Makes 1 quart
1 apple, washed and chopped coarsely
1 handful berries, fresh or frozen
½ cup kefir or yogurt whey
An inch of ginger, sliced, minced or grated
water to fill
Place the ingredients in a 1-quart wide mouth ball jar and fill to the shoulder of the jar wit filtered water, leaving 1 inch space from the top. Seal tightly. Ferment 2-3 days on the counter before transferring to the refrigerator.
You may refill with water after you pour it, and return the jar to the refrigerator. When the fruit or vegetables are pale (or spent) begin again from scratch. Drink until the jar is only 1/3 full. Refill with water up to the shoulder of the jar. Place on the counter for 2-3 days to make another batch. Then place in the refrigerator. (only works once.)
(Makes 2 quart)
1 head nappa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup grated carrots
½ cup jicama (or diakon radish or white radish)
1 -2 tablespoons grated ginger
3 cloves garlic, peeled and minced
½ teaspoon dried chile flakes
4 teaspoon sea salt OR 1/4 cup whey plus 2 teaspoons salt
½ cup filtered water
1. Place vegetables, ginger and red chile flakes in a bowl and mash down with a wooden pounder to release juices. Stuff into a 2 –quart-sized wide-mouth mason jar and press down with a pounder. The top of the vegetables should be 1-inch below the top of the jar. Mix the water with whey and salt and pour over the cabbage mixture.
Non-Discrimination Statement: This office appreciates the diversity of human beings and does not discriminate based on race, age, religion, ability, marital status, sexual orientation, sex, gender identity, height, weight, national origin, language, education, or HIV status.