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You are here: Home » Fermenting & Culturing » Beverages » Fermenting Questions Answered (KYF096)

Everything you need to know about the healthful, probiotic, soda-like beverage Kombucha... how to make it, store it, flavor it, SCOBY care, troubleshooting, and MORE! Click here to download the “Ultimate Kombucha Guide” eBook FREE!

Fermenting Questions Answered (KYF096)

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I've received many questions about fermenting via email so I'm devoting this week's podcast to answering them: how to get started with a quart jar or on a budget, how to tell when a ferment is ready to store, how to store when you don't have fridge space, gluten-free sourdough pointers, ginger-carrots are slimy, fermented foods and candida/parasites, and dairy-free fermentation options. Plus... the tip of the week! | KnowYourFoodPodcast.com/96

I’ve received many questions about fermenting via email so I’m devoting this week’s podcast to answering them.

Here are the questions I’m answering:

  • how to get started with a quart jar
  • when a ferment is done and ready to put in the fridge
  • how to store ferments when you lack fridge space
  • gluten-free sourdough pointers
  • ginger-carrots are slimy
  • how do fermented foods affect candida/parasites
  • enough money to get started
  • dairy-free fermentation

All the answers are in this episode, and any links mentioned are below. Plus… the tip of the week!

Freebie – Get It Here

By the way, if you want to get the freebie mentioned in this podcast, click the link below:

Click here to get the FREE Fermenting Formulas CHEAT SHEET.

Won’t play for you? Try here. Mobile or desktop users, you can hear my podcast with Stitcher, on-demand and on-the-go. (What’s Stitcher?) You can also get it on iTunes or subscribe in the Podcasts app.

I've received many questions about fermenting via email so I'm devoting this week's podcast to answering them: how to get started with a quart jar or on a budget, how to tell when a ferment is ready to store, how to store when you don't have fridge space, gluten-free sourdough pointers, ginger-carrots are slimy, fermented foods and candida/parasites, and dairy-free fermentation options. Plus... the tip of the week! | KnowYourFoodPodcast.com/96

 

Tip of the Week: Sourdough English Muffin Soda Bread

If you have trouble with dense whole-grain sourdough bread, or if you just need a quick bread… Sourdough English Muffin Bread (soda bread) is the answer. 🙂

Listener Questions

Debi S. asks:

“I have a quart jar with fermenting lid. Not sure where to go with that. I make kombucha. I’m working on finding real food!! I love your articles. Thanx so much. I’m new to all this!!”

Links:

  • 5-Spice Apple Chutney
  • No-Pound Sauerkraut
  • Cranberry-Orange-Apple Relish
  • Lacto-Fermentation eBook
  • Lacto-Fermentation eCourse

~~~~~

Cheryl H. asks:

“I don’t know what it should taste like so I don’t know when I should put it in the refrigerator.”

Answer is in the podcast.

~~~~~

Grace S. asks:

“My biggest questions were addressed in your report — when to tell when done! Safety for sure so I can serve without being worried of WRONG bacteria! Ha! How about storage when you don’t have a lot of refrigerator space but want to make quantities that you don’t have to be fermenting every week?”

Answer is in the podcast.

Links:

  • Wise Choice Market – ships frozen ferments

~~~~~

Debra M.:

“My present challenge is working with gluten free sourdough. If you have any pointers here it would be much appreciated.”

Links:

  • The Art of Gluten-Free Sourdough Baking
  • Sourdough A to Z eBook
  • Sourdough eCourse

~~~~~

Amanda A. asks:

“My most urgent fermenting question is about my gingered carrots. The recipe called to shred them. Which was fine. At first they seemed great. But after a few days in the fridge they are slimy or sticky. Is that normal? Are they ruined? I’ve never had anything else do that.”

Answer is in the podcast.

~~~~~

Karen H. asks:

“How do fermented foods affect candida and parasites? There are so many opinions, I’m interested in yours. The 5-Spice Apple Chutney awesome BTW – looking forward to trying it.”

Answer is in the podcast.

~~~~~

Marie W. asks:

“My biggest challenge is the money to get stuff needed.”

About $5-$6 should get you started! Answer is in the podcast.

~~~~~

Angela B. asks:

“I liked the info I got in your last article. Can’t wait to try the pickles! I am interested in more ideas for dairy free fermentation.”

Answer is in the podcast. Also see here for whey alternatives.

Links:

  • Wise Choice Market – for Caldwell’s starter culture
  • Cultures for Health – for Body Ecology or Caldwell’s starter cultures
  • Homesteader Supply – for veggie starter culture

~~~~~

Freebie – Get It Here

By the way, if you want to get the freebie mentioned in this podcast, click the link below:

Click here to get the FREE Fermenting Formulas CHEAT SHEET.

iTunes

I’m so grateful when you visit my show on iTunes and leave a rating and/or review! KnowYourFoodPodcast.com/iTunes This helps me make my podcast better and also helps others find it. Thank you! For past or current episodes, check out the Know Your Food with Wardee podcast archives.

Anything to Add?

I would love to hear from you! Do you have questions for me or comments about anything shared in this episode? Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: "Know Your Food with Wardee" Podcast Beverages Cultured Dairy Fermented Condiments Fermenting & Culturing Food Preparation Fruits & Vegetables Health & Nutrition Meats Sourdough Superfoods & Supplements Tools & Equipment

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Barbara says

    December 26, 2014 at 6:04 pm

    no more mp3-?

    Reply
    • Millie says

      December 27, 2014 at 7:49 am

      Hi Barbara,

      Thanks for letting us know about this. We missed adding it to the player. It’s there now, please refresh the page and you should see it. Thanks again!

      Millie
      Support Team
      Traditional Cooking School by GNOWFGLINS

      Reply
  2. Scott says

    January 28, 2015 at 10:19 am

    I’m having a problem with the odor of the ferment klinging to all of the glass vessels used
    even after cleaning/scrubbing them multiple times.

    Perhaps it is due to how I am going about the fermenting process. Here is how I proceed:

    1. Whey I get by filtering the lactose-free joghurt we make each week.
    2. When I pack the vegetables into the glass, I top it off with some of the fermenting liquid
    from the last batch.
    3. I always ferment at room temp. for the maximum time specified in each recipe (usually
    5 – 7 days).

    It’s gotten so bad that I have had to stop fermenting.

    Reply

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I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

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