Real Food Rehab

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This section is solely devoted to the recipes for and instruction of raw fermented beverages like kombucha, rejuvelac and raw vegan kefir.

Kombucha: Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols. Kombucha fans report many advantages such as increased energy, sharper eyesight, better skin condition, appetite control and and better overall digestion, just to name a few.
Rejuvelac: is a fermented liquid used to improve digestion. Rejuvelac is prepared using whole grains such as whole wheat, rye or quinoa. Rejuvelac can also be used as a ‘starter’ for other fermented foods such as raw nut and seed sauces, cheeses, and Essene Breads. Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates, saccharides and amylases. It is rich in enzymes that assist both digestion and the growth of friendly bacteria such as lactobacillus bifidus. Lactobacillus produces a lactic acid that helps your colon maintain its natural vitamin-producing facility.
Raw Vegan Kefir: Vegan Kefir is most usually made from the water of young coconuts. This liquid is then fermented by either using a kefir packet, or a water kefir grain. This converts the sugars in the juice into probiotics. This creates a bubbly, hydrating, tasty drink which is also widely believed to enhance digestion and settle the stomach.

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Replies to This Discussion

Here is a link to my blog and the story of my kombucha growing episode - Help! Something's Growing in My Kitchen!
Please check out Stephanie Brown's awesome & colorful blog post on MAKING KOMBUCHA.
here is one on making rejuvelac
Kevin & Annmarie Gianni make Coconut Kefir
The question was asked about where to buy kefir starters in the Pantry, so I am adding that info to this thread:
"I just made coconut kefir on Sunday and I used New Chapter Organics Probiotic powder. I use 3 - 4 opened capsules per each coconut. You can certainly buy starters online and Body Ecology probably has the most widely recommended starters."
This just in from Becky Hernandez:

I've purchased from Cyndie, at the website below. I'm happy with the grains (although they're resting right now). Her website is full of recipes and how-to's and she sends a "getting started" email to her customers. I like these kinds of grains because you just keep using them instead of purchasing starters. Plus I like that 100% of proceeds go to 3 different charities- a pretty selfless act of kindness. She's at this website and on ebay.
I have not been able to get the fizziness up to the level of the store bought. When I bottled it, it always went flat. I would like to know the secret too! Mine stays fizzy if I leave it in the continuous brew system but if I bottle it, fizziness disappears.

Angelique Miller said:

They have no bubbles at all when in the big brewing jar.
Then when I bottled them, some bubbles finally did appear in some bottles after about 10-14 days but that seemed like a long time and they still weren't nearly as fizzy as the ones you buy from the store.
The flavor tastes like kombucha and I see the mother growing babies pretty rapidly so I know it's doing its thing, just wondering what's up with the missing bubbles.

Any thoughts, fellow kombucha brewers?

I am currently making my FIRST batch of Kombucha Tea.
Found these videos about flavoring it:
Using Dried Fruit to flavor
More on how to flavor
Even more on flavorings
Here are some more videos that I found:
RawDawg's recent blog on this is excellent! Click here!

A followup to my adventures in Kombucha-making:
after seeing the Rawdawg Rory video where he talks about a 2nd fermentation, I did that -- bottled my non-fizzy kombucha up and added some sweet stuff and then sure enough, they did get more bubbly. Not like standard soda but definitely pleasant.

I blended up blueberries and add about an 1/8 of the bottle and then filled the rest up with kombucha.
The others I threw some ginger slices at the bottom of the bottle and squirted in some agave and then filled the rest with kombucha. After a few days in the fridge, both totally delicious.


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