Crack Slaw

So a friend of ours (hi Heather!! Big wave!) posted a picture and recipe for a dish called Crack Slaw. It looked like a simple and delicious dish so we decided to give it a try.  Heather said that it’s one of those dishes that you adjust the amounts to make it your own and that’s just what we did.  Here is our delicious version of Crack Slaw.  Crack Slaw

• 1 lb. ground beef 
• 2 tsp. Red Boat Fish Sauce
• fresh ground pepper
• 2 TBS. toasted sesame oil
• 2 cloves of garlic, minced
• 3 scallions (green onions,)  white and green parts sliced in rings
• 1 TBS. minced fresh ginger
• 1/2 tsp. red pepper flakes, more or less to your desired heat
• 1 lb coleslaw mix with carrots
• 2 TBS. coconut aminos
• 1 tsp. kombucha vinegar, or white vinegar

In a large skillet brown the ground beef and season with the fish sauce and ground pepper.  Remove from pan and set aside.  In the same pan, heat the sesame oil and sauté the garlic, green onions, ginger & red pepper flakes until fragrant.  Add the coleslaw mix and cook until desired tenderness. (I like it so that it still had a bit of crunch.)  Stir in the coconut aminos and the vinegar and add back in the reserved beef and any accumulated juices.  Serve hot or cold, great either way!.

Enjoy!

Kombucha

First batch of kombucha with original “mother” Scoby.

Something new for us, brewing our own kombucha.  What the heck is kombucha?  Well, kombucha is a slightly effervescent fermented drink made with a combination of sweetened black and/or green tea.  It is produced by fermenting the tea using a SCOBY, Symbiotic Colony Of Bacteria Yeast.  Kombucha is not only delicious but it is used as a functional food as it contains b-vitamins, enzymes, probiotics and a high concentration of acetic, gluconic, and lactic acids, which all have numerous health benefits.

After two weeks a beautiful new baby SCOBY has formed on the surface, almost ready to drink or to go for a second ferment with fruit flavorings.

Many people know, that other than from whole, unprocessed fruits, we have removed all sugar and sweeteners, real and artificial, from our diet.  So, you may be wondering how we can make a drink which begins with sweetened tea.  When making kombucha, the sugar is used to feed the SCOBY and once fully fermented, the sugar is used up.

Delicious kombucha after second ferment, (l to r) plain, cherry almond, and mango.

To add some sweetness and extra effervescence to the drink, a second fermentation is done using whole fruit, which then also helps to add wonderful new flavors to the kombucha.

Kombucha

Initial fermentation:

• 4 tea bags each of black tea and green tea (for loose leaf, 1 tsp = 1 bag of tea)
• 1 cup white cane sugar
• One healthy SCOBY
• 1 cup starter liquid (kombucha from bottle or previous batch)
• purified, spring, or ionized water

Boil 2 cups of water and add the tea.  Allow the tea to steep for 20 minutes.  Remove the tea bags and stir in the sugar until it’s dissolved.  Add approximately 4 cups of room temperature water to the tea to cool it to room temperature.  In a glass, one gallon vessel (which has been cleaned with vinegar, not soap) add the tea and then fill the vessel with water, leaving 1-2 inches at the top.  Add the mother SCOBY and the 1 cup of starter liquid.  Cover with a cloth and secure the cloth with a rubber band.  Set the container in a warm, darker place where it will get plenty of air flow and can stay undisturbed.  For the next 7-10 days give your brew lots of encouragement and love but don’t move or disturb.  At the 2 week mark there should be a nice thick baby SCOBY on the surface.  Taste your brew by carefully removing the cloth and using a straw, slide the straw down the side of the vessel and gather some liquid by placing your finger over the end of the straw to hold some liquid in there and remove the straw and taste.  If the brew is still sweet, cover and let is continue fermenting for a few more days, tasting each day until it has the flavor desired.  Follow directions below.

Second fermentation, if desired:

• fresh, dried or frozen fruit
• 100% fruit juice
• flavorings of your choice, extracts, fresh ginger, herbal fruit teas, etc.

Once the kombucha has reached your desired flavor, remove the baby and mother SCOBY to a glass plate or container and cover to keep clean and insect free.  Strain the kombucha through coffee filters or multiple layers of cheese cloth to remove any particles floating in the liquid.  Place the desired flavorings in glass bottles which have air-tight lids and then fill to 1/2 to 1-inch from the top.  Do not leave too much headspace otherwise it will not carbonate properly.  Seal the bottles and place in a warm dark place.  As there is a chance the bottles could pop or explode, a cooler or box is a good choice to prevent a possible mess. At least once, if not twice a day, burp the bottles to release the accumulated gas.  Allow the bottles to ferment for 3 – 7 days tasting after the third day, until it reaches desired flavor.  Place the bottles in the refrigerator to stop the fermentation process.  I choose to keep the fruit in the bottles but if desired, the fruit can be strained out. 

Important info:

• Sanitize all equipment with hot water and vinegar, not soap.
• Air flow is important.
• Keep kombucha out of direct sunlight.
• If you see mold, throw the SCOBY and all liquid away.
• Other than when steeping your tea, do not use metal around the kombucha or SCOBY.
• Give your kombucha lots of love, it’s a living organism and like plants, feels the energy in the room.

Enjoy!