The following video shows the process of making Kombucha in brief.
Generally with a one quart you can add one quarter to one half cup of sugar and use one to up to three tea bags depending on strength. I find one tea bag works fine if steeped for a long period of time, a few hours. For a class or a demo typically I will go heavier on the tea bags as they are not going to be steeped for more than 30 minutes
I am interested in the health benefits of fermentation both in beverage form and foods. Using food as a healing modality, fermented or otherwise, including herbs an spices is a topic that I am bringing to the table for Heart Centered Living. I have been created fermented beverages since the mid-1990′s and food since the mid-2000′s. I do a lot of cooking and part of it is fermented foods and beverages. They are good for health and I have posts that will share some recipes and things that I have learned along the way. I like to also combine the fermentation process with another area of interest, time lapse photography to bring fermentation to life by speeding it up visually allowing a different level of insight into the process.
Taught by Erick Clasen and Bonnie Pecka The workshop will be held on November 7th 6:00-8:00 PM at the First Congregational Church, 30 Main Street Binghamton, New York. Class will be held downstairs in the Read more…
Pickles are one of foods that appears on plates in summer and sliced up and used on a condiment on a burger. They are good with many meals and ones made the old fashioned way Read more…
I recently finished reading the book Cooked by Michael Pollan. The book is divided into four sections, one for each classical element. In the book he points out something that I really had not thought Read more…