My two favorite ferments? Kombucha and Sauerkraut.
Let’s talk about Kombucha today. I used to pay $4 for 16oz of kombucha and feel guilty about it even though its health benefits were so obviously recognizable in my body. No more! I get all that probiotic goodness by the gallon now. Roughly estimating, I can make it for about $.22 for 16oz.
It’s fairly simple. I bring a big pot of water to a boil, remove from the heat and throw in 2/3 c loose leaf tea.
I toss a lid on the top and leave it a few hours before stirring in a cup of organic sugar for every gallon of water.
After it cools, I scoot the Scoby (that is floating on about a half gallon of reserved kombucha) aside and pour in the tea, straining the tea leaves as I go.
It goes back on its stand next to the wood stove where it sits, covered, and begins fermenting all over again. I leave it for a couple of weeks and repeat the process.
And you? Have you tried kombucha yet?