It’s wild today in the Beach House, we sit at the top of a hill, overlooking the Irish Sea, we get some tasty weather!! We were in the garden last night, basically it’s a big chunk of mountain, taming it and wrestling with brambles mainly. Seeing how the newts and frogs were getting on in the pond. We also got a nice pile of windfall apples (bonus!) We got a thirst going…..kombucha time.
Jane loves making Kombucha and we’re trying out new flavour combos for our Vibrant Vegan! Snowdonia – Plant-based Cooking & Yoga Holiday using mainly strawberry, raspberry and blackberry as bases. This is Jane toasting you all with last nights winner!!
We are truly blessed to have the magnificent Janice, aka Nourished by Nature, joining us for the holiday and hosting a fermentation masterclass. All of your Kombucha questions answered and much, much more! Lots of tastings, pro-biotic chocolate anyone!! How’s about some coffee Kombucha?
Living right beside Snowdonia national park, it’s basically behind our back garden, means our local walks are pretty special! You can nearly see Mount Snowdon in the photo above, tucked behing Mynydd Mawr (The Elephant Mountain, my local stomp). We even have a little stone circle in our garden, which for many years we thought was all ancient and druidic etc, until we met the former owners and they said it was built in the late ’90’s. Hari hum. Still a great place to sit and watch sunset over Anglesey.
I take charge of the sourdough and sauerkraut’s. We both love making feremented foods, I always enjoy an edible hobby. Here we have a few different types of ‘kraut, notice the German made Sauerkraut barrel, Jane get’s me the best Xmas pressies. We experiment with all kinds of flavours and use many different veggies, herbs, spices etc. Once you have the basic technique, the world of veg is your fermentable friend. I’m keeping these a little secret, because they are especially for Vibrant Vegan! Apologies. One of them is Nepalese, the other, proudly German. One is with fennel, dill and lemon. I love that combo.
Sauerkraut and fermented foods in general are a real gift, for good health and incredible flavours. Most of our favourite foods are fermented; cheeses, coffee, wine and beer, yoghurt…the list goes on. Fermenting foods is an ancient little trick that all cultures in the world have practiced. It means your food is preserved, but unlike pickling for example, fermented foods come to life! Their flavours are enhanced and their nutritional properties go through the roof. They are also easier to digest. Fermenting foods is also fun, and like I said, it’s and addictive hobby. Our scobies (alien like creatures that live in jars and make kombucha) or our sourdough starter (named ‘funk face’ due to it’s fruity odour) are members of the BHK family.
We have a new heating system in the Beach House, it’s uber energy efficient and we’re chuffed and cosy. One thing it’s made so much better is our sourdough. It’s actually warm enough for it to do it’s thing! Before we tried heat pads and leaving near the fire, anything we could think of, but a consistent ambient temperature is working wonders for our little Funk Face.
We’re not long back to the Beach House, after walking around Portugal for a while this summer and working in Spain. The garden is now only semi-forested and we can now get down to the fun bits, like picking apples. I feel another Kombucha flavour coming on!
What’s your favourite Kombucha flavour and what are your scobies called? Do you love sourdough and yes, what is your sourdough called? They have to have names, that’s more than half the fun of it…..
We also make our own yoghurt. Just using the cultures that are already in the shop bought yoghurts. Just add milk and leave…. It adds a pro-biotic punch to our morning bowls. We’re loving superfood ice creams at the minute. Lots of colours, textures and big flavours, just what I need to get me going in the mornings.
Fermentation is simple, with a little experience, anyone can do it and you don’t need any special equipment or fancy ingredients (although, like I said, a scobie is technically an alien lifeform living in your house. You can buy them online!)
Please share your fermented food tales below in the comments and show some fermented love!!
Our fermentation gurus are Janice from Nourished By Nature. A ray of sunshine, wealth of knowledge and fermentista extraordinaire.
Plus Sandor Katz, his book ‘Wild Fermentation’ changed the way we look at food, packed with recipes and a huge amount of tips and knowledge.