Video

Perfectly explained.

so cute

Not one of those are himalayan salt

Amazing! Thank you!

Made from 420 stainless steel steel and not 440. Big difference...

"Yeasty beasties"

They actually do put makeup on white salt to make them pink…

Where I'm from, it's called "bottling". I never understood why Americans call it "canning". I mean, they're bottles, not cans. Lol.

En toe gebeur wat?

Very well explained! I will try that today. Can I add canned coconut water?

Like you tutorial, i have been searching for this and watched pretty a lot videos, yours is clear, calm, free and makes me confident of doing it : ) Will try the first batch tomorrow 🌹

hoax no part 2

I recently began making kombucha. It helps our gut health and it’s enjoyable to drink after the second fermentation with fruit and ginger, especially chilled!

Thanks for sharing your knowledge. Hoping to revive my ginger bug. Following the instructions given, I washed my (NOT ) organic, very expensive 🙈 ginger which is perhaps why it's not active. Another great tip, freezing the bits. Would love to see you make ginger sweets from the 'leftover' ginger. Just 👍 and Sub😊

Looking forward to it!!!

Wouldn’t it be easier to measure ph level to get a consistent preferred state of end product

Where's the link to the Part 2?

Very informative ❤❤❤

Hi! loved your tutorial. Is it important to use sterilized jars for both the ginger bug and then the sodas/juices? How can i do it easily? Do you wash the gingers, the knife, the cutting board, etc? I forgot 1 day to feed it and did it 14 hs later and i think it died, no activity. And also i think i added to much of ginger and sugar for the jar's size (the water turned like jelly). I'm gonna start again from scratch.

What a good one! Sweet bird!

This is a wonderland! I am giddy just watching. If we had this here in the States I’d move in there and be content! Thanks for sharing.

Really enjoyed this installment of Tribe Tribute. It was Solomon-like! 😀

Thank you very much for sharing your knowledge! I do not know much about this process, but willing to try this soon! I was just wondering about the finished product, you mentioned that it would turn into alcohol if left out for too long. Does it mean you have to consume the drink once it has reached the preffered flavour? Is there a way to store the drink in a way that would prevent it from turning into alcohol? Like storing it in the fridge? :)

Nice info

I thoroughly enjoyed this conversation and will be checking out Jane’s books.

Looks soooo pretty. Definitely going to try. Love that you combine ingredients on feel and not precise recipes

Somewhere during Jane's travels she brought back peppadews. She gave my aunt a few plants or fruit and they have been in the family ever since, which must be over 25 years ago.

I have bought all Jane's books. Wasooking for the Jane's Delicious Kitchen but could not find it. Love her books.

I learned to make a plantain salve over a campfire. I like your method much better! Is the Cayenne a topical analgesic? Thanks for another great vid.

Can you do this on a stove top?

Love the background

Mood Abí will definitely make some

Yes she has grown so much. Thank you for always supporting her

😂 oh how she’s grown and that accent, efinitely the American guest influence, just love it!

Nie 'n Afrikaanse liedjie verwag nie!

That’s a nifty idea for creating your own seasoning, without preservatives. Thanks!

I looked on the website and didnt see the grinders. Only the jars themselves were there. Am I looking in the wrong place? That salt mix looked delicious! Ty for sharing! Oh, Hello 👋 from🇨🇦

I can’t do this. I would eat the entire can. Oink.

What kind of liquor is Cane? Thanks, good vid.

Is it taken s as tea or tincture for inflammation?

Love your collection of bottles.😊

We’ll said.

Very rational thinking. Well-said.

I could never achieve the higher level of acidity that I wanted from apple scraps. Now I understand that I should have filtered the fruit out after a week. Thanks for the tip.

Where do you buy your gold lids from?

I'm making crab apple vinegar, first time. How do I know when the alcohol has all changed into acid and it's time to bottle? Everyone says taste it. But as a first-timer, I'm not sure what the test is. It tastes VERY strong and nose burning!

I never can my meat in the gold lid jars. I always can in the canning jars. I pressure can with my 250ml canning jars and have never had any breakage.

You don't need to turn it no. To know if it is dry you feel it. Some people like it dry on the outside ans soft and pink inside while others like myself like it completely dry. So I wait till it is hard before I take it out. If it's the first time you will be making it I am sure you are going to love it.

Hi. I am interested in making this. Did you have to turn the hanging meat during the four days? How did you know it was dry enough? Thank you for any information.

How long do you let it ferment? Thanks. I didn’t know about the crunching part but it makes sense.