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kimchi, kombucha making kombucha part of your diet water, especially batches that are too tart. it with juice, sparkling water, or filtered cubes, which mellows the flavor. Drink Serve the kombucha chilled, or with ice function. drink it after meals to improve digestive your meal will help curb your appetite, or Drinking kombucha 20 minutes prior to the symptoms associated with hangovers. Kombucha mixed with alcohol alleviates these symptoms. your bloodstream, they
& more

185 Dairy-Free Yogurt
yields 1 gallon
KOMBUCHA 186 Super Simple Sauerkraut
187 Kimchi (Hot ’n’ Spicy Sauerkraut)
Kombucha is an all-natural health beverage made from fermented tea and a starter culture
called a “Scoby.” Making kombucha is an incredibly easy and rewarding process. Don’t worry 188 Curried Cauliflower Kraut
about the sugar you’ll need to make this drink—the good bacteria grows on the sugar. When the 189 Apple Kraut
kombucha (or other fermented foods, for that matter) is ready, the sugar has been “spent” and 189 Sour Pickles
does not have a detrimental effect. 190 Kombucha
4 quarts water 192 Jalapeno Pepper Rings
1 cup sugar 193 Medicinal Ferments
5 black tea bags 194 Rejuvelac
3 green tea bags 196 Non-dairy Farmer Cheese
1 Scoby (kombucha culture starter) 197 Beet Kvass (Borscht)
2 cups starter tea (which comes with the Scoby) 197 Fruit Kvass

1. In a saucepan, cook the water with the sugar and tea bags on low heat until the sugar has dis-
solved. Turn off the heat and let the tea cool completely.
2. Pour the tea into a gallon-size glass jar. Add the Scoby and starter tea. Cover the jar with a cloth
made with a tight weave, and tighten with a rubber band. Place in a warm corner of your kitchen,
not next to other fermenting products. (Fermented foods do not like to share bacteria.) Let stand
for 10–14 days.
3. You can now taste your kombucha. If it tastes equally sweet and tart, it’s ready. The kombucha
should be stored in the refrigerator and will remain fresh for several months.
4. Once the kombucha is ready, it can undergo a secondary fermentation, which enables you to add
flavoring. Use fresh or frozen berries, fresh ginger, vanilla extract, or any fruits cut into bite-size
pieces, except citrus or pineapple. If you are using fruit, add 1 cup of fruit for every quart of kombu-
cha. If using ginger, peel a 3-inch piece and chop or grate; be sure to catch any juices that collect.
For vanilla, add from several drops to ¼ teaspoon. Cover the jar tightly and ferment for another 5–7
days. Your drink will now be carbonated.

190 HEALTHY EVER AFTER tation process. mixture to the vegetables and mix well. KIMCHI (HOT ’N’ SPICY SAUERKRAUT) 6. Discard the cabbage leaves. Store the kimchi in the refrigerator and serve cold. Kimchi will stay fresh for 6 months. 5. Leave on the counter at room temperature for 10 days. The cabbage will foam and bubble as a result of the fermen- 4. Top with the whole cabbage leaves to fill the jar to the top, pressing down once again. Cover with a tight-fitting lid. 3. Place the v

187

yields 2 quarts