I have begun a new project – fermentation. I have been learning more and more about the health benefits of fermentation. Apparently good health is all about a healthy gut – and to promote a healthy gut, consuming correctly fermented foods and drinks, is a really good idea.
More so than ever given we are currently amid a global pandemic; health has become a hot topic. I have always been interested in healthy eating – I actually grew up with a mother who we labelled as a ‘health fanatic’ (and thanks to her influence I am conscious today), so healthy eating is not new to me. My family and I already eliminate refined sugar and gluten from our diets, but I have never really investigated ‘gut-healing’ food preparation through fermentation. It is a fascinating subject and I have consumed hours of You-tube time learning how to make things like my very own Sauerkraut, Russian Kvass, Water Kefir and now Kombucha. This is all new to me and I am learning more and more every day. In fact, if I think about this my first day preparing and bottling the Sauerkraut, was a ‘something different everyday’ moment. However, I decided today to share my ‘new’ experience of doing the second part of making Kombucha as my ‘something different’ today. And it was new, and a different experience – and it was exciting!
Quickly I am going to state here that this blog post is not a tutorial in any way at all! I am also no expert on fermenting – I am a beginner student learning from the many masters out there generously sharing their knowledge with me. One I particularly like to watch is ‘Pro Home Cooks’ on YouTube. His tutorials are informative and entertaining.
Apparently Kombucha is the elixir of health. It is filled with a plethora of good bacteria that is good for your gut, which in turn will keep your body in optimal condition – if you do not keep sabotaging it by filling up with unhealthy junk. This is a drink that has been made for its health benefits for centuries and is regaining popularity again in our modern world. I do believe it is exceptionally good for you from the abundant literature I have read, but beside that – it is just simply freaking delicious! Especially served over an ice-cube or two.
So… I bought a kombucha scoby (the mother plant or blob of slimy fungus that is needed to make this drink) from my local health shop. I followed the instructions of putting my piece of scoby into carefully measured sugary black tea. I used the correct equipment that is easy to find at home or cheap to buy from an on-line shop and I covered my concoction with a natural piece of cotton cloth and then as instructed, left it alone for 10 days.
I must confess that when I first learned that Kombucha is made with ‘sugary’ tea I was slightly put off because we have cut sugar out of our diets. However, I quickly understood that the scoby or yeasts in the mix are what eat up the sugar in order to create the healthy bacteria in the drink, and you are left with very little sugar in the finished product. Satisfied with that fact, I decided to give it a bash. The amusing part was buying the raw organic cane sugar from our local health shop – because sugar has not been on our grocery list for quite some time.
Now today my something different was opening my jar and scooping out the new scoby that had formed through the process of the week before. The feeling of this disc shaped slimy scoby in my fingers was so exciting! What could potentially be a sensation on your fingertips that one would freak out about if you were not to know what it was, ended up being quite the opposite. I was filled with a feeling of elation that I was able to create this perfect specimen from just doing some in-depth homework and the result will be greatly beneficial for my heath. I transferred the new kombucha liquid I had made into my new bottle – added some fresh mango (which is currently in season) and ginger and capped it. I will now wait for the second fermentation to take place – this stage is the part that gives the drink the fizz by creating natural carbonation – and in three days I should be able to pour some into a glass and enjoy it.
So, what did my ‘something different today’ leave me with? I certainly got a feeling of achievement that I managed to grow a new scoby in my concoction. I got a good giggle from the feeling of this slimy but firm and very slippery disc between my fingers. I was left with a feeling of awe being witness to natural growth happening in my kitchen and under my guidance – and so quickly – within 10 days. And I was left with a feeling of joy that I was creating a delicious drink for my family that would be good for all out guts. I began a second batch with my new scoby, and I look forward to making many bottles of Kombucha, trying out different flavours. So there we have it, my ‘something different today’ will end up being something permanent. I am teaching myself a new skill and loving the process.
If you would like to watch my ‘something different today’ experience; handling my new scoby in my first batch of Kombucha, please feel free to watch the YouTube video below. I filmed the whole process so that I could share it with you.
What was your ‘something different’ today? Please share it with me in the comments below here or on my YouTube channel. We can all inspire each other by sharing our experiences openly.
Thanks for sharing your time with me today – with love from me to you – cheers for now.