bottle

In less than a week, you can have tangy, fizzy, and slightly sweetened Kombucha from home! It may seem daunting to wait any longer, but the delicious infusion of flavors is impossible to resist.

How To Flavor, Bottle, And Second Ferment Kombucha

Fresh batch of Kombucha (fermented

fruit

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watermelon cubes

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lemon juice

lime juice

lemon

ginger

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peach,

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blueberries (pierced with fork)

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Tbsp blackberries (pierced

mango (cubed)

How to Flavor, Bottle, and Second Ferment Kombucha

Add whole fruit or 1/4-1/3 pureed/juiced fruit to each bottle

Remove your SCOBY and 2 cups of kombucha to use as a starter for your next batch

Stir the remaining kombucha to evenly distribute the yeast and bacteria, making your second fermentation more consistent

Fill the container, leaving 1/2-1 inch of head-space at the top

Seal tightly and allow to ferment for 2-3 days

Once completed, move to the fridge before tasting. The cold will help prevent the bottles from spraying everywhere once opened

If it's still not fizzy enough, remove from fridge and repeat the 2-day process, cool, and taste again

Preserving a fall harvest is an experience like no other, and every home chef should try canning at least once.  Dad&#039;s Canned Pickled Beets is the perfect place to start, because their very easy to can. No fancy equipment needed for this one! They&#039;re sweet, vinegary, and fork-tender; these beets will keep you smiling all winter long!

Dad's Canned Pickled Beets

beets, (boiled until fork tender, cooled and skin removed (see notes))

white vinegar

water

sugar

Once the beets are boiled and cooled, follow the peeling and cutting directions in the notes section.

Next, prepare the brine by adding the vinegar, water, and sugar to a sauce pan.  Over medium heat, bring the mixture to a boil.  Stir occasionally to help dissolve the sugar.  Once boiling, reduce heat to simmer.

In the meantime, prepare the jars by following the instructions in the notes section.

Use a canning funnel to fill the jars with the prepared beets. A canning funnel will help to keep the rim of the jars clean which will help to guarantee a better seal.

Ladle in the brine, leaving at least 1/4-1/2 inch head space.  Remove the funnel and place a warmed, sterilized seal on the jar, followed by a ring.&nbsp; Tighten just until snug.&nbsp;&nbsp;

Using a jar lifter, place the filled jars back into the large pot of boiling water.&nbsp; See notes.&nbsp; Bring back to a boil.&nbsp; Once the water is boiling, start a timer for 20 minutes.

Using a jar lifter, carefully remove the jars and place on a kitchen towel where they will not be disturbed.  As the jars cool, you’ll hear a popping sound.  This is the hot liquid and air in the jar cooling down and contracting.  This will create an air-tight seal and will allow you to store your beets for future consumption.

For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours.  With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place.  These jarred beets will last for 12-18 months.  Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days.

Laba garlic can only be made at home. It is not sold outside or given away, because you should not &quot;calculate&quot; it with others.

Laba Garlic

Purple garlic

Rice vinegar

Because of the large number of people in my family, I prepared a lot of materials at once. You can increase or decrease according to your own situation

Pick out the injured and defective garlic cloves, which can be used when making fish in the future. Do not add Laba garlic to make it, which will affect the overall taste.

Prepare a few clean jars, no water and no oil, be careful not to wash the garlic cloves, put them directly

Put the vinegar on Laba before dawn, and just leave the garlic cloves, seal it, and wait for it to turn green

Waiting is a wonderful process, see you during the Spring Festival

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