Fermented Orange Rind and Fermented Orange Juice (Two Ways)

• 12 oranges (I used Valencia in this case)
• 1 tablespoon dried whole cloves
• 1 tablespoon dried whole allspice
• 1 tablespoon dried, grated nutmeg
• 2 whole cinnamon sticks
• 1 large chunk of fresh ginger, peeled (mine was probably about 1 inch long)
• Filtered water

1. Remove the rind (peel) from the orange. For me, since I was using the orange in my second juice recipe here, I cut away the rind, making sure I got as little pith as possible. I cut the rind into strips.
2. Fill a 1 liter Pickl-It with the rind and pour in all the spices.
3. Fill the Pickl-It to the shoulder with a 2% brine.
4. Put the lid on the Pickl-It and install the air lock, filling it with water to the fill line.
5. Put the rind in a dark spot or cover with a towel and leave it wherever you would like.
6. I left my rind out for 10 days. This is when it stopped bubbling. You might want to leave it out a little more or less. Just keep an eye on the bubbles. When the activity slows, move it to the refrigerator but keep the airlock on for a few more days.

• I simply ate the orange rind right out of the jar!
• You could mix it into plain yogurt! Yum!
• Use it to flavor kombucha or water kefir without a formal second fermentation. Take your first ferment, add in the rind, and put it right into the fridge!
• Chop it and add it to oatmeal or on top of a muffin.

• 12 oranges, peeled and juiced (I like to use this juicer myself) to make a total of 2 cups of juice
• 1 teaspoon orange extract
• 2 cups filtered water
• 9 grams unrefined salt

1. Add the juice, orange extract, water, and salt to the Pickl-It. (If you are not using finely ground salt that dissolves in cold water, you will need to add it to warmed water and let it dissolve before adding everything into the Pickl-It).
2. Put the lid on the Pickl-It and install the air lock, filling it with water to the fill line.
3. Put the juice in a dark spot or cover with a towel and leave it wherever you would like.
4. I left my juice for 3 days. It was bubbly and effervescent but not alcoholic! My house was about 78 degrees. If you home is warmer, it might go faster. If you home it cooler, it make take a tad longer. Typically, juice ferments very quickly!

• 12 oranges, peeled and juiced (I like to use this juicer myself) to make a total of 2 cups of juice
• 1 teaspoon coconut extract (optional)
• 2 cups water kefir
• ¼ cup raw sugar

1. Add the juice, coconut extract, water kefir, and sugar to the Pickl-It.
2. Stir well.
3. Put the lid on the Pickl-It and install the air lock, filling it with water to the fill line.
4. Put the juice in a dark spot or cover with a towel and leave it wherever you would like.
5. I left my juice for 4 days. It was bubbly and effervescent, still slightly sweet but not alcoholic! My house was about 80 degrees. If you home is warmer, it might go faster. If you home it cooler, it make take a tad longer. Typically, juice ferments very quickly!

* Melanie from Pickle Me Too shares several great posts including:

• Pepper Mash and Chili Sauce
• Preserving Herbs
• Sauerruben
• Pickled Italian Style Pepperoncini

It’s Finally Here! An Ebook full of simple, gentle, nourishing recipes for your entire body. These 40 recipes all incorporate coconut oil, known for its holistic healing properties. 

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