Sunday, June 12, 2011

Kombucha, sauerkraut and pickled vegetables

Last week, our friend-slash-gardener-slash-garden/health mentor Lisa brought us a kombucha daughter and we've started brewing in our kitchen. For those of you who aren't familiar with the drink, kombucha is a fermented tea made from sugar, tea (usually green or black tea) and a SCOBY (symbiotic colony/culture of bacteria and yeast). It tastes a bit like sparkling apple cider, and has supposed benefits like improved digestion, better skin, stronger immunity, anti-aging effects, increased energy and weight loss. Some even say that it may have anti-microbial effects against harmful bacteria like E. coli, a range of vitamins and minerals, and possibly anti-fungal properties as well.

2 Gallon jar and "the new summer project"

Day 2 in the jar

Now that our kombucha project is well under way, we're excited to try other fermenting processes. The next time we get cabbage from our CSA, we're making sauerkraut! And Christopher just planted 4 more cucumber plants in our garden and we hope to start pickling cucumbers this summer. And we can't wait to start pickling other veggies, too...perhaps starting with garlic (our first garlic harvest was a success).

Stop by our place next week if you want to try our very first brew.

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