Such alliteration! We’ve been playing with a myriad of probiotic bacteria and fermented foods for a little while now because of the great benefits toward digestion and overall body health. Suzanne wrote about Ken’s Spicy Fermented Veggies that were my first taste of fermented veggies. We started brewing water kefir and kombucha as well which has been a fun, and tasty, experiment.
I have been playing with different sugars, juices and teas with my kombucha since I started making it. I thought I was fairly advanced until I found some kombucha from Soma Evolutionary Refreshment (website) in Portland. This kombucha is made by Jean-Pierre Parent and is extremely tasty and healthful. He has some great mixes that I had never thought of trying. Here are some of the different variations (from kitchensinkfarming.org):
Probiotic Soma Drinks
Kombucha + Cherry Chai — w/ Kefired Cherry Juice & delicious raw Cider Vinegar.
Coffee-Boocha®— with sprouted coffee beans slow-roasted, cold-brewed, and twice fermented for high anti-oxidant awesomeness with just a trace amount of caffeine. Our biggest seller.
Pomegranate, Rose, Amla Kombucha + Jun — an ancient herbal recipe for full-body health, combined with the nutritional and probiotic benefits of Kombucha and Jun. Lighter, more floral and feminine than delicious, rich Chery Chai.
Maharaj Cleanse — Kombucha’ed Grade B Maple Syrup, Lemon and Cayenne, with Kefir’ed Coconut Water for a low-sugar, high-nutrient and probiotic elixir that supports cleansing, is a cleansing system on its own, or just a delicious sweet-and-spicy beverage. (Coconut water not organic.)
Pear-Fennel Jun — possibly the “next” kombucha, Jun is grown with raw local wildflower honey and green and white teas. Flavored with kefired Pear Juice and Sprouted Fennel Seeds, Jun is delicious and both grounding & subtly energizing.
Kombucha + Colloidal Silver — flavored with thr. grade wild sweet orange essential oil, colloidal silver had been proven as effective than any other means to destroy pathogens and viruses, without harmful side effects. Used for thousands of years, it’s now being studied with very positive results on its effect on immune system support against everything from the common cold to cancer.
If these sound tasty and you’d like to try them, you can. In fact, Jean-Pierre advocates making them yourself. He has 2 great lectures on Youtube about fermented foods and has written a few books about the process as well. I will be writing a review of these books soon. Here are the links to the books if you’d like to check them out now.
- Kitchen Sink Farming Volume 1: Sprouting: Easily & Cheaply Sprout Your Own Food for a Healthier Now & a Greener Future
- Kitchen Sink Farming Volume 2: Fermenting: Easily & Cheaply Ferment Your Own Food for a Healthier Now & a Greener Future
Here is one of Jeane-Pierre’s lectures with the different topics broken down below.
- :47 Probiotic Water/ Rejuvelac
- 6:30 Apple Cider Vinegar
- 9:27 Apple Ginger Puree
- 11:03 Sunflower Seed Cheese
- 14:20 Macadamia Butter
- 15:55 The Why of Bacteria
- 21:09 The Water to Use
- 22:51 Seed Bread/Chips
- 24:19 Fermented Sweet Potatoes
- 25:43 Flax, garlic, salt bread
- 27:15 Sprouted, fermented rye
- 33:20 Sprouting sunflower seeds
- 40:35 Vinaigrette