Monthly Archives: December 2013
As this is the first of many posts I will write about food, cooking and kombucha, I thought it may be enriching for the reader to understand more about what food is and has made us, where what we know has come from, and why we eat what we eat now.
Food, in its simplicity is what nourishes our biological needs, stoking the fire so that we may be so lucky as to spend our time pursuing dreams and attending other needs. What we now enjoy as food comes a long way from its wild, dangerous and unmapped origins. A Chicken-Parm Hero really is haute cuisine when you think about it, but times have changed and along with it our palates, our expectations.
When cooking, one manipulates food so we can either enjoy it or digest it better. It quickly becomes apparent that knowledge of chemistry, biology and technique is going to help you greatly in this vast world of crafting a meal. Attempting to put out an oil fire with water, eating the wrong mushroom, rubbing an eye after cutting peppers are mistakes not soon made again. And although edible, over seasoning, under cooking and burning your food are all roads best not taken. So, we have to understand our food; a process that has happened at times only long after we have made it. Ceviche, dried meats, curing onions or smoked salmon are all things that worked, and only later when we had the time after a lush meal to think why, did we figure it out.
Over hundreds of thousands of years our bodies have adapted to cooked food. It has been evolutionarily advantageous not to spend your energy chewing and digesting, but changing what you eat so that it may better feed you. When you marinate a steak, acids help break down the fats and proteins. As you place it on a seasoned grill, the intense heat denatures the protein further. It also helps make the food safer, killing off surface bacteria. This allows us to get the most out of our food as we absorb nutrition from broken down proteins or fibers much, much better. It is why we cook, and why we have to cook.
Kombucha, among many things, is an acid.
Cook your Kombucha!
Generally it is a tart and slightly fizzy, not much unlike a cider or champagne. Fermenting different teas, for different periods of time, and finishing the process with fruits or other flavorings all alter the unique flavor. The range of terroirs, ambient temperatures, water composition, and handling techniques of Chinese and Japanese tea gives kombucha a large palette to paint with. If you can take all that into consideration, the kombucha you can brew is vast. What you can do with that brew is even more varied – why not marinate your favorite grilled goods with a rich and tangy black tea kombucha vinegar reduction? Or let a mango slaw sit in a peachy white tea kombucha overnight? This light ferment will alter the flavors just a bit, and may impart just the right fragrance. Yum!
I've cooked for many years, and with most things, it is easiest to start simple. Don't worry about the above mentioned terroirs or water composition of where your tea comes from. Most palates don't ever even taste the difference, and if you are cooking it later, that nuance may not even be apparent. Instead, start with kombucha vinegar! Most of us end up making it because we forget to tend to our brew - so instead of throwing it away, substitute your apple cider or white vinegars with your new tea vinegar. Again, kombucha can be a great component for a marinade, or even a ceviçhe. Once you feel comfortable with that, why not reduce it, touch it up with sugar and drizzle it over green tea ice cream? There are many, many possibilities for an adventurous cook when it comes to cooking with kombucha. And we haven't even begun to talk about working with the culture itself!
For some recipes to get you started, take a look here - http://www.kombuchabrooklyn.com/cooking-with-kombucha
If you have any suggestions or questions please drop us a comment and I'll try to answer as best I can. - Will
by Cody Cardarelli
Last time we chatted, the police were chasing a suspect across my roof in Bushwick, and my first brew was being steeped. After waiting for my SCOBY to form, thicken and fully ferment, I can safely say that I had a brew's worth of probiotic… well, vinegar.
This first-time kombucha brewer was devastated. I had just spent an hour trying to tip my jar into appropriate sized-funnels and spilling the lab experiment gone wrong all over the floor. And there I was, trying to convince myself and my girlfriend that the kombucha wasn't an unmitigated disaster, while my roommates gave the familiar and equally reassuring notion that it wasn't, "that bad." I followed our instructions to the letter, and I came into work asking the usual questions such as "Why hasn't my baby SCOBY started forming yet?" or "What's that strand hanging off of my baby?" How could I have gone wrong?
The truth was, I was in the throes of what I like to call: New Brewer's Syndrome, or NBS. After spending so much time fretting about the specifics of my brew, I'd forgotten that SCOBYs themselves are weird, resilient, alien little things that only need time and a bit of attention.
So the next time around, I knew the score. My big healthy vinegar SCOBY mocked and cackled, while I whipped up its sugar slurry of a dinner. I placed my antagonist in its jar of broken dreams and waited. This time, however, I avoided NBS and made a well-balanced brew. For all of my fretting from before, I wasn't paying attention to the taste during the fermentation process!
After 4 days when I started noticing activity in my jar, I used a thief to monitor the taste of my brew. After 7 days, it was finally perfect and the road to victory was within reach. This time around, I also avoided the joke that was my previous bottling process and used an auto siphon. This simple instrument saved me a massive headache, and made my brew move like a dream.
With pride I returned to the KBBK office with a growler of my homebrew. The flavor was even, it wasn't too sweet, and it lacked the funk of some homebrew I've had in the past. This wasn't my first cup of 'buch by a longshot, but it was far and away the most satisfying. My sensei, Chris, nodded with acknowledgment.
Probiotic Date Night Pt. 2
When life hands you probiotic vinegar, you make probiotic vinegarade, or salad dressing! After failing to convert my brew with secondary fermentation containing primarily crystalized ginger, Emily and I used the final bottle of vinegar with a nice Spanish olive oil and some minced garlic in a salad. The vinegar has a nice bite-y tart, and at least we were able to reap the 'buch benefits from this wayward brew.