In my last post, I wrote what milk kefir is and why it’s so fabulous.
It remains a mystery to me why you cannot buy it in regular grocery shops in Ireland. Continue reading How to Make Milk Kefir?
Being a huge Kombucha enthusiast, I decided to dedicate a separate post to its health benefits. Because I am striving to be a proper blogger, as you may not have noticed yet, I sat down to conduct the Internet research on the topic. And this made me so confused! Continue reading Who is afraid of Kombucha?
You can find the instructions how to make the different flavoured Kombuchas in this post by one of my favourite bloggers.
I am reblogging this because I would never ever come out with an idea like elderberry-lavender or rose-cardamon Kombucha myself.
During my fermentation workshops, I give students samples of my various kombucha flavors before I put them to work. They always ask for the recipes so I thought I better get to it and post a bunch.
Before you can flavor kombucha, you must first brew a batch and wait for it to ferment. You can find my kombucha instructions here for the initial fermentation. The only secret to brewing kombucha is hunting down a mother or SCOBY (symbiotic culture of bacteria and yeast), which transforms your tea into a delicious, effervescent and probiotic drink. If you have trouble finding a mother, join the very active Wild Fermentation group on Facebook and ask around. The way kombucha mothers reproduce (they have no shame), you may find someone desperate to unload a few layers of SCOBY on you.
My mother, Etheldreda, trying to make a run for it
Kombucha is fermented tea. It has been known in China for at least 5,000 years. However, some sources claim it originates from Korea or Mongolia. Anyway, it is believed that Kombucha travelled from Asia through Russia and started being brewed in Europe in XIX century. Continue reading What is Kombucha?
Fermented trout, kohlrabi, dehydrated gooseberry by JP McMahon
Two weeks ago, I attended an event called “Wild Fermentation: the culture of live foods”. That was a presentation delivered by JP McMahon, one of the well-known Irish chefs. The presentation was rather fancy, as the title suggests, but still worth writing about on my blog, I think.
Żurek, also called Żur, is a traditional Slavic soup made of fermented rye flour. There is a similar one called Barszcz Biały and it has never been fully clarified what makes it different from Żurek. Continue reading Żurek – Fermented Rye Flour Soup.
You can definitely smell Autumn in the air… So, to bid farewell to Summer, we decided to have a typical Polish Summer midday meal yesterday. Continue reading Milk Kefir – A Summer Essential.
OBH has arrived from holidays in Poland. Being a very supportive and caring OBH, he brought some fantastic material for my blog.
Being a huge Kombucha enthusiast, I decided to dedicate a separate post to its health benefits. Because I am striving to be a proper blogger, as you may not have noticed yet, I sat down to conduct the Internet research on the topic. And this made me so confused! Continue reading Who is afraid of Kombucha?
My mother, Etheldreda, trying to make a run for it 
Brewing Kombucha is a truly enjoyable experience. Also, it’s very easy. Continue reading How to brew Kombucha?
Kombucha is fermented tea. It has been known in China for at least 5,000 years. However, some sources claim it originates from Korea or Mongolia. Anyway, it is believed that Kombucha travelled from Asia through Russia and started being brewed in Europe in XIX century. Continue reading What is Kombucha?
There is no universal Żurek recipe. Each region has its own and still each family can make it in a different way. Also, some people have a special recipe just for Easter. Continue reading How to Cook Żurek (Fermented Flour Soup).
Żurek, also called Żur, is a traditional Slavic soup made of fermented rye flour. There is a similar one called Barszcz Biały and it has never been fully clarified what makes it different from Żurek. Continue reading Żurek – Fermented Rye Flour Soup.
Fermented Food Freak 