Fermented Beverages Archives - Page 2 of 4 - The Healthy Home Economist. A few weeks ago, I video blogged about how to make homemade milk kefir. Today’s videoblog shows you how to make delicious, bubbly water kefir sodas! Water kefir grains look different and grow much faster than milk kefir grains. You should be able to procure some within your local community by asking around amongst your health conscious friends or at the healthfood store and farmers markets. If you still cannot find any locally, you can order some from Cultures for Health. Water kefir grains produce many beneficial strains of bacteria and yeasts that aggressively recolonize the gut by destroying pathogenic strains that may have gained dominance over the years through the use of antibiotics, other drugs, and a diet of processed foods. To add variety, you may also reduce the sugar to 1/8 cup, reduce the water to 3 cups, and add 1 cup of fresh fruit juice.
After fermenting, you may bottle the liquid to achieve soda pop carbonation if desired. What a treat with summer just around the corner! Starter Cultures for Making Yogurt, Kefir, Sourdough, Kombucha, Buttermilk, Tempeh and more. Fermentation. What is kombucha? Through the power of fermentation, regular tea is transformed into a nutritionally alive drink that nourishes your body with compounds that detoxify, energize, support your immune system, streamline your digestive system, clarify your skin, prevent disease and elevate your mood.
"Kombucha is a tart sunrise bursting on the tongue" ... "that optimizes the body's performance at the cellular level" - Jessica and Eric Childs interrupting each other When you drink kombucha you are connecting with an ancient tradition. People around the world have brewed ‘buch for millennia using the same technology - by inoculating a solution of tea and sugar with the kombucha culture, called a SCOBY. The Mad Fermentationist - Homebrewing Blog. How to Brew - By John Palmer. Cookbook:Fermentation. Cookbook | Recipes | Ingredients | Cooking techniques Fermentation is the process of controlling bacteria, yeast, and moulds to modify food, producing a desired product. Fermentation can improve food so that it: tastes different, bringing new, often strong flavours to the source foodsis easier to digestis more nutritiouslasts longer How to Ferment a Food[edit] As with any food preparation, there are certain aspects of the fermentation process that can change the quality and acceptability of the end product.
Here are some of the important ones that are generally applicable; check individual recipes for special tips and variations. Ingredient selection[edit] Selecting good quality ingredients is important when fermenting food. Salt[edit] Many ferments use salt. Iodine is an effective antibacterial agent, but that is not what we are talking about here, in iodized table salt. Water[edit] When adding water to a fermentation, avoid chlorinated water if possible. Temperature[edit] Yoghurt making kit. Sandor Katz: The Science And 'Art Of Fermentation'
Yogurt is produced by the bacterial fermentation of milk. "Bacteria in our gut enable us to live," says author Sandor Katz. "We could not survive without bacteria. " iStockphoto.com hide caption toggle caption iStockphoto.com The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic organisms that extend their usefulness and enhance their flavors.
The process of fermenting our food isn't a new one: Evidence indicates that early civilizations were making wine and beer between 7,000 and 8,000 years ago — and bread even before that. But was exactly is fermentation? Katz collects many of his recipes and techniques in a new book, The Art of Fermentation, in which he describes fermentation as "the flavorful space between fresh and rotten. " Take cheese, for instance.
Starting With Sauerkraut Courtesy of the author "The flavors transform very quickly," he says.