Review: Fermentation Blogs

I've done my fair share of fermentation experiments over the years, including from kombucha, kvass, and kimchi. I have all of Sandor Ellix Katz's books which are great resources but I also like to delve into the world of fermentation blogs for inspiration and innovation. 
Here are a few of my favorite fermentation blogs:

1. Phickle is a great fermentation blog that has beautiful photos as well as great information. The header is well organized and recipes and information are easy to find. Check out this post on Microbial Terroir. 

(Source)

2. Fermup is a blog/podcast combination. The dynamic between the two podcast hosts is a bit... forced but the content is usually interesting. The blog is infrequently updated but the quality of the information presented in the podcast makes this site worth a look.   

3. Home Brew Forum is the first place I check for home brew information as well as kombucha and soda ideas. There is a breath of knowledge here, especially in DIY brewing and gluten free brewing but you'll have to search for it! 

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Kombucha: Trying new flavors

While I am a big proponant of experimenting while brewing kombucha I have been less than experimental when it comes to post-brewing flavoring. I tend to experiment with the liquid substrate rather than the final flavoring components. However I was intrigued with the early reference to hops as a flavoring agent in kombucha and I had to try it! And since I was rummaging around in my fridge for hops I decided to rummage for a few more flavors. 

 Starting from the far right we have: hops, blueberry, blueberry and ginger, and mint tea.

And in the brown bottle is wasabi peas.

Approximatly one tablespoon of each ingredient was added to kombucha that had fermented for seven days. I will leave these at room temperature for a day or two and then I'll start opening them! 

What are your favorite flavoring combinations? Experimental or not! 

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Kombucha: Experimental Tweets

Last week I showed you my experimental brew that involved a SCOBY and a bottle of Mountain Dew. These folks have some interesting and inspiring ideas for experimental kombucha brews.

Tonight I am researching and dreaming about Pistachio Kombucha. Doesn't it sound heavenly?!… http://t.co/tf9ilDXoH0
— Bethany Turner (@BethanyTurner) August 8, 2013

Bottled Roses Kombucha- Strawberry and Rose hips. My favorite flavor! http://t.co/vbWgWxIhd0
— Beverly Terry (@4Gazpacho) May 29, 2013

I think I put too much mint in my mint watermelon kombucha. #onthefence
— whatthefudge (@wtfudgecicle) May 29, 2013

ran out of sugar so I'm using jaggery for the next batch of kombucha. I can't wait to see what flavors it lends if any
— Spunky Eclectic  Amy (@SpunkyEclectic) May 14, 2013

Brewing up kombucha flavors...birch cherry sarsaparilla and dandy burdock with hops #kombucha… http://t.co/PcZlFkaHyO
— Betsy Nelson (@ThatFoodGirl) March 29, 2013

I need to find a recipe for some sort of licorice soda or licorice drink. Licorice kombucha? I want something... http://t.co/yzaWft8wpl
— ana clara voog (@voog) August 8, 2013

Do you have any experimental Kombucha ideas? Share in the comments!

 

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Kombucha: The Mountain Dew Edition

There are three ingredients necessary for kombucha brewing - sugar, caffeine, and a SCOBY. This is why when I read about Sandor Ellix Katz's friend making kombucha from Mountain Dew I had to try it! Beverages like Mountain Dew have the sugar and caffeine taken care of - so all I had to 'dew' was add a SCOBY.

I started this fermentation back at the end of May. Other kombucha batches that I started the same day began to show signs of fermentation a lot quicker than this one did - so I gave it some more time. However a few out of town visits and vacations meant that this batch fermented way too long as it is now pure vinegar!

I do not ususally drink pop - but I really want to try Kombucha Dew so I'm running out today to get another bottle!

What is the weirdest thing you've ever done with a SCOBY?

Would you try Kombucha-dew?

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