Lacto-fermented fruit drinks — from Mexican pineapple tepache to Russian kvass and homemade ginger beer — are easy to produce from garden and kitchen produce in 2–5 days.
Make Korean natural farming fermented plant extracts — FPJ, FFJ, and OHN — the most nutrient-dense homemade garden inputs available.
Australia's native fruits make extraordinary wines, spirits, and fermented beverages — a guide to home winemaking with Australian native produce.
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