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?
Our first summer on the farm, we picked up three pigs: Victory, Princess Girl and Nellie Olsen.
We kept Princess Girl until she was about 500lbs, so the hams we got from her were on the larger side.
Every once in a while I grab one of her smoked hams from the freezer, boil it and slice it for lunch meat.
The Rainbows returned this week and brought lots of fun and laughter into our home. Dave helped again with the bull calf management.
Brady baked bread and bagels.
She also helped me set up trotters and chops as well as cook some chops and steaks.
The kids explored the farm, rode bikes, played soccer, chased chickens and got dirty.
We love the Rainbows!