Your complete kombucha-making kit

Posted on June 16th, 2015

You’ve probably heard of kombucha by now, the fizzy, fermented, gut-healing tea. If you haven’t had a go at making it yet, here’s my complete DIY guide to everyone’s favourite gut health tonic. It’s simple, cheap and you can get creative with flavour combinations. I bring some unique tricks to my kombucha approach, too, you’ll see below.

Image via the primative kitchen

Image via The Primitive Kitchen

The basics

Check out how to make (almost sugar-free) fermented kombucha and find out why your gut needs you to add kombucha to your wellness routine.

Or, how about my fructose-free kombucha, fermented with rice malt syrup instead of sugar. It takes a little longer to do the trick, and produces a slightly more tart tea, but I much prefer it to the original.

The fun stuff

Once you’ve completed the initial ferment and removed the SCOBY, you can add whatever extras you like to the brew. Feel free to experiment wildly, or take inspiration from what I have learned in my obsession with this gut-healing regime.

Pimp your kombucha. Here are 11 interesting ways to pimp your kombucha.

Add fruit. My strawberry and vanilla kombucha is a favourite flavour combination. When fruit is added, the sugar from the fruit feeds the yeast in the second ferment, so again, very little sugar remains.

Add warming spices. Make my winter friendly fructose-free chai kombucha with cinnamon and cloves.

Have you discovered a winning kombucha flavour? Feel free to share in the comments below. 

My fructose-free kombucha recipe

Posted on June 15th, 2015

In my first kombucha recipe, one of the concerns some of you had was the use of sugar to feed the yeast and bacteria. As I pointed out, very little sugar is left behind. But if you’re drinking a few nips of the stuff per day, it can add up to several teaspoons. So I gave things a crack using rice malt syrup, which contains no fructose.

Image via the kitchn

Image via The Kitchn

RMS is a blend of complex carbohydrates, maltose and glucose. It’s fructose free, slow releasing and doesn’t dump on the liver like pure glucose. This recipe below was previously included in my fructose-free chai kombucha post, but I felt it was lost amongst the star anise and cinnamon sticks, so I’m sharing it here as a stand alone.

I’d read that honey doesn’t work when making kombucha – the theory being the antibacterial agents kill the SCOBY (symbiotic colony of bacteria and yeast). So I was a little concerned about rice malt syrup – it’s a fermented product and I had a picture of the different bacteria squabbling for attention in the bowl, eventually annihilating each other. Plus, I’d used RMS to make my Fermented Ginger-Ade and found it needed to be a Read more

The second IQS chocolate cookbook is here!

Posted on February 3rd, 2015

Life happens. Chocolate helps. And one sugar-free Chocolate Cookbook wasn’t enough for me and the I Quit Sugar Team…so we made another. And as of this minute, you can get hold of it!

Zucchini Mud Cake with Chocolate Ganache and Salted Caramel Popcorn

Zucchini Mud Cake with Chocolate Ganache and Salted Caramel Popcorn

Yes, yes, yes, this is a gratuitous post to get you to buy the book. And truth be known I’ve chosen the photo above because I think it’s the one most likely to get you to comply! (It’s the goo-ey bits!). Which feels a little grubby, given I’ve not posted for a while. 

But, a) I think it’s always better to get to The Point,
and b) I’m back on deck posting again as of this week,
and most importantly, c) it’s chocolate.

For the sake of fairness and efficiency, a very quick rundown of what you might want to know about the book:

* The book features 80 sugar-free chocolate recipes. Read more