HOMEGROWN celebrates the imaginative, passionate people living HOMEGROWN
I Could Ferment That!
Information
For those who when strolling through the garden or farmers market continually think "I could ferment that! (in to beer, wine, cheese, pickles, kraut,...)
Members: 34
Latest Activity: Nov 11
Discussion Forum
Sauerkraut 7 Replies
Started by Torry. Last reply by Herbwifemama Sep 1.
Comment Wall (11 comments)
Add a Comment
11 Comments
-
Comment by Trell Johnson on October 9, 2009 at 1:08pm - see now thats what i am talking about
-
Comment by Brian Gandy on October 9, 2009 at 12:29pm - Excellent Suggestion. I happen to have some bees that are getting robbed in about 3 weeks! Mmmm pear honey brandy...
-
Comment by Trell Johnson on October 9, 2009 at 12:26pm
- maybe replace the sugar with honey. all the phases in your recipe will be the same, and you will end up with a more natural and sustainable product.
-
Comment by Brian Gandy on October 9, 2009 at 10:36am
-
I am about to attempt to make a batch of wine using some windfallen pears. Any advice? I have the ole 2 five gallon bucket brew kit that I figure will come in handy.
Following these guidelines
http://www.wineworldfdw.com/fruit_wine.html
Any suggestions or amendments to the recipe are welcome.
Thanks
BG
-
Comment by C. Milton Dixon on October 6, 2009 at 3:45pm - One pint raw honey and water to fill up a gallon. Add a handfull of motherwort and pitch ale yeast. When bubbles slow rack and let sit for two weeks. Bottle and enjoy. Careful motherwort can be strong stuff!
-
Comment by Troy Anderson on September 11, 2009 at 7:15am - Does any one have a good Mead recipe. I love the stuff and think it would be great to try and make my own!
-
Comment by Torry on June 19, 2009 at 5:57pm - Anyone want to jump in on a kefir discussion (ref. Cornelia's free grains site)? I'm new to it, but it seems an awful lot like making buttermilk and sour cream.
-
Comment by SC Papi on June 13, 2009 at 9:38am - Just opened a quart of the 2 quarts of Kimchi made last month Since that was very easy, and a lot less expensive and better than store bought, I want to try my hand a making Tsukemono, Japanese Sauerkraut, Does anyone know how to ferment soy for soy sauce or is better to buy it commercially? I want to stay as true and organic/natural as possible.
-
Comment by Torry on January 31, 2009 at 8:48am
- I'll def. be checking out the bottlegger's bible. As for elderberries, I picked enough for a gallon of wine, but will be scoping for more this season....I always look near the borders of wet areas, rivers or ponds.
-
Comment by Meg on January 29, 2009 at 4:39pm -
Wildman, Have you see the Alaskan Bootlegger's Bible by Leon Kamia? A friend of mine turned me on to the book as a convenient reference for making a bunch of unusual homespun wines and liquors, and it's also a good guide on making infusions and liqueurs. I'd be happy to type up a few recipes from it, if you're interested.
By the by, do you have a source for elderberries? I am drooling at the thought of them...
- 1
- 2
Links
Living HOMEGROWN
Badge
Latest from FARM AID
Farmer Veterans
Today is Veterans Day and Farm Aid thanks all the veterans who have served our country. In honor of their service, I want to introduce you to a group of veterans who are beginning new careers as farmers and growers of the Good Food Movement. 
Not long after the Farm Aid concert in early October, we received an email from Michael O'Gorman, project director of the Farmer-Veteran Coalition (FVC). The FVC brought a group of veterans to St. Louis and mounted an excellent exhibit in our HOMEGROWN Village at the show. Reflecting on the experience, Michael wrote, "Our group...included twenty two veterans—twenty of them post-9/11, fifteen who served in Iraq or Afghanistan or both, and fifteen of whom are pursuing careers in farming or the good food movement. It was a very powerful experience for these men and women to meet each other—some for the first time—and to feel part of a very unique group that shares such profound experience in common. Farm Aid was a wonderful experience for them to see young farmers treated as heroes—something they are both searching for and deserving of. And of course they all went absolutely berserk when Willie came on stage with our hat!!"
Willie and Farm Aid are proud to have hosted the Farmer-Veteran Coalition in St. Louis and honored to include the FVC as a member of our Farmer Resource Network. The FVC is a California-based non-profit organization whose long-term goal is creating 10,000 new farmers from the ranks of some two million returning post-9/11 veterans. This goal is not merely a pipe dream: rural Americans disproportionately over-populate the ranks of the military, representing roughly 65% of all service members. Fully committed to growing the good food movement and to the notion that nourishing the land helps nourish the soul, the FVC's mission is "to mobilize our food and farming community to create healthy and viable futures for America's veterans by enlisting their help in 1) building our green economy, 2) rebuilding our rural communities, and 3) securing a safe and healthy food supply".The FVC, which is explicitly non-political, welcomes all returning vets and connects them with help in employment, training, and replenishing their lives on America's farms. In addition to working with veterans groups all over the country, the FVC is currently expanding its connections to new farmer training programs, building its mentoring program among established farmers and food industry professionals, and gathering resources to help veterans find financing for land or further education.
Click here to read more about the Farmer Veterans Coalition's visit to Farm Aid.
© 2009 Created by HOMEGROWN.org
You need to be a member of I Could Ferment That! to add comments!