Kombucha for Two
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.
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TAGS: bacteria, culture, D.I.Y., detox, feature, fermentation, health, howto, Kombucha, live, liver, mushroom, recipe, tea
Old Fashioned Homemade Pickles
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 events for the various embassies in Yangon. It was Korea’s National Day and the embassy was having a big function in the hotel ball room. While the rest of the kitchen was in the usual uproar creating the hot dishes for the buffet, I stepped into the cool room we normally reserved for ripening fruit. It was like stepping into a different world.
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TAGS: Burma, cabbage, chef, culture, fermentation, food, healing, health, Inya Lake, kimchi, lactobacilli, live, longevity, Myanmar, sauerkraut, symbiotic, traditional, Yangon
Lime and Chili Sauerkraut
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 processor. Put into a bowl. Add sea salt and toss.
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TAGS: cabbage, chilli, culture, feature, fermentation, GAPS, homemade, keffir, lactic acid, lime, live, recipe, sauerkraut
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