1.3 KiB
1.3 KiB
- Vaccines and modern medicine
- Antibiotic apocalipse
- Gut microbiome => immunity / mental health
- Transfer experiment
- PREbiotic / PRObiotic
- Fermented procucts (not pasteurization)
- kombucha
- kefir
- kimchi
- picked food
- kvas
Komucha
!scoby.jpg Symbiotic culture of bacteria and yeast (SCOBY)
!kombucha-jar.jpg First fermentation
Recepie:
- 70g/l sugar
- green/black tea (not teabags)
- room temp
- 14 days -> 1st ferment
- 3-10 days -> 2nd ferment with fruit
Info
- r/komucha
- Stores with healty foods selling commercially
- Many types of acids - low ph - microbes thrive
- 0.5% alcohol (USA regulations)
Don't toss those pineapple skins! Turn them into a delicious and refreshing Mexican probiotic drink called tepache. It's a great alternative to soda or kombucha and perfect for staying cool in the summer heat.
Tepache Recipe:
Add the skins of 1 pineapple to a 2L jar.
Mix in ½ cup sugar or brown sugar (piloncillo is typically used but I couldn't find it), 1 inch of ginger, and 1 cinnamon stick.
Fill to the top with water.
Let it ferment for 5 days.
Bottle it up for a second fermentation for 2 days. Then, chill in the fridge before serving.
Enjoy this bubbly, homemade treat!
IS you would like the link a step by step YouTube video comment "YT Tepache"