Скачать с ютуб Day 1 of 100 Days of Stocking My Pantry! в хорошем качестве

Day 1 of 100 Days of Stocking My Pantry!

Hey lovely, my name is Della. I am so full of joy you are here! Today is day 1 to starting my series stocking my panty! Every day for a hundred days except for not working on my pantry on Sundays! I'm excited to share this journey and some education along the way! Fermented Apples: Ingredients for 1 Quart: -3-4 cups Apples -1 Stick of Cinnamon or -1TBSP of Ground -1TBSP Good Quality Salt -Juice from a 1-2 Lemon(s) or 2-4 TBSP Bottled Lemon Juice per 1 cup Water Optional 1 TBSP of Culture (Brine from Another Ferment) Directions 1. Peel and Chop Apples into cubes and place them in lemon water to keep the apples from going brown. 2. Pack the apples and cinnamon stick leaving 1 inch headspace. 3. Mix one cup of water, starter culture if using, 2-4 TBSP of lemon juice, and 1TBSP of good quality salt until well combined. 4. Add the water to completely cover the apples. Put a weight of some kind to keep the apples from floating. 5. Put a fermenting lid or a regular lid on the container. 6. Ferment for 2-12 days. Fruit ferments ferment quickly. Burp it at least once a day and it is ready when they smell a little like alcohol but not bamb! In your face alcohol. 7. Try it every day and when it is to your liking store it in the fridge or in a cool dark area. You can consume it as long as there is no signs of spoiling of any sort. Raw Apple Cider Vinegar Ingredients: -Apple Peels, Scraps, and Cores -Sugar -Water Directions: 1. Place apple scraps in a container filling it 1/2 or 3/4 full. The more scraps the stronger the flavor. 2. Pour water over the apples until the apples are fully covered. Add 1 TBSP of sugar for every cup of water. 3. Place a weight on the apples to hold them down. Leave 1 1/2- 2 inches of head space. 4. Cover the container with a coffee filter or cloth tightly around the opening of the jar. 5. Watch the ferment for 2-4 weeks. 6. Watch for bubbles and the color of the liquid. It will change from clear to a yellowish color. It should smell and taste like vinegar if it does not, or you want it to be stronger just leave it for longer. 7. When it is complete strain the apples scraps from the liquid into a jar that can use a plastic lid, so the lid does not corrode. You can also use parchment paper, butcher paper, or plastic wrap in between the lid and liquid if you do not have a plastic lid. 8.If you see a mother do not strain it leave it with the liquid as you put it into the jar 9.Store it in a cool dark place if possible. Vinegar is not to picky about how it is stored or temperature. You can also find me here: Instagram- https://www.instagram.com/raining_gra...