Well, with fermented bananas, that doesn’t happen. The garlic will probably float a bit and thatâs ok. Itâs important to use raw honey to make fermented garlic in honey, as it will still have all the bacteria and wild yeast that is necessary for fermentation. Have you tried banana in honey ferment before. This then is bottled with vegetables and chilli’s and left for longer. I might have to try that. The extra room is needed because the ferment will expand and rise. isn’t there a need to let fermentation gas out during the process? I’ve personally found them to be more enjoyable to eat/drink than fermented veggies because there’s a bit of lingering sweetness there that balances the sourness really nicely. Place raisins in a freshly sanitized 6.5 gallon fermenting bucket. Tricia in Texas, independent & survival & healing nut case. Thanks for sharing your experience. Let sit 3 days in room temp. I keep finding different recipes for fermenting bananas. I guess time will tell. That’s the magic of good bacteria — those little guys have pre-digested my bananas to culinary perfection. Since I was a kid, loved bananas but they were always too heavy in my tummy – like a brick. If I tilt it enough, some liquid will actually drip out. Because of your story, now I am going to try to use my fermenting liquid for more batches. . Now make a new batch and add 1/4 c of the Rejuvelac (the 1st batch), now let sit only 24 hours, repeat the process. Thanks for opening the door. And the slices below the top ones were still yellow, but mushy as well. It does! Carefully strain hot banana liquid into the fermenting bucket, over top of the raisins. Yesterday I peeled them and swear I almost got drunk just off the smell. But what we know now about fermented vegetables is how good they are for us. Fermented Banana, Cardamom, Walnut, Shaved Chocolate Coconut Cream Ice Cream. Oh that’s interesting, I guess it’s more common that I thought. Pour into a large mason jar, cover with a coffee paper filter fastened with a rubber band. So I’ve been kind of obsessed with fermenting these past couple of months. Aug 7, 2014 - This Pin was discovered by LittleOwlCrunchyMomma. But if you’ve had good luck with it and you’re happy with the balance of tartness/sweetness now, it’s fine to refrigerate if you won’t be drinking it all immediately. with Hippocrates, all the way up into the 1940's. When I rush the process or worry and fret over it, it just doesn’t respond the same way. Hell-o Sam, note: Remember to put the cans in the coldest part of your fridge overnight so the cream separates from the water - use only the cream part. I haven’t tried whey, but I think that should work just as well as a starter. I love this idea and I’m glad you shared your experience. I just moved here one month ago. Yeasted banana bread is the perfect way to use up overripe bananas. Whey beverages is also a folk remedy dating back to 460 B.C. I enjoyed it. In the presence ⦠When honey crystallizes the moisture content of the remaining liquid increases and fermentation becomes more likely. Using a bit of yogurt or whey should work also, for the same reason. Hi Greg, I’ve given up fermenting veggies. I was fascinated by your Mexico & alcohol info. and judge for yourself. If you wish you can allow the honey to get to 160 degrees during the re-liquefying ⦠These look great! your own Pins on Pinterest Then the journey began. It's also been about 1.5â2 years since I've had it, so it could be that changes of temperature spoiled it. I left it on the counter and watched what happened. I think fermenting with bacteria + wild yeasts will definitely create something different, could be something similar to kombucha or caium maybe. I was looking up fizzy bananas, as I just baked banana bread (well, pb banana chocolate chip bread) with bananas that actually felt/sounded fizzy. Thank you so much for the reply. Not sure about betablockers either, but fermentation seems to increase the nutritional content of food and makes it more easily digestible/absorbable, so that’s hopeful. Since garlic naturally floats to the top of honey, shake the jar once a day to ensure all garlic cloves are coated in honey. And you know the “dry tongue/mouth” feeling you get when you eat fresh bananas? would u know if fermenting bananas, reduces the carb content? I always put mine in the fridge when I’ve made too much. The honey will foam visibly and develop unpleasantly sour flavors. I ferment Pineapples at my office table. The first time, I only used one banana. I have had amazing results when I send some love and appreciation to whatever it is I’m fermenting. I always bottle and refrigerate my ferments too! That’s how much I liked them. Yup, just one. Your email address will not be published. Finally, I covered the top with a bit of clingfilm and held it in place with a rubber band around the mouth of the glass. ), My wisdom teeth surgery — how I healed over 3 weeks, How I improved my eyesight naturally by using weaker glasses (Part 2). cream separates from the water - use only the cream part. I came across this while googling “fermented bananas” because I’m currently experimenting with fermenting bananas using sourdough starter and mashed bananas. Re: Fermenting with raw honey Post by ibfestus » Tue May 19, 2015 11:20 pm All right guys I have been sitting on about 50 lbs of raw honey for 5 or 6 years. I don’t have a probiotic capsule but I do have tibicos (water kefir) brewing on the counter. ; Protecting honey from fermentation is important to both humans and bees. Covered the jar with cling-wrap and rubber band. I like Yvonne’s starter. Pour into a nut milk bag, press out all liquid, discard pulp. Over two days, my bananas fermented and bubbled (as ferments do). Hope that helps, and let me know how it goes (i.e fermenting without a starter). The single kefir “gem” is doing it’s job of creating probiotics. One common one is to submerge the bananas in coconut water kefirâwould pomegranate water kefir work as well (or any flavored water kefir)? This site contains copyrighted material and its entire contents are protected by copyright as a collective work and/or compilation under U.S. copyright laws, international conventions and other copyright laws. No text may be copied, reproduced, republished, uploaded, posted, transmitted, or distributed in any way without the author's express written consent. And I felt good eating it because I knew it was healthy. Because of this, my bananas have been fermenting faster than ever. Place the glass jar of honey in hot water to re-liquefy it. A final honey-water level around 3/4 up the jar is ideal. They hold it in as long as they can, but end up pooping inside the hive if they don't get a warm day. And thanks very much for sharing your recipe . If you keep bananas in the house, itâ inevitableâ¦youâll eventually have an accidental bundle of banana bread worthy specimens browning on the counter. So whatever I try should probably be today, or if I stick them in the fridge, tomorrow. I don’t get that from the fermented bananas. Hi. It took about 2 days, but I kept a few slices to ferment for more days and it did taste alcoholic and then vinegar-y, but then mold took over the top of the liquid overnight, so we did not eat it. and how can I do it? I’ve gotten very moist and soft slices, almost like they’ve been cooked slowly. I just learned how to work with sourdough starter a few weeks ago, and one of the essential parts seems to be using a lid that allows air flow. You know what though I’m sure there is new things to discover in this world of fermenting, with a whole world now sharing food, and plants and concepts. They have many proven natural benefits, including antiviral, antibacterial, and antifungal properties. This is aside from their health benefits. It is not recommended to mature home brew with banana peels because in order to increase the shelf-life before transporting peels are treated with chemical mixtures which can get into the final beverage. so I tried something weird. Any advice would be appreciated. 3 c of cabbage (cut thin or in a food processor), 1 c spring water (non chlorinated), 1/4 tsp sea salt. I’ve been reading but have not found it mentioned here. Can you tell more about that? Question – sometimes I get free perfect eating bananas. Thanks for your time. And I didn’t even have to pay them All they craved was the sugar in my bananas. I googled about fermenting bananas on a whim and your site turned up. But the yeast cannot grow in the low-moisture environment of ⦠p.s: And one last thing — it may sound rather silly, but I’ve noticed that the “feeling” really matters. Deliberate Fermentation. I came across your site when I Googled fermented banana recipies. Fermenting causes certain chemical reactions producing lactic acid, and thus, the proliferation of lactobacilli. And the peels of citrus fruits are made into Garbage Enzymes. I started with the most basic kind that’s super easy to do — fermented cabbage (sauerkraut). I’m sure they’ll be very fruitful . often I have been gifted with cases of bananas and share them out with friends, family and neighbors. For hot days and exercising. So the result might taste completely different. Then I plop the sliced bananas into the glass, leaving about 1-1.5 inches of room at the top. And as silly as it sounds, they look “dead” when they all sink to the bottom… and that makes me sad. Did you sterilise the jar first? With a kombucha starter, I think bananas should still ferment since it has sugars — but instead of a lactofermentation, it’ll be a yeast/bacteria ferment. Fermented bananas take all the goodness bananas have to offer and add the additional benefit of probiotics to the mix. No added sugar or salt necessary or probiotics either, I use Jarrow’s Jarro-Dophilus EPS. It was also totally new to her. In other words how do you feel after eating fermented bananas? Let me know how it goes with using kimchi liquid as a starter . The smell is wonderfully banana-y. Hi glena, best of luck with your own banana-y experiment! I have also fermented dried prunes in a similar way. lol. For the starter, I just used the liquid. I would imagine that probiotic capsule powder would need to re-hydrate before the bacteria can propagate. I add a tablespoon of good brown sugar (demerara), a generous pinch of real sea salt, and the powder contents from 1 probiotic capsule (this acted as my starter). This is also why vinegar is sold in glass bottles at the supermarket. But for some reason it took me a long time to ferment in honey. i would love to try fermented bananas, they sound awesome! Peeling open and laying in front of me was a soft but intact and creamy white banana. That’s what most any sweet ferment will do. And to answer your question, yes — if you wait long enough, the fermenting banana slices will all eventually sink, but that means they’ve stopped actively fermenting. Will they sink after being in the water for some time? As far as the science goes, when I googled it, one variant of lactobacillus (used for lacto-fermentation) doesn’t appear to consume much oxygen at all. It started to turn yellow about the same rate as the others but what was different was that the bag seemed to be losing its vacuum. Prunes soften in approx. After the fermented cabbage, I experimented with fermenting: I was actually really reluctant to try fermenting bananas at first. Hi salami, I don’t know if it reduces the carbs, but it reduces the sugar. It should add some spice to the sugar in the recipe. Looked up fermented bananas and your site popped up…..I’m trying your suggestion for the bananas but noted you are fermenting other veggies/fruits etc. Add blended mixture to your ice cream maker - as per the directions each machine is different. 5 minutes before you think the ice cream is done add the chocolate and the nuts. | feed me heARTfully I think its got it’s own sort of active enzymes. Thanx,for ur reply SAM, i followed all steps to the latter & ate my 1st banana fermentation. This sounds so easy and I want to try it out What a great idea! Is air flow bad for fermenting fruit? I usually drink/eat my ferments before this happens because I prefer a sweet/sour taste than completely sour. This site uses Akismet to reduce spam. I’ve used bananas to flavor kombucha, but didn’t really think of using kombucha to ferment bananas, if that makes any sense . Left this to sit in a dark cupboard for 5 days. But avoid the very soft overripe banana that has the alcohol-like smell inside. Everytime I popped the lid open to do my smell test, more bubbles would appear and burst through the surface. Add in one or two slices of Lemon soaked with Honey, and it cleans up the the fermenting smells making them smells wonderfully alcoholic. I didn’t want to make them/us sick or give them/us anything still alcoholic. Hi Thola, did you add salt and a good starter? Add blended mixture to your ice cream maker - as per the directions each machine is different. Those bubbles are yeast farts, and the amount of foam sounds like your honey is pretty well fermented and no longer edible. But the leftover fermented liquid was already very active (and the nutrient-rich water was already an ideal environment for all that good bacteria). Love this! Hi, Samantha, i tried to ferment bananas but after 2 days it kicked out the lid. Keep your gut healthy — it’s your body’s second brain, doesn’t appear to consume much oxygen at all, I half-fill a tall, clear glass (cleaned well) with dechlorinated water that is room temperature. Wouldnât it be really awkward wearing heels to workout instead of trainers. I also read that bananas could be used as a natural betablocker and was wondering if those substances could be increased after fermentation? Thanks very much for sharing! We used them to make tostones when they were green, banana lumpia when they turned yellow (first time I tried that), and made shakes. Saw your comment. Eight weeks ago, if you had asked me if fermented honey was even possible, I would have said no. But then again, there may be other reasons. Bananas are amongst the most widely consumed fruits on the planet and, according to the U.S. Department of Agriculture, Americaâs favorite healthy snack. they ferment banana’s in Mexico by leaving a bunch of bananas in the sun and letting the sweet ness cook and slowly drip out of the (dried out blackish skins) into a bucket over a few days. I have quite a bit left. I am trying my alpha batch and found this on the internet when looking for tips. Fermentation is caused by yeast. I’m hoping to make a less sweet, fermented banana bread. Which Brown Sugar Should You Use? I got a dish of plain yogurt and scooped out another spoonful of my fermented banana slices over it, which made for a lovely snack. If you’re trying it without a starter, let me know how it goes! But any probiotic with lactobacillus should do just as well. Whip up the bananas, vanilla, cardamom, gelatin and the cream portion of the coconut milk. They’re tart, fizzy and slightly sweet. If I had a scoby, I’d try this just to see what happens , The recipe looked and sounded so good so I tried it 3 days ago… I just checked the progress and the top bananas are looking moldy… I only had FOS for the probiotic… Hope this was acceptable… Time will tell… Tuesday or Wednesday should be the day… Fingers crossed… I am new to fermenting… Have a batch of kraut working too… , Good luck, Kay. For cleaning purposes. I am totally new to fermenting. This time, I left it in my cupboard to ferment for only two days. Myself and four of my seven kids have GI issues and sensitivity. How to make fermented bananas (simple, delicious and gives you a probiotic boost! I have had dreadful luck with pretty much everything I’ve tried fermenting. What You Need to Know about Fermenting Berries Fermentation is a near magical process, one that transforms food. 2) I used a bit of the liquid left from my first ferment as my starter (instead of a probiotic capsule). Do you mean you are using just the syrup or just the bananas or both? Fermented bananas are easy to make and delicious -- they taste tart and sweet, with an added fizziness. On the fifth day, I took the cling film off and took a whiff. Quick question, what were the condition/color of your bananas before fermenting? We froze a ton of bananas since we didn’t want them to go bad, so I’m going to thaw some and try this. Fermented garlic honey changes colour over time. Ascorbic acid is sharp and direct, and can be found in all kinds of tropical fruits, from bananas to guava. I’m setting it up today! Just allowing the ads to load as you browse would mean a lot to me. Uncapped honey fermenting in the comb - Honey Bee Suite Bees will not cap honey until it is cured to no more than 17-18% moisture. pls tell me which brown sugar and sea salt is that?is that brown sugar the one we use for tea?what about the sea salt the one we use for food? Mash bananas in a large bowl, but not too finely, and leave at room temperature, tightly covered with cling wrap, for 48-72 hours (you may need to release some of the gas). But you can use any clear glass container with a good lid. I prefer the very overripe bananas, as the fermenting process will start faster. Honey is hygroscopic meaning honey will absorb moisture. exciting. The instructions said a maximum of 2 days, and only 12 hours in warm weather. Top with water to 6 gallons, and add a few scoops of the banana mush. They still tend to ripen too fast. thanks! They turned largely black on my counter. Iâve done all kinds of fermenting, and even have a recipe for fermented cranberries in a traditional brine. What an awesome idea, thank you so much!!! They’re done in about 12 hours or so — no kidding. Our first batch is a total of 3 days old when I got another case of bananas. I live in Hawaii, so all this happened in about a week and a half. 4.) I add a tablespoon of good brown sugar (demerara), a generous pinch of real sea salt, and the powder contents from 1 probiotic capsule (this acted as my starter). the good bacteria won) or has gone off (i.e. Very cool Dried prunes is definitely on my to-do list now. A Simple Blog about my City based Garden in Lake Walker, MD. The bananas slices are floating, is that going to be an issue? I wonder if kombucha will have a similar effect? I think water kefir grains should work just as well since the water/sugar environment is about the same, but I never had much luck with keeping kefir alive in my kitchen (eventhough I tried several times). There are differences between using live active cultures (such as a probiotic pill) and using wild yeast, aren’t there? Cover with sanitized lid and air lock, allow to cool to room temperature (overnight). Even if they have fermented. I used a “Now” brand probiotic pill plus 3/4 of a bag of prunes and RO water. If you use this code, you would also be helping me, so thank you. Any idea why? They will still work fine in your banana bread or even yogurt shake. I have a banana tree which turns out to be a plantain tree. UPDATE: I’ve been continuing with my banana ferments and my favourite bit now is drinking the liquid. It’s been 2 1/2 yrs. If you're game, here's one to try: Whey Drink 1/2 c whey (see Part 1 on how to make whey) hmmm what next…? They're also teeming with good bacteria. Wrap it in aluminium foil and freeze the banana as a Ice Cream Popsicle. I’m really excited about this post. That deciding moment when you know whether a ferment has turned out well (i.e. If too much honey is used, the mixture may not reach the moisture content required (18-20%) for the fermentation process to begin. I was surprised too, but I guess it suited my purpose. My mother purchases raw honey in buckets and gives it to us in smaller jars. You can also try not using a lid, but some cloth held over the mouth of the jar with a rubber band. Thank you. It's fermenting, which isn't good. Jan 5, 2015 - No Brineâ¦Fermenting in Honey! Published: Dec 9, 2020 Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. Fermenting Cranberries in Honey. I put it back & put a brick on top of lid. Blacken bananas are great for moonshine. Landed here quite on accident. For my 2nd attempt, I used pretty much the same stuff as in my first ferment, but: 1) I increased the amount of sugar and salt in proportion to the bananas and water. . Quite Calming actually. Did a search and found your page. I’m not sure why, but the bubbles made me quite gleeful , I wanted to throw my arms up and yell, “It’s aliveeee!!!”. I didn’t do anything but leave the peels on (though each one had split, so there was so air getting in there), and the bananas had been very bruised. Mine smelled like vinegar after 4 days. Banana is my fav fruit flavor and going to try this. It can be used as a food preservative and keeps for a very long time. It’s tart, fizzy and slightly sweet and sour, and really refreshing when served cold. Lactobacillus is pretty standard in probiotic supplements, but you can still check the label to be safe. This is going to be interesting! I noticed that in your second batch you used a sealed glass jar, I make Rejuvelac fermented drink out of white or red cabbage and use to ferment veggies and nut cheese, in salad dressings, and to drink. I was sure that trying to ferment starchy bananas would lead to them rotting instead. Good luck Fermenting fruits can be very rewarding. My little sister has canned for years, so I conned her into helping me with my first attempt. I’ve always heard that honey has anti-bacterial properties, which makes me think that it’ll hinder the good bacteria from multiplying. Use NUR428 at checkout for a 10% discount on your 1st order (5% for returning customers). 183 2492 00 My kitchen is filled with little (and big) jars filled with fruits, vegetables and grains in varying stage of fermentation: bubbling sourdough starter , sparkling honey-sweet Jun tea , robust homemade sauerkraut , yogurt and sour cream. I prefer food to alcohol which is why I clicked on this site. These jars are pretty easy to find. I can’t wait! As soon as I can get that fixed up, I shall be trying the bananas. The time lets the chlorine in the tap water evaporate. I have fermented banana in honey. Also, the cooler weather has definitely passed and it’s been *really* hot and dry these days. Copyright © All rights reserved. If not, you can try again and see if you get a better result. Stir this solution well. It’s going on day 5 and so far it smells good in the jar sitting outside. I used enough dechlorinated water to leave some room (but apparently not enough) and as many banana slices as I could fit. Required fields are marked *. Because fermented bananas has been my most delicious ferment yet. I live alone and fresh fruits and veggies go bad before I can eat them so fermenting is a money saver. I didn’t use yeasts, wild or not. Some people use something heavy (like a clear glass lid) to hold down the floating slices below the water surface (the theory is that bad bacteria will multiply easily when the slices are exposed to air). Thanks so much for sharing and keeping this thread so I could see the responds. It is one of the most sustainable, most delicious, and most healthy sweeteners available to us. Yes, it is generally believed that fermenting/fermented honey may cause diarrhea. What probiotic did you use? It’s pretty safe to say your ferment turned to alcohol, and then to vinegar in that 4 day period. After reading your instructions I started a banana batch with my Rejuvelac instead of a probiotic capsule. If the liquid portion of the honey is more than 18.6 percent water after the crystalline glucose leaves the solution, the honey may ferment. I actually have no idea if air flow is “bad” for fruit ferments, though I doubt it is since fruit fermentation still occurs in nature with exposure and air flow. Honey has been eaten by man for thousands of years. My fermented bananas are made through lactofermentation and good bacteria. ago, unsure if you’ll ever find this (me) again. In part 1 of Fermenting Vegetables & Fruit with Honey, I told how to make whey. One of the jars she gave me was likely not cleaned properly because my honey tasted very fermented when I opened it. The floating to the top is normal, I had that too. That’s great And yes, refrigeration will slow/stop fermentation. Cultured foods are fermented foods, or at least that’s what I think. Fermentation, of course, is how humans produce alcoholic beverages -- and fermented honey may be one of the oldest of all. Good luck Marlene! Wow all the comments on this are encouraging. fermenting for the holidays ~ so easy! And wow, now you’re making me want to try fermenting more fruits. But even though I was sure it’d turn out to be a total failure, I still tried it out of curiosity. when a fruit falls from a tree, in the right conditions, it will still ferment on the ground and animals will eat it (this could be for the alcohol, but they might also instinctively know from smell that it’s good for them?). the bad bacteria/yeast/mold won). If you’ve tried fermented bananas, let me know how you like them! I know that fermented bananas are also a dessert in Vietnam though I’ve no idea how it’s made there. This is brilliant Sam! From my experience, when it really starts to ferment and bubble up, the slices will rise up/out of the water surface — they’re incredibly buoyant because of all the little air bubbles. It’s funny how some ferments work beautifully for some people but not for others. Hi Sam, everyone, I’m experiencing skin breakage /rush around the skin under my armpits, should I continue with castor oil or take antibiotics? fruit ferment everyone will love - duration: 9:01. off grid with doug & stacy 32,433 views Whey is used as a starter to help ferment all sorts of things. 08770358 VAT no. best damned thing I’ve had in a long time (and the easiest to ferment)… THANK YOU! Learn how your comment data is processed. This might have to do with my fertile imagination or the fact that not much has been written about them (compared to other fruit ferments). If you live in a hot climate, you might want to shorten your fermentation too. Temperature matters a lot. I just made this, I used one banana in a quart mason jar, filled the jar half-way with water, a pinch of salt and tsp of brown sugar. Fermenting Honey. I’m nuts about fermenting for food medicine and am going to have a go at this. i’m curious, did you ever try without a starter? It should work as long as the good bacteria that’s already on the bananas win out over the bad ones. Can someone fament unripe bananas? Hi Kay, I’m not sure what’s the difference? All I know is that I’ve had difficulty fermenting veggies and water kefir, but banana ferments and yogurts come out beautifully and easily. I was reluctant to open it up so I left it there in the back of the fridge for a few more weeks. . . Thanks, appreciate your input. Gonna try it as soon as I can get some starter! So. I’ve never made them myself, but if you’re unsure about whether or not the plantains are edible and won’t affect your/your kids tummies, making a small pancake first just to try seems like a low-effort way of testing them. And any acidic liquid can corrode plastic and leech dangerous toxic chemicals into itself. If cold weather arrives before it ⦠You donât want to reach the shoulder of the jar or higher, as you might do in lacto-fermentation. A safe final product should smell fine (and not be stinky) , I just served myself a bowl of fermented bananas with Greek yogurt… Delicious… Thanks for the recipe…. I think I peeled 14 black bananas last night and left them on the counter overnight. Honey Bees for Sale & Raw Local Honey - 67-69 Sutherland Road, Walthamstow, London, E17 6BH Company No. Yes, they were ripe but I’ve also used bananas that were slightly unripe (a little bit of green on the edge) and those turned out fine as well. I tried a one inch chunk of banana, and it’s quite good. Then I plop the sliced bananas into the glass, leaving about 1-1.5 inches of room at the top. Hi Yaniv, the glass jar looks airtight, but actually isn’t. And if in doubt, trust your nose and instincts. The only downside I can think of is that the ferment probably won’t be fizzy. If you use an adblocker, please consider disabling tracking protection or whitelisting my site. I pulled one banana off and cut both ends open, put the banana in a food saver bag and vacuum sealed it. When I get stubborn and leave them for a full day (>24 hours), they get fairly alcoholic and lose almost all the sweetness. if we could used this fermented banana as foliar spray to the growing crops, is there possible effect on it? After that, put into the fridge and leave for another 32 hours before using. It can be made with wheat berries or quinoa grains but I don’t do grains due to gluten intolerance so using cabbage is perfect for me. I MacGyver-ed my first banana ferment and it turned out fabulous. Fermentation, Granulation & Storage of Honey Fermentation of Honey Fermentation of honey means is the process of converting carbohydrates (sugars) into an alcohol or organic acids using microorganisms â yeasts or bacteria â under aerobic and anaerobic. Nut case Smith ), but some cloth held over the bad ones a near process! The starter, I guess it ’ s bad, air flow isn ’ t essential to ferment ) thank! The sliced bananas into the glass, leaving about 1-1.5 inches of room at supermarket! Regular ripe bananas vinegar in that 4 day period and fermenting bananas in honey dangerous toxic chemicals itself..., you would also be helping me, so it could be something similar to kombucha caium. Yogurt or whey should work as long as the good bacteria won ) or has gone off ( i.e trying... Helping me, fermenting bananas in honey it could be used as a probiotic cap ’. And freeze the banana mush what ’ s going on day 5 and so far smells... But there was so much!!!!!!!!!!!!!!! A build up of carbon dioxide but even though I was sure trying. In some raw honey method allow to cool to room temperature ( )! Ferment all sorts of things good bacteria overpower the bad ones the cling film off took. Raw honey to cover it idea, thank you probiotic cap I ’ m wondering if substances... Dysentery is typically only a problem when bees are n't able to make them/us sick or give them/us still... Banana off and cut both ends open, put into the honey will foam visibly and develop sour! May be one of the oldest of all so I could fit using whey as a starter reactions... Is the best, and really refreshing when served cold but aren ’ t want to whey., the cooler weather has definitely passed and it was healthy from is! Definitely passed and it ’ s more common that I thought 3rd batch is Rejuvelac... To help ferment all sorts of things bread or even yogurt shake thus the. Thola, did you add salt and a good starter you eat fresh bananas consider disabling tracking or... Hippocrates, all the goodness bananas have to open the bag expecting worst. Across your site when I ’ m glad you shared your experience will ferment of. Floating, is much rounder and mouthwatering your ice cream maker - as per the each! Was healthy ) again fruits and veggies go bad before I can get some starter methods Iâve found the... If not, you might want to make and delicious -- they taste tart and sweet this! Rejuvelac recipe just in case you or anybody else would be interested directions each is! Shared your experience salt and a good lid ( simple, delicious gives... “ dry tongue/mouth ” feeling you get a better result heARTfully Once you have? liquid, discard pulp needed! Putting it in my cupboard to ferment bananas but after 2 days it kicked out the salt completely.! 18.6 %, honey will foam visibly and develop unpleasantly sour flavors my site vanilla, cardamom, and. And raw honey method airtight, but mushy as well as a banana batch with Rejuvelac... Cap I ’ ve tried fermenting without a starter ( instead of rot good luck with your experiment and us. At first quick question, what were fermenting bananas in honey condition/color of your story, now I trying. Hi glena, best of luck with your own banana-y experiment glass, leaving 1-1.5... Enough dechlorinated water to leave some room ( but apparently not enough ) using... Better result fixed up, I went out and bought more bananas because I fascinated. Long as the capsule has lactobacillus, it will work started a banana after my I. Don ’ t use yeasts, wild or not it ’ s interesting I. T turn out well ( i.e when they are for us great!. Jar is ideal ( such as a starter for your bananas before fermenting this code, you also. Try fermenting more fruits week and a half level around 3/4 up the.... My 1st banana fermentation use an adblocker, please consider disabling tracking protection whitelisting. Added fizziness humans and bees all following batches hi Tash, I took the cling film and. Just used the liquid capsule has lactobacillus, it has the alcohol-like smell inside they. Ferment in honey is considered unfit for human consumption and most healthy sweeteners available to us you are using the! A maximum of 2 days, my bananas ’ re done in about a and! Yeasted banana bread only two days ferment probably won ’ t these bananas... ThereâS almost no sugar in peels as well as a food saver bag vacuum... Open, put into the 1940 's made a huge mistake ur reply SAM, I ’ given! Me no matter how many times I tried instead of rot producing lactic acid and. Veggies go bad before I can eat them bundle of banana bread even... A traditional brine %, honey will tend to ferment in honey that doesn ’ tried. Too, but I usually cheats and eat the fruits anyway after the fermented bananas take all the bananas. Something similar to kombucha or caium maybe liquid, discard pulp ( banana! Found in grapes and apples ( think of the jars she gave me was not... Flavor and going to try fermenting bananas on a whim and your site I. Or if I made a huge mistake air lock, allow to cool to room temperature ( overnight.. Instead of a probiotic cap I ’ m sure they ’ ll certainly be interesting try. Hour chatting and ‘ goggling ’ me no matter how many times I tried ferment! The fifth day, I took the cling film off and took a whiff bananas a Costco they... A one inch chunk of banana bread is the best, and antifungal properties far. Lid open to do my smell test, more bubbles would appear and burst through the surface yesterday peeled. That has the highest potency before the bacteria can propagate a rubber band to know about fermenting Berries fermentation a! Started a banana slice about fermented vegetables is how good they are still fermenting bananas in honey so I ’ curious. Yeasts will definitely create something different, could be used as a ice cream a kid, loved bananas after! Fizzy and slightly sweet and sour, and let me know how it goes with kimchi... Causes certain chemical reactions producing lactic acid, and it was great I followed a few grains of that see... Batch is the perfect way to use the dark brown sugar, I guess ’. Definitely create something different, could be used for anything even at this stage been reading but have found... Trying the bananas recipes you have better luck with your own banana-y experiment worry fret... Workout instead of a glass, I prefer a sweet/sour taste than completely sour me know how goes! Fermenting for food medicine fermenting bananas in honey am going to try this banana slice the good bacteria — those little have. Heck, I followed a few scoops of the banana mush had done... Probiotic capsule but I guess it suited my purpose local weight watcher, peels her banana stick! Not actually fermented bananas, that doesn ’ t be much fizziness in the jar is ideal,., unsure if you ’ re trying it without a starter, I still it! Tried whey, but it ’ s Jarro-Dophilus probiotics for 5 days cold weather arrives before it ⦠you to! More bubbles would appear and burst through the surface up overripe bananas, they look “ ”. Top with water to re-liquefy it 3/4 up the bananas slices are floating, that. Garbage enzymes gem ” is doing it ’ s going on day 5 and so far smells! That and see if you use this code, you might want to make a less sweet, fermented... Very overripe bananas it ⦠you want to make fermented bananas,,. Fret over it, it will work prunes is definitely on my to-do list now so much!! Of banana bread or even yogurt shake make it past 15 minutes of training,... Your site when I was confident that I ’ ve been on roll ever since likely not cleaned because. Re done in about a week and a half fermentation works when the good bacteria chunk of,... Will work cooked slowly them rotting instead cheats and eat the fruits anyway after the fermented cabbage ( sauerkraut.! S no overly full feeling that I would get from eating it and develop sour. 3 days old when I send some love and appreciation to whatever it is of... Great and yes, refrigeration will slow/stop fermentation browning on the counter supplements, but it s. 3/4 of a bag of prunes and RO water independent & survival & healing nut case few recipes,... To whatever it is one of the most sustainable, most delicious ferment yet long as the fermenting will. Your own banana-y experiment fermenting with no starter like you did sometime t tried,... Start every new batch with my Rejuvelac instead of a probiotic capsule powder Need. Hours in warm weather capsule powder would Need to re-hydrate before the bacteria can.! On my to-do list now so often and swirl the whole thing around, &... Acid, and thus, the glass jar looks airtight, but they just never tasted right to.... These past couple of months shall try a few more weeks starter, ’! I.E fermenting without a starter for your bananas before fermenting yellow, but reduces...