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!!!


Kimchi (Spicy Pickled Veggies) ;) My batch turned out……… SO SO SO Good…

Want Some??…. I am pleased with my batch…

Home-Made Vegan Kimchi (Kimchee). I added Cilantro to this one….yum yum yum…the cilantro really adds to the spices.

Recipe for Vegan Vegetable Kimchee (Kimchi)

Chop up:

  • Carrots, pealed (3)
  • Celery (3 stocks)
  • Chinese Cabbage, cored
  • Bok Choy
  • Daikon Radish
  • White Onion
  • Shallots (3)
  • Green Onion (2)
  • Add whole garlic to the mix as well: 5-6 cloves (or more)

Mixed 4 liters of water and 8 Tablespoons of salt until all the salt dissolved. This is brine.

*I’m making extra for my mom and dad 😉

Wash all the vegetables and put them into a large pot.

Pour the Brine over the vegetables and cover.

Soak for 8-12 hours. Mixing often to make sure the vegetables are covered in the brine.

After the soak.

Strain the vegetables, but keep the brine. You’ll need it again.

Kimchee Sauce: Mix together

  • 2 tbsp Cayene Pepper
  • 1 1/2 tbsp Chilli Pepper
  • Fresh Ginger, minced
  • Fresh Cilantro
  • Fresh Garlic, mince

Toss the sauce into the vegetables and mix well.

Stuff, I mean stuff, the spiced-up vegetables into a jar or container with a removable lid.

Add the brine to the jar, covering the vegetables.

Place a cloth over the top and secure with a rubber band.

Ferment for a week or so, depending on the temperature. You can stir it when you think about it. Maybe once a day.

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!!!

“Wild Fermentation” by Sandor Katz – I just bought the book

I look forward to diving into this new book that we bought online at Happy Herbalist.

Shon and I brew Kombucha and I just started making our own Kimchi (kimchee), which fermented vegetables. Sandor Katz explains the history of fermentation and examines what is happening scientifically.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheese making (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making.

The company that publishes the book is Chelsea Green Publishing Co. You can follow ChelseaGreen.com on Twitter as well. They provide inspirational and practical alternatives that promote sustainable living. Excellent source of information.

I’ll keep you updated on my progress of the book and fermentation projects.


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