Kombucha 2nd Fermentation for Fizz and Flavour

Hi everyone.
A while back I did a post about making kambucha for beginners HERE.
This is the follow-up. how to flavour it and making it fizzy with a second fermentation.

My two favourite kombucha flavours are with lovely fresh raspberries, or plain oranges.
The kids really like these two flavours, they are uncomplicated and sweet.
If I’m brewing just for me I might get a bit more adventurous with fresh turmeric, cinnamon or even rose

When your first fermentation of your kombucha is done, and you are happy with the taste it’s time for the second fermentation.this will really make it fizzy and will also elevate the taste.

(Put your Scooby in a jar together with 1 cup of the kombucha liquid and store in the fridge until you are ready to make your next batch).

Now you can get creative with your kombucha using all sort of different flavours or play it safe like I do in this video where I use 3 peeled and sliced oranges.
Transfer your kombucha liquid into a jar with an air tight lid so the fizz don’t escape, a big kilner jar is perfect.
Leave a little bit of air at the top of the jar.
Add the oranges, close the lid and wait for 24 hours, have a taste.
Depending on how hot it is it might be ready or it might take up to 3 days before perfect.
Taste as you go along. When you feel the taste is just right then you are done.

Fish out your fruit and either transfer to glass bottles or just keep it in the jar in the fridge.
Now you have a super lovely drink that you made all by yourself and it’s so full of good probiotics that you actually made yourself. You’re taking back your power 🙂 Enjoy!.

Kombucha for beginners: HERE

How to Make Water Kefir


Hi everyone.
Water Kefir is amazing for our guts and our health in general.
It’s so easy to make your own water kefir and it contains millions of beneficial probiotic microorganisms, vitamins, minerals amino acids and live enzymes.

If there’s one thing we’re missing in this day and age, it’s good bacteria,
Antibiotics, unhealthy foods and our general western stressy life-style kills off our friendly bacteria that we so desperately need to keep ourselves in tip top form.
Brewing your own  water kefir could be helpful in  balancing the bacteria in the gut.

Kefir is mild and a little fizzy and only takes about 24 to 72 hours to brew.

You need  your water kafir grains,  you can get them online or from a friend (you will have more than you need after a couple of brews).

Mix it with white sugar, ginger, lemon juice and a handful of dried fruit.
The grains grow and metabolise the sugar and you end up with a really tasty , refreshing drink full of healthy bacteria.

I use white sugar because I think it gives the drink a smoother taste, but you can use most sugars, but stay away from honey as it’s antibacterial and can hamper the grains growth.

You can put a lid on your jar or just a cheesecloth with a string around to keep creepy crawlies out.
Leve it on your countertop for at least 24 hours, the warmer your house the quicker it goes.. Taste as you go along.

Use a wooden or plastic spoon. to taste..

When your kefir is done, strain with a plastic sieve..
The grains are ready to be used straight away or you can keep them in the fridge for a week with a little sugary water.
I use the fruits in my stews.
Transfer to bottles and keep in the fridge.

Water Kefir
Ingredients:

– Water Kefir Grains  I get mine here

– 1 litre filtered water

– 1/3 cup suger

– thin slice of ginger

– 5 apricots without sulphites

– juice from 1/2 lemon

Method:
Dissolve the sugar in the water. Add ginger, apricots, lemon juice and the kefir grains. Let it brew between 24 and 72 hours. Use 1/2 cup of the grains or a bit less to start the batch.

♥L

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Fermented Carrot Ginger and Horseradish Relish

Hi, Happy New Year!
This is another totally tasty fermented relish.
I’m using grated carrots, grated ginger and grated horseradish.
It’s super easy, super quick, super cheap, you just need to be a little bit  patient as it ferments itself.

The first thing i do is to make the brine so it’s room temperature when I need it. I boil one litre of filtered water to 15g of salt Himalayan or sea salt but not table salt.I peel and grate 500g of carrots, I’m also using my all time favorite horseradish, finely grated and fresh ginger, making the whole thing taste so lovey and, ginger is fabulously anti-inflammatory.

Massage all the vegetables together and fill up your your Kilner jars.
Pack it really tight, really push the vegetable down.Fill up with the brine and you need something to keep the vegetables under water at all times.
I prefer to use a cabbage stem and leaves but you can also use a brine filled plastic bag like I did here.If the bag, for some reason split it’s just full of the brine that’s in there anyway so it doesn’t matter.
Put a little clip on the bag, push down your veg and close the lid.
Now you need a little bit of patience.

You want to burp these wild ferments now and then, maybe once a day or at least once every second day to make sure they don’t explode.
After seven to ten days in a fairly warm space you relish should be ready.

I love this relish, it’s so easy to do and it’s spicy and tangy and so lovely!
It goes fabulously well together with so many types of foods and it really elevates our health because it’s so full friendly bacteria.

Update 2017 with loads of fermented vegetables and your health will be in a better place than it was 2016!

Fermented Carrot, Ginger and horseradish Relish
Ingredients:

– Carrots 500 gram

– Fresh horseradish 36 gram

– Fresh ginger 10 gram

– Brine 15 gram of salt to 1 litre of water

Directions
1. Grate the carrots in a food processor or by hand, grate the ginger and horseradish finely.
2. Mix by hand and pack in a kilner jar. Add the brine so the veg is covered use a plastic bag filled with brine to press the veg under water.
3. leave for 7-10 days, taste as you go along, and don’t forget to burp your babies 🙂

♥L

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Fermented Beetroot and Horseradish Relish

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Happy Christmas!
Only a few days left and this fermented recipe is really quick only takes 3-5 days so you can serve it with your Christmas lunch on Sunday.
When you eat fermented vegetables you really do something good for your self and you elevate your health to a higher level.
Fermented foods give you more for your buck as fermented foods have shown to have more nutrients the raw foods.
I really hope you like this recipe, it’s one of my favorites!

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Fermented Beetroot and Horseradish Relish
Ingredients:

– 500 gram raw beetroot, peeled and grated

– 50 gram finely grated horseradish

– 1 1/2 tablespoon balsamic vinegar

3/4 tablespoon Himalayan crystal salt or sea salt

– 1/2 probiotic capsule

Directions
1. mix the beetroot with the salt and massage for a few minutes until the juices comes out.
2. Add all the ingredients, mix and put them in a sterilized kilner jar.
3. leave for 3-5 days, taste as you go along,

♥L

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Fermenting Beetroot

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I just love beetroot!
So juicy and sweet and full of iron!
Fermenting thin slices together with dill (so helpful for digestion) and red cabbage (great for detoxing) upgrades the nutrients.
The result tastes delish and goes perfect with your Christmas lunch.
If you need more iron but don’t  want to include meat beetroot are a great alternative. And if you have teenagers at home who do a lot of sports you might want to include beetroots in their diets to make sure they get enough iron.

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Fermenting Beetroot
Ingredients:

– 450 gram beetroot

– 220 gram red cabbage plus the stem

– handful of dill

– Brine: 15g himalayan crystal salt to 1 litre of water

♥L

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Fermenting Carrots with Turmeric

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Fermentation is natures way of upgrading your ordinary eats to nutrition dense super foods!
We all know about the importance of a healthy gut and making sure we have a diverse array of gut microbes can help with a whole host of health concerns.
Everyone can make their own healthy bacteria at home, it’s so simple and cheap!
Now It’s bit colder (writing this from London town) it can take a little bit longer than in summer but this recipe should be ready in 10-14 days.
Just taste (with a wooden spoon) as you go along and don’t forget to burp your little baby once a day or once every other day.
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Fermented Carrots with Turmeric

-4 carrots (about 400g)

– 2 fresh turmeric

– handful of dill

– 15g of sea salt for 1 litre of water

– plastic bag with brine to press down the carrots

♥L

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Kombucha for Beginners

Kombucha is a drink, where bacteria and yeast from the mushroom or scoby (symbiotic Culture of bacetria and yeast) work together with tea, sugar and water and ferments into the final health promoting kombucha drink.
It’s full of probiotic microorganisms, active enzymes, beneficial bacteria, C and B vitamins.
According to researchers it can have a positive effect on stomach ulcers and liver/kidney function.
The drink originally comes from China, but it’s also consumed in eastern europe and Russia, and is used for treatment of a whole host of disorders.

I love it that I can grow my own probiotics at home, It’s really empowering, easy and cheap, and it tastes so good as well!

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Kombucha for Beginners
Ingredients:

– Scoby medium size (mine was from here)

– 4 teabags

– 1 litre filtered water

– 90-100 grams sugar about 1/2 cup

– 1 tablespoon raw vinegar

Simple Steps:
Wash your glass container in the dishwasher on a high temperature or put it in the oven 150 C for 20 min to sterilize it.

Boil your filtered water and add tea and sugar, seep for around 20 min, remove tea bags and let it cool.

When luke warm add the scoby and vinegar.

Cover the container with a cheesecloth, muslim or thin kitchen towel. Place in warm dark place like an airing cupboard.

Leave it for 5 days, then with a wooden or plastic spoon taste it every fem days until it has the strength you like.

When it’s ready take the culture out together with some of the kombucha and start the next batch.

It’s now ready to drink!

(look out for my post about 2nd fermentation where you add flavourings! Coming soon)

♥L

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Ferment Vegetables for Natural Probiotics

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Hi everyone!
As autumn is basically here now with gorgeous produce in markets, supermarkets and maybe even from your own garden It’s time to revisit the amazing art of fermentation!
With fermentation you basically up-grade your vegetables, your fermented veg or fruit turns into natural probiotics.
You are growing your own Probiotics – How cool is that!
Is such a cheap and fun way to keep yourself and your family super healthy this autumn and winter.Just follow the easy steps in this video, you can’t go wrong!
And it tastes AMAZING!
Please hit me with any question about fermentation in the comments!

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Fermented Cabbage, Cauliflower and Dill

– 1 cabbage head

– 1/2 cauliflower head

– bunch of dill

– Himalayan crystal salt  (15gram of salt per kilo vegetables)

You  also need:

– Scale

– knife

– chopping board

– mixing bowl

-kilner jar

♥L

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Video: Fermented Pear and Ginger Chutney

Hi everyone,
This Lacto Fermented Pear & Ginger Chutney is great way to get more probiotics in your diet and as an extra bonus it tastes divine.

Ingredients:
3 pears
1/2 teaspoon Probiotic powder
date paste made by soaking 7 dates in water over night and then mixing
1/2 cup raisins
1 tablespoon of grated ginger
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice

I forgot to say in the video that when the fermentation is done put it straight in the fridge this will stop the fermentation. It keeps in the fridge for about a month.

XX L
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How to make Kimchi Video

Kimchi

Hot, spicy and salty the Korean traditional fermented cabbage dish Kimchi is a delicious and super nutritious!
This is how you make it at home:

Kimchi:
1 Chinese cabbage
1 mooli radish or 4 red ones
1 turnip
2 carrots
50g ginger root
5 garlic cloves
6 chillies
1 tsp chilli powder
1 tsp cinnamon
optional: seaweed, fish sauce

XX Lisa