I found out that my diet contains quite a few fermented products. I eat (mostly homemade) sourdough bread, cheese, miso soup or tamari with dinner, sometimes chocolate and occasionally a glass of kombucha. My body works well on ‘pre-digested’ food, however, too much can increase acidity and trigger inflammation.
Our bodies contain a huge amount of micro-organisms in the form of bacteria, fungi and viruses. “Yuck!”. Well, not really. They are incredibly important in our health. In the fegmentation process, you add microbes to the preparation process, changing its nature, nutrient and values. For example, bread; raw flour a human being cannot digest. But if you add a sourdough (or yeast) culture to it, you change its form, making it one of the main sources of nutrition in our diet.
Whereas in the garden I swear by a well-functioning compost facility which is also a fermentation, I have also wanted to immerse myself in fermenting my food. Slowly, I am mastering the art of pickling and fermentation and a great start was making my own kombucha. After all, we don’t drink alcohol and I get bored from tea and water. I was looking for a drink with spice; and kombucha certainly is that. Full of good bacteria, minerals and vitamins. Below is my recipe.
If you are interested in a kombucha starter, send me a message. For €5 plus shipping, I’ll send it.