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1
Use boiled water that has cooled down and raisins that aren't coated with oil.
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2
Use a glass jar that can be sealed airtight, and sterilize it by pouring boiling water over it.
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3
Just put all the ingredients in the sterlized jar.
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4
Don't mix with a spoon or other utensil, or unwanted micro-organisms will be introduced.
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5
Leave it in a warm place in the winter.
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6
The next day, the raisins will be water logged and floating on the top.
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7
You can see some bubbles too.
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If the raisins are floating above the water, add some more boiled then cooled water to cover them.
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Open the lid and shake the jar once a day.
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10
The raisins may not float to the top depending on the temperature.
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11
In 3 to 7 days, there will be some foam.
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12
If it's very foamy, it's done!
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13
When you open the lid you'll hear a rush of air escaping, and it will smell alcoholic.
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14
Listen carefully, and you'll hear the whooshing and snapping sound of the bubbles.
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15
Strain the liquid out using a strainer.
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16
Squeeze every bit of liquid out of the raisins.
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Transfer the liquid to a sterlized jar, and store in the refrigerator to finish!
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18
I always add half the amount of liquid in boiled water that has been cooled, plus a spoonful of sugar, and leave it out for 1-2 days before storing in the refrigerator.
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19
This is to increase the volume.
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20
Open the jar about once a month to introduce some air, add some sugar (to feed the starter) and you can keep it healthy and alive.
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When you use the starter, add back the same amount of water used plus 1 teaspoon of sugar or honey, and store.
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22
You can keep the starter going for years like this.
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23
I have a bread recipe too See.
