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Kombucha for ALL

There comes a time for every health-loving vegan, every trend-loving hipster, and every ferment-loving culture-fiend, when it’s time to learn to make kombucha.  And why not? Buying it retail is upwards of $5 a bottle, produces a fair amount of single-use package waste, and sometimes the flavor choices are…questionable. Preparing your own kombucha can be a little addictive, especially since the basics are easy to master, and a virtually endless amount of tweaking and flavor combinations can radically alter the outcome! It’s such a rewarding practice that you’ll probably be making your own by the gallon every month in no time!

This recipe uses a combination of ceylon and sencha with organic sugar and will have 2 ferments over the next 20 days! Basic recipes below, look for amazing flavor recipes in PART 2!

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Kimchi- Delicious Recipe for Digestive Health

Korean traditional kimchi includes fish paste, Gochujang (Korean red pepper paste), cabbage and daikon, which means not only is it not vegan, but is uses obscure ingredients. Tradition is important, and is a food obstacle for many vegans, but so is accuracy.

Never fear!

Did you know that basically every Korean with a mother and a kitchen has done their Kimchi differently?  So let’s make our own!

Here is an easy recipe with 9 grocery store ingredients, many you already have: