Probiotic Kombucha and Sauerkraut

Sauerkraut Ingredients:

20 grams Salt per 1kg of cabbage

1 - 3 Large green cabbages, depending on how much you want to make

Method:

• Cut up cabbage either using a mandolin slicer or food processor, you can do it by knife but its tedious!

• transfer to a large bowl that you can cover with a lid, and massage the salt into the cabbage.

• Leave cabbage overnight or at least for a few hrs to let the salt draw out liquid.

• When ready to start the fermentation process, clean your large fermenter jar with hot soapy water then sterilise either in the microwave or oven. If you don't have a fermenter jar just use some big fowlers jars or pickle jars.

• transfer the cabbage to the jars, put the lids on and store in a dark, still space (like a laundry cupboard or spare room.

• Regularly check on the jars and if needed, "burp" them to let out excess gas. Depending on how warm your home is and time of year, they can take 1-3 weeks til they're ready. Try not to leave them too long as they will still keep fermenting once they're in the fridge.

• When it's ready, transfer to smaller, fridge friendly, sterilised jars and store in the fridge.

Kombucha Ingredients:

1x Scoby (can usually find at co-ops, on gumtree or marketplace)

1/4 cup of kombucha

3 TBSP green tea leaves

3/4 cup raw sugar

3ish litre capacity jar

Method:

• dissolve your raw sugar in about 1 litre of boiling water, being careful not to burn the sugar. mix regularly.

• add in the tea leaves, remove from heat, and let sit for 3-5 mins. longer brewing time = darker, stronger flavour.

• set aside to cool.

• When cooled, strain the tea leaves and discard, then pour your tea into a large fowlers jar or fermenter. We use one of those glass drink dispenser things that used to be really cool in the 2010's 😅

• fill your jar all the way up with cold water, then pop the scoby and 1/4 cup of kombucha in and cover with a muslin cloth with a rubber band. letting the mixture cool to at least room temp is crucial. if you add the scoby in to too hot water it will kill the cultures.

• let sit for around 4 weeks in the same spot as your kraut, the longer the brew, the more sour, vinegary flavour you'll get.

• repeat this process for eternity for an endless supply of home made 'buch!