I recently shared a FB live on the Be Kekoa Apothecary site with my friend Frieda Hall about the benefits of fermented foods and kombucha. You can watch the reply and see some of the recipes she shared below. Fermented foods are a natural way of feeding the body probiotics -- or the good bacteria that support our gut health. Good health is said to begin with the gut -- as it is responsible for absorbing the nutrients needed for our bodies to thrive. Frieda found that adding fermented foods to her diet as well as eating real foods allowed her body to thrive. Watch her awesome story below. If you have questions about fermented foods Frieda said you can reach out to her on Facebook or visit K2 Beverages to learn more about kombucha and its benefits. Or feel free to reach out to me. Have you made kombucha or fermented foods at home? Share your experiences in the comments.
To Grow a Scoby:
5 cups of filtered water
2 cups of brewed tea (using 4 bags of black tea steeped for 20 minutes and then dissolving 1/2 cup sugar)
1 bottle of UNFLAVORED kombucha.
**Only add the kombucha once the tea is at room temperature. Cover with coffee filter or cloth and an elastic. Let the mother scoby grow for two weeks. You will be able to use the mother scoby and two cups of the kombucha to start the NEW brew of kombucha.
Recipe for Fermented Lemons:
Lemons, mint, lavender, rosemary. Add 1T good quality salt. Completely cover lemons with filtered water. Put the lid on and set on a counter for 6-7 days. Place in refrigerator after.
Recipe for Fermented Salsa: Salsa (tomatoes, onion, cilantro, pepper) or whatever you like... Add 1T good quality salt. Completely cover with filtered water. Put the lid on and set on a counter for 6-7 days. Place in refrigerator after.