The Happy Kombucha blog

Discover the Magic of Vegetable Crocks: Ferment at Home with Style Happy Kombucha
Discover the Magic of Vegetable Crocks: Ferment at Home with Style
Fermenting vegetables at home has never been easier — or more stylish. With the right vessel, you can effortlessly turn crisp cabbage, crunchy carrots or earthy beetroot into tangy, probiotic-rich... Read more...
10 Best Vegetables to Add to Your Veg Ferments for Better Health Happy Kombucha
10 Best Vegetables to Add to Your Veg Ferments for Better Health
Fermented vegetables have taken the food world by storm, and for good reason. Not only are they bursting with flavour, but they’re also packed with probiotics that are fantastic for... Read more...
A Beginner’s Guide to Using Fermented Vegetables in the Kitchen Happy Kombucha
A Beginner’s Guide to Using Fermented Vegetables in the Kitchen
Ever wondered why fermented foods have taken the culinary world by storm? If you’ve been eyeing those colourful jars of pickles, kimchi, and sauerkraut on the supermarket shelf, you’re not... Read more...
How to make Kimchi with your kefirko jar- Video Happy Kombucha
How to make Kimchi with your kefirko jar- Video
Kimchi, a staple food in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection... Read more...
fermented kimchi and sauerkraut-happykombucha
Fermented Vegetables: Simple, Delicious and Rich in Probiotics!
Fermented foods add good bacteria to the gut. This good bacteria helps to do many things like strengthen the immune system and regulate appetite. Fermented vegetables are a great and... Read more...
What is a water sealed vegetable Crock? Happy Kombucha
What is a water sealed vegetable Crock?
Water-sealed crocks are a bit more difficult to find and usually more expensive , but they are generally pieces of art worthy of living on your kitchen counter. After a water-sealed... Read more...
Fermenting stones-Happykombucha
Caring for your fermenter and stones
  Prevention is also better than cure so correct cleaning and storage of your crock and weights will make life easier. Here we tell you how to clean and store... Read more...
Simple sauerkraut receipe
Making homemade raw sauerkraut can be much quicker and easier than it may seem. Though you could allow it to sit and ferment for weeks, raw sauerkraut is generally ready within 4- 7 days (when using one of the vegetable starter cultures it will fully ferment with a high probiotic content in 7 days, so it speeds but in this recipe i am just using salt)  The longer it ferments, or cultures, the more probiotic support it offers your digestive system. Though there are numerous ways to complicate this recipe, I'm... Read more...
Lacto-fermented salsa
This traditional salsa is lacto-fermented, so it stays good for a very long time and brings a great fuzzy and pungent taste. Ingredients 12 cups fresh tomatoes, chopped; 2 cups chilies, seeded and chopped (Jalapeños and Serranos are good choices); 1/4 cup dried oregano; 2 tbsp cumin; 8 garlic cloves, chopped; 2 onions, chopped; 1/4 cup sea salt; Preparation Wear gloves to handle the chilies and combine the chopped tomatoes, chilies, oregano, cumin, garlic and onions together. Place the tomato mixture little by little in your fermentation jar, pounding it vigorously and sprinkling some... Read more...
Quick Guide for fermenting vegetables
Fermentation and lacto-fermentation have been around for a very long time mainly as a means to preserve food over long periods of time when refrigeration wasn’t available. Today more and more people are rediscovering those old methods of preserving food because the taste is amazing, but also because it’s a great way to consume probiotics. Lacto-fermented foods are fermented by lactobacillus bacteria, which is a category of beneficial bacteria that feeds on sugar and that produces lactic acid as a byproduct. This is why lacto-fermented foods taste acidic. Just about any... Read more...
Kombucha Pickled Beetroot
We have just tried this here at Happy Kombucha and wow!  this is best tried with really strong green tea kombucha, so if your ever wondering what to do with that bottle that you forgot about at the back of the cupboard give this a try. How to make Kombucha Betroot. Slice or grate your betroot into your jar. Pour over some extra strong green tea kombucha, enough to cover all the betroot. Seal the jar and leave in the fridge if you leave it at room temperature first for... Read more...
Fermenting vegetables with kefir
  Fermenting vegetables is fun.......   and the results are yummy but if you are wondering what to do with all those spare kefir grains you have, they can be used to ferment vegetables and the results are even more yummy. Vegetables that have been fermented with kefir may be regarded as a vegetable probiotic source, low in carbohydrates, rich in , Lactobacilli,Yeasts, Vitamin U  (only found in cabbage so you must have cabbage in your ferment) and Vitamin C including some of the B group vitamins bio-synthesised by the friendly organisms native to kefir grains.  with the... Read more...