Good for the Belly
Mama’s Lil’ Mocktail
Recipe courtesy of Suzette Smith, founder of Garden Goddess Ferments, www.gardengoddessferments.com
Ingredients
4 oz. Ginger-Lemon Kombucha 2 oz. cranberry juice
2 oz. Pick Up the Beet Juice
1 squeezed lime
Directions
Pour kombucha, cranberry, and Beet Kvass in a glass, spritz with lime, and there will be no hangover. This drink is a fun and refreshing probiotic soda that even the most discerning palates will approve of.
B, C, and Dill
Recipe courtesy of Suzette Smith, founder of Garden Goddess Ferments, www.gardengoddessferments.com
Ingredients
2 stalks of broccoli cut into bite-sized flowers
1 head of cauliflower cut into bite-sized flowers 4-plus cloves of garlic (optional)
1 small handful of dill weed
Peppers or spices of your choice
Things You’ll Need:
1-2 qt. wide mouth mason jar
Filtered water
2.5% brine—salt in water, 2 quarts of water takes 38 grams of salt Fermentation lid
Glass weight
Directions
Rinse veggies, then lay the jar and dill on their sides. Add the veggies and stuff the jar. Put the lid on, and fill the gasket with water halfway. Set in a dark closet for 3-5 days. Take the gasket off, place an air-tight lid on the jar, and keep in the fridge. The fermentation mixture gets better with time and will last for nearly a year.
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Photos by Don Crossland
