Fermented Love 

 

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.

 

3 + 10 =

Recipe Kombucha
My kombucha works on green tea. Simply because it contains less theine. The ‘culture’ you add to the tea is what they call a ‘scoby’; a kind of mushroom that converts sugar into carbon dioxide.
In the making process, you have two phases. The first phase takes 6 to 12 days, depending on the temperature and size of your scoby. The second stage is after bottling where fermentation continues in a sealed bottle for carbon dioxide enrichment. After 5 days, you refrigerate the bottles to stop the process, otherwise it becomes too acidic.
In my version, I add hibiscus and rosehip, for colour and extra iron. It is important not to heat the scoby, you ‘kill’ the active action by doing so. Start with:
– 1 litre of water
– 6 grams of green tea
– 4 grams of hibiscus/ rose hip
– 80 grams of sugar
Phase 1: You bring water to the boil, turn off the heat and add the sugar, tea and herbs. Stir until the sugar has dissolved and the the min has steeped for 15 minutes. Cool to room temperature, pour into a pot and add the scoby with a little kombucha from the previous batch (15ml). Cover the jar with a cloth (no lid) and put in a dark room with stable temperature.

Stage 2: With clean hands, remove the scoby from the jar and strain the kombucha. Pour into a bottle that you can seal and add herbs, spices or fruit as needed. Close the bottle and leave the kombucha outside the fridge for a few days. Some culture may still form, resembling a small scoby on the surface. This is normal. Then put the bottle in the fridge and drink as needed. Delicious!

A Netflix tip

In culinary journalist Michael Collin’s “Cooked” series, you follow the basic principles of food preparation including, in the fourth episode Earth, the miracle of fegmentation. Worth a look. 

Projects

Journey with the Greek Godess