REHYDRATING SCOBY'S TO MAKE BABY SCOBY'S AND KOMBUCHA

Here is the dried SCOBY and the small jar of Kombucha
I flopped this baby in.

Chara, a reader here asked an excellent question regarding rehydrating dehydrating SCOBY'S.(Symbiotic Culture Of Bacteria and Yeast.) Anyone who brews kombucha knows that they quickly accumulate baby SCOBY'S right? They grow on top of the kombucha in the process of brewing kombucha. The longer it is left to brew the thicker the SCOBY gets. Sort of like the "mother", if you will. Usually I have baby SCOBY'S coming out of my ears till I starting dehydrating them once they got about 1/4 inch thick. Once dehydrated, I would grind it with a variety of herbs and salts. I would not use these salts to cook the food as we do know that heat will kill the healthy probiotic bacteria.  I used them on already cooked foods and salads and fruits. It's just another way to use these babies and getting the benefits of probiotics at the same time. Anyway...

Chara's question was, "can you rehydrate them and use them for a SCOBY again?"

Dried, I made sure baby SCOBY, or should
I say "mama SCOBY", was tucked under the
kombucha.  Yup.  I'm a mom too.  LOL.

Being that I still brew kombucha and still grow these baby SCOBY'S, I haven't had a need to rehydrate them. But the the sake us all of us knowing I immediately put one dehydrated SCOBY in a jar and topped it with fresh kombucha.

In 12 hours time the SCOBY was fully rehydrated. I could tell by how it gracefully moved in the kombucha, once I slightly moved the jar.

In 24 hours time it appeared to show the signs of a baby SCOBY floating on top.

In 36 hours time. Yes, that's definitely a baby SCOBY. The mother SCOBY is now very much alive.  You can see the fine lines in the pic. Yay!

So my answer to you my dear Chara would be a definite yes. Yes you can rehydrate, dehydrated SCOBY'S to make more babies, and more kombucha. I do know from experience I wrote in another blog on making baby SCOBY'S using a bottle of store bought kombucha only. However, that can take up to 2 weeks for that to begin happen.  Which by the way happened here in 36 hours:)

Thank you again for asking such a wonderful question. It's good to know that there are other inquisitive minds. I am sure there are many other folks who have thought of the same question, but just didn't bother to ask. So now we know just a little bit more than yesterday.  Thank you for allowing me to be of service. Till the next time...many blessings.

Sincerely,

Mary Helen

Now tell me if I am wrong, but I see a white baby SCOBY floating on top of the kombucha in 36 hours.  Yes, she can make more baby SCOBY'S once she has fully rehydrated!  Good News, it's good enough for me.  I can keep taking pictures.but this pic alone is enough evidence for me.

Just a note, If you don't like the sight of this SCOBY or the thought of you making your own probiotics.  You can always go to Nutrasource.com and pick up a bottle for a reasonable price.  Personally.  I don't mind the extra work.

SPICY PICKLED TOFU IN MILK KIFER WHEY

Spicy pickled tofu ferment in lactic acid (milk kifer whey)
and a few spices.  Now it a probiotic pickle.:)

Another probiotic food for you! Pickled Tofu Ferment. I began fermenting this tofu in milk kifer whey 5 weeks ago.  I only fermented a small batch since it was an experiment and I wasn't sure about the outcome.  Now, it smells similar to a Kosher pickle.  Since the smell is good, I decided to try it, and it was very tasty.  It does have a slight fizz in the texture.  But, it is definetely a success.  I like pickled foods.  Only if they have been pickled naturally by process of ferment.  Time and a little whey  has turned the food into a healthy probiotic food.  Again I say, Food is Medicine.  And yes, we can get healthy on a low budget.  It just takes a little know how.  So now I will share with you how I made this delicious Pickled Tofu Ferment.  It has a nice bite of hot spices, that only add to the nutrients of this probiotic tofu.

First of all, I have to say, this came about sort of by accident.  I started out making an Asian tofu dish called, "Stinky Tofu".  I was looking for more healthier dishes to add to my diet.  Well after my research I've come to realize, "Stinky Tofu" is not for me...no matter how healthy it is!  Yup, I can do without the stink, and slime.  However, I was in the drying process when I stopped production.  Lol.  I didn't want to go to stage two, with the stink, or the slime.  This is when I came up with this recipe for my tofu that was in the drying stage.
So easy, to make, this is how I did it with just a few ingredients...

Ingredients:

• Tofu  Firm texture.  (Organic is best since this is a ferment)
• Whey, liquid  about 2 cups.  Enough whey to cover tofu.  (I used milk kifer whey, but you can use yogurt whey. See instructions below)
• Garlic 3 cloves minced
• Cayenne Red Chili Powder 1-4 teaspoons according to taste.  (Note the heat of the chilies do mellow out a bit during the fermentation.)
• Tumeric 1 heaping teaspoon
• Salt 1 teaspoon
• Cookie sheet
• Skewers  
• Parchmont paper or napkins
• Sterile jar with lid

Instructions:

Will be tutored via pictures...  

Enjoy:)

Drying stage:  step 1

• Press as much liquid out of the firm tofu as possible.  
• Cut into at least one inc cubes
• Skewer tofu onto  skewers
• Put parchmont paper or paper towel on cookie sheet.







When they start drying and looking like this,
not totally dried, just partially.  They are ready
for the "whey sauce".

• Lay skewers or tofu on cookie sheet
• Put in the oven to dehydrate some more moisture.  This is for better absorbtion of the lactic acid in the whey sauce.




They are drying out by the light of the oven.
Turn about twice a day.  Skewers come in
handy for easier turning.

Collecting whey is so easy...Step 2
Pour liquid milk kifer or plain yogurt in
a strainer that has a cloth to collect
the curds.  By the way... the curds make
great cream cheese.

Put a bowl under the strainer to collect the
whey.  No whey!  Yes whey.  You can see
the whey collected on the bottom,  right?
A Natural lactic acid.  Nice:)

Step 3. Add Cayenne red pepper, tumeric,
garlic and salt to the whey.

Put dried tofu in a jar, adding the whey sauce to cover.
Make sure you give it plenty of  headspace.
The tofu will expand when it rehydrates in this
 lactic acid whey sauce
 Put in a corner for at least 4-5 weeks before opening.
To preserve flavor, store in the refrigerator once
fermented.

Well again my friends, I've come to another close, another day, and another share.  However I am inspired to have one more share with you  today.  And that is be prepared.  Food storage,  water storage is of the utmost important.  Times are changing.  Weather is changing.  We hear about it all the time.  Folks, don't wait till it hits home.  Better to be safe than sorry.  Yeah, you might think, "Well, if it's my time to go, it's just my time to go".  So true it is.  However, it would be sad if you lived only to find you or a loved one could have used that water.  Or that extra jar of peanut butter you decided not to save.  It doesn't take much to prepare for a disaster.  Just start small.  Oatmeal, whatever! It doesn't matter.  Just start please!

  Ok, on a softer note, I hope you enjoyed this simple easy recipe on how to turn your plain tofu into something much tastier, and healthier.  And for only a little know how.  After all, my whey was free,  Now my food today is medicine.  Remember, please feel free to share.  So till the next time...Many Blessings to all:)

Sincerely,

Mary Helen

FERMENTED GREEN APPLE PICKLE

Fermented Green Apple Pickle that only gets better with age.  A lot of juice
has released after almost 30 days creating a nice tangy spicy syrup.
Yes, Food is medicine.  Isn't there a saying about an apple a day?
Wow, imagine a fermented probiotic apple:)

Fermented Green Apple Pickle only gets better with age.  More of a "Indian mango-pickle taste", and a lot more probiotics now that it's fermented.  It's an all natural and homemade apple preserve, preserved Indian style before referigeration.  Every single herb used here has micro-phyto-nutrients, and has it's own medicinal property.  Way to go, heal while you eat.  I can deal with that.

Why Indian style?  Because in my research I believe Indian food to be one of the worlds healthiest foods with their choice of spices alone.  Spices are herbs.  Ayurvedic medicine comes from India and uses a lot of herbs for healing.  Herbs are plants.  Plants have micro-nutrient phytochemicals necessary for cellular rejuvenation. Now combine these spices, with fresh green apples totally raw, and some time, and voila, you have yourself a pretty healthy probiotic pickle in time. So delicious, it makes your mouth water just thinking about them.  All it takes is a spoon to accompany your naan bread, or rice.  Yum.  Healthy.

Let's do it using 4 small Granny smith apples (Organic preferred since we are fermenting, but not necessary)

• Granny Smith or Tart apples 4 small, washed and cut into small pieces (about 1 inch)

In a bowl mix:

• Red chili powder 2 tablespoons
• Mustard powder 2 tablespoons I used black mustart seeds (very strong)
• Garlic-crushed    1 tablespoon
• Sea Salt              1 tablespoon
• Tumeric              1/2 teaspoon
• Fenugreek seeds (Methi) and or powder 1/2 teaspoon

In a bowl mix all your dry herbs as described .
Not the same herbs for tempering.
Put this bowl aside

In a fry pan add:

• Oil 1/2 cup.  Use a good quality oil.  I used sesame oil

Heat oil then add:

• Mustard seeds 1/2 teaspoon
• Cumin seeds    1/2 teaspoon
• Dried red pepper  2-3 cut in 3-4 pieces each
• Garlic  6-8 fresh cloves cut in 1/2.
• Asafoetida powder  1/2 teaspoon  (Found in Indian stores or online.  Pronounced "hiing") Ps. this herb really smells.  I put the container in a jar and seal it tight!
• Curry leaves 5-6 leaves crushed in big pieces

Follow picture tutorial from here on end:)

Tempering:  Frying mustard seeds, cumin seeds, and
dried red pepper till sizzling and seeds start popping.
Turn off heat, add curry leaves..and let cool to room temperature.
(I didn't have any curry leaves at the time, oh well it was fine.)

Once it is at room temperature add tempered oil to
bowl of spices.  Mix well.

Add green apples and green chili.  Mix well.

This is what it looks like after 12 hours of "marinating" in the

spices.  You can eat it as is.  It is quite tasty.  However, to get 

the probiotics, it must ferment for at least 2 weeks.

Note:  If you are going to save some for later.  Put it
in a sterile jar, with a sterile cap.  All fruit in jar
must be immersed in liquid.  You can
top off with the same type oil you
tempered with.  Store in
refrigerator.

 I hope you try this delicious Indian Green Apple Pickle recipe, that happens to be fermented.  Better for you homemade right?  Yes!  Why?  Because the Mango and or Green apple pickles that are sold in Indian stores have been pasteurized and only have the spiced pickled apple and not the probiotics.  Probiotics is a good thing. I just took this recipe back to the old days, before they had refrigeration.  This is one way they preserved their food.  Tried and true. This is a quite popular Indian dish ready to accompany any bread, rice, or whatever Indian dish you like.  Remember, it only takes a little bit. Perhaps a tablespoon here and there, and your gut will be flourishing with a healthy bacteria...PROBIOTICS.  Remember folks, food is medicine.  I must admit, this is pretty cheap medicine, that costs but a few green apples, and some herbs.  Nice thought.

Well that's about it for now.  Please feel to share this blog with your family and friends.  Ask any questions you may have.  So for now I leave you with, peace, and many blessings to all.

Sincerely,

Mary Helen