Kimchi, Kefir, Sauerkraut and all other fermented foods

I started brewing Kombucha around a year ago and have a regular fermentation on the go in a Kelner jar with a tap so I can bottle it a and top it up with new batch of sugared tea.

So here's how to start:

1. Get hold of a SCOBY and starter tea a Symbiotic Culture of Bacteria and Yeast. The process produces a growing SCOBY so I always have spare. If you want a starter SCOBY and starter tea from me PM me.

2. Boil water and add to 4 -6 tea bags/gallon, green or standard. Must contain caffeine to work so no herbals at this point. Add cup of Sugar per gallon. I use organic cane sugar.

3. Remove teabags after around 1/2 hour them wait till the brew cools to room temperature. Then add to fermenting vessel (Mine is the 8L kilner with tap.

4. Add the SCOBY and starter tea and leave out of the sunlight for 3-7 days depending on how sour you like it.

5. Tap it into bottles adding a spoon of sugar per 35ml bottle for plain Kombucha or use your imagination adding various fruit or veg to taste. (Currently I am experimenting with dried fruit adding a handful of either chopped dried apricots, prunes, mulberries, cranberries, or dried mango. Over the summer I added mango, orange, watermelon. I've added spinach with teaspoon of sugar, carrots and even coconut water from cartons.) Leave for a secondary fermentation for at least 3 day, the longer the better.

6. Before you are ready to drink it you must put it in the fridge to ensure the CO2 produced during secondary fermentation dissolves in the liquid so minimise the chance of a kombucha explosive fountain. (Fun but wasteful and messy).

7. Start off with small amounts like 1/2 glass and build up to a glass or 2 a day.

You will notice the benefit to your gut when you go to the loo the next day :)