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Pickled Beets & Turnips!

Mason Jar Size: 32 oz Ingredients: 2 cups washed, quartered, and sliced turnips 1¼ cups washed, quartered, and sliced beets 2 tablespoons of salt Distilled water as needed Directions: Wash and slice your beets and turnips into quarters. Add them to your 32 ounce mason jar, alternating layers of beet and turnip so that the red and white are evenly distributed. Leave 1-2 inches of headspace. Combine salt with 2 cups of distilled water (this is your brine). Pour your brine over the vegetables, leaving 1-2 inches of headspace (just covering the vegetables). Cover with your Go Ferment kit and...

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Joe's Ancient Orange Mead!

Mason Jar Size: 64 oz. Ingredients: 1 ¾ lbs Clover Honey (you can try different honey varieties for different flavors!) ½ Large orange (later cut in 1/8ths or smaller; rind and all)  ½ small handful of raisins (13 if you count)  ½ stick of cinnamon  ½ whole clove (or 1 if you like - these are very strong!)  Optional (a ½ pinch of nutmeg and allspice) ½ teaspoon of Fleishmann’s bread yeast (you can find this in your grocery store)  Balance water to ½ gallon Process: Dissolve honey in some warm water and pour into your mason jar Wash orange well and add orange Put in raisins, clove, cinnamon...

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Dilled Baby Carrots!

Recipe by: Jeanne Machin Mason Jar Size: 64 oz. Ingredients: 2 lbs baby carrots 5 garlic cloves 1 slices onion (white, yellow or sweet) 6 branches of fresh dill Dash of red pepper flakes 4 cups spring water 2 TB sea salt (no iodine) Process: In the bottom of your ½ gallon mason jar pack the garlic cloves, ½ of the sliced onion, dash of red pepper flakes, and 3 branches of fresh dill. Arrange the baby carrots to fill the jar half way.  Stack them nicely like the photo below to fit more in your jar! Add the remaining ½ of onion slices and dill...

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