Be sure to check out our blog for more recipes!
**Note: If you received a recipe book or card from Paleo f(x) or Take Back Your Health D.C. it may have a misprint in the brine recipe. Please adjust the brine recipe to be "4 TSP of salt per quart of water". We're sorry for the error!
All you need to brew at home is tea, sugar, and a SOCBY.
1. Brew black, green, or oolong tea according to package directions for 2 quarts.
2. Add 1/2 to 1 cup of organic cane sugar and dissolve.
3. Cool to body temperature or cooler and add SCOBY and starter kombucha.
4. Cover with a breathable cloth and let sit for 7-14 days, or until done. You can taste along the way and stop it when you like it.
5. Drink just like that or bottle and flavor!
Check out our booklet below or our video at right for more!
If you found us at an event and scanned the QR code for your kombucha packet, you're in the right place!
1 head of cabbage (any kind)
1-2 Tbsp of good salt
*optional: caraway seeds, garlic, crushed red pepper, or cayenne
Shred cabbage and salt until it has a mildly salty taste.
Pound or massage with hands, pounder, rolling pin, or stand mixer with paddle attachment until cabbage starts to break down and release liquids.
Pack tightly into jars or crocks, ensuring brine covers cabbage.
Add water to top off if necessary.
Add weight and fermentation top or just cover.
Let sit on countertop for 3 days or more, as desired.
Refrigerate and eat.
If you found us at an event and scanned the QR code for your veggie
ferments packet, you're in the right place!
DILLY SPRING VEGGIES
For Dilly Carrots:
4-6 carrots (or 1 quart other seasonal vegetables), cut into sticks
4 tsp sea salt
1 quart filtered water
3 garlic cloves
few sprigs of dill
For Dilly Beans:
1/2 pound young green beans, trimmed
4 tsp sea salt
1 quart water
1 tbsp red pepper flakes
2 garlic cloves
1 large handfuls of dill
1. Dissolve the salt in the water to make brine and set aside.
2. Arrange the veggies, garlic, and herbs in the jar, packing tightly and keeping under the jar neck.
3. Fill with brine, leaving 1 inch at the top of the jar.
4. Use a weight, if necessary, to keep veggies under the brine.
5. Cover with a lid, airlock, or cloth. Set the jar on a plate or in a pie plate to catch the spillage that may occur due to the fermentation process. (If using a lid, burp when needed to release pressure in the jar. If using fermentation top, no burping is necessary.)
6. Start tasting after 3-4 days, making sure to use a clean utensil each time you put one in the jar. When the flavor and texture suit you, put a lid on them and refrigerate to slow fermentation. The veggies will continue to ferment slowly over time.