Even if you don’t have time to prepare some of the more complicated probiotic foods, such as sauerkraut or pickles, or if you don’t want to consume dairy, you might find that preparing these two probiotic drinks is extremely easy and offers a great alternative to the more complicated recipes or expensive supplements.
Tools – One quart-size jar with lid; and stirring spoon.
Ingredients – Washed and chopped fruits and veggies, enough to fill about 1/3 to 1/2 of the jar; 1 tablespoon of raw honey; and filtered water.
Process – Place fruits and veggies and raw honey into the jar, and then fill with filtered water, leaving about 1 inch of empty space at the top. You may want to stir a few times to evenly distribute the honey. Tighten the lid and set at room temperature. The kvass will take 3-5 days to ferment, depending on the temperature in your house and the type of fruits and veggies that you use. After 2-3 days, you will need to check the lid every day to ensure there’s pressure and you can’t push the center of the lid down. After 3-5 days of fermenting, you can open the jar and smell or taste the drink. It should be tangy, but not rancid. Store your kvass in the fridge for up to 7 days.
Kvass: History, Health Benefits, & Recipes for the Russian Bread Drink by Dan Woodske
Tools – Gallon size glass jar (or pitcher); and a coffee filter or thin cloth and a rubber band to fasten it to the jar.
Ingredients – Brewed green, black or white tea (use about 8-10 small tea bags per 1 gallon of water); 1 cup of organic raw sugar per 1 gallon of tea (do not use honey); a SCOBY culture; and a 1/2 cup of liquid from a previous batch or store bought kombucha.
Process – Start by preparing the sweet tea, and then let it cool to room temperature. Hot tea will kill your SCOBY. Pour your cooled tea into a glass jar, leaving over 1 inch of free space at the top. Then pour in 1/2 a cup of the liquid kombucha and gently place the SCOBY at the top. Make sure your hands are clean when handling the SCOBY. It should float on top, but if it does not, let it sink and leave it alone. Cover the jar with cloth or coffee filter and fasten it with a rubber band. Leave the jar in a warm place in your kitchen – ideally 70-75 degrees Fahrenheit – and let sit for about 7 days. Try the kombucha by sliding in a straw under the SCOBY and taking a drink. It should taste tart but still slightly sweet. You can store in the refrigerator in jars with airtight lids for at least 2 weeks.
Organic Kombucha Scoby – Live Culture
Kombucha Home Brew Kit
Kombucha Tea by Pro Natura
Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers by Stephen Lee
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