SparkPeople Kombucha Kurious and Fond of Fermenting! Team Messageboard A team dedicated to using, learning about and passing on the fermented foods bug! SparkPeople Kombucha Kurious and Fond of Fermenting! Team Messageboard Intro New to the group but not new to Sparkpeople. I'm just now starting to explore groups outside of being a grandparent! So if you happen to be in some of the groups I've just joined you'll have read this intro! The fermentation portion is at the end! I'll be 45 in 2 weeks and was officially diagnosed with fibromyalgia and early stages of osteo-arthritis in May. In total I have 76.4 pounds to lose from my highest weight to my goal weight. I've lost 9.8 pounds so far. My goal is to lose 2 pounds p... Sat, 15 Jun 2019 11:31:16 EST Just joined Hi, I'm julia. I have been "sparking" since October 2012. A friend gave me a kombucha about a year ago, and I am loving it still. I would love to start making my own. One thing my husband and I start in January 2019 was a sourdough starter. It has been fun. It's like having a new mouth to feed. We are making a lot of friends by giving away bread weekly. We are still experimenting with techniques. I can only imagine how much I will learn on this team about kombucha. I am so grateful I found y... Sun, 31 Mar 2019 22:28:21 EST Hi, I'm new here Hi everyone, <BR> I've just come back to Sparkpeople after a few years off, and found this team, so I joined. I make my own kombucha and yogurt, so thought this would be a good place for me to get inspiration on other things to try. I know it's not fermented, but I want to try jam making soon. <BR> Louise Fri, 18 Jan 2019 02:38:23 EST Hi! I'm Cat Glad I found this team. Hopefully we can learn and grow together! <BR> <BR> Usually a healthy person, these past 4 or 5 months have been a real test for me, and I am determined to regain my health. I refuse to spend the rest of my life on Rx without first exploring all avenues I can. <BR> <BR> Quick overview: <BR> 4 years ago, dentists said I needed a root canal. Ended up with 3. <BR> <BR> Pain hasn't completely gone away, and 4 months ago, after dentist telling me he could pull the... Mon, 30 Jul 2018 21:14:25 EST explosion!! It finally happened. A pint sized, heavy-duty glass bottle with a clamp-on lid exploded under the water kefir pressure. There were slivers of glass everywhere! I've been playing with kinds of sugar, playing with proportions of the heavily mineralized sucanat, and the not so demerara and white sugars. I'm finding that sweet-spot of good carbonation but not so much mineralization as to make my grains small and slimy. <BR> <BR> Has anyone else had a bottle explode? <BR> <BR> I'm thinking to p... Fri, 11 Aug 2017 18:12:09 EST RODGERD. Hi Everyone. My name is Rodger. I am a 56 year old, obese man. I am going vegan on January 30, 2017. I love kombucha. I also do other ferments, I love kraut, kimchi, and in the past have made milk kefir, and yogurt. I will no longer be consuming any meat, poultry, fish, egg, dairy, or any animal based food. I do plan on continuing to ferment. I am excited to try new ferments that will fit in and enhance my new whole plant based diet. I drink I bottle of kombucha a day, and feel awful if I miss a day. I ho... Thu, 26 Jan 2017 10:18:09 EST Just dropping by... Hey all! <BR> <BR> I have been absent for many months now, mainly because I uprooted from the UK and now live and work in Macau, China! I've been here for a year and have been fermenting milk kefir for a while, very successfully. This week I got around to starting a batch of Kombucha from two tiny pieces of SCOBY that a work colleague had in her fridge, so we'll see if they make anything. <BR> <BR> I was given a taste of Beet Kvass, too, today, and I loved it! We also talked of Tempeh, and ... Fri, 19 Aug 2016 09:32:08 EST plastered Since a severe brain injury years ago, I have stayed clear of alcohol; a thimbleful and I'd be a tottering Ms Hyde; a quarter cup of kombucha and I was plastered. This summer I've been making water kefir for the first time. At the second ferment, I mix it with a tea made from fennel seeds as well as fresh ginger and a couple of raisins. It is delicious. It is tart and bubbly. It is also a bit heady for me. Is there alcohol content here? Can I reduce it by reducing the two fermentation times w... Mon, 1 Aug 2016 07:12:06 EST Learning to make Kombucha Recently discovered the health benefits of Kombucha and fermented vegetables, then found this group. Today I put my first jar of tea in the cupboard, trying my hand at making my own Scoby. <BR> I'm a happily married, 60ish mother of two and always looking for ways to improve me and my family's health. So happy to have found a SparkTeam on these topics. <BR> <em>345</em> Thu, 30 Jun 2016 20:19:37 EST 7 Reasons to Drink Kombucha Every Day From Dr. Axe - <BR> 7 Reasons to Drink Kombucha Every Day <BR> <BR> <link><BR>veryday </link> <BR> <BR> Then he goes into a discussion of how to make, which was pretty close to what I did. Wish I had kept my scoby better. Will need to start a new one. I just bought this big cake of Pu'er Tea from China and they even said inside their cake that this tea was good for making Kombucha!! Thu, 17 Mar 2016 02:00:07 EST Another newcomer here I have been Kombucha from our health food store but over Christmas my daughter got me started on brewing my own so I joined the team hoping to learn a few things here. Sun, 3 Jan 2016 11:55:11 EST Hello team, I'm new to you and these processes I've had Kombucha before and I love it, but I've never tried to make any. Also I'd like to know how to do fermented veggies and such. So I'll be happy for some tips. Tue, 1 Dec 2015 20:36:05 EST Kefir, Kombucha, Yoghurt and fermented food/drink our household has gone nuts making kefir and kombucha <BR> Several different batches of kombucha are underway, inc, a tea, ginger and fruit juice variety. <BR> We have milk and water-based kefir batches going <BR> Yogurt is only prepared every few weeks. <BR> May make a 20 litre batch of kombucha soon using a beer kit and sugar. <BR> Cheers Wed, 21 Oct 2015 01:13:24 EST Introduction Hi, I have been fermenting for several years now. I usually have a couple of gallons of kombucha brewing and some kefir going all of the time. I also like making saurkraut and pickling things. i have made sourdough bread, though I haven't done that in some time. I find that these foods help me with stomach problems, skin issues, depression and fibromyalgia/chronic fatigue. The longer I take this kind of food the better I feel. Recently I was watching carbs so I stopped the kefir and kombucha ... Sun, 6 Sep 2015 21:32:25 EST fermented carrot sticks <link><BR>carrot-sticks/ </link> <BR> <BR> •1 – 1 1/2 pounds of fresh carrots, trimmed <BR> •3 garlic cloves, peeled <BR> •2 cups of water, or more as needed <BR> •2 tablespoons of sea salt <BR> •one hefty outer cabbage leaf <BR> <BR> Link has the remainder of how-to for brine & fermenting. <BR> <em>4</em> <BR> Sat, 27 Jun 2015 20:54:08 EST Welcome a new team leader! Step forward, Saffyblue! <BR> <BR> Saffron has kindly offered to help out with, and eventually take over the team leader role for the group, as I will be off to pastures new in August and won't get to log into Spark very much. <BR> <BR> Please be lovely to her, as ever, and keep this place the best place to get information about fermenting foodstuffs. Don't forget- if you would like to help with admin, the more the merrier, so drop me- or Saffron- a message. <BR> <BR> Over to you, Saffron.... Mon, 9 Mar 2015 16:29:32 EST She’s the Johnny Appleseed of Pickling <link><BR>spreading-the-gospel-of-food-preservat<BR>ion-across-the-us.html?_r=0 </link> Tue, 3 Feb 2015 19:36:08 EST Bloomington Il new to group Hi all I am new to the group. Back on site again trying to get healthy. Nice to see this group as I am a believer in fermented foods. Currently I am doing milk kefir, yogurt at home and buying bunnies brand saurkraut and pickles. <BR> <BR> Have experimented with kombucha, water kefir, sauerkraut, even fermented pinto beans. I find that especially this time of year it's beneficial to get those probiotics in to keep illness away as much as possible. Looking forward to picking up new informati... Sat, 3 Jan 2015 23:00:26 EST Dont like the sound of fermenting but I will do it Hiya! I will be starting the GAPS diet in January, and fermenting is part of the plan, so I'm going to give it a go! :-) <BR> <BR> <em>213</em> Mon, 24 Nov 2014 06:54:48 EST New to team and fermenting Hello. I am looking forward to increasing my fermented veggie consumption and to start making my own kombucha. Fri, 13 Jun 2014 14:02:41 EST soy yogurt separation! After a long hiatus, I'm making yogurt again using this recipe <link><BR>l.asp?recipe=2269210 </link> I've successfully used this recipe many times in the past. My two recent tries, both times the yogurt separates at two hours of incubation. Why? Any ideas as to what I might try? Thanks. Thu, 22 May 2014 15:55:48 EST Fermenter in Northern Califfornia Hi everyone! <BR> I have been making kraut and fermented hot sauce for years! I don't do kombucha because I am avoiding the sugars. Anyhow, I am pleased to find this group. Fri, 18 Apr 2014 12:06:02 EST Kiwi Cura chick curious about fermenting Kia Ora, I have been following the Cura Romana to get rid of unwanted weight and it has led me to add fermented foods to my diet. I love do it yourself foods so am interested to explore the world of fermented foods. Sat, 29 Mar 2014 13:39:25 EST Fermenting Wannabee in Virginia Hi, I've been making kefir for a couple of weeks and am planning to begin fermenting vegetables. I am extremely interested in fermenting my own kombucha. I love it and so does my belly! Sun, 16 Mar 2014 15:51:21 EST Hello from Illinois! Hello, <BR> I am completely new to fermenting. I haven't even tried it myself yet. Still gathering supplies. I enjoy kombucha, sauerkraut and fermented pickles but there are so many things I want to try! I took a class last weekend on making kombucha, the teacher said you could use the yeast at the bottom of the first fermentation to make bread. Has anyone here tried that? I also just joined a group on facebook called the 30 Day Fermented Foods Challenge. It runs from March 15 - April 15. Lot... Thu, 27 Feb 2014 18:28:04 EST Minnesota here I just now found this group! I am super excited. I am on my forth batch of kombucha and looking forward to learning more. <BR> Dee Mon, 24 Feb 2014 12:44:49 EST New from Arizona Hi all - I've been brewing kombucha (black tea) for quite a while. I love adding if to my smoothies, and I have fun experimenting with secondary ferments/flavors. <BR> I'm getting ready to start up a green tea kombucha brew. Just experimenting a bit. <BR> Also just starting to ferment veggies. Thu, 16 Jan 2014 11:57:07 EST Happy Holidays! I would like to take this opportunity to wish each and every one of you the compliments of the season and the hope of a peaceful and fulfilling 2014. <BR> <BR> May all your dreams be merry and bright... :) <BR> <BR> Paul x Mon, 23 Dec 2013 14:38:10 EST Absent friends Hello everyone. <BR> Well, I realised today that I haven't logged into Sparkpeople for nearly a week, and when I did, the KK&FF pages were unchanged! I don't know about you, but the only reason I visit Sparkpeople nowadays is to check this team and answer any queries or add my opinion to posts. I am still an enthusiastic KT and MK fermenter, but my needs are few. Also, I am more active on Facebook, where the discussion on Fermentation is spread a lot wider, with many specialist groups and pag... Sun, 17 Nov 2013 08:20:06 EST use of the kombucha mother I have a bit of a glut of mothers. I have offered them on freecycle but not enough people round here are interested. I would love to hear what others have done with spares. I have used a bit on a cut one of the dogs got which took ages to heal and it seemed to help. At least it stopped him worrying at it. I have planted them underneath my runner beans and French beans and even put a chunk under some courgettes I grew in a pot this year but not sure if they made a great deal of differenc... Sun, 15 Sep 2013 17:28:16 EST Kombucha vinegar I have been away quite a bit recently and decided to let my continuous ferment Kombucha turn to vinegar. Does anybody know how to test the acidity of the vinegar? I want to know if it is strong enough to preserve vegetables. <BR> Sun, 11 Aug 2013 18:40:29 EST Making kefir with raw milk Been off the forums and sparkpeople for a long time but I need some advice. <BR> <BR> I gave away grains to someone who was going to use raw milk. She emailed me back and asked for help as it wasn't turning out correctly. I gave it a try. I found 24 hours it is still very runny not looking like my normal kefir. The grains are growing like crazy. I still have a what does Dom call it "flowers" on top. I didn't realize I wasn't suppose to have that all the time. <BR> Any ideas or hints? It... Fri, 14 Jun 2013 12:40:03 EST How to make medicinal vinegars & Oxymels <link><BR>icinal-vinegars-oxymels/ </link> <BR> <BR> Fascinating, and well worth sharing! <BR> <BR> Paul Sun, 12 May 2013 10:09:35 EST Hello I'm new here Hello, My name is Tina. I am a SAHM, Learning Coach and childcare provider. I am interested in this topic as one of my dc Moms has been telling me about it. She has fermented her foods and for some time now and feels that this has helped with her and her children's health issues. I am curious to learn more about this topic and to try some with my family. Fri, 12 Apr 2013 21:48:21 EST Coming out of hiding! I was kind of shy to introduce myself but I've been responding a bit so I guess you'll want to know my credentials!!! <BR> <BR> I had a pacemaker put in two years ago and was given major doses of antibiotics which threw my gut into a tizzy and my GI and metabolism ground to a halt. Then last year I learned about how the probiotics in some foods could help repair the damage and I've since been learning and experimenting with all different kinds of ferments. I've done water kefir (WK), milk ... Wed, 20 Mar 2013 00:24:55 EST JUN I have been exploring the link for Kombucha Nation; Cultures Health and Healing which was put up and they are talking about something called JUN. This sounds interesting but there is no link to any person or place in the UK where one can get a scobie. Do any of this team know if it has come over here yet? There is a lot of internet noise about it with some saying it is just a form of kombucha fed on green tea and honey and others saying it is a totally different culture, more bacteria and ... Thu, 7 Mar 2013 16:17:47 EST FaceBook groups post here! <link><BR>uchaNation.CulturesHealthHealing/ </link> <BR> <BR> This is a closed group but only for privacy- they accept you without bias! <BR> <BR> Paul Fri, 15 Feb 2013 19:24:33 EST Kombucha Mustard. I like to make a mustard out of my kombucha that is a little more sour than I like to drink. I don't know if you would consider that vinegar, but should be close. I take a cup of my old kombucha and keep the mother in it and ferment it a few more weeks. Then I take a little container of mustard seeds and soak in the kombucha minus scoby for another ten days. After the seeds have soaks and are tender I pulse them in a blender with some sea salt and some turmeric for color. I added garlic and s... Tue, 29 Jan 2013 12:04:36 EST Excited to find this team!! YOO HOO for me!! Hi I am Kimmy. I stumbled onto this team and just had to check it out. I am new to fermenting and love it. I have been making Kombucha tea for quite a while and love it..Fun fun! I have been on sparks for 5yrs. I am vegan. <BR> <BR> Looking forward to learning and sharing with you all! Sun, 27 Jan 2013 23:56:07 EST Using Kombucha vinegar and scobies Does anyone else use their old scobies - other than for compost? <BR> <BR> A while ago I made a cream with a chunk of scoby liquidised with some E45 cream. For the last few nights I have had very itchy legs in the night. I think it is something to do with the cold but last night I remembered it was sitting in the cupboard. I rubbed in on and within a minute all the itching had gone and it hasn't come back. <BR> <BR> I frequently use the vinegar for stings and bites and also as a refr... Sun, 20 Jan 2013 11:09:22 EST Sandor Katz: Book Reviews & Interviews An article in the New York Times: <link><BR>rmentation-guru-helps-chefs-find-new-f<BR>lavors.html?ref=dining </link> <BR> <BR> A NPR, Fresh Air audio interview: <link><BR>ble-fermentables-wine-beer-cheese-meat<BR>?ps=cprs </link> <BR> <BR> A BBC audio interview: <link> </link> <BR> <BR> An Australian RadioNational audio interview: <link> Fri, 11 Jan 2013 15:21:22 EST ready for the great fermentation experiment After reading about the GAPS diet, I am convinced that my intestinal flora must be seriously out of line so I am interested in cutting backing on gluten and sugar and trying some fermented foods. I don't think I am ready for the full GAPS diet, though. <BR> I just tried some commercial kimchee, it was very tasty and had no resemblance to sauerkraut, which for me is a good thing. I am willing to try and see if my home made fermented vegetables would taste any better than the store bough... Tue, 1 Jan 2013 18:38:14 EST Happy Holidays 2012! Just a quick post to thank everyone for making this team one of the most interesting on Spark! We're not a big team, or too prolific with posts, but what we have is pure gold nuggits! <BR> <BR> To you all I send love, healing and a reassurance that 2013 can only be even better than 2012! <BR> <BR> OK, I'm off to pick up the girls and spend some time with my family. <BR> <BR> Enjoi! <BR> <BR> Paul x Tue, 25 Dec 2012 10:18:32 EST Whole, fermented, and real My parents lost a lot of weight using what I consider "fake" food. I refuse to do it that way. I want my children to grow up knowing what real food it and what real food tastes like. That said, I stumbled into milk kefir, water kefir and kombucha this summer. I have to say, the batch of kombucha I have brewing right now looks to be the best yet. The mother is fattening up, after 24 hours the baby is forming, I'm pretty excited as I haven't grown a thick baby yet. With temps dipping into... Fri, 30 Nov 2012 14:07:52 EST Kombucha Kurious here! Hello Kombucha aficionados! <BR> <BR> I just heard about Kombucha and it's probiotic qualities and would like to try it. I've never even tasted it though <em>40</em> , so if anybody can guide me to a brand that tastes as close to something you would brew at home, that would be great. <em>334</em> All I know is that it's tangy and fizzy, but I don't want to put the time and effort to create my own brew if I don't like how it tastes. <BR> <BR> I look forward to spending time on these ... Thu, 29 Nov 2012 13:14:15 EST Team leaders needed! When I started this group way back, I didn't expect to find so many lovely like- minded souls around the world that would not only reinforce my passions for Kombucha, but would also introduce me to all the other wonderful fermented products available to make and buy. <BR> <BR> But I'm not as active on here as I could and should be, due to my drive to get the photography business back on track and successful, so I'm on the look out for a volunteer to help with the team leader duties. Rachel d... Thu, 22 Nov 2012 08:43:36 EST radish adventures I was given a lot of curious radishes. Some were oblong, red and white skinned, about 2" long. Some I mistook for beets. Of those, I had only the bulbs, no greens. Cutting into them, no beet they, red and white stripped innards. I made a couple of radish oriented kimchis, one with turnip sized rutabagas (?), and some pickled, fermented radishes, as well. I've posted a pic in our photos section. Thu, 15 Nov 2012 16:53:51 EST soy yogurt: unsweetened and homemade I finally made my first attempt at soy yogurt. It was a success, mostly. It was thick, not gelatinous. I used both agar agar powder and tapioca starch. I use powdered soy milk mixed with water. Normally, I use 1/4 the recommended amount of powder soy milk to water. To make the yogurt, I used the full recommended amount. My result looks good but tastes chalky to me. I might use watered down soy milk for my next try. Maybe it would be better to add some sugar or soy protein powder to give the b... Tue, 16 Oct 2012 11:52:45 EST Can Too much kefir make you feel awful? So I have been gaining weight the last few months - I haven't really changed anything in diet or exercise, I was maintaining the weight and not losing before. <BR> Now I feel bloated all the time and just not well. <BR> The only thing I can think of is that I am drinking and using a lot of kefir. Is it possible I am having too much kefir? Fri, 5 Oct 2012 10:08:03 EST What's for dinner? I made a pot of pickled cucumber soup today and there's leftover potato kugel from yesterday to be reheated. Family will have also some kielbasa. Wed, 26 Sep 2012 16:16:13 EST You can find almost anyone on Sparkpeople Hi I am new, <BR> My name is Rebecca, I am starting out fermenting, so far I have Kombucha and milk kefir and am exchanging some milk kefir grains for water kefir grains soon. <BR> <BR> My daughter showed us Kombucha, when she was out this summer. She brought us a scoby, but her dad missed the sugar step when she showed how to brew so two brews with no sugar and then I did something that made it look like mold on top. Luckily I found a lady in our town that gave me 3 new scobys. I am on m... Wed, 19 Sep 2012 14:03:37 EST how to post a picture? Exactly: how to post the picture LOL ? <BR> I made a pic of some stuff, terrible quality but still. I put the picture in my page gallery, but is it possible to post it here on the team forum? Fri, 14 Sep 2012 09:19:58 EST What's bubbling in your kitchen? I currently have: <BR> 2 jars of beet kvas <BR> 1 jar of rye kvas <BR> 1 jar of fermented oatmeal <BR> 1 jar of green beans (just started to bubble) <BR> 2 bowls of tofu experiment- I marinated extra firm tofu in soy sauce and then covered it with freshly made soy jogurt. The bowl became warm after eight hours. I fried couple slices of tofu this morning-very tasty, similar taste profile to Mexican frying cheese. Thu, 13 Sep 2012 11:42:07 EST sour rye soup The weather got colder. It means there will be a lot of soup cooking and eating in our house. One of my family favorites is sour rye soup aka zurek. I have a jar of rye kvas fermenting in the corner behind my slow cooker (warmest place in the kitchen). <BR><BR>up <BR> It's one of most loved soups in Poland.You can buy bottled rye kvas in every grocery store. Vegetarian and vegan versions exist, too. Wed, 12 Sep 2012 16:52:17 EST hi! Oooops, so the welcome thread is here. I'm new in this team but not new in the topic of sour foods. I made different kinds of homemade cheeses, fermented milks and vegetables. Back home in Poland every late summer and early fall our kitchen turned into food preserving facility. I wish I brought with me my clay jars for making pickles and sauerkraut!! Tue, 11 Sep 2012 09:09:28 EST SCOBY couture! The next logical step for us? <BR> <link><BR>feature=player_embedded </link> <BR> Tue, 4 Sep 2012 11:06:14 EST Newbie - I'm eager to try this! Hi everyone! I'm in Alabama (southern USA) and am a total newbie:) <BR> <BR> I love kefir and kombucha but since they are both rather expensive to purchase every week and would love to make it myself. I just read The Body Ecology Diet by Donna Gates and am also interested in learning about cultured veggies and other fermented foods. I'm so excited to see a team about this subject! <BR> <BR> I am really trying to give up dairy products and was interested to try making coconut milk kefir or... Tue, 14 Aug 2012 18:56:28 EST I killed my Kefir grains :( Some how I killed my grains, they were so great and healthy, I have had them for long time. But something happened. I am so sad. Not sure what to do. Sad sad. Sat, 11 Aug 2012 08:27:43 EST Calories Help required from my fellow KKFF team members. I am trying to track my foods but do not know how to enter straight forward milk kefir or kombucha made at home. Do you add up the calories of the ingredients - so the kefir would be the same as a cup of milk - or what? With all that sugar the kombucha would be very high but I don't think it is. Any help gratefully received. Anthea Tue, 3 Jul 2012 07:01:12 EST Water Kefir Grains I'm looking to purchase some water kefir grains. Can someone direct me to a reliable source you've had success with? <BR> <BR> Thanks! Wed, 27 Jun 2012 10:51:30 EST Sandor Katz: 20 Min Audio Interview Sandor Katz, author of "Wild Fermentation" was interviewed on NPR June 13. You can listen to the entire interview here: <link><BR>mentation-when-food-goes-bad-but-stays<BR>-good </link> Sat, 16 Jun 2012 09:55:50 EST I Know I'm Home I know I'm home when fermentation projects are underway. Fresh-made tempeh for breakfast. Kimchi percolating. Go slow foods! Tue, 5 Jun 2012 12:31:03 EST sourdough cake I have just been given a recipe for making sourdough cake and also given a "Hermann" who is bubbling away right now. Has anyone else in the team made sourdfough cake? Bread yes but sweet cake??? Anyway I am on day 6 of 9 and Hermann expands each day and I feed him mllk, flour and sugar every so often. the recipe says that at the end I need to add yet another cup of sugar as well as loads of fruit and nuts and I would love to know if anyone else has made this and cut out so much sugar? ... Sun, 27 May 2012 18:31:45 EST Kombucha brewer of 6 months... And I love it! Just started spark people today, and looking forward to sharing all the goodness we all have to offer! I love making a mix of green and black tea Kombucha, as well as just straight green tea. Sometimes the different flavors suit me in different moods. I use just regular Lipton tea for the black tea and some loose-leaf green tea for the green. Does anyone know where to get good loose green tea? I don't know where my friend got this stuff, but I would love to get some that'... Sat, 26 May 2012 14:44:05 EST Interesting article on those suffering from Celiac<BR>-Sourdough-Fermentation-Speed-Intestin<BR>al-Recovery-in-Celiac-Patients-at-Star<BR>t-of-Gluten-free-Diet/Page1.html Sun, 29 Apr 2012 11:02:09 EST A newbie! Hi all! <BR> <BR> I guess we went through a 'do it yourself' phase when we were first married: vegetable garden, including an asparagus patch, and doing pickles in a big crock, and having a bee hive. All that went along with hiking and camping in our spare time. But now we are old foggies. People brag about organic gardening and recycling, but that is how I grew up. Even in high school I grew a bunch of roses and other flowers. I still read lots about gardening but have only a small flower... Wed, 11 Apr 2012 17:07:15 EST Springtime! Any new fermenting plans? The blossom is in the trees this week in Nottingham- and it made me start to think about all of the new and exciting projects I want to do, as well as the regular ones. I'm starting to go through the older threads on the Team Pages to get inspired- I recommend it for everyone, old and new! <BR> <BR> Does anyone plan to try a new project or resurrect an old one this year? Please post, we'd love to read about it! <BR> <BR> Paul Thu, 8 Mar 2012 05:30:05 EST A Good Link: How to Ferment Vegetables I love "The Whole Life Nutrition Kitchen" blog. Today's entry is about how to ferment vegetables: <link><BR>to-make-lacto-fermented-vegetables.htm<BR>l?utm_source=feedburner&utm_medium=ema<BR>il&utm_campaign=Feed%3A+Gluten-freeWho<BR>leFoods+%28The+Whole+Life+Nutrition+Kitchen%29 </link> <BR> Our team has had a beet query recently. This site speaks about fermenting a mixture of beet-basil-dill-carrot-garlic. Wow! Tue, 14 Feb 2012 13:08:41 EST Beetroot Our local farmer has a whole lot of beetroot he is almost giving away. Does anybody have any ideas for fermenting it? What does one have to do? I know you can pickle it but that needs youngish beets if they are not to taste woody. These are all overblown and other than soup I cannot think of anything. <em>303</em> Wed, 8 Feb 2012 15:28:57 EST Feb. 11 is "WORLD HAPPY DAY" spread the news! Hello everyone! I want to spread the news that "FEB. 11 is, WORLD HAPPY DAY" Please check it out! <BR> <BR> <em>334</em> <BR> <BR> I will be attending a screening at a local yoga studio this Saturday, 3pm. I think it's a wonderful positive movement to join into. I only heard about it this morning while listening to Dr. Christiane Northrup's show on Hay House Radio. Her guest was Director of The Happy Movie, Roko Belic, the discussion was most interes... Wed, 8 Feb 2012 14:43:34 EST cooking with Kombucha vinegar I have just got rather keen on the idea of Bone Broth - for calcium and minerals and gelatin etc - and wonder if the bacteria in Kombucha would all die off if I used it instead of cider vinegar in the simmering water. Has anyone tried this? My butcher gives the bones away so I'm just roasting a large bag prior to simmering them with some garlic and ?K vinegar for 24 hours. Fri, 3 Feb 2012 13:09:08 EST Finally got a SCOBY going! <link><BR>12/01/new-pet.html </link> Mon, 16 Jan 2012 10:56:52 EST The Art of Fermentation by Sandor Katz Sandor Katz, the author of, "Wild Fermentation" will have another book coming out this June called, "The Art of Fermentation": <link><BR>the_art_of_fermentation </link> He says about this book, "... The Art of Fermentation has been completed and is in production, due out from Chelsea Green Publishing in June. This is not simply a revised edition of Wild Fermentation. The Art of Fermentation is an entirely new book, far more in-depth, covering many more t... Sun, 8 Jan 2012 10:22:47 EST Compliments of the Season! That's all, really.... <BR> <BR> Whatever you're celebrating, please have a warm and happy one! <BR> <BR> Love to all from Dale Acres. <BR> <BR> PX Sat, 24 Dec 2011 15:03:05 EST New to Fermenting! I'm new to fermenting as in I haven't done anything myself yet. I just finished reading Wild Fermentation and loved it, but I'm looking at getting started slowly. I'd like to start with Kombucha as I love it on the rare treat I have had to try it, but I can't find anyone local in Texas with it available and online purchases are really expensive for a college student with a family. I've started putting together a collection of large glass jars and crocks though, and hopefully will have enough ... Fri, 9 Dec 2011 14:06:23 EST Spreading the word This week, so far, I have given away a spare SCOBY and my excess kefir grains to two very happy people. I love that I can do this in the knowledge their lives will change because of my gift. <BR> I think, on average, I'm sending up to two packages a month to people around the uk, usually kefir grains. <BR> <BR> Anyone else 'spreading the word'? <BR> <BR> Paul Fri, 25 Nov 2011 04:28:33 EST Cranberries Last month I got a bunch of cranberries (a 5 gallon bucket full!) and threw them in my freezer. Now I need the freezer space and need to do something with them. Any suggestions other than juicing them? I know there are a lot of benefits in cranberries so I hate to not take advantage of this wonderful source of antioxidants... Mon, 14 Nov 2011 11:04:37 EST Fermented Cakes Do you have memories of a margerine tub on the kitchen counter smelling rather funky that your mum used to stir and feed things too, and then she'd make a cake later from it... <BR> <BR> If you do, I have a quick fermented cake starter, but it's not the one that my mum used to have t\hat used fresh or canned fruit... Does anyone have that fruit method??? Please??? Tue, 1 Nov 2011 18:16:52 EST New Experiments Thanks for the prompt inbox message... <BR> <BR> Yes I have been rather preoccupied, to say the least.. however I do have a number of new ferments on the go, and one I am about to experiment with. <BR> <BR> First thing is to list what is happily bubbling in my kitchen at present: <BR> <BR> Kombucha - always here... right now we are using a blueberry pomegranate white tea which is amazing. <BR> <BR> Carrots - just have a large 2L jar with sliced carrots, ginger, garlic and mustard see... Thu, 27 Oct 2011 09:29:36 EST Team relevance. Discuss! Happy (almost) November! <BR> <BR> On Sunday Hannah is sixteen. In January I'll be a grandad. Next April I'll be 51.... All good reasons for looking after myself as I age and slow. And I've noticed that I have slowed down. <BR> <BR> Good job I'm looking after my 'engine' by making and consuming fermented products, then! <BR> <BR> I don't feel my age: nowhere near. I don't suffer from the basic problems and lethargies that no-one could tell me the causes of even ten years ago. My mental sta... Thu, 27 Oct 2011 00:54:38 EST Cooking tempeh Okay this is for all the tempeh producers. I have purchased tempeh twice now and attempted to cook it twice and both times it has turned out VERY bitter. Last night I cooked it with a bit of cut squash and broccoli, garlic and ginger. Added soy sauce and a bit of olive oil. Served it over rice and not a single one of us could stomach it. <BR> What am I doing wrong here? Wed, 28 Sep 2011 15:12:53 EST storage bottle problems and the solution (?UK only I just bought some Grolsch-type bottles at vast expense as we don't have an Ikea nearby and bore them home. As they had metal in the tops I couldn't sterilise them in the microwave which is what I do with jam jars so I put them in the oven carefully removing the rubber seals.. Half an hour later disaster; the tops had totally melted. They were plastic not ceramic. I should have noticed of course but never thought of it. Anyway I ordered some ceramic-topped bottles from Home Brew Online, ... Wed, 21 Sep 2011 15:04:33 EST The Krauted Cucumber Thread This was an experiment. I decided to try preparing cucumbers the way I normally do 'standard' sauerkraut. Unfortunately there will be no photos of KC1 as I ate all the results, which I suppose means that it worked out. Oh yes! They were delicious. Sour, salty, vibrant with tons of flavour, tender but still with a hint of crispness. <BR> <BR> INGREDIENTS & EQUIPMENT (in order of appearance) <BR> cucumbers (buy something locally grown, whatever kind they are) <BR> peeler <BR> towel <BR> sharp ... Fri, 16 Sep 2011 11:27:04 EST How to cook real food - cultured dairy foods Free download of Nourished Kitchens e-book. Download all the recipes, worksheets, tutorials and fact sheets in the document below. <BR> <link><BR>esson-how-to-cook-real-food/?AFFID=66048 </link> <BR> <BR> <BR> Thought I'd pass this on. Mon, 12 Sep 2011 11:24:40 EST For all you Sauerkraut devotees! Nourished Kitchen have dedicated the latest posting to this most venerable ferment- go look and have a go- then tell us about it!! <BR> <link><BR>raut/?utm_source=feedburner&utm_medium<BR>=email&utm_campaign=Feed%3A+nourishedk<BR>itchen+%28Nourished+Kitchen%29 </link> <BR> <BR> Paul Wed, 7 Sep 2011 07:30:22 EST Hi Hi all! I am new to the world of Kefir and just came across this group. Hoping to find a local source for fresh Milk Kefir Grains - I am in Tampa, FL. <BR> <BR> Thanks! <BR> Laura Fri, 2 Sep 2011 08:50:05 EST Friend or forgotten? OK, try this: <BR> # Click on the 'Community' tag in the link strip at the top of this page. <BR> # Scroll down to the 'Friend Feed' link. <BR> # In the introductory paragraph, second line down, you'll see the words 'Click Here'- do it! <BR> # Et wolla, a list of mutual friends, but also a list of people who friended you, but you haven't friended back, so they won't appear on your lists! <BR> <BR> It took me many hours of searching to find this out- if you see my name there, please feel fre... Fri, 26 Aug 2011 20:36:06 EST Photo competition time! Well, when I say competition, it doesn't mean there's a prize or anything..... well, unless your idea of the concept includes the warm feeling of knowing that your image was voted the most appropriate! <em>104</em> <BR> <BR> Here's the sitch: since I started this team, the Team photo has been of my little Kombucha setup. It suited then, and it suits now, but the Team has grown in a fermented way to include many other products. <BR> <BR> So, I'm throwing it open to you all to come up with a... Fri, 26 Aug 2011 16:04:04 EST Coconut water kefir It's been on my counter for almost 48 hours. It appears that my grains have multiplied - good, but there's a 'scum' forming on the top. Should this happen? It smells fermented, not over powering. <BR> <BR> Any help is appreciated. This is my first time with the kefir. Fri, 26 Aug 2011 09:50:58 EST Coconut Milk Kefir? Does anyone make coconut milk kefir? After reading this article: <link><BR>onut-milk-kefir/ </link> I tried it using a tetra brick of coconut milk and some lowly freeze dried kefir starter. Didn't really work but I bet with the right stuff, it would. <BR> Sat, 20 Aug 2011 11:11:36 EST How Do you clean your fermenting crock pot? I tried to ferment some beets in my new fermenting crock, but I had a terrible case of mold! I thought I had cleaned it well, but now I am not so sure. I know there could have been other factors that made the mold grow too. But, my question is how do you clean and sanitize your crock after you have had mold? I wanted some ideas before I try to ferment a crop again. clean it out with vinegar? <BR> <BR> Thanks! Tue, 5 Jul 2011 08:45:00 EST Kefir & Berries popsicles <link><BR>icles-for-july-4th/?utm_source=feedbur<BR>ner&utm_medium=email&utm_campaign=Feed<BR>%3A+nourishedkitchen+%28Nourished+Kitchen%29 </link> <BR> <BR> No doubt these WILL be made! <BR> <BR> Paul Fri, 1 Jul 2011 17:25:30 EST Burping, and how it saved my Kombucha! It's the hottest day of the year here in the UK! I stood at the sink and could hear a hissing...... <BR> <BR> So, I opened the sink unit door and there it was, a bottle of kombucha, the Grolsch type rubber seal forced open by the CO2 pressure in the bottle, hissing and bubbling- and leaking- away angrily! <BR> <BR> I placed it in the- now empty- sink and opened the bottle gingerly.... the immediate force of the bubbling KT emptied a good quarter of the contents down the drain before I could... Mon, 27 Jun 2011 14:57:54 EST Hello everyone! Just found Spark a month ago. I'm getting serious about my health and I'm hearing alot about the benefits of cultured food. I'm new to this and so far I've made my own Kefir and Sauerkraut. While I know I don't have it down pat yet, I am hoping to learn from others so that my new diet habits will become 2nd nature. Sat, 25 Jun 2011 12:36:55 EST Miso- Gift from the Gods? <link><BR>from-the-gods.html </link> <BR> <BR> An interesting link!! <BR> <BR> p Thu, 23 Jun 2011 14:10:29 EST fermenting pot I just had to share with people I know could understand my excitement for getting a huge fermenting pot for free! My husband's grandma even had a larger one, but I think the one I ended up picking out is larger than I really need! It is simple but beautiful. Good thing she is one of those older ladies that holds on to everything. LOL She told me she will hold on the the larger one in case I change my mind and want that one too. :) <BR> <BR> I think I am going to try pickling some sli... Fri, 17 Jun 2011 17:45:43 EST How much do you drink? This is the other thing I'm curious much Kombucha do you drink? How much is too much? I've developed such a like for it that I drink somewhere between 12-16 oz a day. A friend (actually the person that gave me for starter scoby) said that's way too much, that I should limit it to 2-4 oz. Obviously I didn't start drinking that much all at once but gradually worked up to it - well, as gradually as you can in one month, it is just plain good! I feel so much better also. So, any th... Sun, 12 Jun 2011 18:29:58 EST Scoby Hotel I started a scoby hotel and I was thrilled when the one scoby I placed in it made a beautiful baby. It was a prize winner in my book! So here's my question...... do you feed your hotel? When I started it, I put in mature Kombucha. Now I'm wondering if I should be adding a tea and sugar brew like with my batches. Any thoughts? Sun, 12 Jun 2011 18:25:54 EST Coffee Kombucha & Sugar Good Morning <BR> <BR> Two part post today. <BR> <BR> First is coffee kombucha... has anyone tried it.. what did you think of it? We made some recently and hubby who hates coffee and if he has one is up for hours on end and irritable to boot loves the stuff and doesn't react... it's fizzy, it's coffee flavoured and slightly mochary... (if there is such a word, if not I stake claim to it) ... recipe - same as your standard tea based one, just brew coffee instead, uses same amount of sugar.. ... Wed, 8 Jun 2011 06:16:58 EST Natto Curious Has anyone made or even eaten natto? It's a Japanese food and another high in both protein and probiotics food made from fermented soybeans. I have the feeling, stemming from photos I've seen, that it might be an acquired taste. I'm very much enjoying making and eating tempeh, but what about natto? Sat, 4 Jun 2011 10:09:50 EST Processed Meats Just thought I'd share something I found on FB this morning: <BR> <BR> "The World Cancer Research Fund (WCRF) has just completed a detailed review of more than 7,000 clinical studies covering links between diet and cancer. Its conclusion is rocking the health world with startling bluntness: Processed meats are too dangerous for human consumption. Consumers should stop buying and eating all processed meat products for the rest of their lives." <BR> <BR> <link> www.totalhealthbreakthroughs.... Mon, 16 May 2011 09:27:20 EST Japanese amazake- another fab ferment! Got this one from my friend's blog- she had some of my kefir grains when he was working in Edinburgh, (Scotland)- she's now back in Italy but still write this fascinating little foody blog. <BR> <BR> Amazake is a new one on me- here's the link: <BR> <link><BR>zake.html </link> <BR> <BR> As ever, if you have a go, please post about it <BR> <BR> PX Thu, 5 May 2011 11:48:04 EST Heart Rate & Pedometer Monitor - I need advice <em>213</em> Hello Sparky's <BR> <BR> Ok ... I have a problem and I need some opinions and advice. In recognition of my first year anniversary of quitting smoking my daughter bought me a set a resistance cords (which I love) and a NB Monitor and Pedometer. It is a watch but it's main purpose is to keep track of my heart rate (resting and during exercise); how many steps, miles, and calories I burn. This was no cheap gift .... it cost her $70. My issue with it is that the setup directio... Tue, 26 Apr 2011 15:22:52 EST What to do with KV! I was making too much kombucha tea- not consuming as much as I made- so I let the ferment continue for three weeks to give the SCOBY a chance to recover and thicken. The result is a lovely big SCOBY and almost 4 litres of kombucha vinegar! I used half a litre to start the fresh brew, but what to do with the rest? I've kept 2 litres of it, filtered and bottled in screw-top wine bottles I had lying around, but I'm interested to hear what team members do with their KV? I already have a SCOBY hot... Mon, 25 Apr 2011 18:05:01 EST I made this Well, I decided to try the Kefir Cream Cheese as shown in <BR> <BR><BR>u/2/Dz8mERlok-8 <BR> <BR> It turned out great. Now on my 3rd batch. Umm ok, I am sure this is going over my calories but it is soooo good. <BR> <BR> I have added different seasonings to it just as a trial, and so far have loved all of it. <BR> Thu, 21 Apr 2011 11:15:40 EST More cultured dairy options Whilst investigating the excellent 'Nourishing traditions' blog, I came across this post- thought some of you may like to share it! <BR> <link><BR>foods/ </link> <BR> <BR> Enjoi! <BR> <BR> px Fri, 15 Apr 2011 17:09:19 EST Links and How-To's for Kefir and Labneh Good Afternoon, <BR> <BR> Today is turning into a very windy day and that means no yardwork or out-of-doors walking. I'm going to have to do my workout at Cardinal Fitness today. <BR> <BR> I was going back in time at the Nourished Kitchen blogsite. I was looking in particular for the recipe that I found a couple years ago about making Kefir. It was the first time that I'd heard of it and it piqued my interest. I was thinking that I would post the link here for anyone else who might be i... Fri, 15 Apr 2011 16:00:28 EST resting Kefir Has anyone had to put their Kefir in vacation mode. We will be going out of the country for a month starting in May. I am worried about my Kefir grains. My sourdough I know how to take care of it. But my Kefir is still a learning process. Sometimes it turns out one way and other times it is different. But always good. But then I usually let it sit 48 hrs as I like the consistency then. <BR> blessings Fri, 15 Apr 2011 08:52:24 EST Sourdough ryebread adapted from gluten free recipe INTRODUCTION; this started out as a recipe for rye bread which was gluten free and when I got keen on sour dough my aunt said she often used sourdough to make it and a baker friend of hers in Sweden suggested it. <BR> <BR> There is quite a bit of "when it looks OK" or "feels right". It is a very forgiving recipe and the great thing is not to worry too much. The first time I used sourdough I forgot it already had flour in it and when I added 10 oz spelt the result was heavy as lead and v... Thu, 14 Apr 2011 14:37:36 EST Hi everyone I accidentally found this team. I love fermenting :) I have been making my own kefir now for a few months. I am wondering about water kefir but need to feel comforable with the kefir I am making. I use it in pancakes pretty close to sourdough. I have had my sourdough starter for over 48 years now. <BR> <BR> I am looking into making Kim Chi. I tried kraut once and well needless to say it didn't go well. <BR> <BR> I am looking forward to meeting everyone. <BR> Wed, 13 Apr 2011 20:18:43 EST Creating Chocolate Puerh Kombucha I just wanted to share that I've currently got a jar of Chocolate Puerh tea going with a scoby. So far it looks good other than the scoby was actually FORCING it's way out of the jar on the top. LOL Don't know if that means its going to be an especially effervescent brew or if the scoby is just trying to get away from the tea. LOL <BR> I'll post the results next weekend! Wed, 13 Apr 2011 14:12:25 EST freezing kefir I was getting more grains than I could use each day so thought I would freeze a few. I misread Don's great website and put the washed grains into a box with a bit of milk - rather than dried milk - so now I am chewing my nails to see if they have suffered. As soon as I read the correct way of doing it I took the little box out of the freezer, thawed them and added them to my active grains in a nice large jar. I am hoping they will pick up any bacteria they might have lost from the active g... Fri, 4 Mar 2011 13:17:42 EST New and curious about fermenting Hello - Interested in making kombucha and maybe some simple ferments like sauerkraut. Looking forward to checking out the rest of the posts! Wed, 2 Mar 2011 14:20:13 EST How to Make a Sourdough Starter <link><BR>sageboard_thread.asp?board=0x35223x381<BR>08309 </link> Tue, 1 Mar 2011 12:59:12 EST How to Make Tempeh BILBY4 does an amazing job on giving instructions on how to make tempeh. Plus check out the photos on the team page of his tempeh. <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x398<BR>25100 </link> Tue, 1 Mar 2011 12:50:36 EST Kefir Making<BR>ssageboard_thread.asp?board=0x35223x29<BR>598693 Tue, 1 Mar 2011 12:38:53 EST How to Make Yogurt Here is a previous discussion on how to make yogurt. <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x293<BR>21521 </link> Tue, 1 Mar 2011 12:36:24 EST Fermenting Vegetables Here is a previous discussion on tips and ideas for fermenting different vegetables. Please feel free to share your favorite recipes here. <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x330<BR>24288 </link> Tue, 1 Mar 2011 12:29:00 EST oops nevermind this post! Tue, 1 Mar 2011 12:22:19 EST Sake Recipes & Links Paul, have you ended up making this? <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x386<BR>09513 </link> Tue, 1 Mar 2011 11:58:27 EST Link to Paul's kombucha brewing video <link><BR>sageboard_thread.asp?board=0x35223x283<BR>39796 </link> Tue, 1 Mar 2011 11:31:58 EST Fermenting Fruit As of now, this isn't something we have discussed a lot in our forums. Does anyone currently ferment fruits? If so, how do you enjoy them? <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x354<BR>90499 </link> Tue, 1 Mar 2011 11:26:56 EST Have a Kombucha brewing problem? Check out these links if you are having problems with brewing your kombucha tea. If you can't find the solution, please ask. <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x338<BR>36294 </link> <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x322<BR>50626 </link> <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x330<BR>24288 </link> Tue, 1 Mar 2011 11:18:14 EST Oatmeal Yogurt Recipe How to make oatmeal yogurt: <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x300<BR>76412 </link> Tue, 1 Mar 2011 11:14:39 EST How do you enjoy your kombucha? Please feel free to add your ideas of how you like to drink your kombucha tea or additives you add to it. <BR> <BR> this idea comes from a previous post from one of our members: <BR> <BR> "My new favorite way to drink one of the grolsch bottles of kombucha is to add it to a half gallon container with crushed mint and a lemon slice, then add water to the top and chill. Still get a little fizz and flavor, and the acidity is spread out over the day's 8 cups of water that SP recommends." Tue, 1 Mar 2011 11:12:12 EST Water Kefir A few previous discussions on water kefir. <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x334<BR>74923 </link> <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x398<BR>87013 </link> Tue, 1 Mar 2011 11:04:54 EST Ginger Beer Recipe I forgot how much I enjoyed this! So, I recently started it again and it will be ready to bottle this evening! yeah. <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x291<BR>77212 </link> Tue, 1 Mar 2011 10:54:32 EST Kimchi Recipe Here is the recipe from Wild Fermentation <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x293<BR>39864 </link> Tue, 1 Mar 2011 10:49:33 EST How to Grow Your Own Scoby I wasn't able to find my own local scoby exchange, so I decided to experiment with growing my own scoby. It worked and I had a very active, strong mother scoby. Here is the link to the discussion on how I grew my own scoby. <BR> <BR> <link><BR>sageboard_thread.asp?board=0x35223x291<BR>52277 </link> Tue, 1 Mar 2011 10:25:42 EST Kombucha -Infused Green Smoothie Here is a link to previous recipe & discussion submitted by Theresa. <BR> <BR> <link><BR>sageboard_thread.asp?board=-1x35223x28<BR>788268 </link> Tue, 1 Mar 2011 10:21:05 EST New team forums anyone? I'm in the very happy situation of being able to say that this team is getting busy! <BR> <BR> The recent team name change seems to have gone well, so I'm putting it out there for you all to debate whether you want me to create any more forums in addition to the general discussion and new member forums which we can't change. <BR> <BR> So, thoughts, please- would you find them useful and what would you want them to be about? <BR> <BR> The blurb says we can have up to two more forums, then ... Sun, 20 Feb 2011 18:30:19 EST Celebrate! I just have to share all!!!! <BR> I just finished producing the next batch of Kombucha that has been going now for 2 weeks with scobys(first ferment) and it is ABSOLUTELY delicious! Fizzy, sparkly, lemony, sweet, YUM! <BR> The only thing I can think of is we moved our heating source to the back of the jars rather than on the bottom. This made the scobys at the top almost dry up on the top and form a "seal" on the top of the jars, therefore making a very effervescent brew. I cannot wait to ... Sun, 20 Feb 2011 17:39:45 EST Tahena's Introduction Hi everyone in Fermentation Land. <BR> <BR> I was invited to join as it was noticed that I make water kefir. This is true, I do! <BR> I also make kombucha, and ferment other things: <BR> Currently I have the following on the go: <BR> - suicidal hot chili sauce <BR> - daikon/onion pepper hot sauce <BR> - carrots <BR> - beets <BR> - friendship cake <BR> - sourdough bread <BR> - kimchee <BR> <BR> I am a 41 yr old wife and mother, I homeschool our two girls who are 13 and 14 yrs old now, li... Sun, 20 Feb 2011 14:03:17 EST 10 Things about You Hi, I am Rachel <em>213</em> <BR> <BR> 1. I have been with my husband, John, for 12 years, will be married 8 later this year. <BR> 2. We have 2 daughters: 4 y.o. and 3 y.o. The loves of my life!!! <BR> 3. Love motorcycles, though we don't have one anymore. John was in a really bad motorcycle accident 9 years ago. I still keep my motorcycle license just for that later date we might get one. <BR> 4. I have a gluten intolerance and our youngest has celiac. <BR> 5. I LOVE to cook... Thu, 17 Feb 2011 10:08:17 EST Where are you from? It looks like we have members from all over the place! Thought it might be interesting to see in one place where everyone is located. <BR> <BR> I am from Cincinnati, Ohio.... the birth place of SparkPeople! My husband and I both grew up in Northwest Indiana (rural farmland area), near Chicago, Illinois. But we moved to the Cincinnati 10 years ago and very happy here. <BR> <BR> Rachel Thu, 17 Feb 2011 09:21:36 EST Confession Okay, so I had some kombucha bottles in the back of my refrigerator for awhile (okay, maybe like a year) and had been afraid to drink them. Gave it a good sniff test. passed! Finally decided to give it a try, and was pleasantly surprised! It still was nice, tangy, and yummy! It had plenty of great time to have a more complex taste. <em>211</em> just thought I would share if anyone else might be experiencing the same dilemma. Mon, 14 Feb 2011 18:20:21 EST Brussel Sprout Experiment Project Okay everyone, I am up for the challenge of fermenting brussel sprouts and will report my experience back to you. I am going to try it 3 different ways and report back on each process and how they turn out. Different ways: whole sprouts, quartered sprouts, and sliced sprouts. <BR> The sprouts are purchased and the glass jars are getting cleaned now. So, I will either start the process tonight or tomorrow. <BR> <BR> <BR> Mon, 14 Feb 2011 17:20:21 EST water kefir I am looking for water kefir grains, does anyone know where I can get them? Sun, 13 Feb 2011 10:10:06 EST Tempeh - Basics, Insider Tips And More Tempeh is a traditional fermented soy food that originated in Indonesia. As Jose Caraballo says: <BR> - Unlike tofu, tempeh is a whole food - nothing is discarded from the soybeans - and totally natural. <BR> - Tempeh is also a cultured (fermented) food and this makes it easier to digest. The fermentation process eliminates the substance in the beans that cause gas and indigestion (oligosaccharides) and it also gets rid of some questionable inhibitors (trypsin inhibitors and phytates) that ar... Thu, 10 Feb 2011 10:43:30 EST Use for extra SCOBYs I always feel bad putting my SCOBYs in the compost pile, but since I found this link, I may just have to try making doggie treats! Hope you all can benefit from this blog: <BR> <BR><BR>/26/kombu-treats-for-your-dogs.aspx Tue, 8 Feb 2011 16:01:05 EST 51st member thanks to Grandpasblimp Thanks for steering me the this team Grandpasblimp. I am fascinated by the idea of kefir and kombucha and am longing to hear more. <BR> <BR> I have made my own yoghurt for years but nothing as complicated as you guys seem to do. I just buy a tub of natural organic non sterilised yog. every now and then St Ival used to be good), and use dehydrated milk such as Marvel, used extra strong for a thicker end result. If you add a bit of really hot water you can cool it down to blood temperatur... Sat, 5 Feb 2011 15:09:34 EST compost is like probiotics for the soil- but tea? OK, this is such a loose link to our beloved fermenting, but it's perfectly relevant and potentially an amazing method for boosting the health and vitality of your plants, and therefore, you! <BR> <BR> I present to you- Compost Tea! <BR> <BR> <link><BR>-to-make-use-compost-tea.php </link> <BR> <BR> Paul <BR> x Fri, 4 Feb 2011 12:52:07 EST ...and now, evidence! <link><BR>nt-12306431 </link> <BR> <BR> Feel free to forward this to any sceptics you encounter! <BR> <BR> Paul Tue, 1 Feb 2011 13:24:35 EST Had a "DUH!" moment! Lesson learned all. When trying to age your kombucha, do not put the glass bottles outside in freezing temps. <BR> We lost our two bottles that we were aging as they burst in the cold. <em>39</em> <BR> I cannot tell you how dumb I felt after we found them. <BR> Good news is we still have the scoby hotel, and two 2 gallon jars upstairs ready to be bottled. Mon, 31 Jan 2011 12:01:40 EST anyone ferment brussel sprouts? I love brussel sprouts! Has anyone tried fermenting them like a sauerkraut? any tips? how did it turn out? <BR> <BR> If not, I will be more than happy to give it a try and report back to everyone else. Fri, 28 Jan 2011 12:20:13 EST How long do you ferment your Kombucha? Just curious here, <BR> How long do you all tend to allow your Kombucha to rest during the second fermentation? <BR> <BR> Now a days since I also produce water kefir (tibicos) I allow it to go for about a week or two at the second bottling stage. <BR> Currently I have an experiment going as I have two large grolsch style bottles sitting outdoors in a cooler filled with plain, unflavored kombucha. <BR> I'm looking forward to popping them open with hubby to see how they turn out! Fri, 28 Jan 2011 08:53:44 EST OMG ... the 50th Member <em>104</em> I am the newest member to your group and I am so happy to be here. I never imagined that there would be a team just for fermenting. <BR> <BR> I am an herbal student with and that is how I became aware of the fact that we can do our own fermenting. <BR> <BR> This past Christmas my children gifted me with an armload of books that I've been wanting like forever and one of them was Sandor Katz's book Wild Fermentation. Isn't that great of them? <BR> <BR> I ... Fri, 28 Jan 2011 06:25:35 EST HOW EXCITING!! You wouldn't believe what I have discovered all!! <BR> I have a coworker who actually drinks store bought Kombucha here!!! <BR> I thought we Kombucha drinkers were far and few and here is one who sits right across from me!! <BR> He's going to buy me one bottle of Synergy just so I can judge the flavor compared to mine and then I'm going to bring him one home bottled version. <BR> He said he's even interested in acquiring a scoby! <BR> WOW! This just made my day! Just had to share with you guy... Thu, 27 Jan 2011 11:33:06 EST Hello - I'm new to the team Hi everyone, I thought I'd join this team as I am interested to learn about these fascinating fermentations. I'm trying to follow a healthy lifestyle and I know fermented products are really good for you so I'd like to have a go. I do make my own yoghurt but that's as much as I've done to date. Does anyone have any tips that will help me get started? I know nothing. Fri, 21 Jan 2011 14:29:17 EST sprouting beans before cooking? i read somewhere that "sprouting" beans/legumes before you cook them made them healthier. just wondered if that was true. <BR> <BR> I'm making a big pot of bean chili right now that should last a week or two Sun, 16 Jan 2011 19:26:19 EST Calorie and Sugar content of Kefir & Kombucha Anyone happen to know how we measure this? Of course it doesn't have it on here and the results would probably be varied in any case since it's not an exact science. Thu, 13 Jan 2011 11:23:01 EST New decade : New resolve! This year I really would like to learn another fermenting process! I've toyed with most of the products we've discussed on the team pages, but I feel its now time to commit..... <BR> <BR> I already make kombucha and kefir. <BR> <BR> So, on the table are; <BR> <BR> Saki- yeah, I know, but I love processes and saki making sounds fascinating. Odd thing is, I rarely drink alcohol, so this would be more of an acceptable 'social networking' opportunity with my friends- none of them share my joy ... Sat, 8 Jan 2011 06:28:58 EST Sake- Japanese fermented rice wine I recently found a gorgeous glazed ceramic Sake drinking set- tiny cups, small bottle, etc- and wondered how easy it would be to produce my own Sake, so I'm searching the web, as usual. <BR> <BR> My question: Anyone ever tasted/made/could recommend a brand or a recipe/process? <BR> <BR> I'm not looking to make huge amounts, just to expand my repertoire and explore yet another fermenting process. Strangely, I don't drink alcohol normally, but this fascinates me! <BR> <BR> Paul Wed, 22 Dec 2010 13:26:30 EST What are you currently fermenting? -Kombucha <BR> -Kefir (Not so sure I'm liking this stuff. . .) <BR> -First try of sauerkraut from the book "Nourishing Traditions" <BR> <BR> Tonight I'm going to try making the ginger carrot recipe from the NT book. (Just checked it out from the library and it seems awesome so far. Somebody--or several people--mentioned it here so I thought I'd check it out and I'm glad I did.) Tue, 21 Dec 2010 12:29:52 EST Bacteria and us! Fascinating talk on how bacteria communicate, and links to how we're mostly composed of the stuff! <BR> <link><BR>ssler_on_how_bacteria_communicate.html </link> <BR> As ever, feedback is welcomed! <BR> <BR> Paul Fri, 3 Dec 2010 12:25:18 EST Sourdough Starter video <link><BR>feature=sub </link> <BR> Enjoi! <BR> <BR> Actually, does anyone make this? <BR> <BR> p <BR> x Wed, 24 Nov 2010 14:32:41 EST fermenting vegetables I'm going to attempt my first fermented vegetables today. Any tips. <BR> <BR> I recently read The Makers Diet which got me interested in fermented and sprouted foods. There are some recipes in the book so I thought I would try the gingered carrots. So far I have only tried making a big pot of black eyed peas. Sat, 13 Nov 2010 16:54:34 EST Blogs and Links you like & want to share Intestinal Recovery: <link> </link> Sun, 31 Oct 2010 13:45:20 EST Anyone have kefir grains to share? Tue, 26 Oct 2010 11:56:54 EST To bottle or not to bottle I haven't been bottling mine. Wondering if I should. I'm only making small batches. Even smaller now that I've lost a scoby to mold. <em>39</em> <BR> <BR> What is the consensus? Sun, 24 Oct 2010 08:54:03 EST Topics, names, threads. With the change of name, I'm also hoping to change a few other things, especially how the topics and threads are organised within the team. <BR> We get to have two additional forums on top of the two that Spark insist upon, so my idea is to name those two new forums appropriately and specifically for clarity. Once there, I can start new threads on the different fermenting methods, or 'how to's, or swap shop, or.... <BR> <BR> Waddya think, KKFFFers? <BR> <BR> px Tue, 12 Oct 2010 10:46:41 EST Kimchi Krisis! Thought team members might be interested in this- do any of you make Kimchi? <BR> <BR> <link><BR>p?storyId=130371965&sc=fb&cc=fp </link> <BR> <BR> P <BR> x Wed, 6 Oct 2010 12:08:00 EST After all that waiting... I finally have a new batch of Kombucha. It brewed for just short of four weeks. I bottled it up today because I noticed it starting to take on a smell somewhat like... beer... <BR> <BR> That reminds me -- I discovered kombucha just before it was taken off the shelves here in the U.S. I had a bottle of it with me almost every day during the summer recording sessions, and once I explained why it had been taken off the shelves (unproven alcohol content), my friends were like, "Oh, so THAT'S ... Tue, 5 Oct 2010 10:42:27 EST Local Life Radio Show with a Kombucha Drinker Thought you might find this interesting.. I make my Kombucha with green tea and it worked great, so I don't agree with her statement about that. <em>24</em> <BR> <BR> Sun, 26 Sep 2010 16:18:15 EST New team name? This is an idea I've had since I realised this team was so much more than kombucha- we now cover virtually all fermenting methods on our pages, so I was planning to revamp (see the early 'revamp posts!), but as ever, time and events overtake.... <BR> <BR> So, any suggestions? I like 'Fermenting Freaks', but that suggests we're odd- and we all know it's everyone else. don't we! <BR> I want to start with the new name, then work on the topic titles, but I'm happy to wait until Spark do their o... Sun, 26 Sep 2010 14:48:21 EST New Hi everyone my name is Michelle and I am obviously new here so I am very excited and interested in learning new and healthy lifestyle changes. Sat, 28 Aug 2010 14:20:02 EST Wild Fermentation. Anyone read this book? <link><BR>37?ie=UTF8&tag=eatweeds-21&link_code=a<BR>s3&camp=2506&creative=9298&creativeASI<BR>N=1931498237 </link> <BR> <BR> It gets rave reviews! Some of the recommended books look interesting, too- may have to dig out the loose change and buy a few, or go to the library and see if I can order them. <BR> <BR> On a similar point, I got the info for this book from a fascinating site called 'Eat Weeds'- <link> Tue, 24 Aug 2010 17:03:49 EST Pickles! It's coming to that time of year when a fermenting mind turns to pickling! I'm looking to pickle onions- well, shallotts- from my parent's garden. <BR> <BR> What else are we pickling this year? <BR> <BR> Here's a video on 'The Pickle Guys' of NYC! <BR> <link><BR>playnext=1&videos=fLF6TjdQgmI&feature=sub </link> <BR> <BR> No sour looks, please! <BR> <BR> p <BR> x Thu, 5 Aug 2010 11:54:38 EST fermenting fruit- any ideas? As my parent's vast garden of delights gives up its plentiful bounty of fruit and veg, I'm accumulating a lot of produce, mainly fruit- gooseberries, raspberries, black and redcurrants, and soon, plums, apples and pears. <BR> <BR> I'd like to try some fermenting techniques, if anyone knows of any? I freeze the produce at the moment, but I'd love to try other techniques, both alcoholic and non alcoholic. <BR> <BR> Ideas? <BR> <BR> Paul Mon, 19 Jul 2010 05:41:17 EST Double-Fer rmentation Hi all! <BR> <BR> I tried the double-fermentation method that you can find on Not sure if anyone else here has tried it, but once your kombucha is done fermenting and ready to be bottled, you put a little fruit juice in each bottle add the kombucha, and then let it ferment for another day or two. I used black cherry juice, and it sure was tasty! Got another batch going right now. <BR> <BR> Does anybody else do the double-fermentation method or add flavors to your kombuc... Sun, 18 Jul 2010 10:59:41 EST Hi everyone! Hey, my name is Deanna, and I was referred to this group by DotsLady. I poked around a little bit and thought it was really cool that people here ferment more than just kombucha. I grew my own scoby, but it took so long to grow that I panicked and ordered a scoby, too, and now that I've been brewing I have three scobies, and I'm kinda proud of that! <BR> <BR> Meanwhile, I've been dabbling in other fermented foods and just picked up Nourishing Traditions. I've made pickled beets and turnip... Wed, 14 Jul 2010 19:50:24 EST Kraut- the movie! This is fascinating!! <BR> <link><BR>playnext_from=TL&videos=VhqA8qWS5Zk&fe<BR>ature=sub </link> <BR> <BR> Enjoy! <BR> <BR> Paul Tue, 13 Jul 2010 16:01:07 EST SCOBY couture! <link><BR>-grows-an-entire-wardrobe-from-tea-fer<BR>menting-bacteria/ </link> <BR> <BR> Amazing! <BR> <BR> Paul Sun, 11 Jul 2010 16:08:42 EST Hello from Central Texas! Just have to tell you--whenever I mention "kombucha" 99.9% of the people don't know what I'm talking about. I've been brewing about 5 yrs now from a scoby my brother in law sent from Portland, Oregon. I didn't know what he was talking about, either, when he told me what he was sending. But I've learned a little since then! <BR> <BR> I think the culture must be a "survivor" because when BIL sent it to me, it had been sitting in our hot TX mailbox at least 3 or 4 days. He'd sent it in a ja... Sat, 1 May 2010 21:38:36 EST Weak kombucha SCOBY problems and solutions Well, I've struggled for months, now, with thin and mis-shapen SCOBYs and thought that, by increasing the strength of the tea, or raising the temperature of the ferment, or testing often, that I'd fix it, but to no avail. <BR> <BR> So, today I decided not to give up in my search for a solution so I've been on the web most of the afternoon, looking. And finally, I think I have the solution! <BR> <link><BR>ce/#Less%20Yeast </link> <BR> I found this site- ... Sat, 1 May 2010 15:28:31 EST Water kefir Does anyone here "brew" (if that's the right term) water kefir? <BR> <BR> It's another project I have on my list of "want to try". Fri, 16 Apr 2010 07:06:05 EST Hello! I am pleasantly surprised to find a forum for kombucha! I'm a newbie (not to SP). I just received my baby in the mail on Monday, from a friend on another forum. I have it in my pantry, brewing (is that the right term?). <BR> <BR> I remember seeing people blog about it and thinking "crazy!" Then I started researching it and thinking, there has to be something to this. I went to a class at Whole Foods a few weeks back that covered all the basics on how to brew. They wouldn't let us samp... Wed, 7 Apr 2010 06:54:04 EST Kombucha news links and stories Saw this today from one of the SP Blogs ( <link><BR>_weeks_best_health_stories </link> ) <BR> <BR> <link><BR>5Tea.html?ref=health </link> <BR> <BR> The article mentions someone who died from acidifying her body they think from too much k. tea. How's THAT happen? I thought k. tea was alkalizing. That's why I liked it! <BR> <em>40</em> Sun, 28 Mar 2010 12:49:13 EST Hello I'm new, to this team Hello, <BR> I have never tried kombucha or heard of it until I joined this team, I live in Stoke On Trent England, <BR> and I am kurious about Kombucha, can anyone tell me if and where I can buy it as I want to give it a try, and perhaps in time make it myself. <BR> Thanks Janet. Mon, 22 Mar 2010 18:30:49 EST Sugars I thought someone asked about sugars in kombucha in a thread somewhere, but I don't have time to check all the threads (maybe it was a different team, too, not sure). I thought the "sugar" was "eaten" during fermentation, but now I'm confused. <BR> <BR> I listed to this David Wolfe - Dr. Mercola interview and they weren't so into kombucha ??? <BR> <BR> It's a 54 min interview, Joe Mercola starts about min. 3. They discuss kombucha about minutes 14-16. <BR> <BR> What thoughts can you add?... Mon, 8 Mar 2010 20:36:03 EST Help for Continuous Brew Method Is it possible to "fix" a batch of kombucha, if it's been fermented for too long? I do the continuous brew method, and ran out of sugar and waited almost a week to add more sweet tea to the jar. I usually brew about 3 L at a time, and there was about 1.5ish L in the jar. <BR> <BR> I ended up drawing most of it off and dumping it (arrgh!) but thought afterwards, I wonder if it could have been adding sweet tea to it? Not sure. <BR> <BR> I don't have pH test strips, so not su... Thu, 25 Feb 2010 19:53:08 EST What benefits have you noticed?? Hi, I'm new, I used to drink the tea years ago but then got busy or side tracked and stopped......I'm interested in getting started again. Have any of you all noticed any changes or benefits from drinking the tea?? <BR> <BR> thanks...Julie Sat, 20 Feb 2010 08:09:20 EST Hello from Seattle hi, i'm new to kombucha. <BR> i have a neighbor who loves it but he's also very quick to jump on a fad. he's the one that had me try it after a 2 hour "sell." <BR> i've only tasted store bought - i think Synergy- i think it's tasty! <BR> i started looking for more info online and it seems solid. <BR> then i found this team- i tend to trust my sparkfriends and their reviews. :) <BR> i also love the idea of a swap of ideas, tools, and an international community! <BR> take care all! <BR> have... Sat, 9 Jan 2010 15:01:30 EST Hello from Chilly CA Hello, <BR> <BR> I am relatively new to drinking Kombucha...I have been drinking the Yogi Kombucha tea for a while but lately have been hooked on the Synergy drinks. They are a bit expensive but have been rewarding myself with them instead of chocolate :) <BR> <BR> I would love to learn how to make it??? I will have to dink around this team page to find info :) <BR> <BR> cheers! <em>271</em> Thu, 7 Jan 2010 23:27:43 EST Hello from Markham Ontario - Intro Hey there KT lovers! <BR> <BR> Just thought I'd pop in while I could (before my night routine) and drop you all a line. <BR> <BR> I am Tahena, 40 yr old mother of two girls ages 12 and 13 yrs old, fiance to a great guy and getting handfasted in June this year! woot! <BR> <BR> Anyway, we brew our selves silly around here with Kombucha, actually Glenn is into it more than I am. I like fermenting other things.. <BR> <BR> Currently on the go I have: <BR> Apple Cider Vinegar <BR> Ginger Beer ... Mon, 4 Jan 2010 20:45:45 EST About me! I am new to this team, but certainly not new to SP. I won't go into too much detail about myself - it's all on my SparkPage if you are interested. I am a wife, mother & grandmother of 3. I am a RAW Vegan. AND, I love Kombucha and love making it! Sun, 3 Jan 2010 14:51:15 EST I'm new here.. <em>213</em> Hi everyone! My name is Bridget and I'm from WI. I've been drinking kombucha, off and on, for about 5 yrs now. I found a place to buy raw milk, and they offered classes on different aspects of healthy eating. I've tried my hand at a few different things, sourdough, saurkraut, kombucha, kefir, etc. <BR> Right now I have a gallon jug of K. going on my counter.....for about 4 months. There's about 2 inches of scoby in there....Is it still safe? <BR> <BR> Nice to meet you all! Sat, 2 Jan 2010 12:28:26 EST Hey y'all! I've been hearing about Kombucha for a while, but never really looked into it. Now that I'm finally ready to make some drastic lifestyle changes, I'm "kurious," so here I am! I look forward to learning from y'all! Fri, 1 Jan 2010 22:53:40 EST Introducing myself I was looking around to see if I could find more info on kombucha and stumbled across this team. I haven't tried making my own (a little scared to), but I am trying to drink kombucha and kefir more often. <BR> <BR> After doing research online, I've started to think that I have a yeast imbalance. Besides the *ahem* feminine issues...I also have psoriasis and have been diagnosed with depression. I also have low energy and regularly experience hypoglycemia, so I've started to think that ther... Wed, 23 Dec 2009 20:28:57 EST Commerical Brands You like Here are my suggestions of kraut..... <BR> <BR> If you are in the Cincinnati, OH area... a very good local kraut and kimchi is Fabulous Ferments. I know they sell at 2 farmer markets and a local store called Park + Vine. I think they might also sell in Louisville, KY. And I know they are looking to ship their kraut. They might have already started that? It is raw and organic. They have great variations of their kraut. Seriously delicious stuff! check them out at <BR>... Tue, 22 Dec 2009 07:18:34 EST Oatmeal yoghurt I posted this on one of the vegetarian boards so I'll repost here. <BR> <BR> 1. Put oats in tepid water in a jar. Use some kind of rolled or quick oats. Put enough water to cover the oats. After a while they will have absorbed the water so you can put a bit more. How much oats? Just try a cupful or two for your first time. If you like this recipe you can always do it again. <BR> <BR> 2. Add some yoghurt culture. Or not. Up to you. You can buy active lactobacillus (i.e. probiotics) from heal... Tue, 1 Dec 2009 20:30:41 EST Brew Dr. Kombucha I've just been sent this link to a company website by a fellow Sparker, Camille-leon, and I thought you might be interested to read about their products! I'm in no way endorsing this, as I still believe I make the BEST kombucha on the planet, but hey, it's out there! <BR> <link> /local-loan-to-townshends-tea-company/ </link> <BR> <BR> Imbibe! <BR> <BR> p <BR> x Wed, 25 Nov 2009 17:29:12 EST Ideas for the revamp here, please! Could we deposit all ideas, no matter how fanciful or frivolous, in this topic thread, please- then we don't have to go searching! <BR> <BR> Thanks <BR> Paul & Rachel- Team Leaders. Thu, 12 Nov 2009 11:20:11 EST Kefir making Well, after, ooh, how many weeks now, I finally think I've figured out how to do this!! The new batch I added this morning was thick and creamy, rather than grainy curds sitting on a pool of light green whey! <BR> <BR> Apart from needing time to settle and acclimatise itself to the milk I use- fully-skimmed pasteurised milk- the grains have also needed to 'mature'. Also, I've had to find the ideal ratios to ferment, and now only make half a litre a day, into which only two tablespoons of kef... Sun, 8 Nov 2009 04:09:22 EST Hola! Hey just thought I'd say hi. I'm Billie and Arkanangel dropped by my blog and suggested this team. I've loved the Kombucha at Whole Foods for years and long thought about making my own to save money and packaging. Guess the time is nigh for that adventure! <BR> <BR> Nice to meet you all! Tue, 3 Nov 2009 11:31:38 EST Kimchi Recipe I used the recipe from "Wild Fermentation" by Sandor Ellix Katz. BTW... this is a GREAT book full of information and recipes on live-culture foods. I would highly recommend this book. <BR> <BR> Time Frame: 1 week or longer <BR> <BR> Ingredients: <BR> sea salt <BR> 1 lb of Chinese cabbage (napa or bok choi) I personally combined them. <BR> 1 daikon radish (Asian radish) or a few red radishes <BR> 1 to 2 carrots <BR> 1 to 2 onions/ or leeks/ or a few scallions/ AND/OR shallots (or more, ... Tue, 27 Oct 2009 10:42:47 EST Yogurt making? Anyone make yogurt? I have been eating a lot more yogurt, and starting to like greek yogurt. I guess that sour, tanginess of all the other fermented foods is growing on me! But it is so expensive for organic yogurt and especially organic greek yogurt! Do you use a yogurt maker? Any suggestions on buying one? Or other ways to make yogurt without a yogurt maker? Do you like homemade yogurt? <BR> <BR> Thanks! Mon, 26 Oct 2009 14:36:50 EST Ginger Beer I made my ginger beer about a month ago and finally drank it today with my little girls. And the verdict is in, we all liked it! I will definitely be making it again. I decided I would share it with everyone in case you are interested in trying it. I got it from "Wild fermentation" by Sandor Ellix Katz. I will just be typing exactly what is in the book. <BR> <BR> Ginger beef is a carribean-style soft drink which uses a "ginger bug" to start the fermentation. Sandor got the idea from Sal... Mon, 19 Oct 2009 18:37:41 EST I grew my own scoby! Thanks Ankanangel for suggesting I try to grow my own scoby. it took 2 weeks, but I'm assuming because it finally cooled down here. So, I think I will watch Paul's video again and try my first batch in the next day or two. I figure it will only help the scoby grow and get alittle thicker. I will update on how my 1st brew turns out. I am SO EXCITED to FINALLy be doing it! Sun, 18 Oct 2009 17:29:39 EST Kombucha -Infused Green Smoothie Made a smoothie today and added a whole cup of Kombucha tea and it was definitely worth sharing! The nutrition benefits are bound to be amazing! <BR> <BR> 8 oz Kombucha Tea, 2 frozen bananas, 1 apple, 1 carrot, 1/4 lime, 3 huge leaves of kale without the stem.. That's all I added, you can always improvise. <BR> Try it, you'll like it! <em>106</em> Thu, 1 Oct 2009 13:37:47 EST Do you ferment other things? I'm assuming some of you that brew your own tea, might be fermenting other foods? If so, I would love some tips. This will be my 3 batch of kraut that I've made. First one is okay, but my girls don't like it. They LOVE kraut. 3 yrs old and 18 months, should see the weird looks I get when I tell people what they eat! They call it "my special pickles." anyways, 2nd batch was a definite NO go. I think I'm doing the 3rd batch good. It has maybe been 24 hours and I've read several differe... Tue, 15 Sep 2009 16:39:18 EST Targets- anyone want any here? I see that other teams use targets to keep members coming back regularly- but do any of the KK team want them? I'm happy to start them, but only if there's an interest- so, anyone? <BR> <em>248</em> <BR> <BR> Paul <BR> x Mon, 14 Sep 2009 17:38:27 EST Book-'KOMBUCHA TEA- FOR YOUR HEALTH AND HEALING I've started this separate thread for my book so we can register interest and the current 'holder' can figure where to send it next! <BR> So, Rachel, send your address- you're first! <BR> <BR> p <BR> x Mon, 14 Sep 2009 16:59:43 EST How Much Kombucha do you enjoy each day? Thanks for the welcome, but OMG Paul! I feel like a bad mother now! I don't like discarding the bad from my scobies (I have 3 or 4 going all the time) so after I removed a hunk from the bottom of a couple, I stuck them in a baggie & placed them in a drawer in my refrigerator.. and they've been there for a couple of months. I'm guessing they are dead now--haven't ever tried to freeze one. I need to just discard them. Right now, I have 2 jars with scobies sitting atop of a couple of cups of tea... Fri, 11 Sep 2009 18:39:12 EST Video brewings? There are a lot of videos about brewing Kombucha out there and I quite fancy adding to that- Anyone else wanting to make and post a link to their own 'routine' would be very welcome, as long as we get a linky here! <BR> <BR> I'll think about this at the weekend when I brew and bottle my own Kombucha- it could be very useful to other team members to watch another system at work! <BR> <BR> Watch this thread! <em>408</em> <BR> <BR> Paul <BR> x Fri, 11 Sep 2009 15:03:13 EST Swap shop OK, we've now got a few members who brew Kombucha in the team, and a few who are Kurious- so how about we set up an informal scheme where we swap and donate things, such as live SCOBY, or equipment we no longer use, or links to places and equipment that we use on a regular basis? <BR> <BR> Obviously, there will be a big element of altruism in this, and I, for one, am certainly willing to send anything I can to get someone started, but postage or travel costs must be met by the recipient, I f... Fri, 11 Sep 2009 14:56:26 EST New to SP and kombucha I joined SP this past weekend and really like it. I started brewing my own KT this past July and have love it. Thought I would find a few folks who like it also. I am from west Texas, mother of 3, RN and working as a school nurse. I am 47 and need to lose 50 pounds. Looking for support and have found a lot of that so far on these boards. Fri, 11 Sep 2009 07:13:47 EST I've only had Kombucha twice (so far) I bought it ready-made in a bottle ($3.99/bottle! One portion!!) <BR> <BR> I bought one of the flavors (berries or something.) The bottle said "shake gently" -- I did. I lost about 1/4 of the contents to spritz when I opened the bottle (it wet my desk and made a mess at work.) <BR> <BR> There was a faint smell of beer, which I wasn't crazy about since I don't like the smell of and don't drink beer. I forged ahead anyway. <BR> <BR> It was quite tasty (the 3/4 that was left) but I lite... Tue, 28 Jul 2009 15:49:03 EST What's your KK story? I found out about Kombucha from a Pro Photographer's forum, actually! I was curious, so I researched the subject and my interest was piqued! I spoke with the local specialist tea store in Nottingham and he put me in touch with a local homeopathic practitioner who brewed her own Kombucha at home. On my first visit she gave me my first SCOBY- the fungus/bacteria combo that converts the strong sweet tea into the elixir we love- and, after a trip to IKEA for grolsch bottles and a large jar and so... Tue, 28 Jul 2009 15:41:36 EST links to information! OK, I'm neither endorsing nor promoting these sites, let's get that straight- any search will come up with a plethora of sites, but these are the ones I've found to be useful. If you know of others, etc.... <em>30</em> <BR> <link><BR>ombucha.shtml </link> <BR> <link> </link> <BR> Any more? <BR> Paul <BR> Mon, 27 Jul 2009 05:04:26 EST Hi, I'm Paul and I'm a Kombucha addict.... Well, maybe 'addict' is a little strong, but that's how it gets you, eventually! Actually, I think it's the whole process and philosophy of looking after a living organism that I'm enjoying the most. From the setting up, through the feeding and growing, to the bottling and, of course, the drinking and the benefits I feel. I look after 'it', and 'it' looks after me.... in a way! <BR> I've learned a lot about Kombucha and how to nurture it over the years and the whole process is now a very slic... Mon, 27 Jul 2009 04:43:55 EST