Keeping Mushrooms For A Longer Time In Your Freezer Or Refridgerator.
I sometimes get so frustrated because I get busy and forget I had mushrooms I wanted to add to my cooking. Then they go all stinky and slimy. Taking advantage of sales and buying mushrooms in larger quantities will allow you to store them for whenever you need them in the freezer.
Simple solution, sautee them in butter or oil,
then store in the fridge and use within a week, or put in small freezer bags or containers and freeze in portion or meal sizes and keep for up to a year.
Mushrooms hold their texture and taste well when frozen.
So now that you have spent the last three to four weeks making your Kombucha Scoby, Find my first article here. Making Your Own Kombucha Scoby Perhaps you purchased a scoby, or got one from a friend. Whatever way that you obtained your scoby, you now have all you need to make your own kombucha.
What exactly is kombucha? It is a very ancient drink, that goes by many names worldwide. The Chinese, who are said to be the inventors, call it the Tea Of Immortality. An interesting article I found when I first started researching kombucha before I started making it my self, tells the story of kombucha in the 1800s by an Australian writer. It is known in Australia as the China Story. The Tea Of Immortality
Weston A Price Foundation is an organization that was founded by Weston A Price. Weston A. Price was a dentist. He traveled the world in search of scientific data on nutrition and diet and the decay and deformity of teeth based on diet. He found in undisturbed and indigenous peoples that generations of eating whole nutrient dense foods allowed for optimal health. This didn't mean third world countries. It was also first world nations of ethnic communities following ethnic rich diets. His foundation is dedicated to the continuation of the truth in the diet. Here is an article from that website about kombucha. Kvass And Kombucha, Gifts From Russia.
Scientific Data
So as always, when I want information, I go out and look what is out there. The first thing that amazed me on articles on Making Kombucha, or is Kombucha Safe, that there is a glorious regurgitation of each others information. The general articles are mostly giving you their opinion based on other articles out there. I have gone out of my way not to do this and to push you to do your own research.
I have learned over time that one article is not enough. I read 100s of articles on any subject I am studying. I actually have found a pretty good scientific article on kombucha. Actual studies over a span of years. It begins with what is kombucha, and later in the article actual studies. You can find it here. Wiley Online Library The second set of articles I found was a medical conference. In the sidebar of the website are tons of gastrointestinal subjects covered at the conference. I started reading them based on a search on kombucha and gut health. Reading articles from the leading doctors and researchers of the gastrointestinal system seems like heavy reading, but if you have gut problems and issues it is more than worth your time and effort to educate yourself on options that are nonprescription.
Journal of Gastrointestinal & Digestive System When you make the decision to make kombucha, base your decision on sound research you have done your self. Don't stop looking for or reading articles till you feel you have learned as much as you can about kombucha.
Health Benefits
There are frankly some crazy articles out there on the health claims of kombucha. I stuck to the facts when I was researching. Fact: kombucha will help with gut health. Kombucha is jam-packed with probiotics. Good, healthy, natural probiotics. Gut health in our society is bad. More and More research is pointing to the gut as the clear controller of our bodies, our endocrine systems, as well as autoimmune inconsistencies. Recently they have found that the gut controls serotonin in the brain. There are too many articles to link. Do a google search for the gut and brain connection and you will find articles from the leading research hospitals in the world. Harvard, John's Hopkins among a few. Seriously your stomach tells your brain what to do? A sick gut is a precursor to many health issues suffered by just about everyone we know, if not ourselves. A good set of articles I found, were on our ancestral microbes and gut flora.
Recently I have been following research on vitamin D, gut health, and insomnia. One night when I couldn't sleep......... I found a video on your tube about Vitamin D, Gut health, and sleep. Perhaps I am weird, but I found it fascinating. But I have gut issues and insomnia. Much of what this doctor says has to do with probiotics and of course the gut. I also felt I had been struck by a Mandela effect or something when most everyone I knew was coming up extremely low in vitamin D around the same time.
So many things are pointing to the gut that it is mind-blowing. Hippocrates lived over 2000 years ago, and even back then he said two things that resonate today. Two loosely quoted statements most of us are aware of are: all disease begins in the gut, and let your food be your medicine and your medicine be your food. So what does all this have to do with Kombucha? Probiotics Which Kombucha is full of naturally through the process of fermentation.
Probiotics For The Win
Kombucha has many probiotic strains in it, as well as the B vitamin profiles. The longer your kombucha goes, the larger the chance you have of more probiotic strains appearing in your kombucha.
In an article on the Cultures For Health website, they talk about different strains of probiotics in kombucha. They do sell kombucha making supplies, but if you were going to go that route I think a better website would be, Cultured Food Life This companies products are always going to be fresh and never dehydrated. They are shipped live in airtight packaging and only sent once a week for optimum freshness and viability. If I was purchasing that would be the route I would go. When I start to make Kefir, this is where I will go to get my grains. It again goes back to do your reading, your research. Fact check and then fact check again.
here is the link to the article where this information is quoted from. Cultures For Health
Probiotics: Bacteria & Yeast
QUOTE
The specific bacteria and yeast strains in the kombucha are what make it act the way it does, and what produce the fizz and flavor of kombucha. Not all kombucha cultures will contain the exact same strains, but these are some that have been recorded in studies:
Acetobacter [2] is an aerobic (requiring oxygen) bacteria strain that produces acetic acid and gluconic acid. It is always found in kombucha. Acetobacter strains also build the scoby mushroom. Acetobacter xylinoides and acetobacter ketogenum are two strains that you might find in kombucha.
Saccharomyces [2] includes a number of yeast strains that produce alcohol and are the most common types of yeast found in kombucha. They can be aerobic or anaerobic (requires an oxygen-free environment). They include Saccharomycodes ludwigii, Saccharomycodes apiculatus, Schizosaccharomyces pombe, Zygosaccharomyes, and Saccharomyces cerevisiae.
Brettanomyces [2] is another type of yeast strain, either aerobic or anaerobic, that are commonly found in kombucha and produce alcohol or acetic acid.
Lactobacillus [2]: A type of aerobic bacteria that is sometimes, but not always, found in kombucha. It produces lactic acid and slime.
Pediococcus [2]: These anaerobic bacteria produce lactic acid and slime. They are sometimes, but not always, found in kombucha.
Gluconacetobacter kombuchae [2] is an anaerobic bacteria that is unique to kombucha. It feeds on nitrogen that is found in tea and produces acetic acid and gluconic acid, as well as building the scoby.
Zygosaccharomyces kombuchaensis [3] is a yeast strain that is unique to kombucha. It produces alcohol and carbonation as well as contributing to the mushroom body. END QUOTE
You can do single batch brews of kombucha, or you can set yourself up with a process they call continuous brew. My thought is, gaining probiotics naturally through a natural product that I control is way better than taking a pill from a bottle. If I am already taking probiotics, and I know they help why not take control of where my probiotics are coming from. More and more doctors, mine included are telling their patients to take probiotics. They encourage you to take the best brands out there. At least mine does. So a probiotic that I make, and control, is the way I want to go. These are all facts.
I began my search as I have a sluggish liver and gallbladder. I do not want to have my gallbladder removed so I set off on a search for ways to help and or heal my gastrointestinal issues, What I came up with over and over again was fermented foods. I found much on how kombucha can heal and detox the liver and gallbladder. This had my interest, so I kept reading. Of all the fermented foods kombucha seems the easiest for me to keep up with and also get my husband to take seriously.
Since starting to drink kombucha, we both notice a difference with our reflux and way fewer issues of constipation. I decided to make kombucha myself because of the inflated cost to buy it. So began my journey to making my own! My advice to you is read, read, and read more articles. You also will begin to see a correlation between repeated and regurgitated info. but if you keep digging the truth of the health benefits will begin to present itself. I have made sure I have not called out a bunch of crazy claims. Just because someone has said it or wrote it down, doesn't make it so. I in no way want to be lumped in with all the others who are regurgitating other articles. I have tried to point you toward some truth in writing, and encourage you to do more research. Something made you start looking at Kombucha. Keep looking!!!
Making Kombucha
Gather your ingredients and tools.
Never brew, or store your kombucha in anything but glass containers or bottles. When you get your scoby, place it in a glass jar with its liquid. Place out of direct sunlight on the counter until you are ready to make your kombucha. When your kombucha is finished, store it only in glass jars. If you must break your brewing cycle, store your scoby in a glass jar with a good amount of fresh tea and starter. Place a paper towel or kitchen towel with a rubber band and set in a place out of sunlight. Periodically dump off a bit and add a room temperature cup very sweet tea to feed your scoby. When you are ready to brew kombucha again make a throwaway batch just to wake up your scoby. Unless you fed your scoby periodically your scoby is going to be hungry. Making a throwaway batch is not necessary, but I find the second batch to taste better after you restart brewing after a pause.
Never store your scoby in the refrigerator. There are articles, blogs, and videos that advise you to do this when not brewing kombucha. Over time, it will weaken if not kill your scoby. Store it on the counter, out of the way, out of sunlight. Here is what you will need to make kombucha:
One to two cups starter liquid.[previously brewed kombucha, or liquid that came with your scoby]
A healthy scoby
Six organic black tea bags or 6 tablespoons of loose leaf tea. For your first batch of kombucha using all black tea. In later batches, you can use green and black. Always make sure black is in the highest ratio. Both green and black tea make first different taste profiles, but also nutrient profiles. Later you can take a baby scoby and begin to do green tea if you prefer. The main thing is letting your new scoby get strong with your home, water, tea, and sugar environments.
I had so many questions and unknowns, that I found a video that recommended a book all about kombucha. I do not regret buying it. The book will teach you different flavor profiles, different teas, and also general knowledge. There are tons of photos that show you how your kombucha should and could look during and after the brewing process. The Big Book Of Kombucha
One cup of organic sugar. [I recommend both organic tea and sugar. It is not required, but I think it makes for a better-tasting kombucha.]
One gallon jar.
One rubber band.
One paper towel or clean kitchen towel.
One gallon of filtered water. Remove one to two cups of water. This is so you can add your starter tea at the end of making your kombucha. [In your very first batch and in all your batches if you prefer, add two cups. The two cups add an assurance that your PH will be low enough for safety. Also depending on your eventual taste profile preference, your kombucha may brew a bit faster. ] If you only have one cup of starter, that is fine. You can always buy a bottle of plain kombucha with raw cultures and add another cup of that. 1 cup is enough only do this if you feel better doing it.
PH levels, if you are really worried about your kombucha being safe, you can always buy PH strips and test your kombucha after adding one cup of starter to make sure the PH is low enough. If it is not the correct color you can always add the cup of raw strain kombucha from the store. Once you have established your own kombucha you could add 2 cups from your own. Never add white or apple cider vinegar as some websites might advise. They are different things and it will compromise your scoby health and future brews.
Here is a link for test strips on Amazon. PH Test Strips
This year for Mother's Day We bought Mom a kombucha kit. It has the one-gallon jar, scoby, starter tea, test strips, and everything else you would need to get started. Here is the one we bought. Kombucha Brewing Kit
Making The Tea.
Take half of your filtered water and bring it to a boil. Remove from heat. Then add your tea and sugar to the water. Stir well so that all the sugar is dissolved. Brew this 20 minutes. Then strain the tea or remove the tea bags. I love this strainer. I usually do 3 gallons at a time or use my 3-gallon jar.
As I am brewing a tea concentrate this strainer allows me to strain a larger amount of tea than a regular tea filter. I make larger amounts of kombucha because so many are drinking it in my home. Most of the time I put the tea in the strainer and place it in with the hot water. I use it like in the photo if I got lazy and just put the tea directly in the water.
Pour the remaining water and the brewed tea into the one-gallon jar. This will cool the brewed tea down closer to room temperature. Allow the tea to sit until you know it to be room temperature, or use a food thermometer to test the temperature mid 70 degrees to 80 degrees is perfect. Any more than 80 degrees and let it cool some more. I actually love these temperature strips for the outside of my booch brew jars. I strongly recommend the ten pack as over time you have more and more jars rotating into your kombucha making. 10 Piece temperature strip pack
Once the tea is cooled to the optimal temperature so as not to kill your scoby, add your starter tea and your scoby. Place your paper towel or kitchen towel on the top of the jar and place the rubber band to secure. Place the kombucha out of the way in an area out of direct sunlight. It does not need to be in a dark corner. It does need to be in an area that the temperature will stay between 70-80 degrees. 69 is ok but lower than that and there is a potential for mold to grow. Rare, but it can happen.
Let The waiting Begin!
Now all you do is wait five to ten days until the flavor is what you like. Don't fuss and worry and poke at it. Just wait for it buttercup! Try and leave your kombucha undisturbed for around five days. Then begin tasting it for the flavor profile that you like. I prefer mine at around five to seven days. The easiest way to taste without disturbing the scoby growth is to stick a straw in, put your finger over the end and draw out a taste. I like my kombucha to still retain some of the tea flavors. Now that your kombucha is to the flavor you like, you can bottle it up somehow or start the second ferment process. I drink both plain kombucha and flavored second ferment kombucha. Part three I will show the second ferment. Remember to make and store all your kombucha only in glass jars. Wood, plastic, or ceramic could leach into the kombucha causing harm to you.
Always, always. always use glass to make and store your kombucha
If you love bread and have wandered into the ways of breadmaking eventually you may want to try making sourdough bread. One needs a starter to use in the bread. The starter is used in place of yeast to make the bread rise and has a sour taste. You can get a starter in multiple places. You can start your own, or you may know a friend or family member who has one in their refrigerator and would give you a dollop or two to feed and make your own sourdough mix. You can order a starter from multiple places online, I have always wanted to get one from King Arthur Flour as they say their starter is over 100 years old. King Arthur Soughdough Starter
What Is Sourdough?
It is a moist, and fermented starter you store until you use and it is also your baked goods. From your bread, rolls, cornbread, pizza, pretzels, to pancakes, waffles, and biscuits. You use the starter rather than yeast to make and bake. According to the Merriam-Webster Dictionary,
sourdough noun sour·dough \ ˈsau̇(-ə) r-ˌdō, sense 1 is also -ˈdō \
Definition of sourdough
: a leaven consisting of dough in which fermentation is active
: a type of dough that is allowed to ferment before it is baked and that has a slightly sour taste
There is no wrong way to make sourdough. The type and amount of flour to the consistency of the starter based on the liquid to dry ratio is all a personal choice. Eventually, when I can find GMO free Cornmeal, I think I will make a cornmeal sourdough starter. The type of liquid can and will vary based on the recipes and guideline you look up on how to make a starter. I have seen milk, whey, to pineapple juice added to the starter liquid. An interesting video I watched in my search is of an old family recipe from a youtube channel called: Food Farmer Earth. Their highlighted family recipe uses milk as the liquid. I might consider making a milk-based sourdough starter also, but I would want to use raw milk.
You are surrounded by bacteria!
No matter where you are or where you live there are friendly bacteria surrounding you in and around your home. Wild yeast floating in your home and on the flour type you choose to use will combine and begin the fermentation process. The final result will be a sourdough starter that you store on your counter if you bake bread often or one you store in your refrigerator and feed weekly until you need it again. The cool environment slows down fermentation but does not stop it. I have heard tell of folks who forget to feed it and recover it back out on the counter adding in flour and water. It is as simple as setting it out to come to room temperature.
I made many attempts at making my own starter before I was finally successful. It wasn't because it was hard, but that I forgot I was making it and would forget to feed it. It would get pushed back on the counter and would dry out. One day I just had all the magic work, science and my memory and now I have a happy starter I use.
How do bacteria make bread?
Wild yeast is the bacteria that is all around us in our environment. it comes out to play in all countertop fermentations. Whether it is sauerkraut or sourdough wild yeast enter the mix and begin fermentation. In all fermentation Lactobacillus that is also in the air meet up with the wild yeasts and combine with the flour-water mixture and begin to eat the simple sugars that exist in flour. Over time the yeast feeding on the sugars creates the carbon dioxide bubbles that we begin to see. The sour taste is the regular feeding we give the yeasts and Lactobacillus as they create the carbon dioxide. Upon combining a portion of this bubbling mixture to your bread recipe you don't need yeast as you have captured the wild yeast from your home and put it to work. Once the loaf of bread rises, the yeast begins to die, but the carbon dioxide is still trapped and your bread has formed. Bake and eat!!!
Making Your Own Starter
When I finally made mine I opted for simple 1 Cup dry to a half a cup liquid.
I used 1/2 cup organic white flour and 1/2 cup organic whole wheat flour. You don't have to use organic, nor both white and wheat you can use 1 cup of either. I chose the 1/2 cup each.
Flour and Water
Mix them well.
Then cover.
I used a 7-day method. 3 days at 24-hour fermentation, and 4 at 12-hour fermentation. For the first 3 days. Every 24 hours discard half the mixture. add back 1 cup flour and a half cup water. One day I might add white flour and the next whole wheat.
Mix well again.
After the first couple of days, you begin to see bubbles.
For the next 4 days discard half and add back 1 cup flour to 1/2 cup water every 12 hours. It is at this time you can start to use the discard and make biscuits or pancakes. Experiment with recipes you find online till you find one that will become your favorite. I am a firm believer in trial and error until you find something that works and tastes great.
Now that your starter is finished store in the refrigerator.
When you want to make something, take out the amount that your recipe needs and add back 1 cup dry to half cup liquid. Thus, keeping it fed. If you aren't using it regularly don't forget to weekly discard some or half and add back the 1 cup dry to 1/2 cup liquid ratios. I choose to keep mine at a high level in case I bake multiple loaves of bread. No way is the right way. Through time, study and finding what works for you, you will have a sourdough starter for the rest of your life. You could become the friend or family member giving out lovely dollops of sour joy!
