment So thank you so much ❤️
HaHa I got all excited and started typing before the video finished. I had to delete it, lol. Would it still mold if it were weighted? Can't wait to try this! 😊
That’s too funny! Nothing wrong with a double comment haha! It’s very unlikely it would have fermented if it were weighted or if I had used some sort of airlock. Let me know how you like it! 💜
Hello wonderful I love your reaction drinking the fermented drink I will definitely have to go get some clementines and carrots to try this I have been looking for something else to drink besides soda and this looks like a must thank you for sharing God bless stay safe and have a wonderful day
@@FermentedHomestead You are welcome. Yep I just cut up some carrots and have to wait for the clementines until tomorrow lol sounds awesome. By the way it is not a nickel allergy on my hands. It is Candida and have notice that when I am regular my hands heal faster, hence adding fermented foods is helping so much. Thank you for teaching us all these wonderful foods. ♥️🎉🌼🍈😁🍁🥕🥕🍊🍊🍍🍋🍈🍏🍎🍏🍐🍉🥝🌽🍇🥦
The main purposes of salt with fermented foods is 1 to preserve the texture of the food or it will become mush and 2 to make it an inhospitable environment for the bad bacteria who can’t thrive in a salty environment. With this ferment preserving texture does not matter and this sweet ferment caused the bacteria to ferment so quickly it’s not needed to protect. Sugar is the food for bacteria and the amount is a direct correlation to speed of fermentation. I hope that helps 😃
When I went to bottle the soda I had totally forgotten that I made them differently and I combined them. I did not notice a difference between the bottles. I hope you enjoy! It is so yum!! 💜
@@FermentedHomestead Oh that's interesting! I was just reading about beet kvass and some of the Russian people said that they fermented it with sugar not salt like this one you did. I am interested in this, I will definitely try it! Thanks again, I really enjoy watching your videos and I really like that you give a review when they are finished, it's really helpful.
That’s cool to know! I’m going to have to look into it, I love beer kvass and I usually add salt. I appreciate your feedback, I found I always wonder how recipes turn out when I’m watching videos so I figured I’d wait it out and include it 💜
Very much enjoyed this video. Thank you! I may try this. I have some carrots/ginger kvass going right now. Meanwhile, this video was helpful because I added sugar to my kvass today, but wondered if that was okay. Your video helped me to know that what I did should be fine. THANKS!
I look forward to your videos. I've tried the fermented blueberries. I'm about to try this one. Did you put a cloth over the jars during the first fermentation?
Did any go boom while it was fermenting, I had a very bad experience with bottles doing that several years back, so I am nervous to do so. Please advise
That’s exciting!! You can use stevia to add more sweetness at the end but im not sure how it would turn out if it were fermented. Most of the sugar will be consumed by the bacteria and very little will remain, also the longer you ferment it the less sugar will remain. You can also omit the sugar completely, it’s not required.
@@FermentedHomestead thank you and thank you for the information about the sugar I will definitely use sugar instead just so i know that it will not change the fermentation. 🍵💞🌾🍁❄️☕🍐🍂🥦👍😁🌹
I want that tee! I'm trying this recipe today with food that came from the neighborhood food pantry. It's a great program. I live in a rural area that is visited by tourists from SoCal. They buy up all of our normal grocery store, and Idyllwild Community Mountain Aide gives a free box to anyone who buys a box. I got tons of rainbow carrots (tops on) and little oranges yesterday! Thank you for the idea!!
sounds great to me, after all my kombucha experiments. One thing was curious- i wondered why the clementines weren't cut instead of sectioned? Like, is it better if they ferment slower, as 'pigs' i think they are called? If you get my drift. I would be thinking cutting them would expose more flavour...but maybe too much too fast. definitely going to try this.
