Join me live - TONIGHT - Gut Club Live Implementation
Sunday at 6.30pm AEST (Brisbane time) if you can, or watch the replays ASAP and get ready to make fun, fizzy, gut loving beverages.
We will be exploring beverages from the 2 fermenting books in the gut loving library.
Kombucha - The process to making kombucha is similar to vinegar, and once you have the woo woo, gelatinous SCOBY in your hands, the options are endless.
The culture itself looks somewhat like a large pancake, and though often called a mushroom, a mother of vinegar or by the acronym SCOBY (Symbiotic Colony/Community of Bacteria & Yeast) scientifically classified as a zoogleal mat.
A real biochemical factory!!!
While most ginger beers you buy at the store is not a nutritious fermented drink, the kind you make at home can be. It involves making a ginger bug, can be used as the base for a variety of homemade drinks, helping the ginger liquid ferment its way to goodness.
Ginger Beer Plant is already its own culture / colony. A ginger bug is a means to grow a similar culture without having to procure it from an already established colony. Two different things, but either may be used in beverage recipes calling for lactic acid starter. A ginger beer bug is simply a lactic acid culture started from raw ginger root and sugar mixed together in clean water.
Tibi/ Water Kefir grains also known as Tibicos a symbiotic cluster of bacteria and yeasts. Not only an amazeballs method of making fizzy herb brews and juices that are not 'funky' tasting and taste much like apple cider, ginger beer, coconut champagne, etc. In our kitchen we use it to soak dried fruit and a Dairy- free, Gluten-free easy -peasy baking.
Take a one litre jar with equal quantities of made Water Kefir and flour of choice - keep topping up as required. Leave on countertop and use for baking quick bread, pancakes, muffins etc.
Tickle your taste buds and drink Milk Kefir as is, sweeten ( a great way to start drinking kefir is by mixing with fresh passion fruit). Milk kefir is Immune Boosting medicine + has great potential to shake up your menu plans!
Shrub - their name comes not from leafy bushes but from sharab, an Arabic word meaning syrup. Similar to drinking vinegars, shrubs, Switchel or hay makers punch are the best to get your cocktail / mocktail invites going.
The magic begins... salted citrus & dehydrated salted black limes. The Wow factor for your next cocktail party.
From the father of medicine - Medicinal Liquor
❤ antiseptic + digestive aid
‘tis the season of medicinal liqueur.
Alcohol speeds up the actions of any herb it is mixed with.
Delivered with herbs, the alcohol delivers a fast-acting pick me up.
You will need to create your medicinal liqueurs up to a month in advance to allow time for the herbs to soak in the alcohol sufficiently.
Typically, high percentage (above 40%) alcohol is required to extract the medicinal ingredients so rice-wine or vodka is a good choice alcohol to use as a base because it is neutral.
Alternatively, the short cut to making herbal home-made wine is to start with finished good quality beverages. The higher the sugar and alcohol content in the wine the better because these factors make the phytochemicals in the herbs more bioavailable, in your body.
Red or white organic table wines with 9 to 12 percent ABV (alcohol by volume) are good choices, as are organic port wine, brandy, cognac, or sake.
Place the herbal material in a non-metallic container with a tight-fitting lid, then pour the wine over the herbs.
Cap and store in a cool, dark place away from direct heat and drafts.
Give the container a shake every day for about two weeks. (do not worry if you forget – it is very forgiving if you forget to shake!)
Strain herbs and store the reserved herbal wine in a clean container.
Your herbal wine should last up to 12 months.
If you notice one day that it tastes or smells like vinegar, it is a sign that time has come to make a new batch and a kitchen will find many uses for wine vinegar.
❤ If it happens to turn to vinegar …Use wine vinegar to deglaze pans, add tang to vinaigrettes, sauces, and desserts and make drinking shrubs.
Not sure what to spike your wine with?
Here are a few suggestions:
Flowers: Rose, lavender, chamomile, dandelion, elderflowers, linden, hibiscus
Herbs and Spices: Ginger root, lemon balm, cardamom pods, allspice, anise star, cinnamon sticks, cumin, mint, gentian, liquorice root, burdock, geranium
Fruit Peels: Lemon, lime, orange, grapefruit
Berries: Wheat berry, elderberry, blueberry, juniper
Hope you have had a weekend full of rainbows and stars that light up the sky.
See you soon,
Love & bacteria, Xo,