Paging JoeBryant. JoeBryant to the HELP desk, please!

[MissPrissy]

I can't spin wool into thread - no spinning wheel.

I can't weave those threads into cloth - no loom.

You can do anything you set your mind to. Stiffen your back bone. Put on your big girl panties and a good pair of boots. Then wade right in. Butt deep in the muck and mire and figure it out for yourself. Hands on learning is the best way I know to accomplish things.

Yayyy for girl power!

We ROCK!

 

[AllChookUp]

Ms. Lewis Rich wrote:
My Mother for years did something that reminds me of your fermented tea, only she used fruit.
It would bubble and she would give other people a start.
She used it over Ice cream . It was kept on the counter in a closed glass container.

I believe you're talking about a form of fermented fruit (almost like wine) where the top of the fermentation is skimmed and produces a thin syrup. My Mom & Dad have made their own wine for year, and have used some of the fruit (apricot, etc.) to put over ice cream.

Does that sound correct?​

 

[Scrambled Egg]

Well normally I am a Miss Prissy groupie, trying half of the things she suggests and wishing I could try the other half that require farm animals I don't have...but.....as much as I admire her, I will have to pass on the fermenting mushroom growing vinegar smelling trot-inducing witches brew she has here!!! LOL!!!!!!! Love you Angie but pass on this one!!!!

 

[MissPrissy]

Buy a bottle at FoodLion and drink a little of it.

Synergy brand is best.

It is fizzy on your tongue.

You'll find it at the organic cooler around the vegie dept.

 

[Leah-yes I know I'm crazy]

It looks like something bubbling in my Korean friend's basement. I don't mean that in a bad way...quite the opposite. The things that are firmented seem to be good for the insides. I think there is a yogurt company making millions on selling firmented milk in 4oz. cups. Personally, I have 40 gallons of saurkraut bubbling right now. Good on a sandwich, good for the insides. Good luck with the tea.

 

[MissPrissy]

There is a family in Pa that makes saurkraut and sells it by the buckets. The son brings it to Va for delivery.

I am getting me one this year as soon as I see their ad go up.

5 gallon bucket too!


I do fruit and sugar in Vodka. OMG is it good. i wonder if that is what your mother did, too, MsLewisRich?

 

[smom1976]

my dad did that tea for years growing up as a kid... nasty stuff.. but he would grow babies all the time ran out of people to give them to so just tossed them out.. this was over 20 years ago

 

[LilRalphieRoosmama]

I'll have to see if I can find some of that here to try. We've been reading up on the benefits of fermentation in various foods. We actually just made saurkraut - DBF ordered these special crocks and all you do is add cabbage and juniper berries and I think salt (I wasn't there when he started it.) There's a stone that goes over the top of the cabbage, and the top has a lid with a water trough. You keep adding water to the trough and it allows the air bubbles to escape, but doesn't let anything in. No scum/mold/etc on top of the kraut and it turned out wonderful! Nothing better than all-natural foods!

 

[smom1976]

ha ha this thread is 4 pages long and for joebryant.. we all stick our noses in other peoples business..

and joe hasent even shown up yet..

 

[MissPrissy]

Joe and I have been in PM

He likes to watch our trainwrecks from a distance before he wades into the frey.