Basic Sauerkraut is so delicious (see my how to here). I have it with eggs, add it so my coleslaw (kraut slaw here) and try to have it with any meat dish as a side. The sour flavour works well to stimulate gastric acids too so it a great primer for any fat, protein rich foods.
Since cabbage has so many health giving properties (read here), combining it with beetroot and ginger makes so much sense. The rich, sweetness and earthiness of the beetroot goes so well with the heat of the ginger and the sourness of the kraut. It hits all of the senses on the palate and really satisfy the taste buds.
Of course the rich myriad of antioxidants, vitamins, minerals and blood boosting qualities of the beetroot with the anti-inflammatory, warming and nourishing properties of ginger are made even more available to the body with the fermentation process. The presence of a well balanced symbiosis of bacteria allows the body access to these nutrients, to absorb and use them to help promote wellbeing and healing.
Start in the same way as you would with the basic sauerkraut. When the cabbage and salt have been massaged together, combine the beetroot and ginger (I have used raw and powdered ginger and both work well) before packing it all into your jar.
Beetroot and Ginger Sauerkraut
A rich nutritious flavouring of sauerkraut. Great to assist in the body's wellbeing and healing process. Really good to help digestion of fat or protein rich foods in a meal.
Kombucha is a fermented Tea. It is described as a ‘delicious sour tonic beverage’ slightly sparking and a little like apple cider. The drink is made with a SCOBY( symbiotic colony of bacteria and yeast). Also known as “The Mother” just like with Apple Cider Vinegar. It is a bit like a disc which floats on the surface as it ferments.
Kombucha is an aerobic process so it has to float as its where the oxygen is- if it is not floating after a few days or generate a new film- sadly it may have died. Although sometimes it will sink then rise. It is best to use a wide glass vessel (no metal) that is partially filled. Your SCOBY will generate a film that is the same size and shape as your vessel. As you make more the SCOBY will get thicker and generally grow in layers that you can peel off and use to generate other batches and to share (babies!) As they have no added benefit by being thicker you can share or why not puree it into a paste and use it for a facial?!
This is how you can make it at home
Each SCOBY and brew will be different, much like Kefir. Some will be more robust than others and some may be able to brew herbal teas and adapt to other sugars. Some people have even used fruit juice. It is best to start with a more fail safe ‘tea leaf’ brew; black, green or white tea. Then play with the herbal teas in the second fermentation.
All you need is Tea, sugar and an acidic environment. The amount of sugar is dependent on your taste. It is possible to brew a strong tea as a concentrate and then water down (also to cool it). The tea can be sweetened while still hot (as it is easier to get the sugar to dissolve) but can also be done when cold
What you will need:
Wide glass jar (I use 1.6 litre Jar)
1 litre Cooled, strong brewed tea (black, green or white tea)
1⁄2 cup sugar (I use coconut)
Acid (either 100mls brewed Kombucha saved from last batch or 2 tbs of any vinegar) Plastic tongs (to transport the mother)
Piece of cotton or muslin/rubber band to secure)
Plastic Funnel and Glass bottle to store for drinking
Glass Jar to keep mother in (with some reserved tea)
The tea needs to be at body temperature (no hotter) mix in the sugar.
Then add 100mls Kombucha about (5-10 percent so for a litre about 50-100mls)or 2 tbs of vinegar (any kind) if you have no matured Kombucha.
Add the Mother (SCOBY)
Always cover the vessel with a light porous cloth that allows air circulation but protects from bugs and dust. Kitchen towel works well too.
Leave Vessel in a warm spot away from direct sunlight.
The length of fermentation will depend on how warm it is and how acidic you want your drink to be. Taste it every few days to see if you like it, but on average it is between 7-14 days (can be months- when it’s really cold)
When it is to taste, take the mother out and place in a bowl to separate the layers or the ‘babies’
Reserve in some of the tea to store in the fridge (cool temp stop fermentation). Have another batch of tea ready to start again and drink tea (bottle as is either in tight sealed bottle or open bottle and store in the fridge) or bottle with fruit for the second fermentation.
I love Pinterest. Most of you must do too because I should imagine you are one of the thousands that has visited me from one of my pins! If not here is Loula Natural on Pinterest. Thanks to over 5000 of you who have already followed me.
Personally I use Pinterest to find great recipes and articles to pin and easily find later. Constantly inspired by what people around the world are doing in their lives and homes. There are also great ideas for home interiors, kids DIY activities and gardening tips.
Every month I will be opening up a dedicated board to another great pinner to help you find even more inspiration and another person to follow. They will share their favourite recipes and articles to inspire you and help you on your journey to true health.
I looooove pumpkin season! Making Pumpkin Pie Water Kefir makes so much sense to me.It is so versatile as it can be sweet or savoury. Packed full of nutrients and flavour, fermenting it makes it bang like the fireworks around this season! I started making this Pumpkin Pie Water Kefir recipe last year when I was playing with recipes for my book Culture Your Life. We make it every year now! Check out all my favourite recipes for pumpkin here.
This Pumpkin Pie Water Kefir recipe is simple and you can use canned pumpkin or make your own very easily (and cheaper!). That way you have complete control over how much sugar you add as in the canning process the pumpkin is heated again thus caramelizing the sugar.
Making your own water kefir is so easy
It is so easy to make your water Kefir as here. There is a video too to help you get started here;
Have fun flavouring it whilst the pumpkins are around! Fun to use this Pumpkin Pie Water Kefir to make cocktails with for family gatherings, BBQ’s and other fall festivals. I make standard Gin and Tonics much more fun, adding this Pumpkin Pie Water Kefir recipe!
Pumpkin Pie Water Kefir
A warming, delicious seasonal flavour of Water Kefir. Simple to make and great to boost immunity in Autumn.
After having a Lychee martini recently on a night out with my friends, I was reminded of how much I liked them! So for cocktail hour this weekend I decided to recreate them with some lychee water kefir I had in the fridge (like this one but made with water kefir). We have a pretty extensive liquor cabinet as we live with my dad and we also enjoy dabbling in cocktails (see my Kefir Pina Colada) since we stay at home all the time with the kids!