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 tasty way to get a daily dose of probiotics to maintain gut health.
Fermenting veggies is a cheap and tasty way of adding good bacteria too the gut!
Fermentation can also add nutritional value to whatever you ferment. The bacteria produce B vitamins, omega-3 fatty acids, and digestive enzymes not present before fermentation. During fermentation, good bacteria also helps predigest all the vitamins and nutrients in the vegetables themselves, making them more bioavailable to the body. The health payoff of this nutrient boost can be huge.
While making Kombucha is quick easy and very adaptable, those new to home brewering can have questions about the two different methods, Kombucha Continuous Brew vs Batch Brew so below we have complied a brief breakdown of the two different methods.
Ultimately please always remember so long as you are enjoying the flavour and the process, there is no wrong way to make Kombucha.What works for you is best.
So what is Batch method kombucha brewing?
- Batch Brewing involves removing everything when your brew is ready and starting...
Did you know we have a Youtube channel? It has lots of useful info and how to videos. Marcus our Kombucha Guru talks you through what to do, what equipment you need and offers advice.
So you have been successfully brewing your kombucha for quite some time and now have lots of baby scobys, you do not want to have to throw them away and you might need them in the future so what do you do......
You are going to want to create a SCOBY Hotel, this is a spot for your SCOBYs for them to chill out until an emergency arises and you need to use them.
WHY HAVE A SCOBY HOTEL?..........
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 crock is packed, two half-circle weights are placed into the crock to keep your ferment submerged. Then, the lid is placed into an open moat which is then filled with water. Now, outside air is prevented from entering the crock and carbon dioxide gases created during fermentation easily bubble out. This helps to keep the environment inside the crock rich in carbon dioxide and this in turn helps to stop mold. Try to avoid opening the lid as much as you can though as otherwise you are letting fresh oxygen back inside!