My gut tells me....
Updated: May 22, 2018
This is the result of my first experience brewing kombucha and it is delicious! I have made other fermented foods, but not this one. Kombucha is a lightly fizzy probiotic-rich drink. I had never heard of this beverage before I entered my nutrition program a few short years ago. I remember first noticing it as people would arrive for our weekend classes and there would occassionally be an exchange and sharing of fresh eggs, herbs and vegetables from bountiful home gardens or just some wonderful food concoction that someone wished to share to the delight of the rest of us. A scoby was an occassional offering that would make an appearance too. What is a scoby, you ask? A scoby is a symbiotic culture of bacteria and yeast ~ the "mother" of the fermented drink, kombucha.
Many Americans eat diets devoid of many of the wonderful microbes (found in fermented foods) that support our gut, provide integrity and fortify our immune system. It seems that our grandparents had a much better idea of how to nourish themselves as many of the foods I was merely introduced to were staples in my parents' diets as they were growing up. How many fermented foods are in your refrigerator? Occasionally, sauerkraut would make it to the dinner table as I was growing up. Pickles, buttermilk, yogurt and a sourdough loaf of bread would also occasionally show up in my childhood kitchen.
Check out this article. https://realplans.com/blog/fermented-food-into-your-meal-plan/?AFFID=204993
I found a few recipes to try. You may want to begin by searching for some quality ferments in your local store. Be sure to read your labels and refrigerate as directed.
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