Some of you are already on the cusp of New Year so can I take this opportunity to wish you all the very best of health for the coming year. I'm sure you'll all agree that we learned a lot about what is actually important this past year. I'm raising a glass but don''t be alarmed. I haven't suddenly decided to hit the bottle at lunchtime. It's from the last bottle of my raspberry Kombucha. I have just brewed a new batch and am currently second fermenting some peach Kombucha. It will be ready to drink on Sunday but I have discovered that it really does improve both in carbonation and flavour if it's left for a couple of weeks.
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| Mead on the left and peach Kombucha at the back. |
Every year I choose something new to learn and this year it has been fermenting foods. Tony and I have discovered that we really like Sauerkraut and lacto fermented veggies. I have been fascinated to learn the art of making Kombucha. Who knew that half a dozen teabags and a small SCOBY bought off ebay could create a fizzy drink that is incredibly good for out gut health. The SCOBY continues to grow thicker and in time I will split it up and discard the older one. If anyone fancies giving it a go here's a link
(2) How To Make Kombucha - First & Second Fermentation - YouTube
good riddance 2020 !!
ReplyDeleteHappy new year to you and your family x x
ReplyDeleteHappy New Year, Cherie!
ReplyDeleteI've enjoyed kombucha, but have never tried to make my own.
Thanks for the visit. It's tough to pick out a favourite blend in my tea collection. But I do have favourite tea companies (small Canadian tea businesses): Dessert by Deb, Geek+Tea, T by Daniel, Monarch Tea Co.
Yes, farewell to 2020, a very strange one indeed. Hopeful New Year (my new catch phrase for it), take care, stay safe & hugs from down under.
ReplyDeleteHere's to the new year and may it be good to you and yours. Thanks for everything.
ReplyDeletexx