Date:   9/13/2008 8:55:33 AM ( 16 y ago)
Hits:   2,071
URL:   https://www.curezone.org/forums/fm.asp?i=1256673

Very nice! I learned some things.

I like making the fermented lemonade from the cookbook Nourishing Traditions. You can use a lighter Sugar than it recommends, as the rapadura/sucanat tends to make it muddy looking, and most of the Sugar will be converted by the bacteria. If you store it under pressure for a while, it produces its own fizziness. Good bacteria, yum!
 

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