Cultured Monday! Orange-ade in the Pickl-it!

We have had an over abundance of oranges the past few weeks, so I decided to mix up another batch of cultured orange-aide, but this time in my pickl-it jar.  I'm so curious to see how this comes out and will be sure to post up dates!

When using the pickl-it jars, you do not have to use whey as a starter.  Most ferments are just the item to be fermented and a salt brine.  This is because the pickl-it has a special air-lock to help keep the ferment anaerobic.

I was not sure about not putting any starter in my orange-aid, so I use about 1/4 cup of the liquid from my cultured white peaches.  I'm sure that will get things culturing just great!

My cultured orange-aide:

*2 1/2 cups fresh squeezed orange juice
*1 cup sucant
*1/3 cup starter from cultured white peach
*1 gallon of water

Place all in a 5L pickl-it jar.  Allow to sit for 1-3 days.  The longer it sits, the tarter and stronger it will get.

Mine must have risen a lot during the night!  It is bubbling away this morning.  This is after about 18 hours of fermentation time.

(Featured on the Healthy Home Economist, Homestead Revival, GNOWFLGINS, The Nourishing Gourmet, Food Renegade)