Welcome 2012 AutismOne
Culinary Transformation Day Conference Participants!
What an awesome conference this is! It was wonderful meeting you all on Wednesday. I wish you all the best in transforming your kitchens to produce nutrient dense foods with whatever unique framework your eating plan necessitates!
As we discussed at the tasting table, I am adding kombucha and water kefir guidelines below. Feel free to contact me with questions regarding either of these or anything else that was talked about at the conference. And PLEASE, let me know how your grains (the cultures) are doing! I was thrilled to be able to share those with you.....I know they are going throughout the United States as well as to Australia!
Use these instructions as guidelines and make them your own. Watch the fermenting process and get a feel for how it goes, especially the bottling part and if you are capping it tightly to produce carbonation. Enjoy!
As we discussed at the tasting table, I am adding kombucha and water kefir guidelines below. Feel free to contact me with questions regarding either of these or anything else that was talked about at the conference. And PLEASE, let me know how your grains (the cultures) are doing! I was thrilled to be able to share those with you.....I know they are going throughout the United States as well as to Australia!
Use these instructions as guidelines and make them your own. Watch the fermenting process and get a feel for how it goes, especially the bottling part and if you are capping it tightly to produce carbonation. Enjoy!
Water Kefir
Here are the guidelines for the basic water kefir recipe and tips on how I manage the process, followed by the recipes/guidelines for the flavors I created.
Personalize these and make them your own to fit your own kitchen rhythm and taste.
I put the reasons why for each step so you can easily do this on your own.
If you do things a bit differently or overdo a step, you will know how to adjust it....
For example,
you want to make your sugar water first and not heat it, then you can put the grains in last
or
you overheat your sugar water because you walked away, just leave it cool to finger temperature.
Understand the process and adjust to YOUR circumstances/preferences!
Don't sweat the small stuff.....
I put the reasons why for each step so you can easily do this on your own.
If you do things a bit differently or overdo a step, you will know how to adjust it....
For example,
you want to make your sugar water first and not heat it, then you can put the grains in last
or
you overheat your sugar water because you walked away, just leave it cool to finger temperature.
Understand the process and adjust to YOUR circumstances/preferences!
Don't sweat the small stuff.....
Basic Water Kefir Guidelines
NEEDED:
Filtered, non chlorinated water or non chlorinated spring water
chlorinated water will kill the grains, just like it will kill fish in a fish tank...it may kill them slowly
two-quart mason jars for each batch
1/3 ~ 1/2 cup grains for each batch
1/3 ~ 1/2 cup unrefined cane sugar (sucanat or rapadura....it is brown in color ~ it is NOT brown sugar)
OR 1/3 ~ 1/2 cup organic cane sugar with 1 teaspoon molasses (to add minerals, there are other ways, also)
saucepan if you want to dissolve the sugar more easily (if using unrefined sugar, it is easier to warm the water)
Small wooden spoon
WHEN YOU BOTTLE IT:
non metal funnel
non metal strainer
quart sized glass jars, smaller serving size jars, or Grolsch style swing top bottles
Masking tape for labeling
Fine point sharpie for labeling
TIPS:
*Always use non metal items when in contact with the cultured product. Metal, even stainless
steel, can react with the acids of fermentation. Use plastic funnels/strainers and wooden
stirring spoons, etc.
*Keep in mind, if it is only touching the sugar water, you can use metal. A metal saucepan is OK
when warming the water to dissolve the sugar since that is not yet fermented.
*ALWAYS use non-chlorinated water (properly filtered water or spring water) since chlorine is
used to kill harmful pathogens in the water. It kills all living things in the water. Your grains
are living things!! They are not really grains....they are SCOBYs, or Symbiotic Cultures
(Communities, Colonies) Of Bacteria and Yeasts. They are living things......you now have a
pet you must keep alive!
*If you can't be precise measuring the molasses, that's OK! It is up to taste, also. Can measure
with metal measuring spoon, just don't mix with it.
*You can make it with plain sugar only. The grains won't like it for long, though. See next tip.
*Molasses or unrefined sugar have lots of minerals in them. The grains NEED minerals to grow
well. If you find your grains sluggishly growing and culturing, make sure they are getting their
minerals. There are other ways to add minerals. You may use egg shells to add minerals (I've NOT tried this
yet.....), use mineral drops (may add bitterness) or other ways you may think of. Omit molasses, then.
*Honey is not recommended since it can inhibit bacteria growth. It can be used, but not regularly.
*The grains multiply QUICKLY!! They should double with each batch. You can share the love
with family and friends.....you can put them in smoothies......you can experiment with different
flavors, even mixing fruit and flavors in the first ferment and skipping the second (I keep some
"pure" grains on hand for basic kefir water.....the grains just take on the coloring of the
flavorings. They are still fine, they just look different. Looking different is OK.)
*For final bottling jars, you can use quart sized mason jars (narrow mouth are easier to pour), 12
ounce jelly jars, grolsch type, swing-top bottles, etc. The tighter the lid, the greater the
carbonation effect. REFRIGERATE when done since fermentation will continue, producing
more carbonation in an enclosed space. Weak glass bottles may explode or you can create a
volcano effect when you open it (messy, messy, messy).
*You can consume the grains. They are probiotic. Sometimes they get into the final product. Or you can throw
them into smoothies.
DIRECTIONS:
Place grains in 2 quart mason jar.
Fill with a few cups of water. This is to make sure the grains are not overheated when you add the
sugar water.
In a small saucepan, melt the sugar or sucanat in some water over low heat. Stir frequently to
facilitate the sugar dissolving and so you heat the water as little as possible.
Check water to see how hot it is. Making sure it is not too hot (you can put your finger in it), pour
into jar with grains and water.
Fill jar to top shoulder with water.
If you used plain sugar and not unrefined, then add your molasses while stirring, using a small
wooden spoon.
Cover with a lid (some people use a coffee filter with a rubber band.......for water kefir, I usually
use a lid to help trap the carbonation. Trapping carbonation is more important for the second
ferment if you want a fizzy, soda-like drink.)
Label the jar with the date by writing it on the masking tape and adhere to the jar. Add any
pertinent information, such as sweetener you used, if different from usual.
Leave for 1-3 days on the counter. This varies from season to season.......in warmer climates,
shorter times.....in colder climates, longer times
When it is ready (taste it), strain the grains out and put in jars to consume. You can use a quart
size jar or single serving size jars.
If you are done (not doing second ferment), you can leave the jars on the counter for a few hours
before refrigerating if you want a bubbly drink.
SECOND FERMENT FOR FLAVORING:
If you would like to flavor your water kefir, there are many ways to do that. I'll discuss one way
here with directions for the flavorings I used at the conference.
After you put your water kefir into bottles (I used quart sized jars for this), you can select a way to
flavor your drink. See below for the ideas that I used.
After you flavor your drink, cap and leave on the counter up to a day. Be careful not to cap
too tightly so you don't get too much pressure built up as the carbonation develops. If you use
the grolsch-style or swing-top style bottles, you may only need to leave on the counter a few
hours. As the carbonation builds up, pressure builds up and you may have shattered glass if
the glass is thin or a very messy explosion when you eventually open it up. I have NOT
experimented with creating carbonation, so I cannot give adequate instruction on the entire
process. This is from what I've learned/read and been told by those who have done it.
If you desire a more carbonated, fizzy drink, keep an eye on it as it is doing its second ferment.
Label your jar with your flavorings and the date you bottled it.
FLAVORING OPTIONS:
Grape flavored ~ add 3-4 tablespoons 100% pure Concord grape juice not from concentrate
Lemon flavored ~ add 1-2 tablespoons lemon juice and 12 drops liquid stevia
Creme soda flavored ~ add 1/4 teaspoon vanilla extract and a small handful raisins
These are the flavoring options I used at the conference and the measurements are for
approximately 1 quart of water kefir. Use what you have and use organic whenever possible.
Juice from concentrate would be OK if that is what you have.......I just listed exactly what I
used. If you like a stronger flavor, add more. If it is too much, add less. Play around with it
and find what suits you and your family best. Make up your own flavorings and as the grains
multiply (they will be coming out of your ears before you know it), try flavoring on the first
ferment. Make sure you keep some "unflavored", plain grains on hand just in case.
Filtered, non chlorinated water or non chlorinated spring water
chlorinated water will kill the grains, just like it will kill fish in a fish tank...it may kill them slowly
two-quart mason jars for each batch
1/3 ~ 1/2 cup grains for each batch
1/3 ~ 1/2 cup unrefined cane sugar (sucanat or rapadura....it is brown in color ~ it is NOT brown sugar)
OR 1/3 ~ 1/2 cup organic cane sugar with 1 teaspoon molasses (to add minerals, there are other ways, also)
saucepan if you want to dissolve the sugar more easily (if using unrefined sugar, it is easier to warm the water)
Small wooden spoon
WHEN YOU BOTTLE IT:
non metal funnel
non metal strainer
quart sized glass jars, smaller serving size jars, or Grolsch style swing top bottles
Masking tape for labeling
Fine point sharpie for labeling
TIPS:
*Always use non metal items when in contact with the cultured product. Metal, even stainless
steel, can react with the acids of fermentation. Use plastic funnels/strainers and wooden
stirring spoons, etc.
*Keep in mind, if it is only touching the sugar water, you can use metal. A metal saucepan is OK
when warming the water to dissolve the sugar since that is not yet fermented.
*ALWAYS use non-chlorinated water (properly filtered water or spring water) since chlorine is
used to kill harmful pathogens in the water. It kills all living things in the water. Your grains
are living things!! They are not really grains....they are SCOBYs, or Symbiotic Cultures
(Communities, Colonies) Of Bacteria and Yeasts. They are living things......you now have a
pet you must keep alive!
*If you can't be precise measuring the molasses, that's OK! It is up to taste, also. Can measure
with metal measuring spoon, just don't mix with it.
*You can make it with plain sugar only. The grains won't like it for long, though. See next tip.
*Molasses or unrefined sugar have lots of minerals in them. The grains NEED minerals to grow
well. If you find your grains sluggishly growing and culturing, make sure they are getting their
minerals. There are other ways to add minerals. You may use egg shells to add minerals (I've NOT tried this
yet.....), use mineral drops (may add bitterness) or other ways you may think of. Omit molasses, then.
*Honey is not recommended since it can inhibit bacteria growth. It can be used, but not regularly.
*The grains multiply QUICKLY!! They should double with each batch. You can share the love
with family and friends.....you can put them in smoothies......you can experiment with different
flavors, even mixing fruit and flavors in the first ferment and skipping the second (I keep some
"pure" grains on hand for basic kefir water.....the grains just take on the coloring of the
flavorings. They are still fine, they just look different. Looking different is OK.)
*For final bottling jars, you can use quart sized mason jars (narrow mouth are easier to pour), 12
ounce jelly jars, grolsch type, swing-top bottles, etc. The tighter the lid, the greater the
carbonation effect. REFRIGERATE when done since fermentation will continue, producing
more carbonation in an enclosed space. Weak glass bottles may explode or you can create a
volcano effect when you open it (messy, messy, messy).
*You can consume the grains. They are probiotic. Sometimes they get into the final product. Or you can throw
them into smoothies.
DIRECTIONS:
Place grains in 2 quart mason jar.
Fill with a few cups of water. This is to make sure the grains are not overheated when you add the
sugar water.
In a small saucepan, melt the sugar or sucanat in some water over low heat. Stir frequently to
facilitate the sugar dissolving and so you heat the water as little as possible.
Check water to see how hot it is. Making sure it is not too hot (you can put your finger in it), pour
into jar with grains and water.
Fill jar to top shoulder with water.
If you used plain sugar and not unrefined, then add your molasses while stirring, using a small
wooden spoon.
Cover with a lid (some people use a coffee filter with a rubber band.......for water kefir, I usually
use a lid to help trap the carbonation. Trapping carbonation is more important for the second
ferment if you want a fizzy, soda-like drink.)
Label the jar with the date by writing it on the masking tape and adhere to the jar. Add any
pertinent information, such as sweetener you used, if different from usual.
Leave for 1-3 days on the counter. This varies from season to season.......in warmer climates,
shorter times.....in colder climates, longer times
When it is ready (taste it), strain the grains out and put in jars to consume. You can use a quart
size jar or single serving size jars.
If you are done (not doing second ferment), you can leave the jars on the counter for a few hours
before refrigerating if you want a bubbly drink.
SECOND FERMENT FOR FLAVORING:
If you would like to flavor your water kefir, there are many ways to do that. I'll discuss one way
here with directions for the flavorings I used at the conference.
After you put your water kefir into bottles (I used quart sized jars for this), you can select a way to
flavor your drink. See below for the ideas that I used.
After you flavor your drink, cap and leave on the counter up to a day. Be careful not to cap
too tightly so you don't get too much pressure built up as the carbonation develops. If you use
the grolsch-style or swing-top style bottles, you may only need to leave on the counter a few
hours. As the carbonation builds up, pressure builds up and you may have shattered glass if
the glass is thin or a very messy explosion when you eventually open it up. I have NOT
experimented with creating carbonation, so I cannot give adequate instruction on the entire
process. This is from what I've learned/read and been told by those who have done it.
If you desire a more carbonated, fizzy drink, keep an eye on it as it is doing its second ferment.
Label your jar with your flavorings and the date you bottled it.
FLAVORING OPTIONS:
Grape flavored ~ add 3-4 tablespoons 100% pure Concord grape juice not from concentrate
Lemon flavored ~ add 1-2 tablespoons lemon juice and 12 drops liquid stevia
Creme soda flavored ~ add 1/4 teaspoon vanilla extract and a small handful raisins
These are the flavoring options I used at the conference and the measurements are for
approximately 1 quart of water kefir. Use what you have and use organic whenever possible.
Juice from concentrate would be OK if that is what you have.......I just listed exactly what I
used. If you like a stronger flavor, add more. If it is too much, add less. Play around with it
and find what suits you and your family best. Make up your own flavorings and as the grains
multiply (they will be coming out of your ears before you know it), try flavoring on the first
ferment. Make sure you keep some "unflavored", plain grains on hand just in case.
Kombucha Guidelines
NEEDED:
Food Ingredients:
1 gallon filtered, non chlorinated water or non chlorinated spring water
chlorinated water will kill the SCOBY, just like it will kill fish in a fish tank
1 cup evaporated organic cane sugar
5-6 organic black or green tea bags (can mix and match)
1 SCOBY for each jar (2 if you are using two quart jars and 1 if you are using a gallon jar)
1/2 cup or more of aged kombucha tea
Kitchen Items:
2 two-quart mason jars (or a one gallon glass jar)
Basket coffee filters to cover (or clean cheesecloth or dish cloth)
Rubber bands to keep cover on (or string)
Masking tape for labeling
Fine point sharpie for labeling
Stock pot big enough for a gallon of water
Funnel to put into jars
Mixing spoon
Serving size jars for bottling
TIPS:
*Always use non metal items when in contact with the cultured product. Metal, even stainless
steel, can react with the acids of fermentation. Use plastic funnels/strainers and wooden
stirring spoons, etc.
*Keep in mind, if it is only touching the sugar water, you can use metal. A metal stockpot is OK
when boiling the water to steep the tea. And a metal funnel to get it into the jar at that point
is fine since the sugar tea is not yet fermented. At the bottling stage, though, a non metal
funnel is needed.
*ALWAYS use non-chlorinated water (properly filtered water or spring water) since chlorine is
used to kill harmful pathogens in the water. It kills all living things in the water. Your SCOBYs
are living things!! They are called mothers, mushrooms, but they are SCOBYs, or Symbiotic
Cultures (Communities, Colonies) Of Bacteria and Yeasts. They are living things......you now
have a pet you must keep alive!
*Honey should not be used as a sweetener since it has antimicrobial properties (it kills or slows
the little critters down)
*Start using a plain tea. If you want to, experiment on combinations of green and black or
different blends of black, etc. Get creative and create the taste you want.
DIRECTIONS:
Start by putting a gallon of water in your pot and bring to a boil.
Stir in 1 cup of sugar for a gallon of water until it dissolves
Turn off the heat and drop in your tea bags.
Allow tea to steep and water to cool until it is comfortable at finger temperature. Make sure you
stir the pot before you test it since the center of the water could be much hotter.
Ladle or scoop into your 2 quart jars (or single gallon jar). I use a funnel and ladle or measuring
cup to scoop it out. Make sure you have about a half cup to cup left from the top to add the
culture.
Add at least 1/4 cup aged kombucha tea to each jar and a SCOBY. The SCOBY may sink or float
or sit somewhere in the middle. That's OK.
Cover with coffee filter and place rubber band around it (or use cheesecloth and string). This is
to keep the bugs out. They may crawl under the cover, so you need to fasten it somehow.
Leave on the counter for 7-10 days. Some recipes say 21-28 days, but I find that when the new
SCOBY forms, around 7-10 days, is when I like the flavor the best. Taste test it after the
new SCOBY forms and find the taste you prefer.
When it is to your taste, bottle in single serving size jars. Save about a cup or so of your
kombucha tea for your next batch. The new SCOBY sometimes forms on top of the old one, so
you may need to gently peel it off. Soon, you will have many SCOBYs.
To store your SCOBYs, put them in a jar and cover as above. This is now your SCOBY hotel. I
keep them on the counter now after reading some information on www.kombuchakamp.com,
which is a great resource.
Refrigerate your kombucha or prepare for a second ferment for flavoring, as below.
FLAVORING:
After bottling, you can add a little fruit puree or juice to add flavor. Cap and leave on counter 1-2
more days. Pressure can build up, so keep an eye on them.
Refrigerate them after they have completed the second ferment.
Food Ingredients:
1 gallon filtered, non chlorinated water or non chlorinated spring water
chlorinated water will kill the SCOBY, just like it will kill fish in a fish tank
1 cup evaporated organic cane sugar
5-6 organic black or green tea bags (can mix and match)
1 SCOBY for each jar (2 if you are using two quart jars and 1 if you are using a gallon jar)
1/2 cup or more of aged kombucha tea
Kitchen Items:
2 two-quart mason jars (or a one gallon glass jar)
Basket coffee filters to cover (or clean cheesecloth or dish cloth)
Rubber bands to keep cover on (or string)
Masking tape for labeling
Fine point sharpie for labeling
Stock pot big enough for a gallon of water
Funnel to put into jars
Mixing spoon
Serving size jars for bottling
TIPS:
*Always use non metal items when in contact with the cultured product. Metal, even stainless
steel, can react with the acids of fermentation. Use plastic funnels/strainers and wooden
stirring spoons, etc.
*Keep in mind, if it is only touching the sugar water, you can use metal. A metal stockpot is OK
when boiling the water to steep the tea. And a metal funnel to get it into the jar at that point
is fine since the sugar tea is not yet fermented. At the bottling stage, though, a non metal
funnel is needed.
*ALWAYS use non-chlorinated water (properly filtered water or spring water) since chlorine is
used to kill harmful pathogens in the water. It kills all living things in the water. Your SCOBYs
are living things!! They are called mothers, mushrooms, but they are SCOBYs, or Symbiotic
Cultures (Communities, Colonies) Of Bacteria and Yeasts. They are living things......you now
have a pet you must keep alive!
*Honey should not be used as a sweetener since it has antimicrobial properties (it kills or slows
the little critters down)
*Start using a plain tea. If you want to, experiment on combinations of green and black or
different blends of black, etc. Get creative and create the taste you want.
DIRECTIONS:
Start by putting a gallon of water in your pot and bring to a boil.
Stir in 1 cup of sugar for a gallon of water until it dissolves
Turn off the heat and drop in your tea bags.
Allow tea to steep and water to cool until it is comfortable at finger temperature. Make sure you
stir the pot before you test it since the center of the water could be much hotter.
Ladle or scoop into your 2 quart jars (or single gallon jar). I use a funnel and ladle or measuring
cup to scoop it out. Make sure you have about a half cup to cup left from the top to add the
culture.
Add at least 1/4 cup aged kombucha tea to each jar and a SCOBY. The SCOBY may sink or float
or sit somewhere in the middle. That's OK.
Cover with coffee filter and place rubber band around it (or use cheesecloth and string). This is
to keep the bugs out. They may crawl under the cover, so you need to fasten it somehow.
Leave on the counter for 7-10 days. Some recipes say 21-28 days, but I find that when the new
SCOBY forms, around 7-10 days, is when I like the flavor the best. Taste test it after the
new SCOBY forms and find the taste you prefer.
When it is to your taste, bottle in single serving size jars. Save about a cup or so of your
kombucha tea for your next batch. The new SCOBY sometimes forms on top of the old one, so
you may need to gently peel it off. Soon, you will have many SCOBYs.
To store your SCOBYs, put them in a jar and cover as above. This is now your SCOBY hotel. I
keep them on the counter now after reading some information on www.kombuchakamp.com,
which is a great resource.
Refrigerate your kombucha or prepare for a second ferment for flavoring, as below.
FLAVORING:
After bottling, you can add a little fruit puree or juice to add flavor. Cap and leave on counter 1-2
more days. Pressure can build up, so keep an eye on them.
Refrigerate them after they have completed the second ferment.
