Fermenting is an ancient food preservation technique that has been widely used throughout history and on every continent. Recent research has shown a strong link between consumption of fermented foods and maintenance of a healthy gut.
Fermentation is not just about gut-loving probiotic food. It is about empowering and inspiring people.
And if we can empower you to make your own, then we are making our community a better place.
We will do so by exchanging a culture of community.
Light up the BBQ
Chilling with good company, beverages, garden harvest, old tunes and reminiscing.
What more would you ask for ?
Awww Food…Grilled tempeh with pickled green mango and lacto-fermented relish – emu apples (native cranberry).
Baked pumpkin with date tibicos and topped with 2 old salty fruits – olives and preserved lemons. quinoa salad + rainbow fermenty goodness and bush greens.
Kombucha/kefir/ vinegar Marinade
We all know the phrase “leave for a few hours, ideally over night”. Well that applies doubly to barbecues, to make sure the flavours aren’t overridden by the addition of the smoke. In fact, it’s best to save some marinade when you make, and brush your meat or fish with the marinade every 10 minutes as it cooks. That way it will add moisture, trap the smoke flavour and caramelise gently as it goes.
BEETROOT + CITRUS enjoy with BBQ fish or even a curry …
Cube 2 beetroots, tangerine, lemonade, lime (cubed including rinds), dash of ginger, T Himalayan salt, leave for 1-2 weeks.
Tomato Sauce – Blend FERMENTED SALSA and store in sauce bottles in the refrigerator
HOT SAUCE Ferment chillies of choice and Himalayan salt in a litre jar. Blend when sour and add to re-purposed sauce bottle and refrigerate.
BEVERAGES have become such a detriment to modern health started out as health tonics. That is why you would see soda fountains in pharmacies. The sodas were a way of harnessing the vitamins and minerals stored in the roots or other plant matter and putting them into a tasty drink. When we use the practice of fermentation to create fizzy drinks, we are not only pulling the vitamins and minerals from the plant material, we are also adding the healthy microorganisms that help our bodies break down and assimilate food. The fermentation process can also create new nutrients such as B vitamins. These beverages truly are a wonderful health tonic to add to your diet! And to serve at your next BBQ.
BREWING KOMBUCHA is like making any other dish. EVERYONE will tell you something different. There are hundreds of variations and recipes out there, each one somebody’s favourite.
Everyone will swear doing this or that thing will make the beverage more healthful – and often the advice is contradictory. Relax, enjoy + Experiment, see what works for you.
Every brewing kitchen will have its unique preference or just a method or two that seems to work best, which is why trial, and error is your best companion in this process. It may seem a little intimidating at first but consider it a new science experiment with the kids and see what happens – most likely you will be pleasantly surprised with the tasty results! See tips in Kombucha book.
COCONUT WATER KEFIR
Coconut kefir is the simple process of using young coconut water and fermenting it to a state that leaves it teeming with billions of beneficial microorganisms. These friendly bacteria help balance your inner ecosystem, which in turn facilitates digestion, nutrient absorption, and toxin removal.
Coconut kefir helps to minimize sugar cravings and, because it is not made from animal milk, people with lactose intolerance can partake minus the nasty side effects. Enjoy it on its own or in a smoothie or make it into a dip similarly to how you would use yoghurt. Can also make with water kefir grain.
MASH The combination of water, grain and other ingredients from which beer is made.
WORT The liquid, which is strained from the mash, to which yeast is then added to make beer.
TRUB The spent grains, etc. after straining.
SPARGING Straining and washing the sugars from the mashed grains. PITCH to add yeast.
PRIME to add sugar in the secondary ferment, to add carbonation.
🖤and bacteria, Xo, Lynnie