Kombucha has become the talk of the town continue reading. The buzz around kombucha is similar to the popularity of a student that everyone wants you to hang out. It’s true that not everyone is interested in a symbiotic, yeast and bacterial culture. Some people will find this slimy jellyfish-like glob to be repulsive. Do not panic. If you want to keep your fizzy habit, you don’t need to be concerned about the SCOBY scandal.
Let’s first talk about water-kefir. Think of kombucha but without all the weird culture. The water kefir grain, which is a small, transparent crystal that looks like a tiny, transparent ice cube can be equally enchanting. Let them sit in sugar water for a day or two and they will start to ferment. The result is a tart, probiotic-rich beverage.
Jun tea: Have you ever heard about it? Consider it the elegant relative to kombucha. Jun uses green and honey teas instead of black tea and standard sugar. This lighter version ferments more rapidly and tastes great for people who find the kombucha strong. You can also mix your ingredients, and then let nature take her course.
You might prefer ginger beer if your taste is more straightforward. It is very easy to make and tastes refreshing. It only takes fresh ginger root and sugar to make this. Add a pinch or two of yeast if you’re impatient.
Nowadays, commercial products are available for people who want something that is ready-to-drink without having to fuss in the kitchen. Many companies have jumped on the probiotic bandwagon. Watch out for apple cider or fermented teas at your local health food store.
Ever tried making switchel with apple cider? This drink was popular long before sodas began to dominate our lives. Apple cider vinegar combined with water, honey, maple syrup or ginger root slices can create a delicious and refreshing drink.
What if your daring side comes out? Try a wild experiment in fermentation. The fermentation process is started by microorganisms present in fruits and veggies. This recipe, pineapple tepache (fermented pineapple peels with brown sugar in water) is a good example.
Beet kvass is another option. The vibrant, crimson liquid made of fermented beets has a lot of nutrients. Beets should be chopped up (don’t remove the skins), then covered in brine. Seal the jar. Wait a few weeks for bubbles before straining into bottles.
Rejuvelac can be a good substitute. It’s made with sprouted grains, such as wheat or quinoa, that have been soaked until they sprout. These grains are then drained out into bottles and allowed to ferment. They produce a tangy tonic with probiotics, enzymes, and other healthy ingredients.
The scoby process is a common alternative to the traditional kombucha-brewing method. However, this can be intimidating for some people.
It is time to let go of your fears about slimy blobs. Instead, embrace the many tasty alternatives in the world fermented beverages. They are sure to satisfy any cravings. While gaining a better quality of life, one can also expand their horizons while experiencing new gastronomic delights.