Sauerkraut and Kombucha

It has been awhile since I've made any Sauerkraut or brewed any Kombucha.

I really like homemade Sauerkraut on brats and sometimes other things, but I just have not made any in awhile.

So ... my wife was entering a grocery store order and I asked her to add cabbage and jalapeños. She did. I used it to make jalapeño sauerkraut.

In case you're not familiar with the process, it is pretty simple.

Shred up the cabbage and cut of the peppers.

Add a couple of tablespoons of salt to the cabbage and knead / massaged it, mushing it together. The juices from the cabbage will come out and combine with the  to make a nice brine.

Add the peppers to this mixture, and then place it into a mason jar. Cover the mason jar and let it ferment.

I'll let it go a couple weeks and taste it. When I think it tastes right, I'll put it into the fridge.

I have not been drinking much kumbucha. I do use it as a spray on some of my barbecue cooks, but for the most part the kumbucha I have has been lasting without replenishing.

My last batch of green tea kumbucha actually started to mold ... which probably means I forgot to bring the pH down with some previously made kumbucha, so I had to use my black tea SCOBY. Not a big deal, I'm sure.

Making kumbucha is also super simple.

Make tea. Add sugar. Cool. Add SCOBY (symbiotic culture of bacteria and yeast) .  Let sit until it tastes tart. Bottle.

I always add fruit juice to the bottle for carbonation and flavor.

There you go. Sauerkraut and Kombucha. I'm hoping I don't go as long without doing either of these again.

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Take care and be healthy everyone.