HAVE FUN FERMENTING!
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The hardest part of fermenting food is the wait to enjoy eating it!
We ferment for 21 days during the initial fermentation of Kombucha in preferably a gallon jar. We use either cheesecloth or a wash cloth to enclose the mouth of the jar with a big rubber band to keep gnats out while allowing the SCOBY to breath. After 21 days, we use our QRP Fermentation Kit for a 3-day 2nd fermentation. We've removed the SCOBY and filled quart jars with the fermented Kombucha poured over a few pieces of selected dried fruits. You don't need our QRP Food Retainer Aeration Cups for fermentation with liquids. After the 3 days, we simply remove the airlock, and place the stopper into the grommet for storage in the refrigerator until we're ready to drink the Kombucha. Then we strain the liquid through a cloth bag into another jar, allow the particles to settle at the bottom, and pour off the clear upper part of the liquid for drinking. We prefer to have as little yeast and sugar in our Kombucha as possible to prevent Candida and so as not to feed Cancer or affect our blood sugar.
We ferment for 5 weeks to get the maximum probiotics. We use Kefir Whey rather than salt because salt will kill some of the best probiotic strains.
The following factors will change the taste:
1) the food being used including types of herbs, spices, etc. We like using carrots, cauliflower, cucumber slices, turnips, parsnips, green beans, steamed edamame beans, and small amounts of celery, onions, garlic cloves and bread and butter pickle seasoning for flavoring.
2) the water used for the brine (we use filtered Kangen water free of chemicals rather than tap water)
3) the amount of salt if you're using salt (We use Kefir Whey rather than salt because salt will kill some of the best probiotic strains.)
4) the length of time you're allowing the food to ferment (the shorter the time, the sweeter . . . the longer, the more sour)
No type of metal is ever recommended because the metals will leaches into the food, regardless of the quality of the metal. (As a cancer survivor, I'm very particular about this.)
If you've only tried one batch thus far, try again, and see if something changes. We're always experimenting with the Kimchi we're fermenting to enhance the flavor. You also might want to Google homemade sauerkraut to see if you find anything there.