Posts Tagged ‘fermentation’

Olives, three ways

Olives! Available as a crop to swap. I got about 1kg (and then another 1.3kg later) from one crop swapper of mostly black olives. I swapped a hairy winter melon cross, about 1.7kg.

My dream olive is a green sicilian olive from Darling Mills Farm; or a smoked olive picked up from the Orange Grove market.

I tried three ways of preparing my olives.

1. heavy salt brine
(1 litre water, 1 cup liquid)
To tell the correct amount of salt, you float an egg in it. The first egg chosen was a little long in the tooth, so I then used a slightly younger egg (3 weeks old). Then I read up at skillcult, how to make a Sicilian style olive, but more importantly, proportions of salt to water was given.

2. A dry salt pack

This I got from milkwood permaculture. You put a layer of olives in your jar, then cover with salt. Repeat.

I was at a little loss as to what to do with the olives that had slightly bruised or bad bits. My source of the olives said to throw them out, because they turned mushy. My maltese neighbour told me that she put them all in , warts & all. I made a slight compromise, chopped the bad bits off, but then I fermented them separately in a heavy salt brine. I figured that with the extra exposed surface area, they would take less time to ferment.

Here they are (left to right, as above):

Olives, two ways

I’m already having trouble from stopping my olives from floating to the surface, and my weights are obviously not weighing them down.

I also notice the bubbles of the fermentation process coming to the top. About a week in, I tried one of the olives. When I cracked open the lid, I noticed the aroma was starting to smell like the familiar ‘olive’ type smell, but it was still quite bitter. I also noticed that the colour actually starts leaching a little out from the partially green and black olives, so they turn more green.

With a later batch of green olives (swapped for a pumpkin, which I swapped previously), even though I know that they weren’t the Sevillano type, I thought that I should ferment them the skill cult way.

3. Skillcult way
One litre water. 1/4 cup salt. 1/4 white vinegar. I chucked an orange leaf in to add a little tannin, to follow in the steps of my neighbour.

I can’t wait to try the finished products!

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Small Scale Kombucha Brewing

I think I like kombucha brewing. It is far less effort and commitment that my attempts at mead (honey wine) have proved and delivered. Plus the turnaround is so much quicker!!

I have described earlier how I grew the mother from a batch of store bought. Win! This saved me $35. Before I gave her a mother jellyfish, my friend Heidi was buying the same quantity that I am brewing here, for $15 a pop. Ouch.

I don’t actually drink that much of the stuff (like a tablespoon or so a day), so I really needed to brew small scale. Most recipes that you find on the internet are for making batches 2 gallons (4 litres) at a time!! This is my recipe which makes 1 litre per week.

I started off with a 400g “gourmet” instant coffee jar. This holds over a litre worth of brew, which is perfect for me.

Kombucha Mama

First Fermentation:
1. Brew 1 litre of tea*, add 1/3 cup of sugar, let cool to room temperature. I do this step overnight.
2. Add tea to kombucha brewing jar, reserving 1 cup worth of the existing kombucha brew in the jar
3. Cover jar with double layer cheese cloth – allowing the brew to ‘breathe’. Store in a warm location, away from potential bumps.
4. (Optional) Taste your brew daily using a plastic spoon, your brew is ready when it shifts from tasting like sweet tea to “vinegary”. In summer, with 35 deg C days, this takes me 4-5 days.
5. After washing hands with water, shift your mushroom ‘mother’ to a clean plate/bowl. This makes it easier to decant the kombucha to your storage container.
6. Decant kombucha brew into a your glass drinking bottle, from which you will take your daily drink. Reserve 1 cup of kombucha brew for the next ferment.
7. Return the kombucha mother to your brew jar, and the 1 cup of reserved kombucha. Start again at step 1.
Secondary Fermentation:
8. (Optional) If you want flavoured kombucha, add tumeric/ginger/apple juice/fresh strawberries to your glass drinking bottle, let it ferment two days in the fridge (or really, just start drinking it). It’ll flavour as it goes. I generally add a splash of the sweet tea from step 1, and what ever random herbs I have lying around. Herbs used so far include mint, vietnamese basil, thyme sticks, rosemary.

Brown floaties OK, mould not. If your mother (jellyfish) gets mouldy, peel off the mouldy top layer, wash the remainder under cold running water, stick it back in the jar and start step 1 again with 1 cup of reserved kombucha tea (or apple cider vinegar)

The kombucha eats up the sugar, so it doesn’t matter what kind you use. Just don’t use honey (it is antibacterial, it might kill the mother). Honey for the secondary “flavouring” ferment is fine.

If you’re making too much kombucha, stick the whole thing in the fridge to slow it down. Add a little bit of room temp sweet tea to keep the mother alive. Do this when you go on holidays.

*So far on the tea front I have used generic black tea bags, green “silver tipped” tea, herbal ‘raspberry’ tea (tastes like pink) and rooibos tea. Don’t try and flavour the first ferment with ginger or tumeric (both antibacterial). The black tea has fermented the fastest, the rooibus the slowest. Perhaps the scoby really does need the caffeine.

This is my current batch:

Kombucha drink

Brewed with green tea. Then a pinch of matcha tea power, some slices of fresh tumeric and a bit of home grown honey.

My favourite flavouring addition is grated ginger & finger lime ‘pearls’. You get the zing of ginger with the added crunch of citrus flavoured pearls in your daily constitution.

Kombucha me, baby

I had seen some kombucha ready to drink at the Castle Hill markets for about the past two years. I bought a bottle, didn’t hate it, but also didn’t go mad for it either. I looked it up and realised that my mum had been making this kombucha around twenty years ago. Go mum!

Harris Farm had bottles of kombucha fizzy from another brand to buy, and I brought some of these along to try at our yoga class end-of-year party. At the end, we had a little bit left, so I looked up to see if I could make my own kombucha jellyfish from this store bought stuff.

The instructions I followed were from PaprikaHead.

As I would be away for several weeks, I started it growing by putting it first on the counter for two days. Outside temperature was about 35 C (95F). I did this because the label on the bottle recommended consumption within a week of opening. The jar was returned to the fridge whilst I was away, to slow the fermentation process.

Here she is, after about 1 week on the counter with 35 deg C temperatures:

Baby kombucha

The baby kombucha is about 3mm thick (1/8 of an inch). The liquid is that gem-red colour because I didn’t read the instructions properly, and started with a no-tea leaf raspberry herbal tea.

I then transferred to a larger container, fed the mother 1 litre of water, 1/3 cup of sugar, and two black teabags. I was supposed to leave this on the counter for a futher two weeks. However, after a week of hot and humid weather, she looks like this:

Kombucha mama

The thickness of the jellyfish ranges from 5mm to 10 mm (1/4 inch to 1/2 inch). I think that I’m ready to brew!