Fresh Fruit Kombucha (plum)

Wild Plum Kombucha-7

Last summer, I lived on a wonderful old farmstead which had many different fruit trees. One of my greatest joys was gathering and eating fruits (plums, apples, pears, blackberries, cherries) and following the progression of blooms and bounties as the summer progressed.  As masses of plums were suddenly ripe right outside my door, I made some preserves, but also decided to experiment with making some kombucha with the fresh plums.  I included them directly in the primary stage of fermentation and then went off to the Farm to Fermentation Festival in Santa Rosa, CA expecting to return to a moldy … … continue

Fermented Spicy Daikon Radish Spears

Fermented Daikon

I love working with daikon and other radishes when fermenting because they tend to acquire a very nice sourness while retaining enough of their toothy crunch to satisfy our sensate (much better than “sin sick”) souls.  I’m also a fan of adding a little heat, although this recipe is reasonably mild. Preparation Time: 20 minutes Fermentation time: 4 weeks + Yield: 3 pints Ingredients: 1 lb daikon radishes cut into spears (approx 1/2″ thick x 3″ long) Brine of 2T sea salt and 2 cups water 2T Red pepper powder (I used Korean Red Pepper as described in my Traditional … … continue

Making Your Kombucha Fizzy – With Ginger

Making Fizzy Ginger Kombucha-6

If you are anything like me, you much prefer your kombucha to have some carbonation.  I’ve struggled some with that over time but now, after probably 50 gallons of kombucha making experience, including various relatively scientific experiments, I’ve figured out a simple and dependable way to make a nice fizzy kombucha. Firstly, make kombucha which I’ll describe below, but secondly bottle it with some added fresh ginger and let it sit in a secondary fermentaiton for another week.  The result will be a carbonated kombucha treat.  Lactobacillis bacteria live naturally on Ginger as on many other vegetables and roots.  It … … continue