Recipe
My fermentation journey began when I read Dr. Gundry’s book The Plant Paradox and Unlocking the Keto Code (affiliate links). I discovered a new world in our gut where different bacteria live. Some are good, and some are bad, and to help the good ones populate and thrive, we need to eat the right foods.
Consuming fermented foods adds good bacteria to our gut and serves as food for the existing bacteria living inside us. Upon learning this, I started fermenting. First, it was sauerkraut, then garlic, then kimchi, and finally, I discovered kombucha.
I’ve been fermenting for over a year when I learned about kombucha. At first, I was hesitant because of the sugar content. However, based on the articles and research I read online, kombucha actually possesses anti-inflammatory activity and aids in managing diabetes 2, to name a few of its benefits.
There are two stages or fermentation processes to make kombucha. The first fermentation creates the basic kombucha. It smells like vinegar and has a slightly sour taste and a slight sweetness. I like the taste of my kombucha this way.
It is also called unflavored kombucha or starter tea; you will add some when you brew your next batch of kombucha.
The second fermentation is all about taste and carbonation. If you want to flavor your kombucha or add more carbonation, you must do this next step.
This recipe is only about first fermentation.
Brewing kombucha is very easy, and I believe anyone can do it. The basic recipe for a 1-gallon kombucha is as follows:
- 12 cups water
- 9 tea bags
- 1 cup sugar (don’t use artificial sweeteners)
- 1 Scoby
- 2 ups starter tea (or simply 2 cups unflavored kombucha – finished product)
Since I’ve scaled this recipe to 6 gallons, all I do is multiply the ingredients by 6, so here we go.
6 Gallon Kombucha
Prep Time 20 minutes mins
1 6.5 Gallon HDPE Fermenter Bucket
1 Boiling Pot
1 Ladle
1 measuring Cup
1 Cotton Cloth to cover the fermenting bucket
1 Garter / Small Rope / Nylon to tie the cotton cloth to the mouth of bucket
- 54 pcs Black Tea Bags Scaled (9 tea bags x 6 gallons) I use Lipton Tea
- 72 cups Unchlorinated water Expose your diringking water to air for 24 hours to release chlorine
- 6 cups Sugar I use sugar cane
- 1 pc SCOBY
- 12 cups Starter Tea Simply finished brewed unflavored kombucha
Bring to boil 8 unchlorinated water.
Turn off heat and add the 54 tea bags.
Steep tea for 10 minutes, then remove. You can squeeze the tea bags to make the flavor stronger (optional).
Add 6 cups sugar and stir until dissolved
Pour black tea into the bucket with the remaining 64 cups and let it cool.
Pour 12 cups starter tea then stir.
Place the SCOBY slowly on top. It's fine if it sinks.
Cover it with cotton cloth. A big scarf, t-shirt, or blanket will do.
Place it an area that will not be disturbed for 5-7 days. Control yourself and don't peak very now and then.
Taste test beginning day 5. It should be a little bit sour with a slight sweetness. If it's too sweet, let it ferment longer for a day or two or until the tatse is right for you.
You're done unless you want to flavor it or put more carbonation, then you should go to fermentation no. 2
Tips
I love to cook, and I enjoy myself in the kitchen.
But enjoying means being innovative and productive so that I can finish cooking fast without sacrificing quality. Doing more means cooking more, more and more recipes.
Before, it would take me forever to prepare and cook one recipe, but years of cooking taught me that utilizing the things I’ve learned, which are outlined below, will save you time and let you spend more time on what matters most.
1. Sharpen Your Knives Regularly
Nothing is more annoying than a blunt knife. A dull blade slows you down and reduces your precision skills. It also poses safety hazards by using more force as you dice and slice, which increases slips and accidental cuts.
Choosing the right sharpening tool is also critical. I used to have a whetstone, but sharpening knives was a hit-and-miss and took forever. Now, I use an electric sharpener, which only takes a few minutes to sharpen my three favorite knives.
Tips:
- To test the sharpness of your knife, try slicing a piece of paper or a tomato. Your knife is good to go if it goes through easily and quickly.
- Investing in high-quality knives and sharpening appliances is one of the best investments you will ever make.
Warning:
A sharp knife poses a risk as well. A slight mistake can cut you, so be very careful. Use best practices, e.g., hold your ingredients with your curled hands while slicing or use gloves resistant to knife cuts.
2. Invest in Time-Saving Appliances
If you have the correct appliances, you will reduce your cooking time without compromising quality. Imagine them as your personal assistants, helping you save time and ensure quality, especially with monotonous tasks.
Here are two examples: a pressure cooker tenderizes your meats in minutes instead of hours, and a food processor dices your ingredients faster than doing it manually.
Investing in time-saving appliances that won’t break your budget is highly advised. The return on Investment (ROI) will make up for the time you will save.
3. Be Organized—Always
The benefits of being organized. A well-organized kitchen looks pleasant to the eyes and advocates efficiency. When everything is in its proper location, you will spend less time searching for tools, ingredients, or equipment.
Assign different locations for ingredient preparation, cooking, and plating. Make sure that regularly used items are near you. Label the items in your kitchen, containers, and even drawers. It is important to keep a tidy workplace to prevent the accumulation of used utensils that could adversely affect how you cook.
Establish distinct zones for food preparation, cooking, and plating. Ensure that regularly used goods are within easy reach. Label items in your pantry, containers, and even drawers so that you can quickly find what you require. It is important to regularly clean and tidy your workspace to prevent an accumulation of mess that could potentially impede your ability to cook.
Tip:
- Use stackable containers and magnetic holders for your knife and other metallic utensils.
4. Do Not Multi-Task
Multitasking might seem like a productive strategy for getting more things done; however, it often leads to divided attention, especially when doing multiple tasks simultaneously.
This will lead to mistakes, inefficiencies, and constant stress. I will not lie about how I burned garlic more than once because I was doing two things at the same time. It was so frustrating to clean the wok and do the process again, notwithstanding the smell of burned garlic that lingered for a day.
It doesn’t always happen, but you will waste more time than save it once it does.
Tip:
Investing in appliances with timers and auto-shutoff in emergencies will help you accomplish 2 to 3 things at once.
5. Have a Checklist
A checklist guarantees you will not overlook an important ingredient or a critical step in the process. It also minimizes stress when deciding, allowing you to focus more on the cooking process and less on wondering what the next step will be.
You may not need a checklist if you do something you have done a thousand times. But if you are facing a new recipe or increasing the batch of your cooking, a checklist is beneficial.
Incorporate these five tips into your cooking, and you will have more time to spend where it matters most. Whether making a simple meal or a feast, these tips will help you work more efficiently.
