Following a technique in Bill Mollison's "Ferment and Human Nutrition" book, Austin sets up "bait" to catch wild Aspergillus, in hopes of using it to make koji!
Koji is myceliated grains (usually rice) that contains powerful enzymes and it used to make many foods such as miso and sake.
You can now buy all Bill's permaculture books in the U.S. through Tagari Publications https://www.tagari-usa.com/
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https://www.youtube.com/watch?v=CWoUa2za3wU
Using a kefir ice cream vanilla base, Austin mixes in some banana chips and peanut butter cups to make a healthy-ish ice cream alternative!
Full recipe: http://fermentersclub.com/ice-cream)
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https://www.youtube.com/watch?v=-VxCsw_JkuI
In this episode, Austin shows you how to make a classic brunch beverage with a gut-healthy, probiotic twist!
Recipes: https://fermentersclub.com/bloody-mary-kombucha
Kombucha primary fermentation: https://fermentersclub.com/kombucha
Custom apron courtesy of https://rushordertees.com
Thanks for watching! Please subscribe to our channel!
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Follow us on All the Social Media things!
Fermenters Club Academy: https://academy.fermentersclub.com
Website (over 100 recipes!): https://fermentersclub.com
Swag Shop: http://shop.fermentersclub.com
Instagram: https://instagram.com/fermentersclub
Pinterest: https://pinterest.com/fermentersclub
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https://www.youtube.com/watch?v=f5RuvfX-j1s
Bottling kombucha for a secondary fermentation with red grape puree, and various herbs like cayenne pepper powder, hibiscus, and thyme.
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https://www.youtube.com/watch?v=fjrCl2liyws
Part of the "Garden to Jar" series, where Austin harvests an organically grown Napa cabbage and green onions from his own garden, then turns it into kimchi!
Full recipes on the blog:
http://fermentersclub.com/kimchi
http://fermentersclub.com/kimchi-paste
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Follow us on All the Social Media things!
Blog (over 100 recipes!): https://fermentersclub.com
Instagram: https://instagram.com/fermentersclub
Pinterest: https://pinterest.com/fermentersclub
Facebook: https://facebook.com/fermenters
Newsletter: http://eepurl.com/dKEIKk
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Thanks for watching!
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https://www.youtube.com/watch?v=IX53q4jBeL0
Learn more about kombucha: http://fermenters.club/kombucha
1. Add 1/4 cup of pitted cherries to 750ml (24 fl oz) of mature kombucha.
2. Tightly cap, and ferment at room temperature 2-3 days.
3. Move to fridge when finished.
4. Chill before opening. Serve chilled.
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https://www.youtube.com/watch?v=rq6aad8oI6E