Tag Archives: fermented beverages

KOMBUCHA & KEFIR RESEARCH

POST #942
I have the kombucha scoby and the water kefir grains in the refrigerator. The Russell James Chef Homestudy course I’m going through now has, just this week, given me a very good grounding in what I need to do for kombucha and kefir brewing. I just like to read up on as much background as I can.

KOMBUCHA
kombucha scoby getkombuchaI’m finding out that I may have destroyed my kombucha scoby – who knew that you shouldn’t put it in the refrigerator. Well, it’s been in there almost a week, and I probably won’t try to do anything with it until at least tomorrow. (the scoby picture is from getkombucha.com)

Meanwhile, I have found two downloadable kombucha brewing guides on-line:

The Cultures for Health ebook  is very extensive – it covers in pretty much detail just about anything you want to know. This site also has quite a few informative videos on kombucha

Kombucha Kamp’s kombucha guide is concise and informative. I like it as a checklist for after I have read through the entire Cultures for Health book.

Yemoos Nourishing Cultures’ kombucha FAQ  has some useful information, as well.

More details at GetKombucha.com What is Kombucha

dried kombucha kombuchananaDrying kombucha – I kept trying to find out how to dehydrate kombucha, but never came up with anything much about using a dehydrator. Most of the info was about how to air dry it. I saw one mention of dehydrating at 105 degrees, but when I tried to follow that google link, I didn’t find anything further. It seems you are supposed to dry it to jerky consistency, but, on kombuchanana , which has some interesting ideas for what to do with dried scoby, I saw this picture where it looks pretty dry.

water kefir grains wikipediaKEFIR
Cultures for Health has videos on water kefir . Their ebook deals only with milk kefir, but it is free and has interesting information (the picture is from Wikipedia)

Yemoos Nourishing Cultures has an extensive online water kefir “book”  which covers just about anything you could want to know.

Wellness Mama’s recipe promises Kefir soda  .

Lea’s Cooking’s kefir article  gives her recipes , as well as recipes she has found in her web research

CHAMPAGNE REJUVELAC

CHAMPAGNE REJUVELAC
adapted from a recipe found at http://users.chariot.net.au

To make champagne rejuvelac the rejuvelac must be covered with a tight fitting lid during fermentation. In this way, CO2 gas created during fermentation remains in the finished drink, causing bubbles.

RECIPE

1 C whole millet
1 T raisins

• Sprout millet for 24 hours, then rinse and drain well.
• In a mortar, lightly pound the millet with a pestle, to bruise the grains.
• Place the sprouted millet in a large jar.
• Fill the jar no more than 2/3 full with fresh spring water (approx. 4 C)
• Add 1 T raisins.
• Tightly close the jar with an airtight lid.
• Ferment for 2 to 3 days, shaking the jar gently once each day.

Millet is most suitable for making Champagne rejuvelac as it produces a slightly more sour taste than do other grains, providing for a more champagne-like flavor.

REJUVELAC WINES

REJUVELAC WINES
These recipes were adapted from recipes in
The Kitchen Garden by Steve Meyerowitz

BASIC REJUVELAC WINE
Yield: 2 quarts

1/2 C Soft wheat berries
3/4 C organic reaisins
2-3 T star anise
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and anise and fill to the top with pure water.
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.
•    Refill “mother bottle” for a second batch. Let sit for 2 days.  This will be less strong.

NEW YORK WINE
1/2 C soft wheat berries
3/4 C organic raisins
1/4 C sassafras bark

•    Soak wehat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and sassafras bark and top off with pure water.
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

VARIATION:
Substitute chopped dates for raisins

REJUVELAC BORDEAUX

1/2 C soft wheat berries
3/4 c organic raisins
2   licorice sticks (twigs)
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and licorice twigs and top off with pure water
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

REJUVELAC CHABLIS
1/2 C Soft Wheat berries
1 C dates, chopped
2 T peppermint leaves
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add dates and peppermint and top off with pure water
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

VARIATION:
substitute
1 C raisins
3 T peppermint

INTRO TO REJUVELAC, with one recipe

REJUVELAC

Rejuvelac, said to be the accidental discovery of Ann Wigmore, is a very good, easy way to add enzymes, friendly bacteria, vitamins and minerals to the diet.

Rejuvelac is a beverage made by fermenting wheat sprouts in water over a 2-3 day period.  Many grains can be used to create Rejuvelac, however soft white wheatberries produce the best results and, also, the best taste.

METHOD:
1 C wheatberries

•    Soak 1 C wheatberries for 8-10 hours, then drain and rinse, and drain again thoroughly.
•    Sprout wheat for 3 days, rinsing 3 – 4 times daily.
•    Grind the sprouted wheat for about 10 seconds in a high speed blender (some people do not grind the wheat, but I find it easier to ferment the Rejuvelac when the sprouts are chopped).
•    Put the sprout pulp in a half-gallon jar, and fill the jar to the top with spring water..
•    Cover the mouth of the jar with cheesecloth held on with a rubberband.
•    Let the jar sit, at room temperature, for 3 days, stirring 3 – 5 times daily.
•    The finished Rejuvelac should taste a bit tart like lemonade,  It should not taste sour. Ferment to taste, tart not sour.

VARIATIONS:
Raisins, dates, figs, or other fruit, as well as spices, such as mulling spices, can be added to vary the flavor, making it taste more like wine.

Even if, at first, you find the taste unusual, stick with it.  Rejuvelac will grow on you, and your health will improve.