1Instructables1,428Views5CommentsSouth Africa
I am from Cape Town South Africa! I love preparing fermented food and making non alcoholic fermented beverages. I am here to show you how easy and affordable it can be to grow probitiotics on your kitchen counter! Let's start fermenting things - because it's AWESOME and makes the body thrive and feel AWESOME too!

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  • Hi there ArdiM! I know this reply may be 5 months too late, but maybe someone else may have the same problem. That looks like spent yeast, simply remove the blob by pouring your ginger beer through a sieve when serving.

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  • Hi David!It's very easy to do.. minimal ingredients, I think the most difficult part is waiting for it to fully mature!Thank you for the vote :)

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  • Hi! Some people do add a starter (or "seed") like whey or some of the previous ferment but it's not necessary and can be omitted. There's beneficial bacteria called lactobacillus present EVERYWHERE on our food, surfaces and even in the air and it's this microbe (Lactobacillus) that plays a big part in the fermentation process. The beneficial bacteria that's already present will start eating on the starches and sugars in the vegetables, the salt is to draw the brine and to slow down the fermentation process so that each step can go through every phase as it should and that adds to flavor and texture of your ferment it also keeps the bad bacteria from getting hold of your ferment.

    Hi, Wold630!This is the dry brining or self brining method and it can be used with any vegetable, just make sure you grate your veggies and let the salt do it's work by drawing the liquid to make the brine. There should be enough brine to keep the veggies covered. Vegetables like beetroot, Cabbage, almost any vegetable can be prepared in this way except for vegetables that you can't grate.

    Hi there,  You don't have to add a "seed" or starter like whey or from the previous ferment because there's enough bacteria to start feasting on the sugars and starches in the carrots. You can leave the peel on the carrots as that will increase the Lactobacillus numbers. Lactobacillus is one of the major role players in the fermentation process. The salt that's added helps to create the brine but also helps to slow the fermentation process down a bit so that every phase can mature before the ferment goes on to the next phase. This ensures that the ferment is richer in flavor and texture. 

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