Kombucha

[Woody girl]

Well all this talk about fermented cabbage is great interesting and has given me yet another project. But it still doesn't help much with the origional question. It looks like the kombucha will have to wait a bit anyway as I couldn't get any today. But I did get the cabbage. So tomorrow I start the sourkrout. Today I pickled the last of the beetroot. I also got some nice salmon and fresh dill so I will be doing that too. Maybe I'll look at kimchi if I can't find what I need to start the kombucha .

 

[Nice65]

I know you’re anti, but you may have to use the internet and get a kit. I’ve seen them at about £20 without a heat tray.

 

[Toddy]

I tried working the salt through the grated cabbage with my hands, but the amount of liquid was not really sufficient, mind my method isn't so salty that the saurkraut is salt preserved, the salt just stops bacterial growth but allows lacto fermentation. In the end I pounded the cabbage and there was masses of liquid and no need for brine.

I had thought that the grating alone would release the juices, but no.

Caraway is one of the few spices that I'm not very keen on. Himself likes it though and happily adds caraway seeds to his bread. Caraway, and coconut, I'd rather do without.

 

[Billy-o]

That's what I thought .. you need to bash it up a bit

Caraway is marmite

 

[Janne]

Stored cabbage is dry, fresh is moister.

I have watched mom made kraut for years, she tought me how to cook.
I think I knead a two kilo batch for maybe 10 minutes or so?

It also depends on how fine cut the cabbage is. The commercial German one in barrel shaped glass jars is about twice as thick as the one I cut, and I also remove all of the thicker central ‘nerves’ on each leaf.

Yes, caraway is Marmite.
If I have a choice, I prefer to eat kraut before drinking Kombucha/ kvass.

I am truly happy you Brits are discovering the joys of pre industrial cuisine!

 

[Woody girl]

Finaly started to grow my scoby today. A friend managed to source a bottle of kombucha. So I've added it to a green tea base . Fingers crossed in a couple of weeks I will have a scoby in my kilner jar.

 

[Janne]

Just do not show the jar with the scoby to your friends, they might call the police....


Good luck, and enjoy!

 

[Woody girl]

Police? ..... oh yes I remember them. We used to see them about some years ago. Rare species nowadays. Something to do with climate change perhaps?

 

[Woody girl]

Just in case anyone is interested the scoby has started to form and is about 1cm thick today. This is quite exciting as I wasn't sure if it would work. So this has taken about 3 weeks in a cool kitchen cupboard.

 

[Robson Valley]

The salt in shredded cabbage for saurkraut creates a halophylic environment which allows a single type of fermenting bacteria to flourish.
The salt also acts osmotically in the packed and compressed cabbage to extract the cabbage juice.
After time, there is a stereotypical seral stage succession where a second species of bacterial will overwhelm and replace #1.
After time, #3 will replace #2. This is the climax stage and no further changes can be expected.

 

[Janne]

Traditionally in Russia ( wheretea kvas / kombucha has been consumes on a daily basis for centuries) it is made using strong black tea.

In UK you have a different 'tea taste', and the closest taste to the trad Russian tea is one made by Twinings and Fortnum and Mason,, called Russian Caravan.

This tea has a very specific taste.

 

[Janne]

Your next step in your culinary journey should be kvas done the trad way with rye bread.. Another Russian ( but more from the western part, plus most other Slavic countries in the Vodka belt) famous drink.

But you need real rye bread, the one made in Germany or as sold in a shop catering for the Polish people.

 

[Woody girl]

Hang on! Havnt finished this one yet! I'm still at the baby scoby stage. Still a bit to go before I get my first brew. But while you mention it does rye crispbread work instead of Rye bread itself? I presume you are talking of the pumpernickle type of bread?

 

[Janne]

Baby stage?
Make the baby work! Dunk it, dunk it well!

It should work with Vasa Rye, Vasa Sourdough, Finn Crisp Original.

I think Pumpernickel might be to sweet ( = higher Alcohol than wanted) .

But you are right, as there is only so much liquid you can imbibe, make one drink at a time!


What do you plan to use for liquid for your 'first' ?

Like everywhere else, Kombucha is made and sold here, for a ridiculous price.
To satisfy todays generation, they sweeten it and add flavouring fruits.

Do not do that in the beginning, but use a strong black tea.

(Yes, I look down on the fruit flavoured Vodkas and sneer at those people drinking them in a mix......)

 

[Sundowner]

I always stand outside facing south with a crystal on my crown Shakra on a full moon at midnight on a regular basis. Usually while drinking southern comfort

I always stand outside facing south with a crystal on my crown Shakra on a full moon at midnight on a regular basis. Usually while drinking southern comfort

Oh Woody girl, I held you and anything you've posted in highest esteem. However, now that I read your above quoted post........I find myself in total shock........about you drinking Southern Comfort??

 

[Janne]

I am now waiting for my Sauerkraut with added Scotch Bonnets to mature.

Just to be different, I used a little bit of Red Cabbage too, about 1/4 or so. Looks cool in the jar.

 

[Janne]

I think she dilutes the SComfort with home brew....

 

[Woody girl]

I'm using green tea for the kombucha both to grow the scoby and for my first brew up to drink. The live kombucha my friend got me was made using green tea and is not flavoured so I went with using the same thing as I quite like the lighter taste.
Oh dear... re vodka... my raspberry vodka is wonderful! You don't know what your missing so... sneer away all you want.... all the more for me.

 

[Woody girl]

Oh Woody girl, I held you and anything you've posted in highest esteem. However, now that I read your above quoted post........I find myself in total shock........about you drinking Southern Comfort??

You betcha! Love it neat. No ice, no mixer. Puts hairs on my chest... now where are my tweezers?

 

[Woody girl]

Can't wait untill the spring and the beech leaves come out. My beech leaf noyaux is legend. Ready and full bodied at wilderness gathering time. The damsons I got about that time last year made a wonderfull damson gin devoured this Xmas. So much more fun than making beer and wine... well easier anyway and you consume less for the same effect!.