Archives for posts with tag: Kombucha

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Jun.  The mysterious Kombucha relative that thrives, not on black tea and white sugar, but on green tea and raw honey. Mythically Tibetan, though not documented with any credibility– even if explications of the culturing bacteria are alluring and romantic.

I read this Nourished Kitchen how-to and felt full of curiousity and excitement.  But how was I, in mid-Wales, to acquire the culture? Seemed like an effort I wouldn’t make.

Meanwhile… I’ve been sorting through all the weird stuff clogging fridge and counter space.  And I finally got around to a months-old promise of posting out some cultures of Water Kefir, Kefir and Kombucha to some friends. Read the rest of this entry »

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Hello from Kombucha Central, where pretty little elderflower stars float in a firmament of fermenting tea, by the grace of a Symbiotic Colony of Bacteria and Yeast. In other words, I’ve been given a Kombucha SCOBY and am having a ball experimenting with different floral flavours, having found a fab use for the flower syrups I make.  Well then…. Come Bucha with me…

Kombucha is pretty easy– at it’s most basic, you boil and cool black tea, sweeten it with sugar, and use your SCOBY “mother”– the creature thing that is your “culture”– to ferment the mixture in five days or so.  After, if you bottle and cover, you get a nice effervescence.  Read the great Sandor Katz on Kombucha in this Splendid Table interview; there’s also an excerpt about Kombucha from his The Art of Fermentation that is generously and conveniently on line.  (And here’s my love letter to that book in Permaculture Magazine.)

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Fermenting in the Kitchen: Probiotics and Permaculture Principles

A Workshop with Elderflower-Tibicos Champagne

Today I am having a great time at home preparing for a workshop tomorrow….
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