Two months ago, I ordered some kefir grains from the internet so I could make my own kefir beverage at home. Since that time, my babies, as I fondly call my gooey grains, have grown exponentially and are keeping me well supplied with homegrown probiotic goodness. Since then, I’ve started growing kombucha.
Kombucha is a fermented tea beverage made from placing a round, rubbery colony of yeast and bacteria in a solution of regular black or green tea and sugar. The lil’ beasties eat the sugar and tea and create probiotic acids (lactic and acetic) and vital organic acids (glucuronic and gluconic) in the process. These acids are supposed to balance the body’s pH level and aid in self-healing.
Some people swear this stuff gives them all manner of touchy-feely good hippy vibes, but as yet, I only find myself addicted to the taste. I drink kombucha three times a day, per recommended dosages but I don’t feel any life shattering changes. However, as with any natural supplement or remedy, this is neither, really, it takes time, a loonnnnggg time, for any significant improvements to be noticed. If anything, this stuff is delicious and refreshing, so even if I get nadda outta the experience, I still walk away knowing I brewed my own kombucha for $1 a gallon while everyone else is forking over $35 for the same, overly sour stuff.
I’m now considering fermenting my own natto. Yes, natto. That gloopy, boogery snot-looking Japanese test of gaijin-ness. I’ve had natto, three times. Each time I was disgusted beyond words by its foul stench and loathsome texture. Japanese folk have a great time feeding this to foreigners to see their reaction. It’s the equivalent of feeding someone “prairie oysters” and then passing it off as something eaten all the time. Natto, despite its overt grossness, is still a fermented food, and has all the criteria of being “good” for you. I figure if I grow it home, it can’t be as nasty as the stuff at the store. Can’t be.
Growing one’s own “food” has become quite a hobby, with rewards ranging from smugness (it really does feel good to raise minute colonies of bacterium) to healthy intestines (no more sharp stabby night pains!) My only issue is where to put all the bowls and jars of fermenting food so they don’t gross out company…
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May 6th, 2008 at 11:55 am
I’ve shied away from the natto I’ve found around town because it contains beef extract, but if you ferment your own, I’m game!
May 13th, 2008 at 12:44 am
I used to live in china, and when i was over there we used to drink this thing that came in a small milk container (with a straw)which i think was the same stuff you call Kefir. ( i dont know the chinese name for it) but it tasted like sour yoghurt but a bit sweet. anyway, when i first tried it my stomach did fifty flip flops and cramped up.. then.. i became addicted and drank it almost every day.
i would just like to say your blog is inspiring, in both your ability to try new things, and to seriously motivate yourself to be healthy in both body and mind.:)
May 13th, 2008 at 10:36 am
@Sara, beef extract? Why would they do that? Everything I read about making this calls for two things: beans and bacteria. Pretty straight forward. I suppose it’s for flavor? Or to help the bacteria? Although the bacteria thrive well on just the beans. It’s like shrimp paste in kim chi- there for flavor and to make vegetarian’s lives a pain.
@Christi, yeah kefir is amazing and I recommend people brew this at home since it’s so easy and cheap to do. The stuff I home brew is much better than store bought since I can control the ferment and type of milk .
Thanks for the compliment!