October 18, 2019 by maggielane

Fun with Ferments – 3 new ferments in my kitchen

I had fun with ferments in my kitchen today. Two old favorites – Beets with clove and cardamom, and Jalepeno, Garlic and Onion Relish. And new to me, making my own Apple Cider Vinegar using apple scraps. You can read the fermenting instructions by visiting Maggie’s Cellar. I find ferments to be so fascinating. I hope you try it.

March 23, 2017 by maggielane

Reviving my Kombucha

So I decided to revive my kombucha. I hadn’t made any since before our last move. Somehow between packing and morning sickness at the time, I couldn’t keep up. So, I put it in a jar with some of the kombucha liquid, stuck it in the fridge and it has sat there ever since. Two years later I’m finally ready to try again.

I took my jar out and let it sit on the counter overnight so that it could warm up to room temperature. The next day I made up my sugar and tea mixture. For more specific directions on how to brew kombucha see my other posts – (Cranberry Ginger Kombucha).

I brewed three batches before I started drinking it again to be sure that it would revive. I’m pouring up a new batch today.

Ferments amaze me. The fact that all those little bacteria do what they do fascinates me. I think I need to start another ferment. Maybe I’ll go back to one of my favorites – Garlic, Onion, Jalepeno Relish. Or maybe I’ll try beets. Fermented beets are delicious. Until I get around to that, I think I’ll go enjoy my kombucha.

November 7, 2013 by maggielane

Cranberry Ginger Kombucha

We’ve been brewing kombucha lately. A friend gave us a scoby and this is our fourth or fifth batch. If you’ve never brewed kombucha you can read more about what it is and it’s health benefits at Wellness Mama.

So, once you brewed your kombucha and decanted or siphoned it off from your brewing container, add the liquid to a glass swing top jar. Then toss in about 1/2 cup of ginger root (peeled and chopped), and 1/2 cup cranberries. Let it sit again on your counter for about 3 more days. It will continue to ferment feeding off the ginger and the sugar in the cranberries. This second fermentation will also add carbonation. Be sure you release the carbonation about twice a day, otherwise the pressure will build, and as the swing top jar is designed to do, it will fly open on it’s own. If you want more carbonation, leave it on your counter for a day or two longer until the fermentation is slowed and there is very little pressure when you open the lid.

Once you are satisfied with the amount of carbonation, remove/strain the ginger and cranberries, and refrigerate your new delicious, homemade drink.

Our kombucha fermenting. You can see the scoby floating on the top.

For more information on starting your own kombucha you can refer to the resources below. They are my favorite books. Some of them are even on the Kindle. Wild Fermentation is especially facinating as it discusses how to begin cultures and ferments using just the natural yeasts and bacteria in your environment without using purchased starters – after all that’s how Maggie would have done it – passing each starter along from friend to friend and neighbor to neighbor. So, if you don’t want to buy a starter go about it the old-fashioned way using a little modern technology to boost your efforts. Post on Facebook and ask your friends. You never know who secretly has kombucha brewing on their counter. And if you find someone they will certainly have a scoby to share and you’ll be off on your brewing adventure.