For those looking for the written instructions: Fruit Fermentation Starter--FRESH, DEHYDRATED OR FREEZE DRIED FRUIT: Try raisins, blueberries, strawberries, cherries, mangos, pineapple, raspberries, goji berries, ginger, peaches, apples, etc., especially with skin still on it. Here's an example with raisins: • Place 2 handfuls raisins in a pint jar (about 1/4 cup). • Add water, leaving 1-2" headspace. • Screw on airtight lid on and shake it up. • Set out on countertop. • After 24 hours, add 1 tsp. sugar and stir or shake well. • Do so again in another 24 hours. • In 3-5 days, it will start to get fizzy; it's ready when it's really fizzy. • Raisins should be ready in 3 days; other fruits could take longer. • You don't have to refrigerate it, but refrigeration prevents you from having to feed it daily. • After each use, add more sugar (1 tsp. to 1 Tbs., depending on how much you've used); top off with water; let it ferment at least a day before using it again. • If not using it weekly, check it once a week and add a tsp. sugar; let it sit on the counter for the rest of the day, until bubbly, then put it back in the fridge. Raisins are the fastest; then fresh fruit; then dried. Fresh blueberries seem to last the longest. The fruit in the fermentation starter can last up to a year, but if/when you choose to refresh the starter: To REFRESH the starter (must still be bubbly) • Strain out fruit in stainless or nylon mesh strainer (feed to chickens) • Pour fermentation starter into a clean, pint jar • Add 1 tsp. to 1 Tbs. sugar or honey, depending on how long it has sat • Add about 1/4 c. fresh or dried fruit to the jar • Screw on airtight lid; shake it up • Leave on counter for the rest of the day, then refrigerate
I made a starter quite accidentally I was tired of waking up to spoiled berries so i was trying to store blueberries in the firdge longer so i could use a few in my cereal and oatmeal a few times a week, I had soaked the fresh berries in water and a splash of lemon juice to clean them rinsed an put them in a jar topped withwater and added a bit of whey that had accumilated on my yougurt to help protect them from molds, I was hoping to just buy some time to use up my berries, but something wonderful happened! They got pushed back in the fridge and forgot about for a couple weeks, and when i found them again they were perfect and bubbly and the liquid tasted amazing, and my berries all have a wonderful tang to add probiotics to everything i put them on.. these is how berries are always kept now ... what we dont eat the first day gets the treatment, no more bad berries EVER!!! and the liquid is like a fresh blueberry soda...
I have to tell you that I watch your videos all the time I lost track of you for a while, (life gets in the way) now every day I'm watching you and going to your old videos for reference-- don't ever stop what you're doing you are a fantastic teacher thank you!!
Mary from Mary’s Nest sent me, and I am very happy to find you. This year has been awful, but I am happy to be learning how to make my own fermented foods and drinks. Thanks so much!
Made a starter with medjool dates. It worked in 2 days. Bubbles and the dates were floating. I only added sugar on the second morning and it took off! So cool now to figure out what i want to do with it.
@@louiseswart1315I would definitely try it. Dates are often used in place of sugar for sweetness. I imagine if one type of date works then another will as well.
@@vinlago thank you for incidentally answering one question i was asking to myself that was …what sweet fruit to use in order to replace sugar when making vinagars ..i’ll try dates ..
Andrea at VWF recommended your channel and for a newbie at fermentation, you are a God-send-literally. It’s difficult to find folks on TH-cam who have real life experience to share and do it unselfishly. Thank you.
maybe a bit off topic, but i learned while watching a history video (life on a Tudor monastery farm in England) that if they didnt have beer yeast or whatever they would set the bread out under apple trees to rise... because apples have natural yeast on the skins.
I find all this amazing. I started making kefir with grains just after Christmas this year and love it and am experimenting with cultured vegetables and sauerkraut. I didn’t realise how easy it is to make your own ferment. I think I shall try the blueberry soda which should be lovely this summer. We don’t really have homesteading in this country as you do and I’m finding it all so interesting. Many thanks. I just love your site and all the comments. 🇬🇧😘
I had the kids each make their own so now they have to take care of it and they get to make their own soda. It’s been fun and it works great but I have to say there is a sweet spot- if you don’t drink your soda in time it does start tasting like wine, so when it gets nice and fizzy drink it up :-) Thanks for the great tip! It’s a winner
May The Most High YAH (or Yahweh to some) our Heavenly Father bless you and your husband for this channel, your business for all the information you share for us beginning homesteaders, gardeners, growers and DIYers. Much love and respect. I love homemaking and making all from scratch for better health and healing. Your channel is one of several that have blessed my life and helped me to not be afraid to try and do all this and more myself.
With the lack of yeast in the stores, we would be really happy for you to refresh your making bread with a fermentation starter video. I am starting my raisin starter today!
This is so helpful Heidi! I’m just starting fermenting and am going to try your fermented citrus peel drink. Also thank you so much for the compression chamber! It works wonderful for reusing spaghetti sauce and pickle jars. Your tip to add a paper towel tucked into the top for powdered goods was genius !! Lids sealed buttons down tight. I’ve packed many dry goods away with your compression chamber and with a break bleeder. God Bless ! Xoxox 🌧
Wow!!! This was faaaantastic and you know I been watching your ferment vids from day 1!!! This one was so thorough. Love, love, loved it. Hugs to you and dad! 😆💕💕💕 ~The Kid
Heidi, How about making a fermentation of all the fruits in one large jar? Just a health elixir! We could call it a "Fruitcake Ferment!" Lol. One shot, one jar will do it! BTW, I watched a couple of your husband's videos. What a cutie he is! Lucky you! Both of you are so talented and creative!
Yes, you can do that. The only reason I often have different ones is that I like to keep at least 2 - 3 going at one time so if I use one and then refresh it, then think of another ferment I want to make, I have another ready to go so the first one has time to reactivate. I also often do singular ones just to try them out
I've had my fermentation starter for months now and just used it to ferment some excess garlic. It's always great to get updated videos of yours. I know I love watching them; they seem to ignite me to get things done around here.
You and a couple of other people I follow inspired me. I made a ginger bug and a fermentation starter using grapes. I have been playing with sever different drinks. Love it. My morning to night/keep me moving at work soda pop intake has dropped by 90%. And a biggie from every other time I've stopped them is I didn't have a caffeine withdrawal headache!
I’ve been adding a Tab or 2 Tab any King of fermentation started to any of my breads. Reg breads, banana bread type breads. I feel it makes them have a little preservative in it . Some of my friend have tried it also and feel it makes them last longer. ❤
I actually ferment my chicken scratch feed because my girls won't eat it otherwise! It's so warm here I only need to let it sit overnight before it ferments. I don't use the typical scratch feed either, I get this awesome blend from my local feed store with wheat berries, sunflower seeds, split peas, only minimal corn, and safflower seeds. I always save a little of the starter liquid for when start the next batch. My rabbits actually go crazy for the smell, too. Sometimes I give it to them for a little treat.
@@jackiesnowflake2255 think the kids at simple living Alaska have some info about how thew ferment their chicken feed. They also feed their chickens sprouted feed/grains.
Hi Heidi, Enjoyed your video on Fermentation Starter. Your in depth explanation and tips are very helpful. I also liked how you insert pictures to show the process and your ideas for using the Fermented Start. Thank you so much. Blessings and take care. Mary
Woman I am so impressed your vids/content and your enthusiastic approach to your high quality information and you teach/share so much yes God Is Good All the time and you are a precious gift to all of us from God himself ... I say this because every one of your vids I watch well laid out full of very useful info adding to my own knowledge ok I just had to tell you how much I appreciate your work 🦋🦋🦋❤️❤️❤️
This is so encouraging and just what I needed right now as I just got yet another complaint about how I talk too fast. It can become wearying when people expect me to change who I am just for them. Thank you for your kind words!
I made braised pork with the raisin wine and it was amazing!!! I didn’t have any wine the recipe asked for and I remembered the raisins and what a wonderful surprise.
Had to stop the video and go start a raisin starter. So excited to use it, looking forward to making mead and hard apple cider from your videos. Thanks for al of this useful info
Your enthusiasm Heidi, is BEAUTIFUL! New subscriber, how many videos do you have??? I make sourdough bread and waffles and I ran into the kitchen and added raisins into the waffle jar it'll be interesting to see what happens. My mind is going a hundred miles an hour I should run outside and pick some marjoram to help quiet my mind tonight. Love this whole video watched it twice.
Ah ha! I was not feeding my apple ferment enough. I should have watched this video first. I feel like an oddball but I'm so excited to start again. I want to ferment all the things at once lol.
This was a fabulous video! You did a great job going from A to Z on fermentation starters and you answered a lot of my questions. Thank you and blessings.
I want to thank you very much for posting this video. When I first started fermenting vegetables I had bought a starter culture and it worked really well. Then I ran out of it and I had to use just salt, but I couldn't get it to ferment. I would get mold on it or I was way too salty so I just gave up. Then I saw your video and decided to make my own starter culture and it is way better than the store bought starter culture. I seen bubbles in my peppers the very next day. It's really strong I love it thank you so much I'm back to fermenting vegetables.😀
Wow, can’t believe the freeze dried fruits work! I dehydrate a lot myself, I think I would like to try dehydrating some organic grapes, and using the raisins to make the starter.
We did buy a freeze dryer this last year so I’m glad you said you can use freeze dried fruits. We also have regular dehydrators. And we do grow bees but this is Alaska and one year we got 7 pints with three hives but last year we had 8 hives and only got 1 pint , and out of the 8 hives we ended up with one but I’m still not sure they will make it . We usually have to buy bees every year but I still think it’s worth it .
@24:44 you were almost prophesying the condition on which we are now... those are awesome videos, thank you. May the Lord bless you and yours always. Have a good week.
Thank you so much! I have been wondering how to make a soda without whey because I am slightly lactose intolerant. This has really opened up things for me. God bless you.
Yes, excellent work on fermentation starter video. I used cranberries, fermented yummy to drink. 🍎 Apple is my favorite first...but going to be trying 🍍and others because it turns to vinegar next stage of fermenting.
Tis the season! So....just to be abundantly clear, if I want to make a "ginger bug", I do exactly the same thing, as with the raisins, but add a teaspoon of sugar, at the outset. Right? AND, if I want to use bananas to make a starter, I only use the peel, and not the fruit. ??? (I think I heard you say that somewhere....I think.) It's fascinating to see how many new comments there are for this. That shows it's still very relevant! And I don't know HOW many times I've watched it.....and I'm still learning so much! Thank you, Heidi! 🥰
Yes, you do it all the same regardless of what you are using to make it. And for banana, I suggest the peel because the fruit will likely make a LOT of pulp. I use the peels to make vinegar, mostly for the sake of having another use for them but they do make a great vinegar
So much new information .. you are a mine of knowledge Heidi. It’s all new to me so will take a while to assimilate into my mind. Thank goodness that you have it all on video and we can go there to play over and over till we get it .. love your site .. many thanks for all your efforts. Your day must be so full. 🌻
I did make the vinegar with all fruits and also the fermentation veggies still waiting on the vinegar its now going on three weeks hope it turns out for me! The veggies are great thank you for your all knowledge.
I started my very first fermentation starter with raisins and dates. The dates started fermenting sooner than the raisins and smelt only slightly of dates, the raisins like raisins. Tomorrow evening will make it 3 days. Hoping they turn out good, want to ferment carrots, garlic etc.
Heidi nice video as always..I started the one with raisins. I am excited about it,..Can't wait to see the results...Thanks for all your information....Blessings.........MINDY
So much to learn makes my head spin, I guess winter's are great learning time...Do you ever think of writing a book with all your great learning and directions in it like in a spiral book! Now that would make an awesome reference book that would get used daily., and Also thanks for info on Dr.Axe and Dr Bergman, I was able to get the Dr axe and Jordan Rubin essential oil book , fantastic book. So many would love a book from you, Rain Country home essential book...
I started a pineapple fermentation starter May 23rd, for the first ferment I ever made, watching this video. After it was on the counter a few days and was fizzy, I put it in the refrigerator because we were going on vacation. It ended up getting pushed to the back of the frig and I never thought about it again, until tonight, when I was watching this video, again. I quickly found the starter and it was still fizzy!! I hope I didn’t ruin it, though. Without taking the pineapple out, I added about 1-1/2 tsp of sugar, stirred it up, and have it sitting on the counter overnight. When I stirred the sugar in, it fizzed up. Do you think I ruined it, Heidi?
If it was still fizzy, then it is still good for fermenting. I often forget about mine until I need them and it is very rare that any of ended up as wine and past the point of reviving and using.
I am very excited about your channel. I started a apple vinigar. I am going to put it into a quart jar today because I put too much sugar in in after watching your video. So I will start with the fruit and dechlorinated water, which I have to boil. Going to start a raison, blueberry ferment also. That's my starting point. Thank you so much. This is so informative.
God is good. I like to cut my raisins in half. This way the wild yeast on the skin and inside the fruit can get out and start fermenting Dried Deglet dates are fantastic for making yeast water too. My largest disappointment was a ginger bug. I wanted to make homemade ginger ale. My ginger bug was fizzy as all get out. But when I used my ginger bug it would not ferment at all.
Ginger bug is what I started out with until I started getting creative and using other things. I made many gallons of mead and kimchi with the ginger bug successfully. Surprised it would not work for you. I never found a need to cut the raisins in half, they always worked great without taking that extra step and usually get bubbly far quicker than anything else.
@RainCountry Your channel is such a Big wealth of educational and refrence information! I'd hate to see any of the videos get taken down. Unless you replace with updated information. Any plans on making a book that we can purchase to pass down to our grandchildren?
Lots of really good information on starters, I am rarely out of fresh ginger because I use it in so many different edibles and drinkables and it's my favorite starter for sodas but I have never tried raisins before or fruit either or at least not on purpose although I have has some fruit ferment unintentionally. I'm gonna go check out your playlist on wine making! Oh Goodie, can't wait!
I am new to your channel. I recently started pickling so this is very useful. I have been making bread for a year now using store bought powder yeast. But now I am going to try with your raisn starter. Thank you
For those looking for the written instructions:
Fruit Fermentation Starter--FRESH, DEHYDRATED OR FREEZE DRIED FRUIT:
Try raisins, blueberries, strawberries, cherries, mangos, pineapple, raspberries, goji berries, ginger, peaches, apples, etc., especially with skin still on it.
Here's an example with raisins:
• Place 2 handfuls raisins in a pint jar (about 1/4 cup).
• Add water, leaving 1-2" headspace.
• Screw on airtight lid on and shake it up.
• Set out on countertop.
• After 24 hours, add 1 tsp. sugar and stir or shake well.
• Do so again in another 24 hours.
• In 3-5 days, it will start to get fizzy; it's ready when it's really fizzy.
• Raisins should be ready in 3 days; other fruits could take longer.
• You don't have to refrigerate it, but refrigeration prevents you from having to feed it daily.
• After each use, add more sugar (1 tsp. to 1 Tbs., depending on how much you've used); top off with water; let it ferment at least a day before using it again.
• If not using it weekly, check it once a week and add a tsp. sugar; let it sit on the counter for the rest of the day, until bubbly, then put it back in the fridge.
Raisins are the fastest; then fresh fruit; then dried.
Fresh blueberries seem to last the longest.
The fruit in the fermentation starter can last up to a year, but if/when you choose to refresh the starter:
To REFRESH the starter (must still be bubbly)
• Strain out fruit in stainless or nylon mesh strainer (feed to chickens)
• Pour fermentation starter into a clean, pint jar
• Add 1 tsp. to 1 Tbs. sugar or honey, depending on how long it has sat
• Add about 1/4 c. fresh or dried fruit to the jar
• Screw on airtight lid; shake it up
• Leave on counter for the rest of the day, then refrigerate
Thank you for this! 😊😊
Thank you so much for these written instructions. Really helps me out. 😌♥️
Excellent ❤
😊
Thankyou
I made a starter quite accidentally I was tired of waking up to spoiled berries so i was trying to store blueberries in the firdge longer so i could use a few in my cereal and oatmeal a few times a week, I had soaked the fresh berries in water and a splash of lemon juice to clean them rinsed an put them in a jar topped withwater and added a bit of whey that had accumilated on my yougurt to help protect them from molds, I was hoping to just buy some time to use up my berries, but something wonderful happened! They got pushed back in the fridge and forgot about for a couple weeks, and when i found them again they were perfect and bubbly and the liquid tasted amazing, and my berries all have a wonderful tang to add probiotics to everything i put them on.. these is how berries are always kept now ... what we dont eat the first day gets the treatment, no more bad berries EVER!!! and the liquid is like a fresh blueberry soda...
That sounds amazing!
I have to tell you that I watch your videos all the time I lost track of you for a while, (life gets in the way) now every day I'm watching you and going to your old videos for reference-- don't ever stop what you're doing you are a fantastic teacher thank you!!
Mary from Mary’s Nest sent me, and I am very happy to find you. This year has been awful, but I am happy to be learning how to make my own fermented foods and drinks. Thanks so much!
Welcome Bonnie and thanks for checking out our channel :D
You are a National Treasure, teaching us how to eat healthy, THANK YOU!
Made a starter with medjool dates. It worked in 2 days. Bubbles and the dates were floating. I only added sugar on the second morning and it took off! So cool now to figure out what i want to do with it.
I prefer the smaller dates which taste more salty and like molasses. Would they also make good starter?
@@louiseswart1315I would definitely try it. Dates are often used in place of sugar for sweetness. I imagine if one type of date works then another will as well.
@@vinlago thank you for incidentally answering one question i was asking to myself that was …what sweet fruit to use in order to replace sugar when making vinagars ..i’ll try dates ..
Andrea at VWF recommended your channel and for a newbie at fermentation, you are a God-send-literally. It’s difficult to find folks on TH-cam who have real life experience to share and do it
unselfishly. Thank you.
O wonderful! Thank you!
maybe a bit off topic, but i learned while watching a history video (life on a Tudor monastery farm in England) that if they didnt have beer yeast or whatever they would set the bread out under apple trees to rise...
because apples have natural yeast on the skins.
I find all this amazing. I started making kefir with grains just after Christmas this year and love it and am experimenting with cultured vegetables and sauerkraut. I didn’t realise how easy it is to make your own ferment. I think I shall try the blueberry soda which should be lovely this summer. We don’t really have homesteading in this country as you do and I’m finding it all so interesting. Many thanks. I just love your site and all the comments. 🇬🇧😘
Happy mother's day
I had the kids each make their own so now they have to take care of it and they get to make their own soda. It’s been fun and it works great but I have to say there is a sweet spot- if you don’t drink your soda in time it does start tasting like wine, so when it gets nice and fizzy drink it up :-)
Thanks for the great tip! It’s a winner
I am amazed at how talanted you are in explaining what you know, you are an amazing teacher 🌹 thank you 🤗it's a delight to learn from you ❤️
So very kind of you to say Jane, thank you so much!
May The Most High YAH (or Yahweh to some) our Heavenly Father bless you and your husband for this channel, your business for all the information you share for us beginning homesteaders, gardeners, growers and DIYers. Much love and respect. I love homemaking and making all from scratch for better health and healing. Your channel is one of several that have blessed my life and helped me to not be afraid to try and do all this and more myself.
Shalom, Sister!
May YAHWEH bless you
And keep you
make HIS FACE Shine UPON you, and give you PEACE.
❤️
With the lack of yeast in the stores, we would be really happy for you to refresh your making bread with a fermentation starter video. I am starting my raisin starter today!
I am working on it. Doing some different experiments right now to find how to get the best rise and to get it more consistently
You can make a bread starter yeast from potatoes, too but I can't digest potatoes so I'll try this! Also lungwort Lichen.
This is so helpful Heidi! I’m just starting fermenting and am going to try your fermented citrus peel drink. Also thank you so much for the compression chamber! It works wonderful for reusing spaghetti sauce and pickle jars. Your tip to add a paper towel tucked into the top for powdered goods was genius !! Lids sealed buttons down tight. I’ve packed many dry goods away with your compression chamber and with a break bleeder. God Bless ! Xoxox 🌧
Totally agree and the paper in the jar for powders is awesome. I use brown coffee filters. I use 2 a jar one up and one down just to be sure. : )
Wow!!! This was faaaantastic and you know I been watching your ferment vids from day 1!!! This one was so thorough. Love, love, loved it. Hugs to you and dad! 😆💕💕💕 ~The Kid
Are you unpacked yet?!
Heidi, How about making a fermentation of all the fruits in one large jar? Just a health elixir! We could call it a "Fruitcake Ferment!" Lol. One shot, one jar will do it! BTW, I watched a couple of your husband's videos. What a cutie he is! Lucky you! Both of you are so talented and creative!
Yes, you can do that. The only reason I often have different ones is that I like to keep at least 2 - 3 going at one time so if I use one and then refresh it, then think of another ferment I want to make, I have another ready to go so the first one has time to reactivate. I also often do singular ones just to try them out
I've had my fermentation starter for months now and just used it to ferment some excess garlic.
It's always great to get updated videos of yours. I know I love watching them; they seem to ignite me to get things done around here.
How useful is that “getting ignited!” 😌♥️
You and a couple of other people I follow inspired me. I made a ginger bug and a fermentation starter using grapes. I have been playing with sever different drinks. Love it. My morning to night/keep me moving at work soda pop intake has dropped by 90%. And a biggie from every other time I've stopped them is I didn't have a caffeine withdrawal headache!
I’ve been adding a Tab or 2 Tab any King of fermentation started to any of my breads. Reg breads, banana bread type breads. I feel it makes them have a little preservative in it . Some of my friend have tried it also and feel it makes them last longer. ❤
I actually ferment my chicken scratch feed because my girls won't eat it otherwise! It's so warm here I only need to let it sit overnight before it ferments. I don't use the typical scratch feed either, I get this awesome blend from my local feed store with wheat berries, sunflower seeds, split peas, only minimal corn, and safflower seeds. I always save a little of the starter liquid for when start the next batch. My rabbits actually go crazy for the smell, too. Sometimes I give it to them for a little treat.
Could you please tell me how you start your ferment for your chicken feed
@@jackiesnowflake2255 think the kids at simple living Alaska have some info about how thew ferment their chicken feed. They also feed their chickens sprouted feed/grains.
Hi Heidi, Enjoyed your video on Fermentation Starter. Your in depth explanation and tips are very helpful. I also liked how you insert pictures to show the process and your ideas for using the Fermented Start. Thank you so much. Blessings and take care. Mary
Just a heads up about fresh ginger. Ginger makes a very hardy houseplant. I grow it here in Canada
Yes, it does, the problem here is having enough space next to a south facing window and we just do not
How much sun does it need?
Woman I am so impressed your vids/content and your enthusiastic approach to your high quality information and you teach/share so much yes God Is Good All the
time and you are a precious gift to all of us from God himself ... I say this because every one of your vids I watch well laid out full of very useful info adding to my own knowledge ok I just had to tell you how much I appreciate your work 🦋🦋🦋❤️❤️❤️
This is so encouraging and just what I needed right now as I just got yet another complaint about how I talk too fast. It can become wearying when people expect me to change who I am just for them. Thank you for your kind words!
Wow! Just discovered your channel!! Love, love, love all these tips! Thank you! Yes, GOD IS GOOD, ALWAYS!
I made braised pork with the raisin wine and it was amazing!!! I didn’t have any wine the recipe asked for and I remembered the raisins and what a wonderful surprise.
Had to stop the video and go start a raisin starter. So excited to use it, looking forward to making mead and hard apple cider from your videos. Thanks for al of this useful info
Your enthusiasm Heidi, is BEAUTIFUL! New subscriber, how many videos do you have??? I make sourdough bread and waffles and I ran into the kitchen and added raisins into the waffle jar it'll be interesting to see what happens. My mind is going a hundred miles an hour I should run outside and pick some marjoram to help quiet my mind tonight. Love this whole video watched it twice.
That is so kind! Thank you! Last I looked I had well over 1100 videos
I love this channel and always learn so much. Thank God and thank you!!!
Ah ha! I was not feeding my apple ferment enough. I should have watched this video first. I feel like an oddball but I'm so excited to start again. I want to ferment all the things at once lol.
Thanks Heidi, I recently, tried a starter with some home grown grapes, and am doing a n apple soda, and excited to see how it turns out luv n light x
Heidi. Thank you.
عملك جميل والاجمل اطلالتك عندما اراك اصبح سعيدا واشعر بالسعاده والتفاؤل تحياتي لك
♥️
This was a fabulous video! You did a great job going from A to Z on fermentation starters and you answered a lot of my questions. Thank you and blessings.
I love, love, love your channel!
You're a Gem Heidi; Thanks again for sharing...Great content....
I came to you because of Mary's nest also. Two great channels!
I want to thank you very much for posting this video. When I first started fermenting vegetables I had bought a starter culture and it worked really well. Then I ran out of it and I had to use just salt, but I couldn't get it to ferment. I would get mold on it or I was way too salty so I just gave up. Then I saw your video and decided to make my own starter culture and it is way better than the store bought starter culture.
I seen bubbles in my peppers the very next day. It's really strong I love it thank you so much I'm back to fermenting vegetables.😀
Excellent information!!!
Thank you!!!!
I like this one too made the bread 🍞
Heidi you are amazing. So much knowledge! I am going through your videos and learning so much. Thank you and greetings from Vienna, Austria!
Amazingly productive and knowledgeable dear sweet woman. Thank you for all your work.
You are a treasure! Thank you so much for sharing your knowledge with others. ❤
Wow, can’t believe the freeze dried fruits work! I dehydrate a lot myself, I think I would like to try dehydrating some organic grapes, and using the raisins to make the starter.
Thanks for the information!
You are awesome, God bless you!
We did buy a freeze dryer this last year so I’m glad you said you can use freeze dried fruits. We also have regular dehydrators. And we do grow bees but this is Alaska and one year we got 7 pints with three hives but last year we had 8 hives and only got 1 pint , and out of the 8 hives we ended up with one but I’m still not sure they will make it . We usually have to buy bees every year but I still think it’s worth it .
Love your idea of using fermentation starter to make soda drinks.
Grateful for this excellent info 🙏🏾🙏🏾
Thank you Heidi for the excellent videos, clear instructions to follow, truly love your videos! Thanks again Lillyana
Thank you for showing how to do the fermentation starter
Oh great, My blackberry honey just got delivered.. I am excited to taste it
I have learned so much about fermentation, thanks Heidi 💕💕
@24:44 you were almost prophesying the condition on which we are now... those are awesome videos, thank you. May the Lord bless you and yours always. Have a good week.
Thanks for sharing. Blessings!
Thank you so much! I have been wondering how to make a soda without whey because I am slightly lactose intolerant. This has really opened up things for me. God bless you.
Yes, excellent work on fermentation starter video. I used cranberries, fermented yummy to drink.
🍎 Apple is my favorite first...but going to be trying 🍍and others because it turns to vinegar next stage of fermenting.
Tis the season! So....just to be abundantly clear, if I want to make a "ginger bug", I do exactly the same thing, as with the raisins, but add a teaspoon of sugar, at the outset. Right? AND, if I want to use bananas to make a starter, I only use the peel, and not the fruit. ??? (I think I heard you say that somewhere....I think.)
It's fascinating to see how many new comments there are for this. That shows it's still very relevant! And I don't know HOW many times I've watched it.....and I'm still learning so much! Thank you, Heidi! 🥰
Yes, you do it all the same regardless of what you are using to make it. And for banana, I suggest the peel because the fruit will likely make a LOT of pulp. I use the peels to make vinegar, mostly for the sake of having another use for them but they do make a great vinegar
@@RainCountryHomestead Thank you!
So many great ideas. Thanks
So happy to have discovered your channel! Thank you for sharing so much great information and experience!
I did w strawberry. But I didn’t know it was a cultured vegie starter. I drank it all
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Thanks! ❤
Wow! Wow! Wow! You are amazing! You explain everything in one breath! Thank you very much. I am admiring at you. You are a super housewife.
So much new information .. you are a mine of knowledge Heidi. It’s all new to me so will take a while to assimilate into my mind. Thank goodness that you have it all on video and we can go there to play over and over till we get it .. love your site .. many thanks for all your efforts. Your day must be so full. 🌻
I did make the vinegar with all fruits and also the fermentation veggies still waiting on the vinegar its now going on three weeks hope it turns out for me! The veggies are great thank you for your all knowledge.
I love your page! Anytime I am not sure of the directions. I return to it for guidance. I hope you write a book!
I see the upkeep is a lot like maintaining a sourdough starter. Very interesting video.
This is so much great information. Thank you!
I started my very first fermentation starter with raisins and dates. The dates started fermenting sooner than the raisins and smelt only slightly of dates, the raisins like raisins. Tomorrow evening will make it 3 days. Hoping they turn out good, want to ferment carrots, garlic etc.
Heidi nice video as always..I started the one with raisins. I am excited about it,..Can't wait to see the results...Thanks for all your information....Blessings.........MINDY
So much to learn makes my head spin, I guess winter's are great learning time...Do you ever think of writing a book with all your great learning and directions in it like in a spiral book! Now that would make an awesome reference book that would get used daily., and Also thanks for info on Dr.Axe and Dr Bergman, I was able to get the Dr axe and Jordan Rubin essential oil book , fantastic book. So many would love a book from you, Rain Country home essential book...
I am so glad you find my videos helpful!
Here is my current answer on the frequent requests for a book: th-cam.com/video/e2nZp222R3o/w-d-xo.html
I started a pineapple fermentation starter May 23rd, for the first ferment I ever made, watching this video. After it was on the counter a few days and was fizzy, I put it in the refrigerator because we were going on vacation. It ended up getting pushed to the back of the frig and I never thought about it again, until tonight, when I was watching this video, again. I quickly found the starter and it was still fizzy!! I hope I didn’t ruin it, though. Without taking the pineapple out, I added about 1-1/2 tsp of sugar, stirred it up, and have it sitting on the counter overnight. When I stirred the sugar in, it fizzed up. Do you think I ruined it, Heidi?
If it was still fizzy, then it is still good for fermenting. I often forget about mine until I need them and it is very rare that any of ended up as wine and past the point of reviving and using.
love this video
I have local cranberries that I froze intending to use for juice...but, I'm now thinking Cranberry wine would be delightful.
Thanks so much for showing me this ....I love using this fermentation. Been doing this for awhile. ❤️
Very interesting and informative... Thanks
I am very excited about your channel. I started a apple vinigar. I am going to put it into a quart jar today because I put too much sugar in in after watching your video. So I will start with the fruit and dechlorinated water, which I have to boil. Going to start a raison, blueberry ferment also. That's my starting point. Thank you so much. This is so informative.
Going to store for raisins! Have ginger. So excited will let you know my result!❤
I will try this one also, good idea thanks again.
God is good.
I like to cut my raisins in half. This way the wild yeast on the skin and inside the fruit can get out and start fermenting
Dried Deglet dates are fantastic for making yeast water too.
My largest disappointment was a ginger bug. I wanted to make homemade ginger ale. My ginger bug was fizzy as all get out. But when I used my ginger bug it would not ferment at all.
Ginger bug is what I started out with until I started getting creative and using other things. I made many gallons of mead and kimchi with the ginger bug successfully. Surprised it would not work for you.
I never found a need to cut the raisins in half, they always worked great without taking that extra step and usually get bubbly far quicker than anything else.
This was very informative and one thing I haven't attempted yet. Thanks for sharing!
Love your channel such great info. Thank you
Love your videos. I’ve learnt so much from you.
Just started my raisin fermentation starter. Can’t wait to make green papaya kimchi with it! Thank you for another great video!
@RainCountry Your channel is such a Big wealth of educational and refrence information! I'd hate to see any of the videos get taken down. Unless you replace with updated information. Any plans on making a book that we can purchase to pass down to our grandchildren?
Will I write a book?: th-cam.com/video/e2nZp222R3o/w-d-xo.html
Ha Ha ~ Rasberry powder, the Natural Blush~!!
Lots of really good information on starters, I am rarely out of fresh ginger because I use it in so many different edibles and drinkables and it's my favorite starter for sodas but I have never tried raisins before or fruit either or at least not on purpose although I have has some fruit ferment unintentionally. I'm gonna go check out your playlist on wine making! Oh Goodie, can't wait!
Now that we have Misfits Market, I am now never out of fresh ginger! I love it and use it a lot!
I am new to your channel. I recently started pickling so this is very useful. I have been making bread for a year now using store bought powder yeast. But now I am going to try with your raisn starter. Thank you
Just found your channel, I've become a huge fan of fermented products in the past year. You have such great info! Thank you 😊
Helpful and informative video! Thanks!
Thank you!
Fantastic content AND very timely for me. Thank you.
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I've used the "used" fruit in oatmeal.
Interesting about coconut sugar! I had no idea it had that affect in fermenting.
Great!
Thanks for the video! I enjoyed watching it. Very informative and helpful indeed!