Good evening bloggies,
I must say we have been a little bit more productive today than yesterday. Managed to clean majority of the house, do business paperwork, workout( yoga and jump training), make some rounds of raw onion breads, and made a delicious dinner.
But first we wanted to share with you how to make your own kombucha tea. As we mentioned before that we ordered a kombucha tea starter. This past Friday we finally got around to making it.
How to make Kombucha Tea:
First need a scoby also known as the Mother which you can get here. You need this to get the “bacteria” started. Remember this is GOOD bacteria!
Next you need to make some tea but any type of tea needs to be plain green tea, white tea, and black tea. Make sure there are no “flavors” or essential oils in the tea (all these can kill the fermentation process). *Also add sugar. We made a half gallon so we added 1/2 cup sugar.
Let the tea sip for a few minutes. Take tea out of water and let water come to room temperature. Next place The Mother into the tea water.
Let the whiter side face up in water.
Cover with a cheese cloth and place a rubber band to hold it in place. You use a cheese cloth because you want air to breathe. Place your kombucha water in a place away from sunlight. You leave there letting it ferment for at least 5- 7 days.
And that is it! Our kombucha tea will be ready later this week. Till there we will show you want it looks like when all done.
Waiting is the hard part!
Now onto raw sauerkraut.
How to make raw sauerkraut:
First you need a head of cabbage and a big bowl. And some salt.
Rip your cabbage leaves off and than cut the leaves into thin stripes. Place in a large bowl and massage and squeeze it and it will eventually get soft, water will come out, and it will wilt down.
Once wilted down, fill another smaller bowl with water and place on top. This will allow the water to continue to come out as it ferments. Cover the bowl and set out at room temperature (if in a warm area may need to place in fridge) for about 2-4 weeks.
When ready remove the glass bowl.
Then enjoy your raw sauerkraut…
Benefits of raw sauerkraut (plus most fermented foods):
- Re-establish inner ecosystem
- Friendly bacteria (probiotics)
When you start to included raw vegetables into your diet, your digestive tract and spleen may be too weak to handle them. Cultured vegetables eliminate this concern because they are already pre-digested. So before they enter your mouth, the good bacteria have already converted the natural sugars and starches in the vegetables into lactic acid, a job your own saliva and digestive enzymes would do anyway. Also, the enzymes in the cultured vegetables help digest other foods eaten with them.
- Homemade cultured vegetables are ideal for appetite control and thus weight control.
- Raw cultured vegetables are alkaline and very cleansing.
They help restore balance an acidic body, therefore help with toxins.They trigger cleansing, so at first you may experience increase intestinal gas because the vegetables stir up waste and toxins in the intestinal tract. Although you will notice an improvement in your stools. To help with gas pain, colonics and enemas are very useful during this period…hum, interesting : )
Interesting fact: Raw cultured vegetables have been around for thousands of years, and today’s world we have never needed them more. Fermented foods are rich in lactobacilli and enzymes, are alkaline-forming, and full of vitamins. Making them an ideal food that can and should be consumed with every meal.
We had a plate of raw sauerkraut as an appetizer. We sprinkled our “warming” spice blend on top.
We finally got a salad (we were so suppose have last night, but I guess we needed sleep instead)
And we enjoyed some wine tonight….yes trying to do work at the same time.
Till next time,
Lori and Michelle