Kombucha Questions & Answers. For those new to making kombucha, the process can be intimidating.
Every little thing is confusing. Does it matter if my kombucha SCOBY sinks? Can I cut my SCOBY in half? Why can’t I ferment the kombucha SCOBY with fruit juice? How much sugar is left in the kombucha when it’s done? Today, I’m answering these and other frequently asked questions about kombucha. Does it matter if my kombucha SCOBY sinks? If your SCOBY sinks after you put it in your sweet tea, that’s okay. Can I cut my SCOBY in half? Sometimes, you want to double your batch, or share a SCOBY with a friend before yours has produced a baby.
My SCOBY is a different size than my container. Nope. Why can’t I ferment the kombucha SCOBY with fruit juice? If you’re opting to use the double fermentation method to create flavored kombucha, you can’t allow the SCOBY to be in the same vessel as the fruit juice, fruit, or other flavorful additions. Recipes. 10 Ways To Add Fermented Foods To Your Diet. If you’ve been having digestive issues lately or you simply want to eat a more varied diet, you may want to consider including fermented foods.
There are a number of benefits of fermented foods that can improve your health tremendously. Fermented foods contain probiotics, which are beneficial strains of bacteria that aid in digestion. Eating foods that have been fermented, such as kimchi, sauerkraut and apple cider vinegar can prevent bloating and gas, especially after a heavy meal. Fermented foods are also helpful when it comes to getting all the necessary nutrients from food. Foods that have been fermented, like buttermilk and vegetables that have been pickled help to supply the body with enzymes.
Foods that are fermented also make it easier for your body to process B vitamins and omega-3 fatty acids. As you can see, fermented foods should be included in your diet on a regular basis in order for you to truly reap the dietary benefits. Fermented Cucumbers: Healthy Pickles (Recipe plus Video) Fermented cucumbers are a healthy, probiotic and enzyme rich alternative to store pickles packed in vinegar.
When my Australian husband first moved to the United States some years ago after we first got engaged, he commented that Americans must really love pickles because no matter where you go in the US, deli sandwiches are almost invariably served with some sort of pickle on the side. It’s true. Americans do love pickles. Sweet pickles, sour pickles, dill pickles, it doesn’t seem to really matter what type – Americans consider them an essential condiment, and the wide variety of pickles at the supermarket is a strong testament to this fact. The problem with store pickles is that they are for the most part a nutritionless addition to a meal. The heat required to can pickles or seal and sterilize them in jars that can sit for months or even years on the supermarket shelf or in your pantry without going bad clinches that deal.
True all around, with one very big problem. A Simple Recipe for Homemade Natural Fermented Pickles. When making homemade brined pickles, there seems to be many people that struggle with the process, usually resulting in soggy pickles that are not crunchy at all.
Some swear by adding grape leaves to retain a good crunch and others add whey to speed up the lacto-fermentation process. This age old practice is a simple, salt brine cure set out at room temperature for days, weeks, or even months. The process of fermentation creates an ideal condition for the lactic acid-forming bacteria existing on the food surface to feed upon the sugar naturally present in the food. The lactic acid will continue to grow (or ferment) until enough has formed to kill any bacteria present that would otherwise cause the food to spoil.
The end result is a product filled with lactobacilli which produces numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Small Batch Preserving For me, it’s so much easier and relaxing to put up a small amount of jars weekly. Ingredients: Method: Pickles (Fermented) Tired of Takeout?
YOU can cook real food simply and easily with meal plans! Meal planning has now been revolutionized! Customizable 'real food plans' couldn't be any EASIER! Try these REAL FOOD meal plans today! 1757 1Google +66 2561 52 I have scaled down the recipe I found in Real Food Fermentation cookbook. Ingredients: 1-2 lbs of cucumbers and peppers or okra 2 1/2 cups chlorine-free water (I boil tap water and then let it come to room temp) 1/4 cup sea salt 1/4 cup whey (drained from plain whole milk yogurt) 1 1/2 cups raw apple cider vinegar.