11 interesting ways to pimp your kombucha

Posted on April 1st, 2014

I’ve shared how to make plain kombucha, how to make a fructose-free Chai flavoured version and how to get carbonation. But my experimenting continues. Feel free to follow along and get just as obsessed by this very healthy addition to your gut-giving regime.

Image via Civilised Caveman Cooking

Image via Civilised Caveman Cooking

1. Add fruit.

Once the initial fermentation period is done and the SCOBY removed feel free to add fresh or frozen fruit – berries, stone fruit work best – or some lemon or lime juice.

For a kombucha base of about 3 cups, use about 1/3 cup of fruit or juice.

Remember, when fruit is added the sugar feeds the yeast in the second ferment, so again, very little sugar remains.

2. Add herbs and spices and all things nice.

In addition to the fruit, feel free to thrown in some flavourings, like vanilla, almond, lemon and orange extracts or fresh herbs or spices. To flavor kombucha with an extract, brew and ferment according to the basic recipe.

For a kombucha base of about 3 cups, use about ¼-1/2 teaspoon of extract.

For a kombucha base of about 3 cups, use about 3cm fresh ginger cut into matchsticks or grated (you might need to add extra sugar if only using ginger and you’re after fizz).

3. Add apple cider vinegar.

Jenny at Nourished Kitchen shares this: “In my favourite wintertime version of kombucha, I flavour it with sweet spices and a Read more

My homemade fermented daikon recipe

Posted on February 11th, 2014

I’ve been doing lots of fermenting lately and I’ll be sharing recipes on my site over the coming weeks…But in the meantime, you can read up on why it’s so good for you here. Fermented daikon is one of my favourite ferments. Daikon is a big white radish often found grated raw on Japanese meals; you can find them at Asian grocers, but I’ve also seen them at big supermarkets, too.

Pickled daikon

Fermented daikon on the left there. On the right, my fermented sauerkraut.

This ferment is an easy one to kick off with if you’re wanting to give fermenting a try. It has a bunch of bonuses: it uses an unsexy (and cheap) vegetable; it’s super simple to make (it doesn’t require too much pounding; other veggies can require a lot!); is pretty foolproof; and is super tangy.

homemade fermented daikon

  • 1.5kg of daikon
  • 2 tablespoons of sea salt
  • 4 tablespoons of whey (here’s my directions for making whey; if you don’t have any, use an extra tablespoon of salt)

Grate the daikon (I use a blender with a grater attachment for speed and ease). Make sure you don’t use any “woody” bits…they make the pickle, well, wooden. Combine with the whey and salt in a bowl and pound gently with a wooden device (a meat hammer or a pestle) to release the juice. Place in a small mason jar and press down with the hammer so the juices rise to the surface. DON’T fill to brim because it will expand. I learned Read more

22 fermenting tricks and tips

Posted on February 4th, 2014

Last week I gave away tickets to a fermenting workshop with Sandor Katz to the reader who shared the best fermenting trick with us all. Congratulations to our winner Krysten Ioannides! If you missed out, come along anyway. The IQS team is attending one of the Saturday workshops.

My weekend cookup for the gut: fermented sauerkraut , sprouted mung beans , kombucha and cauliflower rice ready to freeze.

On the weekend I got totally fermented and cooked up sauerkraut, sprouted mung beans and kombucha (my first time!).

But since all of you shared such great witchy ideas I’ve pulled together a little list below so we can all enjoy. And I’m answering a few questions about fermenting, too, at the bottom. It’s a big focus in my second book, I Quit Sugar For Life (which you can preorder now and get a copy of the Chocolate Cookbook FREE). But moving on…

If you haven’t caught up on what fermenting is and why it’s good for you, click here. So, your tips:

Andrew: If you live in a chillier climate or it’s the middle of winter a great way to keep your fermented drinks going is to set your jars/bottles on a Brewer’s Heating Pad which can keep a constant gentle temperature perfect for fermenting. It’s been a lifesaver for keeping my kefir going over winter.

Klyne: Mix miso paste, almond butter and a little hot water for the yummiest spread on toast (especially sprouted spelt bread). If you add more hot water and make it a runnier consistency it’s also a super easy and delicious dressing for steamed vegetables!

Macbee: I’ve just started experimenting with kefir grains in the past 3 weeks to alleviate my IBS…I found my grains via eBay! The milk ones I collected here in Melbourne myself, but the water ones came all the way from Perth in a regular mail envelope (in a snap lock bag inside of that of course) and have been doing me proud since they arrived. I’ve been making loads of lemon and ginger fizzy kefir water.

Bec at Growing Home: You can buy kefir grains on eBay or several places online, they are quite transportable as long as they are packed with a food source and arrive quickly! You could try asking on your local Freecycle, maybe relevant Facebook groups, classifieds, or put a wanted ad up Read more