Presently, it is summer here and it's HOT!  I have been drinking water, but I really want something refreshing and thirst quenching.  While searching for some fermented beverages the other day, I happened on to this one from Off Grid with Doug and Stacy.  It is the so good!

YOU WILL NEED: (Can be made by 1/2 gallon or a quart in glass containers like Ball-type jars. Just cut the recipe in half for the quart jar.)


Ball-type jar in 1/2 gallon or quart (half recipe), very clean
2-part cap for jar
Possibly a wide-mouth canning funnel


6 lemons, juice (about 1/2 cup) (I used key limes as that is what I had available.)
1/2 cup whey*
1/2 cup sweetener (I use coconut sugar)
1/2 tsp ground nutmeg (I changed this to about 1 inch of ginger, sliced. Either will work. The ginger made it taste like a lemony gingerale.)
Water, very clean, not city water (amount according to what is needed to fill jar leaving 1-inch head space.


1. Add all ingredients to your jar.
2. Add enough water to fill jar leaving a 1-inch head space
3. Screw on lid, but not too tightly
4. Shake well and place in a dark place (inside a cabinet is great. I put my jar in a plastic container in case of leaks.)
5. It takes 2-3 days to ferment.  I allowed 3 days.  Gently shake daily and replace in dark area.
6. After it is fermented, bottle your lemonade in smaller bottles and store in the refrigerator up to one week.


Make some Yogurt Cheese. Save the whey in a jar in your refrigerator.  It keeps for quite some time.  Whey can be used for this recipe, other fermented foods, breads, etc.  Go here for the HOW TO:  IDEAS, IDEAS, IDEAS - www.gprevived.com


This is a great variation on kimchi. I don't particularly care for kimchi, but this is really nice.  It can be eaten as is or fermented.  If you are having problems with the fermentation process how-to, please go to: SIMPLE HOW-TO VIDEOS - www.gprevived.com  There are two videos, parts 1 and 2.

The original recipe came from mountainfeed.com


1 medium mixing bowl
measuring spoons
wide-mouth Ball-type jar with plastic lid for fermenting
glass weight for wide-mouth jar, optional, for fermenting
air lock for fermenting
wide-mouth canning funnel, optional


Cucumber (your choice), sliced into 1/2 inch spears, length to fit jar
1 large carrot, cut into matchsticks, about 2 inches long
1 green onion (scallion), sliced into 1/2 inch pieces
1/4 small onion, sliced thin
1 1/2 Tbls ginger, sliced thin
4 cloves garlic, sliced
2 1/2 Tbls sweetener (I used coconut sugar)
1 1/2 tsp coarse sea salt
1 1/2 Tbls crushed red pepper, or to taste
1 Tbls coconut aminos (instead of soy sauce)

Mix all ingredients in a medium sized bowl.  If eating unfermented, cover and refrigerate until ready to eat. If fermenting, you will need the following for a brine:

1 Tbls sea salt
1 pint (2 cups) non-chlorinated water

Fermentation takes 3-5 days. 
Because of the sweetener, this recipe ferments quickly.
For more information on fermenting, please go here:
SIMPLE HOW-TO VIDEOS - www.gprevived.com


Here is another great recipe idea from the KITCHEN of RACHEL.  


• 2 cups water
• 2 cups sucanat or coconut sugar
• 1/4 cup pumpkin, freshly cooked or canned
• 2-1/2 Tbsp. pumpkin pie spie OR-
• 1-1/2 Tbsp. ground cinnamon
• 1 tsp. ginger powder
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cloves or allspice
• 1/4 cup water kefir or whey from yogurt


• Mix water, sugar, pumpkin and spices in a saucepan. Bring to a boil and boil gently for 3 minutes.
• Cool syrup to room temperature and pour into a glass jar with lid. Mix in water kefir or whey, cover, and ferment at room temperature for 24 hours.
• Refrigerate up to 4weeks. 
Shake well before using.
• Add 3 Tbsp. syrup to coffee, tea, cocoa or other beverage. Or use as a pancake or dessert sauce, or use as a flavoring for water kefir or kombucha in a second ferment.


I always let it ferment for 24-36 hours . It is wonderful in tea, hot or iced coffee and in homemade freshly-milled grain pancakes and waffles.


A recipe from the KITCHEN OF HANNAH!



2 pounds organic carrots
4 cups filtered water, not city
4-6 garlic cloves
2-3 sprigs fresh dill OR 1 TBSP dried dill weed
2 - quart Mason-type jars with 2 part lids


1. Using clean hands, wash/peel the carrots and trim the tops off.
Cut them in half or quarters depending on how thick you want them to be – just make sure they are short enough to leave about 1-1.5 inches of headroom when placed in the jar. (They shouldn't go above the shoulder of the jar.)
2. Place 2-3 garlic cloves in the bottom of each quart jar. Add a few sprigs of dill, too, or if you prefer to make them look more decorative you can lean them up against the side of the jar so that they're visible.
3. Place your carrot sticks in both jars, packing them in as much as you can. I usually place the prettiest carrot sticks around the edge of the jar and the shorter/odd-fitting ones in the middle.
3. Make your brine by stirring together the salt and water. Divide the brine between the two jars – you'll want enough to fully cover the carrots. Keep in mind that they may expand slightly while fermenting so you want a little extra brine over them.
4. Although you can place a fermenting weight over them, there's no real need to because when they're packed in tightly they don't float.
Secure the lid.
5. Allow the jar to ferment at room temperature for 5-10 days, depending on how tangy you want them to be. Keep jar out of direct sunlight 
6. Taste your fermented carrots starting on day 5, and when it reaches a flavor that you like transfer it to the fridge. If you're using a lid with an airlock, replace it with a regular mason jar lid before storing it.


Size of tomatoes is not important.  I used grape tomatoes sliced in half lengthwise for this recipe. 
You can use any size jars you desire.  Make a quart, pints or 8-oz jars, your choice. Recipe is for one quart.
Be sure to label your work and the date you made it.

1 quart Ball-type jar, pints or 8-oz jars


NOTE: Recipe is for 1 quart jar.   How you bottle this is your preference. 

3 cups tomatoes, cut to your preference
1-2 diced jalapenos (seeds and filaments cause heat)
1/2 medium onion, chopped (onion type is your choice)
1 fistful of fresh cilantro, chopped
1 clove garlic, minced, optional
Juice of one lime (zest is optional)
1 Tbls coarse sea salt or 2 tsp fine sea salt

1.  Mix all ingredients in bowl.
2.  Pack salsa into jars, using a pickle packer, leaving 1 inch head space giving room for glass weight
3.  Add weight, airlock and screw on lid.
4.  Leave at room temperature, covered from light or in a cabinet, for 2-3 days.
5.  This will become bubbly.  
6.  Refrigerate up to 2 weeks.

NOTE: I mixed this in some Tonino Tuna and made a tuna salad with sweet onion, salsa, No Soy Veganaise and small amount of salt.  It was wonderful. 


Here is a refreshing and healthy drink recipe that uses the peels and core of a pineapple.  Recipe is from the KITCHEN OF KIMBERLY. Makes 1 gallon. 

PHOTO: I didn't have a fresh pineapple growing at present, so I took a photo of a wild ornamental pineapple I had in the garden. It's very unique.


1 gallon jar with lid for storing or smaller jars with lids for finished product
a piece of breathable cloth large enough to go over mouth of jar
a rubber band to go oer mouth of jar and the cloth


Peels and cores from one pineapple, rinsed and chopped
1 cup coconut sugar (or organic cane sugar)
Enough water to fill jar


1. Put 2 cups water and sugar  in jar and stir until sugar is disolved.
2. Chop pineapple skins into 1" chunks. Add pineapple skins to the sugar-water jar. Stir with a spoon. 
3. Cover the jar with a breathable cloth  and secure with a rubber bands. 
4. Store the jar  out of direct sunlight. Mix vigorously twice per day, once in the morning, once at night. Taste a small amount each day to see how it's evolving.
5. After 7-14 days, the tepache should be developed enough to be finished. It's up to your taste preferences to decide when it's done. Note that it will continue to develop (albeit much more slowly) in the fridge, becoming dryer and less sweet over time.

When your tepache is fermented enough for your tastes, strain it and pour into sealed bottles.  MUST BE KEPT IN THE FRIDGE 


Here is another good and easy recipe from the KITCHEN OF KIMBERLY. Makes a quart. You can use an airlock for this, but it is not a necessity.


3-4 ripe peaches, peeled, stones removed, quartered
1/4 cup whey
1 tsp cinnamon
Pinch nutmeg
Pinch ginger
1 tsp vanilla extract
Ground red pepper
1 tsp salt
1 TBSP RAW honey
Pure water, not city


1. Fill clean glass quart jar with the peaches, leaving a good inch of room at the top of the jar. 
2. Add whey and honey to  jar. 
3. Add spices of your choice, as well as a little vanilla extract. Add a pinch each of red pepper and salt.
4. Fill the jar with pure water to cover the peaches completely, leaving an inch of room at the top of the jar for expansion. Put a lid and airlock, if using, on the jar and store in a cool place, like a basement or cabinet, for two days (or until the peaches reach your desired flavor).

BE CAREFUL: Fruit ferments quickly and will turn to alcohol. Check your peaches multiple times to make sure they're not getting more fermented than you would like. Higher temperatures will make them ferment more quickly. The mixture will bubble while it's fermenting, but don't worry - that's supposed to happen. When the peaches reach your desired level of fermentation, put them in the refrigerator to stop further fermentation.


How pretty is this wonderful peach chutney? Another recipe from the KITCHEN OF KIMBERLY.

1 ½ lbs peaches, diced in 1/2 inch cubes
¼ cup whey 
½ cup dried currants or raisins
1 small red-hot chili pepper, diced fine (or small amount of red pepper flakes)
2 cloves garlic, diced or sliced thin
2 tsp onion, diced fine
1 tsp salt
2 tsp  grated lemon rind
1 TBSP lemon juice
2 tsp fresh ginger grated or ½ tsp powdered ginger
¼ tsp cardamom
1/2 tsp cinnamon
¼ cup quality water or as needed

1. Place all above ingredients into a mixing bowl. Mix well.
2. Funnel into jars and pack lightly to release the juices. Make sure everything is submerged under the liquid and leave one inch headroom between the top of the liquid and the top of the jar. Add double lid and an airlock, if using.
3. Place on kitchen counter, out of direct light, for 48 hours or until it begins to activate.  Taste and place in refrigerator for up to two months.


The KITCHEN OF KIMBERLY is working overtime.  I hope you like hot. How about using this sauce with BBQ'd chicken wings? *Note: if you do not have a fresno pepper, you can use a jalepeno pepper. They have the same heat scovilles. 


4 medium peaches, pitted and chopped in 1” pieces
1 1/2 lbs fresno peppers*, stems removed and chopped into 1” pieces
1/2 red onion, chopped
2 TBSP salt
1 quart water, not city
1-2 cups apple cider vinegar, reserved if desired


1. Pack peaches, peppers and onion into 1/2 gallon mason-type jar.|
2. Combine salt and water and stir until salt is fully dissolved to make the brine.
3. Add glass or stone fermentation weight and pour in brine to cover. Peaches, peppers and onions should be fully submerged.
4. Top with lid and airlock.
5. Let ferment for 2-3 weeks.
6. After fermentation time is up. Add peaches, peppers and onion to blender with 1 cup of the fermentation liquid. Blend until smooth and then add vinegar to taste. Pour into desired serving bottles. Hot sauce will keep when refrigerated for at least 2 months.


For more information on growing, buying, types of, preserving, fermenting, etc. elderberries, please go here:
GARDEN IDEAS 2 - www.gprevived.com


Honey & Pumpkin Pie Spiced Fermented Applesauce - (theoldwalshfarm.com)
NOTE: If you do not have Kefir, you can us whey from yogurt.  Please see the info on this under IDEAS, IDEAS, IDEAS - www.gprevived.com