The Fermentation Adventure
The Fermentation Adventure
Welcome! We're so glad you found us.
We're Paul and Sarah and we started the Fermentation Adventure to help others learn to ferment! Whether you're interested in homemade sodas using a ginger bug starter culture, hot sauce, kombucha, or sauerkraut, you'll find it here.
Let's learn the art of fermentation - one ferment at a time.
Пікірлер
Thanks for the video! Could you please send the link for the Scoby Hotel? thanks
Do you stir it everyday those first 3 days?
I made it but it did not have so much carbonation like yours did. I made it and kept in mason jars with a regular lid. It did taste amazing. On my 2nd bath now and it’s been 4 days and I see even less fizz at the top. Could it be I didn’t put enough sugar? I’m using 2 quart jars and added 1/8 cup, if a small home grown pineapple
During the counter fermentation process in the big jugs you never add sugar? Is it because you make it very sweet so that it’s still a bit sweet after 5 days?
claro, la chicha se fermenta con maiz harinoso, porq originalmente no habia suficente azucar para la cantidad q bebian
How warm is it where you live normally? I did the secondary fermentation for around 3 days and still hardly have any fizzz
Your9 year old ginger bug…. Wow, Question, have you been feeding it with ginger and sugar once a week?
Warder...budder...
I wonder if one could just ferment sugar water and then add the lemon juice to taste to make the fermented lemonade....or is that a ridiculous idea?
Absolutely! That should work great!
How long do I leave my fruit to ferment with the ginger bug and how do I keep it if I don’t want it to produce alcohol?
Does it matter what suger you use?
Hello! Thanks for the question! Here's a video you may be interested in where we go over the types of sugar that can be used in fermentation: kzread.info/dash/bejne/hoh80c9rhryYgpc.html But generally, the natural sugars from sugar cane will work well, while the artificial sweeteners will not ferment well. Happy fermenting!
Key Fear we love our KEY FEAR 🤣😅
Tomatoe tomato 😆
it is so satisfying to watch culture vulture millennials pronounce the word correctly as though they're going to get a merit badge. so freaking millennial 🤦♀️ hard pass ego kidz
how much burdock is being used
how much birch bark is used?
how much yucca is being used?
how much wintergreen is used
What do you do when the liquid in ginger bug is running out???
Hi! Thanks for the question! You can top it back off with non-chlorinated water. At 01:39 in this video, we help explain how to do this, as well as answer many other of the top ginger bug questions we get. Hope this helps!
Can one drink the plastic tester ginger ale too?
Hi! It's ultimately up to you! We like to use a plastic tester bottle because it helps us see how much pressure is building in our glass pressure-safe bottles. However the downside is that the fermentation process can deteriorate the plastic and it's thought that it could leech out into the drink. We choose to drink out of the tester bottle, but we also use stronger, thicker plastic bottles, like the ones made for sodas, so that it hopefully deteriorate less quickly. We also replace our tester bottles often (not reusing on too many batches). And lastly, after fermentation is complete, we transfer the contents of the tester bottle into a glass pressure-safe bottle right away so that it's not sitting in the plastic long term. Hope that helps you with your decision!
How many dyas Ginger bug can stay ok and how to perzerve?
Hello! You may be interested in our ginger bug/ginger ale Q&A video that answers these questions and the other top questions we get on the topic: kzread.info/dash/bejne/jGSa0Kuckc7dnrA.html We've stored our ginger bug in the fridge for about 5 years now and it's still going strong. You would just have to feed it every so often and to continue to fill it back up with non-chlorinated water. Happy fermenting!
You guys make me so happy❤I love watching and creating along side of you, lovin your counters, are they cement-or marble💜
Aww, thank you so much! ❤️😄 We love that you're fermenting with us! So - our counters have changed over time! In this fermented hot sauce (which is the first video we ever made by the way!), we had the beige/pinkish formica countertops. Then starting in our jackfruit video (kzread.info/dash/bejne/gnt5lc6CZsLSoLg.html), we updated the countertops to the white/grey/black granite countertops you see in our latest videos. And we also removed the raised bar countertop to open up the space. Home renovations! 😆
Just wanted to share something. My wife soaks banana peals only in water to feed her potted plants. After a time in a closed dark closet, I added more banana peals to the jar and noticed fermentation bubbles, very active. Banana soda maybe? Just a thought. 😏
Entertaining to watch, but I will not be making apple cider like that. 3.2% isn't even worth the time, a good cider should be 10 to 12%.
Makes sense! But we also get a lot of comments from people who are looking for a no-alcohol and low-alcohol fermented beverage, so this one could be a good option for them. Happy fermenting!
I named my ginger bug Maryanne. Ginger from Gilligan's Island's buddy.
Ha! Love it! 😄
Any tips for people looking to use a bottle capper (non burpable bottles)?
I'm picking up some organic cukes at a farm tomorrow! I've also got a 1/2 gallon jar just waiting! I've never added onion, but I will, along w sea salt, cracked pepper, dill, garlic, bay and some cayenne peppers! I can't wait! You mentioned table salt, but any iodized or anti-aging agent won't work. I'm sure you meant to mention it! 💕
I love this recipe. I wonder what if I use water kefir instead of salt brine?
Can we use fresh fruit juice ( no added sugar) with the ginger bug?
We'd recommend using raw cane sugar to make the ginger bug itself, but then you can definitely make fermented drinks by using the fresh fruit juice. Actually we did this with fresh pineapple, and it turned out great. You may be interested in this video about different sugars: kzread.info/dash/bejne/hoh80c9rhryYgpc.html. Some fruit is sweeter than others though, so it could affect the fermentation time. Hope that helps!
I just hoined this channel a few days ago, and im so excited. Ive already got my jug of junger bug hibernating in the fridge! Now onto ideas on how to create a nice stash of live drinks made with my ginger back. Thank you thank you, thank you😊
That's awesome! Welcome to our Fermentation Adventure community! We're excited for your new ginger bug journey! 😄
Listen 🎶
Citric acid is not vitamin c
Hi, I made this watermelon soda with my ginger bug and it was delicious, however, it went quite thick. I put the Watermelon juice through a cheese cloth, so there should have not been too much pulp in there. Any thoughts?
That looks super good; I'm definitely going to use this recipe, or at least something very similar to it! Apparently, the microbes in fermented foods, especially in fatty fermented foods, can make vitamin K2, which decalcifies your arteries (but there is also plenty of vitamin K2 in other fermented foods such as yogurt and sauerkraut) at least according to Dr. Eric Berg DC (a video his KZread channel). I have long wanted to try making fermented vegan cheese, but hearing this made me want to try it even more. By the way, I knew nutritional yeast contained vitamin B6, but not that it contained B12 (which I haven't found in anything vegan but vitamin B12 pills). Does your nutritional yeast contain B12?
Add Citrus Blossom Honey 😊thank me later
Yummmmmm 😃
If I peel the skin of the the ginger could I use non organic ginger in my gingerbug?
Hello! Yes, that should work. We've made ginger bugs before without the peel. You could also try washing your non organic ginger well with non chlorinated water, and see if that works as well. Happy fermenting!
I’m new to this fermenting process. I love you too guys. Great attitude great screen presents. The whole thing worked out really really well for me. I have a good idea on what I’m gonna do for my first one and hopefully I’ll do a very good job. doesn’t look very complicated. It’s not brain surgery, so thanks again. Totally appreciate you guys. Keep up the good work.❤
Yay! Fantastic! We're excited for your new journey into the wonderful world of fermentation! 😄
@@FermentationAdventure something went wrong and I’m kind of thinking that I did something like you did in the beginning when I first got them I saw your video so I stuck a little bit of sugar in some distilled water and I stuck it in the refrigerator for a week, but there was a little bit of sugar in there so it should’ve kept them alive. I pulled them out. I did exactly like you said I put a quarter cup of brown sugar in there with just a little pinch of Celtic sea salt just a little one, and I shook that up, I drink distilled water so everything I use is distilled and it’s been over 48 hours. It still taste like Sugar water send a message to the supplier. They haven’t sent anything back to me. I’m gonna let it go 24 more hours, but I don’t think anything‘s gonna change, I am kind of baffled. It’s not brain surgery. It seems pretty easy. Any comments would be greatly appreciated. Thank you so much. Love your videos. By the way I’m talking to you from Thailand. I used to live in California. Good luck again thanks for all the great videos.
This was an awesome video. Then you went and spoiled it by hurting the spider. Maybe need to spend a little time sitting in nature. 😢
That's interesting. 🤣 We don't recall a spider making an appearance in any of our videos. We also happen to be those nature loving people who release spiders back outside whenever we can.
Where have y'all been
Hi! Just living life, but we still plan for new videos. We have a new ferment on the counter right now, and planning for future new ferments as well! Thanks for the love and patience. ❤️
Perfect. It's good to hear everything is going and definitely looking forward to news vids. I've tried and love many of your videos. I will patiently be waiting. Much love to the both of you
Do these fermented sodas have any alcohol?
Hello! Yes, all fermented drinks have some alcohol as a bi-product. The less time it ferments, the less alcohol it will have. Here's a video on how quickly the alcohol increases in our homemade fermented ginger ale recipe: kzread.info/dash/bejne/amqH2byyhcXadpM.html We also talk about the levels in some of the different fermented drink videos we've made. Hope this helps!
Chaga Mushrooms are great to add.
Hmm, nice! Do you use the powder version?
@@FermentationAdventure No. I’ve only ever used the chunks. They simmer nicely and can be dried and used a few times. Great taste, too.
How long can you maintain the ginger bug in the fridge. I saw you guys had one going for a year. But should i restart a ginger bug every 3 months?
Hello! It's a living culture that can stay alive indefinitely as long as it's fed every so often. Ours has now been alive for over 5 years and still going strong! ❤️
I'm not seeing anyone else using this method for kefir. Everyone else seems to put the final liquid into a firmly capped bottle. I'm afraid of that method because I've heard of them exploding. Why have you decided to use this method? Why can't I find other people using it?
Hi! You can always choose to ferment in a non-sealed mason jar like this to avoid the possibility of exploding bottles. In this case, we chose to use a mason jar instead of the glass pressure-safe bottles for secondary fermentation because we had added fresh fruit, which we wanted to ferment aerobically (with exposure to air) in secondary fermentation. We also knew that the addition of the sugars in the fresh fruit would really get the fermentation process going, which would give off a lot more gases, and so it was a lot safer to use the open mason jars. At the end of this video, we left the finished kefir drink in the mason jar, with the pour top, and stored it in the fridge like this because we knew we would drink it soon. If we wanted to store it a lot longer in the fridge, at the end of the video, we could have transferred it to the glass pressure-safe bottles, where we would just need to burp it every so often to let out any possible excess gases. Thanks for the question!
Is it possible that the kefir will explode and break the bottle if left unopened too long? I am worried about it exploding glass and all and making a mess in my kitchen or refrigerator if I don't burp it every day or however often. I am the only one that will drink it so I can't drink it fast enough and I don't want to have to babysit it (and forget to burp it).
Hi! You can always choose to ferment in a non-sealed mason jar like this to avoid the possibility of exploding bottles. With the addition of the sugars in the fresh fruit, you can expect for the fermentation process to really get going, which would give off a lot more gases. That's why we chose to use the open-air mason jars for secondary fermentation. When it's done with secondary fermentation and if you choose to transfer it to the glass pressure-safe bottles, you'll definitely still want to burp it every so often to let out any possible excess gases. By putting your bottles in the refrigerator, it will still continue to ferment, but very slow, so you won't have to worry about exploding bottles. Although we'd still recommend burping every so often. If it still seems like an active ferment, you can try burping it daily or weekly, but if it seems calm (few bubbles), then you could try burping it monthly. Hope this helps!
@@FermentationAdventure thank you.
Thank you guys! My Abuelito used to make Tepache, he would give us kids a little cup, he would say it was good for the tummy, and thanks for suggesting the towel over the bottle in case it explodes, now I won’t be as scared 😄🤗
That's so cool! ❤️ Oh, and one more tip - the coolness of the refrigerator slows down the bubbles quite a bit, so you can try refrigerating the bottles for an hour or so prior to opening them. That should help!
You all are so cute, thanks for sharing. I will give this a try.
Aww thanks so much! We hope you have great success in making your scoby!
🎉🎉
It's a party! 😄
Have you ever thought about completely stopping fermentation before bottling by adding sulfur and add a small amount of sugar for a controlled ternary carbonation?
My ginger beer is forming the bubbles on top. The first time I made it we had a lot of bubbles on top. If I tighten the lid it builds pressure but still no bubbles do you have an answer for this.
Hi! Could just be a timing thing. For example we'd expect the bubbles to slow down as the fermentation process continues. Perhaps the second batch fermented more quickly than the first? That could happen if it's warmer now than with your first batch. Or, it could also be that your ginger bug wasn't as hungry. If you had just fed your ginger bug, then it wouldn't be as quick to feed on the sugars in your ginger ale wort. But if there's bubbles, that's a good sign that the fermentation process is working. It doesn't always come out exactly the same with every batch.
Use ceylon cinnamon. Always stick with the whole spice.
Thanks! We actually recently started using the Ceylon Cinnamon! The one we bought isn't as strong as the traditional cinnamon sold in the stores, so we often will double the amount of cinnamon in recipes. Do you find that to be the case, too?
@FermentationAdventure Yes. But ceylon cinnamon is better for you.
Started my ginger bug " George " today I'm looking forward to making ginger beer! Thanks so much for such detailed yet easy to follow directions! I'm thrilled I found your page! Is it ok to have water kiefer, ginger bug and sourdough starter all in the same kitchen as long as they aren't near each other?
That's wonderful! We hope George the ginger bug does very well! Yes that should be fine to make the various ferments in the same kitchen. We just keep them as much distance apart as possible. 😄