Lemon Lime Ginger Kombucha - The #1 drink in our house!

Our favorite drink 

This is the one.

The recipe for which I always have ingredients on hand.

The flavor that we keep on tap in our fridge.  

...Seriously...

I'll post a picture, I just have to clean up the fridge a bit first.

We don't run out of this drink.  

The only time that I have drank soda in 9 months is when we have ran out.
Not only do I love this flavor, but my girls love it!  It is their favorite as well.

(Results may vary with children.  

My girls love ginger and are little foodies.  The first restaurant that my eldest asked to go to by name was a local Cajun place and the first food our youngest loved was Indian.  Odd, but in a good way.)
My husband, not so much, but I have yet to convince him of the health benefits.
Another great thing about this flavor combo is that you are not adding more sugar to the ferment.   The bacteria and yeast continue to eat the sugar added at the beginning of the first ferment.  This results in a low sugar content kombucha that still packs a wallop of flavor.

But, let me say, as much as we love this drink, this is not the flavor that I start with 

for non-kombucha drinkers.
The Blackberry Lavender or Pina Colada (recipe coming soon) are better starting flavors.  These are the flavors that my husband prefers.  He actually likes both of these quite a bit.  He will drink them if I set a glass in front of him, but he still won't seek it out.  One of these days...

But, if you love ginger or ginger ale, and are ready for an addicting tangy, sour, sweet, and slightly spicy with the ginger kick, this one is for you!

The acidity from lemons and limes does a wonderful job of cutting through the sour vinegary-ness that is a natural side effect of the healthy yeast and bacteria munching away during the fermentation process.  *I recommend, as you try your own flavor combinations, to include lemon or lime in most flavors, even if it is only 1/2 lime per 1/2 gallon of fermented tea.*

First, complete the first fermentation of the tea.  Click here for detailed directions. 

When the tea has reached the right color, smell, taste, and effervescence (and pH, if you are testing, which you should be doing every three or four batches, at least).  Yes, trust me, you will quickly learn how to read the signs that your tea is done with the first ferment.  I realized that as the summer heat started taking affect on my kombucha.  My tea went from fermenting in 7 to 9 days to fermenting in 5 days!  I want to let the first ferment go as long as possible, without it going too vinegary, because the longer it ferments, the more probiotics, minerals, vitamins, and other nutrients are produced.
But I digress...

Here is the recipe for:

Lemon Lime Ginger Kombucha

Lemon Lime Ginger Kombucha

You need:

• 1 gallon fermented tea
• 3   1/2 gallon mason jars
• 2 wide mouth mason jar lids (the rings and lids for an air tight seal)
• Plastic strainer
• Plastic funnel
• Juicer 
• Coffee filter
• Rubber Band

• 2 lemons
• 1 lime
• 6-7" of ginger
• 5 to 7 black tea bags (or equivalent)
• 2 to 3 green tea bags (or equivalent) 
• 1 cup of sugar (unprocessed is preferred)
• 1 gallon spring water

I prep for my next batch before I start moving my tea for it's second fermentation.
Here is what to do to prep for your next batch. 
This keeps your SCOBY from sitting out too long with only 1 1/2 cup fermented tea.

Start your next batch of tea for it's first fermentation by brewing 7 - 9 bags of tea
in a 1/2 gallon mason jar.  I use a combination of black (5 to 7) and green (2 to 3).

Brew with 10 minutes.

Add 1 cup of sugar.  Shake to combine.

Allow to cool.

Now go to your gallon jar that holds your tea that has completed the first fermentation:

After the first fermentation, remove the SCOBY and approximately 1 1/2 cups of the fermented tea. Place in a bowl rinsed with really hot water and then vinager (this is how everything should be sanitized) 

Pour the fermented tea into two 1/2 gallon mason jars.

Juice 1 lemon into each of the 1/2 gallon mason jars.

Do the same with 1/2 a lime in each.
Wash the ginger with hot water.

Grate or finely dice the ginger.  Add 3-4 inches worth into each jar. (Depending on your preference. 
Close with mason jar lids.
If you have chalkboard labels, write the type and the date the 2nd fermentation will be complete.

Allow to sit, out of direct sunlight, for two days.  Watch for the tops popping up.  You may want to burp them (loosen the lid to allow a little air to escape, then re-tighten) if the top is raised or you are seeing a lot of bubblies happening.

Strain the flavored fermented tea into the bottling solution of your choice.

Refrigerate.*
Drink and feel good food knowing that you are enjoying a drink that is helping your whole body.

Start your next batch:

Add cooled 1/2 gallon of sugared tea to 1 gallon container.

Add another 1/2 gallon spring water.

Add SCOBY and reserved tea from the previous batch that your SCOBY has been swimming in.
Cover with a coffee filter secured with a rubber band. 

*Refrigeration will greatly slow down the fermentation process.  It does not completely stop fermentation though, so, if you leave a bottle in the fridge for a couple weeks, if it is happy kombucha, it will start to create a new SCOBY and free floating yeast.  This does not mean it has gone bad, quiet the opposite.  Like I said; this is a sign of happy, healthy kombucha.  All you need to do is strain the drink into a glass before drinking.  I am now really used to the whole SCOBY concept, so I sometimes don't bother to strain it.  That SCOBY is really good for you!

But then I remember that I am eating one of my baby civilizations, and feel a bit guilty...  But I get over it.

Let me know what you think.  Did you crave this flavor after your first glass or was it too tangy/spicy?
How are your SCOBY's doing?

Milk Kefir - The Basics

Milk Kefir  - The Basics

What'cha need to know

If you have digestive issues or IBS, 

Milk Kefir is the drink for you!

It has changed my life.  I have severe IBS and have been on a variety of medications for 5 years.  None of these have really worked.  Before Milk Kefir, I was on a regiment of Linzess 290, plus 1 to 2 doses of Miralax every day - and it still was only marginally better!
Now I drink a glass or two of Milk Kefir, one first thing in the morning and sometimes one in the evening, if I just want one or feel a little bloated.  It is a bit of an acquired taste, but I now absolutely love the recipe that I am about to share with you.

The Grains 

First, they are not actually grains, but a SCOBY (Symbiotic Culture of Bacteria and Yeast), just like Kombucha has a SCOBY.  Kefir SCOBY's have a very different look and feel than Kombucha.  While Kombucha is one large jellyfish/mushroom-like mass that floats at the top of the tea during fermentation, Kefir SCOBY's more resemble a clearer cottage cheese.

The best way to get your grains is to find a friend with some.  They will gladly give you enough to start your own 1/2 gallon batch, which is about 1/2 cup.  I know this because I am currently overrun with Milk Kefir.  I have 2 cups sleeping in the fridge and another cup in rotation making Kefir.  I have a friend stopping by today to pick up some Kombucha starter for a friend and I plan on forcing her to take some Milk Kefir starter for both her friend and herself.  I just can't bring myself to throw them away!  They are my little civilizations and I feel I must protect them.  (I, obviously, need a pet.)  I may resort to using some as fertilizer in my garden or throwing some in smoothies.  These grains reproduce like bunnies if they are happy and well-cared for.   

We have been sticking to the Scooby and gang theme, so we call our Milk Kefir grains Fred, because, um, he's a very, very, white boy.


If you can not get one from a friend, I recommend ordering this one:



You also need the following equipment:

• At least 3 half gallon mason jars
• a large plastic funnel
• a large plastic strainer
• a bamboo or wooden spoon
• coffee filters
• a rubber band
• reCAP large size (optional, but nice to have)
• glass flip-seal bottles (optional)

The Milk

Normally, I would say, use organic.  We prefer organic in both cooking and drinking.  However, most mass produced organic milks are ultra-pasturized; that is why they last so long in our fridge and we can buy the little boxes of it not refrigerated to send to school with our kiddos.  Ultra-pastured is not good for the process as it removes some of what is necessary to ferment.  If you have a raw milk source that you trust, many people use raw milk.  I do not have access to raw milk, so I buy regular milk from companies that do not use hormones or antibiotics on their cows.  It seems to be a good compromise and the Kefir comes out tasting wonderful and with all the probiotics that our bodies, particularly our gut, need. 

Now to the basic recipe, finally!

Do not use anything metal. 
Honestly, I can't explain why, but all the fermenting gurus say this, so I am passing it along.

• If you have 1/4 cup grains, start in a quart mason jar (or only fill the half gallon half way).  You will quickly (within a week or so) be ready to move up to a full half gallon.
• If you have 1/2 cup grains, start in a half gallon mason jar.
• Pour either a quart or a half gallon (see above) of milk into the mason jar. 
• Gently add the Milk Kefir grains.
• Cover with a coffee filter held in place with a rubber band.
• Allow to sit out of direct sunlight for 24 to 36 hours.  The curd will separate from the whey.  That is what I actually wait to happen.  When there is a descent amount of separated whey, it is time to strain.

  

  This is after 36+ hours with 3/4 cup grains. 
  It is a little more separated than I would like,
  but it still looks good.

• First I stir it a little with bamboo spoon.
• Then pour small amounts at a time into another half gallon mason jar through the large plastic mesh strainer and funnel.  Use the spoon to gently move around the grains the push through the cream and whey.
• Place grains into third half gallon mason jar.
• Repeat pouring small amounts through the strainer and placing grains into third jar until you have gone through all the kefir.
• Fill third mason jar, now with all the grains, with milk.  (If you are still below 1/2 cup, wait to completely fill the jar.  If you have at least 1/2 cup, fill that jar up!)  You will probably be able to tell the grains have grown after your second or third rotation.  They need a little time to wake up after delivery.  If they are given to you from a friend, you might see a difference after the very first batch!
• Take the strained Kefir and either do a second fermentation with flavoring (Add flavor and seal the jar with the mason jar lid.), or take to your fridge because it is ready to drink.  It will continue to very slowly ferment even in the fridge.  We will discuss second fermentations in a future post.
• My favorite way to drink it is to add maple syrup to taste after the first fermentation and take it directly to the fridge.  It's a very simple, but yummy flavor.  I thoroughly enjoy it.

Any questions or suggestions?  Please leave them in the comments.  I look forward to your ideas and questions!

Blackberry lavender Kombucha

Now that we've covered the ugly truth of what a SCOBY really looks like and have gone over the basic recipe to ferment your first batch of Kombucha, we can get to the fun part - flavoring and the second ferment!

This first recipe that I'm going to share is the one that most people that are not used to the slightly sour taste of the Kombucha are drawn to. 

Being photographed in studio for a local publication.

My "day job" is as an artist. I have work in many galleries, and a studio, but I also do several outdoor art shows. I continue to do them mainly because of the amazing group of artists that I have grown to know over many years. They are like an extended family of nomadic gypsies. Every show at set up, you can hear squeals, "Miss you's" and "love you's" and lots and lots of hugs.  They are simply some of the best people I've ever met and I consider us so lucky that our children get to experience this environment.

Many of us bring food and/or drinks to share with our fellow artists. I think that many of them have gotten used to my bringing strange flavor combinations or something unexpected. They know that I'm always experimenting in the kitchen the same as I experiment in my studio. Most of them are always up for my balsamic strawberry or mango sriracha ice cream, green smoothies, and local donuts.

But this past year, when I brought Kombucha, many of them were hesitant.
They were hesitant because:
a. They are old hippies and had made kombucha when they were younger and did not do the second fermentation and simply got completely burned out on the sour taste of the, once fermented, straight up tea.
b. They had only tried the store-bought version.
 - or -
c. They knew just enough about it to hear or see what's behind the curtain and could not get past that.  So this was the first time I had to actually convince people to try what I brought. Every one of them loved this flavor combination.  More than 30 people tried Kombucha for the first time last March at an art show and every one of them liked this flavor combination!  Even the ones that had previously had bad experiences with homemade kombucha were completely surprised at how the second ferment made the flavor and the mouth feel so totally different.
So if you've tried Kombucha before and were not impressed, this may be for you! If you already like Kombucha, then this might still be for you - to add variety into your daily drink.

Now let's talk recipes...

Blackberry Lavender Kombucha