September 28th, 2009 | Drinks, Fermentation, Medicinal, Recipes, Vegetarian, bacteria, culture, D.I.Y., detox, fermentation, health, howto, Kombucha, live, liver, mushroom, recipe, tea
I finally realized that even though I spend a lot of time raving on about the wonders of kombucha I haven’t posted a basic description for how to make it. Every ten days I follow this routine which provides me and my man with tasty kombucha tea while the next batch ferments on the countertop. Halve the recipe if you are the only one drinking the kombucha tea.
- 6 liters (quarts) water
- 8 bags strong black tea
- 2 c sugar
- kombucha mushroom (SCOBY)
- 3/4 – 1 c kombucha tea
Method
Bring the water to a boil, add the sugar and dissolve. I often like to use unrefined palm sugar or raw cane sugar instead of refined sugar, but this gives the kombucha a different sort of flavor, the refined sugar is meant to be the best to use for kombucha and gives it a light and crisp flavor. I just don’t like using Rogers sugar as I heard they were using GM sugar beets. Add the tea bags and cover the pot (I use a stainless steel stock pot). Let this steep well and cool to at least room temperature.
August 4th, 2009
I stumbled across this really practical and well done video on how to make water kefir. Although I have been reading about kefir for years, I hadn't had an opportunity to make it myself until this year when my sister brought some up to me from a friend who had given her some. This stuff is fantastic ...
August 3rd, 2009
Published August 2009 in Healthy Options magazine, New Zealand
Recipe for homemade lacto-fermented dill pickles.
Lactic Acid Fermentation: Symbiotic Man's Secret Ingredient for Health and Longevity
Many years ago, I worked at the Inya Lake Hotel in Myanmar which also does catering and event ...
August 3rd, 2009
This is a very simple recipe, but has a fantastic flavor. Any type of cabbage can be used.
One firm cabbage
2-3 chilis
6 keffir lime leaves
2 Tablespoon coarse sea salt
Method
Cut cabbage into quarters, remove inner core and slice thinly. Alternatively grate or put through a food proce ...
May 12th, 2009
The Stone Soup Festival at Britannia on Commercial Drive, Vancouver BC fell on Mother's Day weekend this year. We arrived at the festival just as the jolly Carnival Band was rambling around the park and were soon planting pumpkin and sunflower seeds, feeding the chickens at the Backyard Chicken ...
August 14th, 2007
This is an amazingly simple recipe and results in a delicious, high-quality white vinegar with the flavors of the honey you have chosen to use. Try basswood or buckwheat honey for a darker, richer vinegar. Use raspberry honey for a lighter fruitier vinegar.
8:1 Water : Honey
Eight parts water ...
