The power of raw fermented foods Fermented foods are foods that have been through a process of lactic fermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.
-You Absorb Food Better- Having the proper balance of gut bacteria and enough digestive enzymes helps you absorb more of the nutrients in the foods you eat. Adding fermented foods, to your healthy lifestyle diet, helps you absorb many more nutrients from the foods you eat. And your body will be absorbing more of the live nutrients in the foods you eat.
A staple in Korean cuisine, salted and fermented vegetables, most commonly use is a napa cabbage and Korean radish, and most likely a variety of seasonings including chili powder, scallions, garlic,
Asian ~ A mushroom tea, Manchurian mushroom. A variety of fermented, sweetened black or green tea drinks.
How to make a scoby from scratch...
5 cups water
1/2 cup white granulated sugar
4 bags of tea
1 bottle of raw unflavored kombucha
Make the tea. Bring the water to a boil, and stir in the sugar until it is completely dissolved.
Add the tea and allow to steep until the tea cools to room temperature. Remove and discard the tea.
Combine the sweet tea and kombucha in a jar, if you see a blobby "baby scoby" in the bottom of your jar of commercial kombucha, make sure to use it also..
Cover with cloth and elastic and store for about weeks or more depending the temp.. Put the jar somewhere out of direct sunlight, and where it won't get moved around. You will start seeing a film that will be the begging of your scoby. When the scoby is about 1/4-inch thick or more, it will be ready to be used to make kombucha tea — depending on the temperature and conditions in your kitchen, it can take weeks to grow a scoby. If need be feed your baby scoby more sugar and tea.