I’ve had reason to ponder the messiness of life at the moment and am learning to see it from a new vantage point. This happens periodically as a new perspective is presented to me. Over the years I have taken a journey that has shown me how opposites can be complementary. That the harmony and balance in my life changes with time as my perspective shifts and I now appreciate how interdependent these opposites are. I must have the chaos to feel the calm!
The start of a new year can offer opportunities and challenges. I’ve experienced both in these last few months which has led to having to work with changing dynamics with our SCOBY’s and ferments.
Well the New Year is well and truly underway but I’m still glowing from our recent family trip to the Northern Hemisphere winter. It was my first, and I loved the cold…..once I was dressed for it! It was a veritable adventure, discovering familiar and new ferments while catching up with old friends and making new ones.
Tibicos (water kefir) is so versatile that once it's fermented, it can be flavoured in so many ways by fermenting it a second time without the culture!
We underestimate the impact that our micobiome has on our lives. We are so outnumbered by the microbial DNA in and on our bodies, compared to our cellular DNA but we, generally speaking, don’t respect the positive relationship they largely bring to our lives! Proportionally speaking, the bad bacteria are a small proportion of the mix I refer to. We need to incorporate and rebuild this diverse ecosystem of microbes in us and on us!
We’ve previously discussed how other ferments do this but have yet to introduce water kefir, so here she is in all her beauty and ferocity.
When I first saw milk kefir grain I was so underwhelmed by the tiny squishy thing in a bag that I had to add to a small jar of milk. It really was tiny ... like ¼ of a teaspoon but whoa ..... my thoughts have changed as these tiny grains have grown and grown and grown not only literally but in my opinion of them!
So what is Kombucha?
Kombucha is an ancient fermented beverage that has grown dramatically in popularity in recent years, to the point where you can now find it in cafes and supermarkets rather than just health food or organic stores. Due to its long history, it has been known by many names such as the Immortal Health Elixir, Elixir of Youth, Manchurian tea, Tea Kvass, Mushroom tea and Booch.
You’ve heard of the benefits of pro-biotic drinks like milk kefir, but to really appreciate the benefits, you need to consume them regularly, even daily. So, what if you could make these amazing drinks at home and take control of your health and well-being?
We are coming to the end of the cabbage season in Sydney, Australia so rather than lament the change in season lets embrace it and move onto an alternative and still simple way of fermenting the new season with cultured vegetables.
When starting out on the path of fermenting foods, an easy place to begin is with cultured vegetables, particularly sauerkraut. There is so much variety and you can start with something very simple and diversify from there, using: colours, textures, herbs, spices as well as incorporating new vegetables as they come into season.
There are countless variations in recipes and you can have fun in the kitchen creating your own variations once you feel comfortable with the basics...