Kombucha in the Jar

   I wasn't real sure about this whole kombucha thing, but The Fella had heard of it before and is slightly familiar with it and thought it'd be fun, so we opted to give this a go too along with all of our other fermented goodies. Kombucha is a slightly effervescent fermented black tea drink that you brew with a SCOBY (Symbiotic Colony of Bacteria and Yeast). Not the most appetizing thing I've ever heard of, but after reading about it on a fermentation group on Facebook and hearing what The Fella had to say, it sounded like it'd at least be a fun science experiment if nothing else. So, when at Safeway, I grabbed a couple bottles of GT's Enlightened Kombucha...definitely not what I thought it'd taste like and I wasn't sure I could get on board with this. Due to the way kombucha ferments, it ends up with a bit of alcohol. Not much alcohol, usually less than .5%, but sometimes you end up with a wee bit more in there. So because of that, some brands like GT's has a few forms of kombucha that don't produce alcohol. Those ones are usually also flavored with fruit juice of some sort. Yeah, I wasn't totally digging that at first. After a few bottles of it, I don't mind it as much, but we'll see what I think of the regular kind without it. I can't find the bottled regular kind where I'm at, so I'm brewing it...which is also a heck of a lot cheaper. I can find it for about $3 a bottle here which is more than I'm willing to pay, especially when I'm not really digging the fruity kinds.

   You see that little disc thing? That's a dehydrated Kombucha SCOBY I acquired July 9. I didn't know this, but apparently it takes 30 days to re-hydrate. Makes sense now that I think about it, but I didn't think about that at the time. Ooops. Now this little lady is wallowing in tea and trying to regain some life. It's also recommended that you don't drink this batch since it's mostly to rehydrate the poor dear, so that means I'll be waiting another 7-30 days for my first batch of kombucha from this SCOBY. Not what I had in mind when I started. I'm one of those instant gratification people and I'm not overly patient with this kind of stuff. I know! It's ironic that I ferment stuff because that stuff takes time. Lol. Worth it though since I end up with some tasty fermented foods, but still a bit exasperating to wait for at least a week to taste most stuff. Anyway, back to the kombucha... So with the knowledge that my kombucha experiment is suddenly taking longer than I thought it would, I found a place that sells lovely, blubbery SCOBYs, not dehydrated ones...and they were on sale at that time...so I ordered one...

   While the dehydrated one was cheaper, I'll encourage other folks like me to suck it up and pay more for a

lovely, blubbery one in some starter liquid. IT IS WORTH THE MONEY. Or, if you find someone willing to gift you one or send you one for shipping costs, go that route. I'm not impressed with my little dehydrated one so far since it takes so freaking long just to rehydrate it to even start brewing. I'm hoping it hangs in there and fattens up a bit and thrives because it's one sad little bugger. The one I just nicknamed "Big Momma" on the right, now she's full of spunk and apparently liking her new home. I've had her since Friday and she's apparently doing well and happy. Why do I say that? Because I found a baby SCOBY in the jar last night. She's thin, but there and becoming more SCOBY-like. Total win in my book since I now have the start of another that I can fatten up and use. WHEE! Perhaps it's not the most exciting thing for some folks, but I think it's pretty awesome to see. :D

Lacto-Fermented Sauerkraut (Cthulu included!)

     Someone from plurk got me interested in fermenting stuff. Not sure why I suddenly jumped on board with this, but it seemed intriguing...and we now have a good sized garden which should hopefully produce lots of veggies. At least that's the hope. Anyway, back to the fermenting bit. So I became intrigued with the idea and was directed to a Facebook group called "Fermenter's Kitchen" which led me to a post about using whatever pickle recipe you like and modifying it to work for cabbage. Oh, what a dangerous idea. I'm not a huge pickle fan. Not sure why because I like the spices just fine other pickled items I've tried I like, but pickles just never caught on with me for some reason. Sauerkraut on the other hand...well, let's just say that I rather like it with various things. After a bit of research and some questions, I delved in and started my first batch June 18, 2014! Whee!
   I didn't think to take photos while making it, so you just get a few of it in various stages of fermenting.

This is the sauerkraut right after I put it in my handy-dandy jar. It's looks so pretty and green! I'll include a list of what I put in there too after I'm done with all the photos.

Off to the right are photos from about 5 or 6 days into the ferment. I had a bit of an issue trying to keep most of my cabbage bits under the brine. FYI-- A stainless steel steamer thing might seem like a good idea at the time, but it's really not. I had some odd gunk in there from the brine de-greasing it. Remove gunk and steamer and use a small fruit bowl and custard dish with a gallon ziplock partially filled with brine, stack like so, and viola! No more gunk and most stuff stayed submerged! Boom. Awesomeness abounds!

And here's the photo from yesterday. A little over a week into fermenting. It's rather warmish in the apartment (about 72F-78F, sometimes up to 80F), so we figured it'd ferment a bit faster. We had some kraut on a sandwich with some cheese, meat, cheese, and Parmesan ranch dressing and it was delightful! Had a bit of a bite to it due to the chili flakes in there. Mmmmm.

And you see that dill weed sprig there? Hubby and I decided that it looked like a sea monster...or Cthulu. Hence the Cthulu in the blog post. LOL.

OK, time for the recipe.








 Deli Style Sauerkraut

4 TBSP pickling salt (Salt to taste. You don't have to use quite this much, but make sure you get at least a 2% brine in the jar.)
1/2 tsp black peppercorns
1/2 tsp mustard seed
1/2 tsp, heaping of ground coriander
2 TBSP of dill weed (you could probably use dill seed, but I'm not sure how much.) I just pinched off a good sized sprig
pinch of red pepper flakes
2 heads (I only used about half a head) of garlic, minced
a 2-3 lb head of cabbage

Chop cabbage into thin slices. Place cabbage and salt in bowl and massage and knead and pound the cabbage so it can release some water. Take your time and get what you can out of it. I mixed in my other spices after that and let mine set in the bowl for about an hour before putting it in the jar. You can let it set in the jar overnight or just add water to cover the cabbage. You probably want it about an inch or so over the cabbage. Place a weight on top if needed to bring the cabbage below the brine. You don't want anything hanging out at the top for too long or it will start molding after a bit. Just let it sit for however long you want (some prefer 3-7 days, others 4-10 weeks...or more). Taste every few days to see if you like how it tastes. :D