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I've mentioned before how I like "brewing" and fermenting stuff. I used to do kefir and yogurt but don't do that anymore (except a brief bit with water kefir). I've been brewing kombucha tea for quite a while and love it. I just tried tepache, which is a fermented pineapple drink. I mostly followed this recipe http://www.patismexicantable.com/2010/0 ... r_tepache/ but instead of using beer I just let it ferment longer. Mine took about a week to get to the tartness that I like. I even found the piloncillo (cane sugar) and the Mexican cinnamon (ceylon) in the Mexican section of my main stream supermarket. It feels good in my belly and most of the sugar ferments out. The first time I tried kombucha I had a quick one-time D response but nothing after that (new bacteria?)
Next on my list is beet kvass http://thenourishingcook.com/how-to-mak ... eet-kvass/
Edited to add: I think it's important that the liquid is cooled before adding the pineapple so it doesn't impede its ability to ferment. The recipe doesn't specify that.
Hi Deb!
I have absolutely no idea what you are talking about but I really enjoyed reading it! But can you explain it a little more to me so that I can understand! Or am I just being thick?? (Very likely!!). When you say brewing, in some parts of the British Isles, that simply means two things: tea or beer! However the brewing differs obviously - hence my confusion!! I love Trans-Atlantic speech!
Anne xx
If you ever feel too insignificant to be noticed, you have never been to bed with a mosquito!
I love beet kvaas. I also love sauerkraut, kimchi and fermented beets as well as yogurt and kefir, all of which I used to make. Unfortunately they are high in histamine and I have had to remove them from my diet. Do you know the books by Sandor Katz about fermenting food?
Anne, I am essentially just fermenting foods and hoping to get some benefit from the bacteria. We'll see! Jean, I'm not familiar with the book but will look for it. I forgot to mention that I'm also making a sour dough from fermented organic red cabbage leaves. I haven't gotten a "great" bread yet but have a pretty good flavor. I'm still having issues with its raising (rising?).
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