Fermentation Status: 5 Brews of Kombucha, Kimchee, Pickled Veggies & 3 loafs of Sourdough Bread

To start with, we have four jars of Kombucha fermenting and waiting to be bottled and put into the fridge.

Next, we have out big monster jar of continuous brew of Kombucha. The jar we purchased at Happy Herbalist, which has tons of supplies for natural healing.

I, personally, like to drink Kombucha this way….natural, room-temperature and right from the scoby.

We are making our own Kimchee and Pickled Veggies. I gave on some Kimchee to Mariana, Grandma and put some in Shon’s lunch. I refrigerated some of the Pickled Vegetables to have as a snack throughout the day and will continue to ferment the rest of them for another day or so.

Now, my latest fermentation, Sourdough Bread. The picture below shows the “sponge” stage of the fermentation process. I still have to add 2 cups of flour, let rise and kneed. The process of making the sourdough “starter” is easy, click here to find out how.

Los and lots of ecosystems are growing in my kitchen!!!

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Sour Dough Bread Starter – Fermentation

I have been reading Wild Fermentation by Sandor Katz, which has led me in this amazing Fermentation Wonderland.

There is a section in the book that discusses, demonstrates and recommends how to bake Sourdough bread. Actually, any bread that has started with this sourdough bread starter. For this project, I am making straight sourdough bread. It’s my husband favorite as well.

Today I made Raleigh some pasta for lunch and used the starchy water from this for my dough. However, I needed to add fresh water to it to make a full 2 cups.

  • 2 cups water (not heavy chlorinated)
  • 2 cups Four (any kind you like- I used White four, but will experiment with other flours later)

*Make sure the water is at room temperature.

In a large bowl, I stirred mixture vigorously. This acts as a catalyst to introduce wild yeast.

Then, I covered the bowl with a thin cloth.

I will keep in on my counter top for the next few days. The mixture of four and water will attract these yeast cells that helps the dough rise. Once the yeast is visible, then you know fermentation has started. This is the same yeast that is used to make beer. 😉 Hopefully, the yeast will be present.

To Be Continued…..

Kombucha – Another Batch + Our New Jar

Yesterday, arrived our new wide-mouth glass jar (with a spout) for a continuous brew of Kombucha.

I am so so so excited!!!

We bought the jar from Happy Herbalist.com which has a smörgåsbord of herbal medicine supplies. We also bought the book Wild Fermentation by Sandor Katz which I am currently reading. The book explains Kombucha well, but also dives into all kinds of Fermentation with tea, grains, vegetables, fruit, cheese, ect. I have started my second batch of Kimchi and my first batch of cilantro-garlic pickled vegetables (which will be posted soon).

Back to our continuous brew of Kombucha!!! In the picture below, we have already made the green tea with the sugar. We have not yet put the Scoby in or the “starter” tea (left of Kombucha tea from the previous brew).

We then added the scoby from our last batch. The scoby grew another one underneath while fermenting. With your hands, peel apart the scobies and add one to the next batch and leave the other in the jar it just came from for another brew.

We placed the scoby into the new jar.

Then we poured in the “starter” tea…

We then covered the Jar with the cloth and secured it with a rubber band.

Now, we wait a week or so and then we will have Kombucha from a SPOUT!!!

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