The Ferment Farm

All Posts for Fermenting

2025

  • Vlog 26: Summer Sodas-Water Kefir (Tibico). How to make roots, bark, and fruit more bioavailable and keeping them alive for a very long time. Notes: * Water kefir is acidic and can be used to extract beneficial properties…a potion. These sodas do so much more than just taste good! All you need is a culture, water, and 1/4 cup sugar per litre. No stirring required as the culture grains create mini currents that bring them fresh sugar- unlike milk kefir. * Refill the culture with fresh sugar water. Ready to changeout every 2-3 days * Use coffee filters to “seal” from flies whilst allowing farts of alcohol, CO2 etc to escape. A simple mixing every day will prevent moulds from forming * Blueberries shoulda been smushed so the kefir could permeate n release more “Life Paint”( antioxidants like anthocyanins and flavonoids neutralize free radicals -which cause aging) * 16 Days after fermenting the roots n coconut they were ready for harvesting * Bottling: Grolsch bottles are the best! And the beer is OK too!! * Bonus easy fly trap: Just add a drop of soap to kefir. Breaks the surface tension so flies can’t escape. Guides [/the-ferment-farm/posts/categories/guides] Fermenting [/the-ferment-farm/posts/categories/fermenting]

    Vlog 26: Summer Sodas-Water Kefir (Tibico). How to make roots, bark, and fruit more bioavailable and keeping them alive for a very long time.

    Notes:

    • Water kefir is acidic and can be used to extract beneficial properties…a potion. These sodas do so much more than just taste good! All you need is a culture, water, and 1/4 cup sugar per litre. No stirring required as the culture grains create mini currents that bring them fresh sugar- unlike milk kefir.
    • Refill the culture with fresh sugar water. Ready to changeout every 2-3 days
    • Use coffee filters to “seal” from flies whilst allowing farts of alcohol, CO2 etc to escape. A simple mixing every day will prevent moulds from forming
    • Blueberries shoulda been smushed so the kefir could permeate n release more “Life Paint”( antioxidants like anthocyanins and flavonoids neutralize free radicals -which cause aging)
    • 16 Days after fermenting the roots n coconut they were ready for harvesting
    • Bottling: Grolsch bottles are the best! And the beer is OK too!!
    • Bonus easy fly trap: Just add a drop of soap to kefir. Breaks the surface tension so flies can’t escape.

    Vlog 26: Summer Sodas-Water Kefir (Tibico). How to make roots, bark, and fruit more bioavailable and keeping them alive for a very long time.

    Notes:

    • Water kefir is acidic and can be used to extract beneficial properties…a potion. These sodas do so much more than just taste good! All you need is a culture, water, and 1/4 cup sugar per litre. No stirring required as the culture grains create mini currents that bring them fresh sugar- unlike milk kefir.
    • Refill the culture with fresh sugar water. Ready to changeout every 2-3 days
    • Use coffee filters to “seal” from flies whilst allowing farts of alcohol, CO2 etc to escape. A simple mixing every day will prevent moulds from forming
    • Blueberries shoulda been smushed so the kefir could permeate n release more “Life Paint”( antioxidants like anthocyanins and flavonoids neutralize free radicals -which cause aging)
    • 16 Days after fermenting the roots n coconut they were ready for harvesting
    • Bottling: Grolsch bottles are the best! And the beer is OK too!!
    • Bonus easy fly trap: Just add a drop of soap to kefir. Breaks the surface tension so flies can’t escape.
  • Uncrocking Saphire Garden. In a world of magic and science, we know plants cannot take up minerals without bacteria. Doing the math, we want good bacteria, so we add a big beautiful quartz crystal to the plant matter. A simple equation using 3 fingers. But magically. Plate & cheesecloth, plus the cabbage hats all kept the substrate (the stuff we want), preventing “floaties” from creating islands on top of the brine in the headspace(the CO2 “fart”) between the substrate and the lid. No islands for weird lifeforms to colonize just makes things easier. This is a Universe of Wild Fermentation… Microbial civilizations will come and go. Each one adding to the intelligence of our Gut, as it learns like an archeologist from past civilizations, and new. Wizards were fermentation experts. Working harmoniously with Witches to maintain hundreds of thousands of years of food science, all working naturally with Mother Earth. Best to just invest time and energy into treating your gut like your best friend. “It has the neural network of the size of a cat brain. Make it purr!♥️🐈 Moonstone Ferments [/the-ferment-farm/posts/categories/moonstone-ferments] Guides [/the-ferment-farm/posts/categories/guides] Fermenting [/the-ferment-farm/posts/categories/fermenting]

    Uncrocking Saphire Garden.

    In a world of magic and science, we know plants cannot take up minerals without bacteria. Doing the math, we want good bacteria, so we add a big beautiful quartz crystal to the plant matter. A simple equation using 3 fingers. But magically.

    Plate & cheesecloth, plus the cabbage hats all kept the substrate (the stuff we want), preventing “floaties” from creating islands on top of the brine in the headspace(the CO2 “fart”) between the substrate and the lid. No islands for weird lifeforms to colonize just makes things easier. This is a Universe of Wild Fermentation… Microbial civilizations will come and go. Each one adding to the intelligence of our Gut, as it learns like an archeologist from past civilizations, and new.

    Wizards were fermentation experts. Working harmoniously with Witches to maintain hundreds of thousands of years of food science, all working naturally with Mother Earth.

    Best to just invest time and energy into treating your gut like your best friend. “It has the neural network of the size of a cat brain. Make it purr!♥️🐈

    Uncrocking Saphire Garden.

    In a world of magic and science, we know plants cannot take up minerals without bacteria. Doing the math, we want good bacteria, so we add a big beautiful quartz crystal to the plant matter. A simple equation using 3 fingers. But magically.

    Plate & cheesecloth, plus the cabbage hats all kept the substrate (the stuff we want), preventing “floaties” from creating islands on top of the brine in the headspace(the CO2 “fart”) between the substrate and the lid. No islands for weird lifeforms to colonize just makes things easier. This is a Universe of Wild Fermentation… Microbial civilizations will come and go. Each one adding to the intelligence of our Gut, as it learns like an archeologist from past civilizations, and new.

    Wizards were fermentation experts. Working harmoniously with Witches to maintain hundreds of thousands of years of food science, all working naturally with Mother Earth.

    Best to just invest time and energy into treating your gut like your best friend. “It has the neural network of the size of a cat brain. Make it purr!♥️🐈

  • Vlog 25: Krauting with Ostriches at Farm Aid weekend. IONF (Institute of Natural Fermentation) business, proudly supported by Moonstone Ferments product line. Notes: * Karen (ostrich provider) OKed my veggie scrap offerings to the ostriches * 1 tbsp salt per 2 lbs veggies (about 2%) * After adding salt, mix, then wait. The membranes in the veggies bleed out without needing to be pounded * Removing brine whilst jar stuffing. Much easier for packing down a wet sponge, without it being submerged! * Cheesecloth holds the substrate together so weights keep it down. And “floaties” do not form which may provide “islands” for fungeses to form on the brine. Using a small jar pressed down in the Fido works as well. * Fido stuffing with marbles & quartz crystals. After extensive scrubbing & high pressure water cleaning, all weights, airlocks, and interiors of fermentation vessels have a layer of salt applied to let dry. This seals the micropores found on all surfaces, making dry storage smrter. Evidence of microbial memories have been found in old crocks. I would rather have those, than residues of potentially toxic anti microbial soaps. The old crocks are magical containers where Universes of enzyme life came into being. * Fidos are self burping. All the CO2 fart and pushed out bring can escape, without O2 & outside air entering back in. Crocks and jars should always have 1/5 to 1/4 “headspace” to allow brine to get forced up into. And your basic wine airlocks work perfectly. All these jars will be slowly gushing for up to a week, so put them in a tray/pan/dish. * Click here to see actual working Wizards Magic Wand [https://www.instagram.com/p/Bnj-QIalZoc/?igsh=NTc4MTIwNjQ2YQ==]. It shows the CO2 being released from deep in the finished ferment, so brine can penetrate for making jar stuffing easier. This is the ONLY video of a working magic wand. SBO Mix Ingredients: * SBOs (Soil Based Organisms): turmeric, beet, carrot, celery (4 different kinds), onion, dill * Cucumbers The ferment consists of 1/3 SBO mix, 2/3 cabbage -------------------------------------------------------------------------------- The typical airlock shows activity that will gradually slow down. The last clip is day 5. The most farting has occurred through this “Whoop It Up” phase, as i like to call it. This is where most of the readily available oxygen and sugars get eaten by the big partying lactic acid bacterias. The pH drops (less number=more acid) low enough to be considered “safe” by Health Authorities within the first 2-3 days (4.3pH i believe. My kraut dropped to 3.8pH in less than 3 days). Pathogens dont like acid, and they love oxygen. So this natural acidification (fermentation) made food safe, and preserved it since we crawled outa caves. By 2 months, the fermented veggies basically stop farting. They are as acidic as they can get. IONF [/the-ferment-farm/posts/categories/ionf] Guides [/the-ferment-farm/posts/categories/guides] Fermenting [/the-ferment-farm/posts/categories/fermenting]

    Vlog 25: Krauting with Ostriches at Farm Aid weekend. IONF (Institute of Natural Fermentation) business, proudly supported by Moonstone Ferments product line.

    Notes:

    • Karen (ostrich provider) OKed my veggie scrap offerings to the ostriches
    • 1 tbsp salt per 2 lbs veggies (about 2%)
    • After adding salt, mix, then wait. The membranes in the veggies bleed out without needing to be pounded
    • Removing brine whilst jar stuffing. Much easier for packing down a wet sponge, without it being submerged!
    • Cheesecloth holds the substrate together so weights keep it down. And “floaties” do not form which may provide “islands” for fungeses to form on the brine. Using a small jar pressed down in the Fido works as well.
    • Fido stuffing with marbles & quartz crystals. After extensive scrubbing & high pressure water cleaning, all weights, airlocks, and interiors of fermentation vessels have a layer of salt applied to let dry. This seals the micropores found on all surfaces, making dry storage smrter. Evidence of microbial memories have been found in old crocks. I would rather have those, than residues of potentially toxic anti microbial soaps. The old crocks are magical containers where Universes of enzyme life came into being.
    • Fidos are self burping. All the CO2 fart and pushed out bring can escape, without O2 & outside air entering back in. Crocks and jars should always have 1/5 to 1/4 “headspace” to allow brine to get forced up into. And your basic wine airlocks work perfectly. All these jars will be slowly gushing for up to a week, so put them in a tray/pan/dish.
    • Click here to see actual working Wizards Magic Wand. It shows the CO2 being released from deep in the finished ferment, so brine can penetrate for making jar stuffing easier. This is the ONLY video of a working magic wand.

    SBO Mix Ingredients:

    • SBOs (Soil Based Organisms): turmeric, beet, carrot, celery (4 different kinds), onion, dill
    • Cucumbers

    The ferment consists of 1/3 SBO mix, 2/3 cabbage

    The typical airlock shows activity that will gradually slow down. The last clip is day 5. The most farting has occurred through this “Whoop It Up” phase, as i like to call it. This is where most of the readily available oxygen and sugars get eaten by the big partying lactic acid bacterias. The pH drops (less number=more acid) low enough to be considered “safe” by Health Authorities within the first 2-3 days (4.3pH i believe. My kraut dropped to 3.8pH in less than 3 days).

    Pathogens dont like acid, and they love oxygen. So this natural acidification (fermentation) made food safe, and preserved it since we crawled outa caves.

    By 2 months, the fermented veggies basically stop farting. They are as acidic as they can get.

    Vlog 25: Krauting with Ostriches at Farm Aid weekend. IONF (Institute of Natural Fermentation) business, proudly supported by Moonstone Ferments product line.

    Notes:

    • Karen (ostrich provider) OKed my veggie scrap offerings to the ostriches
    • 1 tbsp salt per 2 lbs veggies (about 2%)
    • After adding salt, mix, then wait. The membranes in the veggies bleed out without needing to be pounded
    • Removing brine whilst jar stuffing. Much easier for packing down a wet sponge, without it being submerged!
    • Cheesecloth holds the substrate together so weights keep it down. And “floaties” do not form which may provide “islands” for fungeses to form on the brine. Using a small jar pressed down in the Fido works as well.
    • Fido stuffing with marbles & quartz crystals. After extensive scrubbing & high pressure water cleaning, all weights, airlocks, and interiors of fermentation vessels have a layer of salt applied to let dry. This seals the micropores found on all surfaces, making dry storage smrter. Evidence of microbial memories have been found in old crocks. I would rather have those, than residues of potentially toxic anti microbial soaps. The old crocks are magical containers where Universes of enzyme life came into being.
    • Fidos are self burping. All the CO2 fart and pushed out bring can escape, without O2 & outside air entering back in. Crocks and jars should always have 1/5 to 1/4 “headspace” to allow brine to get forced up into. And your basic wine airlocks work perfectly. All these jars will be slowly gushing for up to a week, so put them in a tray/pan/dish.
    • Click here to see actual working Wizards Magic Wand. It shows the CO2 being released from deep in the finished ferment, so brine can penetrate for making jar stuffing easier. This is the ONLY video of a working magic wand.

    SBO Mix Ingredients:

    • SBOs (Soil Based Organisms): turmeric, beet, carrot, celery (4 different kinds), onion, dill
    • Cucumbers

    The ferment consists of 1/3 SBO mix, 2/3 cabbage

    The typical airlock shows activity that will gradually slow down. The last clip is day 5. The most farting has occurred through this “Whoop It Up” phase, as i like to call it. This is where most of the readily available oxygen and sugars get eaten by the big partying lactic acid bacterias. The pH drops (less number=more acid) low enough to be considered “safe” by Health Authorities within the first 2-3 days (4.3pH i believe. My kraut dropped to 3.8pH in less than 3 days).

    Pathogens dont like acid, and they love oxygen. So this natural acidification (fermentation) made food safe, and preserved it since we crawled outa caves.

    By 2 months, the fermented veggies basically stop farting. They are as acidic as they can get.

  • Vlog 24 First Ferment Video of the year. Fermenting Garlic Scapes! Notes: * One tablespoon salt in one litre of water makes a 2% brine * Natural enzymes in the vegetables, create lactic acid bacteria, thus making their own “vinegar” to stay fermented safely. Just gotta keep oxygen away from the process. * Fido jars make fermenting easy! Salted marbles and quartz crystals are nice weights. * This is a relatively shorter ferment (can be eaten within a year or so) IONF [/the-ferment-farm/posts/categories/ionf] Guides [/the-ferment-farm/posts/categories/guides] Fermenting [/the-ferment-farm/posts/categories/fermenting]

    Vlog 24 First Ferment Video of the year. Fermenting Garlic Scapes!

    Notes:

    • One tablespoon salt in one litre of water makes a 2% brine
    • Natural enzymes in the vegetables, create lactic acid bacteria, thus making their own “vinegar” to stay fermented safely. Just gotta keep oxygen away from the process.
    • Fido jars make fermenting easy! Salted marbles and quartz crystals are nice weights.
    • This is a relatively shorter ferment (can be eaten within a year or so)

    Vlog 24 First Ferment Video of the year. Fermenting Garlic Scapes!

    Notes:

    • One tablespoon salt in one litre of water makes a 2% brine
    • Natural enzymes in the vegetables, create lactic acid bacteria, thus making their own “vinegar” to stay fermented safely. Just gotta keep oxygen away from the process.
    • Fido jars make fermenting easy! Salted marbles and quartz crystals are nice weights.
    • This is a relatively shorter ferment (can be eaten within a year or so)
  • Vlog3: Planting red onions for Quercetin Why not try fermenting a high antihistamine veggie, for those with histamine intolerance? Catch 21: ferments create a healthy gut, but some unhealthy ones cannot take the high histamines produced by fermenting. Also I mispoke in the video initially: Cooked cabbage does NOT have 4X more vitamin C as raw, FERMENTED cabbage does! Who hired this guy for The Institute of Natural Fermentation anyways? Fermenting [/the-ferment-farm/posts/categories/fermenting] Guides [/the-ferment-farm/posts/categories/guides] Planting [/the-ferment-farm/posts/categories/planting]

    Vlog3: Planting red onions for Quercetin

    Why not try fermenting a high antihistamine veggie, for those with histamine intolerance? Catch 21: ferments create a healthy gut, but some unhealthy ones cannot take the high histamines produced by fermenting.

    Also I mispoke in the video initially: Cooked cabbage does NOT have 4X more vitamin C as raw, FERMENTED cabbage does! Who hired this guy for The Institute of Natural Fermentation anyways?

    Vlog3: Planting red onions for Quercetin

    Why not try fermenting a high antihistamine veggie, for those with histamine intolerance? Catch 21: ferments create a healthy gut, but some unhealthy ones cannot take the high histamines produced by fermenting.

    Also I mispoke in the video initially: Cooked cabbage does NOT have 4X more vitamin C as raw, FERMENTED cabbage does! Who hired this guy for The Institute of Natural Fermentation anyways?

2024

  • Ferment Farm: Christmas Master Tonic class (+ Bonus Winter Ferment Farm Showcase) The Master Tonic has seven components: * Onion * Garlic * Horseradish * Ginger * Tumeric * Hot Peppers * ACV (Apple Cider Vinegar) Fermenting [/the-ferment-farm/posts/categories/fermenting]

    Ferment Farm: Christmas Master Tonic class (+ Bonus Winter Ferment Farm Showcase)

    The Master Tonic has seven components:

    • Onion
    • Garlic
    • Horseradish
    • Ginger
    • Tumeric
    • Hot Peppers
    • ACV (Apple Cider Vinegar)

    Ferment Farm: Christmas Master Tonic class (+ Bonus Winter Ferment Farm Showcase)

    The Master Tonic has seven components:

    • Onion
    • Garlic
    • Horseradish
    • Ginger
    • Tumeric
    • Hot Peppers
    • ACV (Apple Cider Vinegar)
  • Magic Wand unveiled: What is a Fermenting Wizard’s Magic Wand (and the story behind it) Guides [/the-ferment-farm/posts/categories/guides] Fermenting [/the-ferment-farm/posts/categories/fermenting]

    Magic Wand unveiled: What is a Fermenting Wizard’s Magic Wand (and the story behind it)

    Magic Wand unveiled: What is a Fermenting Wizard’s Magic Wand (and the story behind it)

  • SNOWKRAUT 2023: How to make sauerkraut in the field at the first snowfall. Just like what our Ancients did at the end of the season as if their life depended on it. I have done this at Ferment Farm #4 on October 5th, 2020, and the first Snow Krauting at Ferment Farm #3 on Nov 3rd, 2017 (The Great Canadian Kimchi Movie). Those are still waiting for editing. As well as a bilingual krauting vidio done in Lima, Peru, on Oc8, 2019. So much great vid content…. Not enough spare time for editing…. The time clipping the Snowkraut 23 vids was to prep for World Fermie Day 2024 uncrocking of that very same kraut. [/the-ferment-farm/posts/year/2024#&pid=world_fermie_day_2024_on_how_to__190] IONF [/the-ferment-farm/posts/categories/ionf] Guides [/the-ferment-farm/posts/categories/guides] Fermenting [/the-ferment-farm/posts/categories/fermenting]

    SNOWKRAUT 2023: How to make sauerkraut in the field at the first snowfall. Just like what our Ancients did at the end of the season as if their life depended on it.

    I have done this at Ferment Farm #4 on October 5th, 2020, and the first Snow Krauting at Ferment Farm #3 on Nov 3rd, 2017 (The Great Canadian Kimchi Movie). Those are still waiting for editing. As well as a bilingual krauting vidio done in Lima, Peru, on Oc8, 2019. So much great vid content…. Not enough spare time for editing….

    The time clipping the Snowkraut 23 vids was to prep for World Fermie Day 2024 uncrocking of that very same kraut.

    SNOWKRAUT 2023: How to make sauerkraut in the field at the first snowfall. Just like what our Ancients did at the end of the season as if their life depended on it.

    I have done this at Ferment Farm #4 on October 5th, 2020, and the first Snow Krauting at Ferment Farm #3 on Nov 3rd, 2017 (The Great Canadian Kimchi Movie). Those are still waiting for editing. As well as a bilingual krauting vidio done in Lima, Peru, on Oc8, 2019. So much great vid content…. Not enough spare time for editing….

    The time clipping the Snowkraut 23 vids was to prep for World Fermie Day 2024 uncrocking of that very same kraut.

  • Live Sodas: Water kefir “Yuckafluxes” Natural Super Live Sodas - MAKE LIFE HAPPEN! Fruit scraps feed the hungry kefir/tibico. The good life of the fruit infuses into the acidic water kefir. Guides [/the-ferment-farm/posts/categories/guides] Fermenting [/the-ferment-farm/posts/categories/fermenting]

    Live Sodas: Water kefir “Yuckafluxes”

    Natural Super Live Sodas - MAKE LIFE HAPPEN!

    Fruit scraps feed the hungry kefir/tibico. The good life of the fruit infuses into the acidic water kefir.

    Live Sodas: Water kefir “Yuckafluxes”

    Natural Super Live Sodas - MAKE LIFE HAPPEN!

    Fruit scraps feed the hungry kefir/tibico. The good life of the fruit infuses into the acidic water kefir.

2023

2022