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5 Ways to Ferment Almost Anything with These Unique Shortcuts

Watch the Ferment Almost Anything video

Learn how to ferment almost anything with these five unique shortcuts for using one ferment to help jumpstart a totally different fermentation.

Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

Are You Having Trouble Fermenting?

In the world of ferments, there are all sorts of fermented foods you can make, including:

  • Cultured dairy
  • Sourdough starter
  • Fermented vegetables
  • Condiments
  • Beverages
  • And more!

But what do you do when you struggle with starting one or more of these fermentations? Well, I have good news! In my fermentation video, I show you some unique and creative ways to ferment almost anything.

When One Fermentation Is Thriving

When you struggle with getting one type of ferment going, the first thing you want to do is look around your kitchen and see if you have another fermentation that is thriving.

For example, might your kombucha be doing great, but your sourdough is struggling? If so, use some of your kombucha in place of water when you feed your starter. You’ll be amazed at how quickly the kombucha liquid will jumpstart your sourdough starter!

Is your ginger bug just not fizzy, but your sourdough starter is doing great? Dilute a bit of your sourdough starter with water and use that to feed your ginger bug. That “bug” will be bubbling away in no time!

As you mix and match your various fermentations to turn them into the thriving cultures that you’re hoping for, you’ll become a believer that you can ferment almost anything using one fermentation to help another.

But What If You Don’t Have a Thriving Fermentation?

But how do you get started helping one struggling ferment if you do not have any successful fermentations? There is an easy fix for this. You can purchase some plain yogurt at your grocery store—make sure it has “LIVE” cultures—and then strain it.

The liquid that strains off of the yogurt is called “whey.” This whey is rich in good bacteria, and it will help jumpstart fermentations, such as sourdough starter, as well as fermented vegetables, condiments, and beverages. As the Mandalorians say…”This is the Whey” to ferment almost anything! 😉

And here’s a little tip…before your strain off the whey, set aside a tablespoon of the yogurt to culture the milk in your fridge to turn it into yogurt. Once you start making your own yogurt, you’ll never have to buy it at the store again. Plus, you’ll have an unlimited supply of whey!

More Fermentation Videos

Now that you know that you essentially can mix and match various ferments to keep the fermentations in your kitchen thriving and happy, be sure to explore these videos. You’ll become a champion vegetable fermenter in no time!

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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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