Re: Super tonic- and fermentation...

If you don't know of it, a good book you and others might relish (pun noted) is "Wild Fermentation". The journey into sauerkraut and kimchi and all that(all the good-food probiotics) is tremendously fun, and liberating! The more you learn the more free you feel. And blessed.

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The horseadish seems to have a short season (in the stores).
I see it later, and it's very dry. Either hard as rock, or just bendy, like old carrots. There really is no comparison to the jarred stuff.

Sounds like you too might like to start a patch! It is rumoured to be easy. :-) I'm feeling a bit of an inner mission building to have Super Tonic the norm in every community. (And maybe some spontaneous gardening
of unused city spaces, hmmmmmmm.)


I don't want to start anything, (teasing) but pineapple vinegar should go on the list of home made tonics. Easy enough. I do it the quick way, by blending up a whole very ripe pineapple, minus the skin and spikes, and topping up with apple cider vinegar. Sahle it daily. After a few months the result is mellow and delicious. You can strain it then. Put the pulp in the compost. (The vinegar is good in "Switchel", (various spellings), which is a traditional summer drink of acv -or lemon- and blackstrap molasses. It used to be that farmhands would drink it, as an alkalizing/remineralizing tonic after a hard day's harvest; however, most of us these days could use the minerals and enzymes!

My "recipe" for pineapple vinegar is very loose--about 1/2 to 2/3 of a jar (pineapple) to (the rest) vinegar. The longest I have let it sit is about a year, and it only got better. As Schulze has said, "it's already bad"! (the vinegar can't go bad...) Now, what I really need is to make my own ACV--because it really adds up, buying it one bottle at a time. Might have to form a buying club.

C.
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