INDRI PICKLE LAB: MANGO PICKLE. How to Make Tree Leaf Wines. Every day the trees are becoming greener as the days get longer. There is an abundance of fresh oak, birch and lime trees, all of which can be made into wine or gin. Just remember to not completely empty a tree, try to take a little from a few. Also, all must be picked and made when the leaves are young. Ingredients 4.6 litres (1 gallon) of fresh young tree leaves4.6 litres (1 gallon) of water900g (2lb) sugar2 or 3 oranges1 teaspoon yeast Method 1. Beech Leaf Gin You will need a bottle of quality gin, a wide necked jar, sugar and fresh beech leaves. 1. Further resources This recipe is an extract from Glennie Kindred's Letting in the Wild Edges. Homemade elderflower wine Sloe gin and sloe wine Medlar curd, wine and jelly recipe Exclusive content and FREE digital access to over 20 years of back issues. How Much Salt Do I Use to Make Sauerkraut?
Have some of your batches of sauerkraut turned out mushy or slimy? Were some too salty? Were some covered in mold that forced you to throw out that sauerkraut that you invested so much time and money to make? These mishaps are usually due to one or more of the following factors: time – how long you fermented (too short or too long)temperature – how warm or cold your fermenting environment was (too warm, too cold, too variable)salinity – how much salt was used in the ferment mixture (too much or too little) I find salinity to be the most important factor, with temperature a close second.
BLOG POST BONUS: Click here to get access to The Best Salt and How Much Salt Guide for Making Fermented Sauerkraut. The right amount of salt is KEY to success! I’ve got you covered. Why Do You Need Salt Anyway? Salt pulls water out of the cabbage and vegetables to create a brine that the cabbage mixture is packed in. The Sweet Spot: A 2% Brine The best fermentation results are achieved with a 2% brine. Fermenting: Cabbage, Carrot and Cumin Pickle.
As we learn how vital microbes are to the health of our inner and outer ecosystems, interest in fermentation and its benefits are multiplying. Happily we are now rapidly reclaiming this knowledge and the delight of safe, natural, lacto fermentation. Lacto fermentation is an anaerobic (oxygen is excluded) process, whereby lactic acid producing bacteria 'lactobacilli', transform the carbohydrates (sugars) contained in an ingredient into self protective volumes of lactic acid with acetic acid, carbon dioxide and a small percentage of ethanol (alcohol, generally not more than 1%) as by products. It is the combination of these substances that keeps the medium from spoilage and gives naturally fermented foods their distinct effervescence, delicious complex flavours and delightful crisp texture. The great news is that really, you need no specialised or expensive tools to make your own.
As Sandor Katz writes in The Art of Fermentation, the process is simple: 'chop, salt, pack and wait'. Method.