Rediscovering My Culinary Skills: A Stroke Survivor’s Journey with Hello Fresh

December 6, 2023

 

In a recent heartfelt moment, my wife observed a noticeable improvement in my cooking skills since we started using Hello Fresh. This observation holds a special significance for me. Before my stroke, I took pride in following recipes with precision. However, the aftermath of the stroke significantly impaired my culinary abilities, often leading to unsatisfactory and sometimes disastrous meal preparations.

 

Hello Fresh, widely recognized for its convenience in eliminating the hassle of recipe hunting and ensuring the availability of ingredients, has become more than just a food delivery service for me. It has transformed into an unexpected tool for rehabilitation and skill development. Initially, I appreciated Hello Fresh’s straightforward recipe format and the convenience of having all the necessary ingredients. This combination effectively removed two significant barriers to successful cooking: complex instructions and the frequent absence of ingredients.

 

But there’s more to it. As I continued using Hello Fresh, I noticed a gradual return to my previous cooking abilities. The easy-to-follow nature of their recipes played a crucial role in this. Familiarizing myself with recipe formats and rhythms has made cooking easier, which boosted my confidence in my culinary skills.

 

This experience has led me to view Hello Fresh from a different perspective. It’s not just a service that provides meal kits; it’s a culinary training program in disguise. For someone like me, recovering from a stroke and striving to regain lost skills, Hello Fresh has been unexpectedly beneficial. It’s more than just the convenience of prepared ingredients and selected recipes; it’s about restoring a skill that was once a source of pride.

 

I now recommend Hello Fresh not only for its evident benefits of convenience and taste but also as a tool for anyone looking to improve or regain their cooking skills. It has been a significant part of my journey to reclaim a part of my life that I thought was lost after my stroke. Each meal prepared is a step forward in my recovery, a testament to the role of cooking in healing and personal growth. Hello Fresh, in my experience, has proven to be an ally in this journey, making it an integral part of my culinary and individual rehabilitation.

A Twist in Our Pizza Day: Embracing Change and Finding Solutions

 

Written: Nov 26, 2023

Hello,

Today marks another one of our cherished pizza days. However, a little twist cropped up last night. Surprisingly, I realized we had run out of chicken, typically a star topping on our pizza. This prompted a quick brainstorming session to think of suitable alternatives. By morning, I had a few ideas to discuss with my wife. We eventually settled on trying out turkey as a replacement for the day. It might be even more delightful than our usual chicken topping. This unexpected turn of events stems mainly from a recent shift in our regular meal routine.

 

Before our subscription with Hello Fresh, we regularly received our meat supplies from a service known as Butcherbox. However, since we started our journey with Hello Fresh, we’ve put our Butcherbox orders on hold. Hello Fresh conveniently includes the necessary meats in their recipe deliveries, which seemed like a perfect arrangement. Additionally, an impromptu grocery run for eggs, essential for the pumpkin pie we were making, resulted in us missing our usual shopping trip yesterday. While unlikely to happen often, this series of events has taught me an important lesson: to keep a closer watch on our chicken stock.

 

My wife often shares pearls of wisdom with me, one of which is particularly relevant in this scenario. She advises that when presenting a problem, it’s beneficial to have potential solutions ready. This advice initially meant for employees communicating with supervisors, proved invaluable last night. Discovering the absence of chicken, I quickly suggested a few alternatives to my wife. This approach, I’ve realized, is wider than workplace interactions. It’s a versatile strategy that can be applied in various aspects.

Adapting Our Diet After Health Setbacks: A Balance of Needs

Hello, dear readers,

 

My wife and I have faced our fair share of health challenges, and adjusting to each has taught us resilience, adaptability, and the art of finding balance. After I suffered a stroke and was diagnosed with kidney failure, the most immediate and profound change we faced was modifying our diet to fit the new restrictions and nutritional needs.

 

I have always taken pride in maintaining a relatively healthy diet. However, the foods I once thought were nourishing were suddenly unsuitable for my condition. The primary dietary culprit? Salt. Though I never had a penchant for it and rarely added it to my food post-cooking, this seemingly innocuous white crystal now had more prominence in my dietary considerations.

 

While salt was straightforward to identify and reduce, phosphorous was a different challenge. Unlike sodium, phosphorous content isn’t always itemized in products’ nutritional facts. Imagine my surprise when I learned that dark green veggies, generally synonymous with good health, were now off my list due to their high phosphorous content. Cow’s milk, another staple in many households, also joined the list of items to be consumed cautiously.

 

But why this sudden apprehension towards phosphorous? My layman’s understanding of biochemistry provided a somewhat concerning answer. High phosphorous concentrations in the blood can bind with calcium sourced from our bones. Over time, this process can pave the way for osteoporosis – a condition marked by fragile bones. With this knowledge, my wife and I embarked on an exhaustive online research mission. We sought to identify foods that would benefit me and those we’d be better off avoiding.

 

Adapting to these dietary changes felt like we were navigating a minefield. It’s akin to discovering you are allergic to an unspecified food group. It’s challenging, especially when an element like phosphorous is essential for life and can’t be wholly excluded from one’s diet.

 

A new challenge emerged as we diligently started eliminating sodium from our meals. My wife began experiencing symptoms of sodium deficiency. It was a poignant reminder that one size doesn’t fit all, especially regarding nutrition. We had to strike a meticulous balance – ensuring I had minimal sodium intake. At the same time, my wife received adequate amounts to remain healthy.

 

This experience has been enlightening, teaching us about the intricate nuances of food and nutrition. It’s a continuous journey of learning, unlearning, and relearning. But together, we have found a way to tread this dietary tightrope, supporting each other through every bite and every meal.

Listening to Your Body: A Pineapple Upside Down Cake Experience

Hello dear readers,

Last evening, I decided to whisk together a delightful pineapple upside-down cake. The inspiration? A random recommendation from YouTube. Interestingly, this isn’t just any cake – it filled numerous slices of my childhood memories with sweet, tangy goodness. On the other hand, my wife was unfamiliar with this classic dessert. So, when she tasted it for the first time and grabbed a second slice, I knew I had hit the mark.

Relishing each bite of the cake was incredibly satisfying. Every mouthful blended nostalgia, sweetness, and that comforting feel you get from good food. And while I thoroughly enjoyed the cake for its flavor, there was another reason it felt so right: my body needed it.

Here’s an observation I’ve made over time: my regular exercise routine and my dietary habits often leave me with a subtle caloric deficit. This doesn’t mean I’m starving or devoid of energy. Instead, it hints at periods when my body might require extra fuel. And that’s precisely where intuitive eating comes in.

Intuitive eating – a term that resonates with listening to your body’s needs. It’s about understanding those tiny signals our body sends us, like when we’re hungry or tired. These cues, however subtle, are essential. In its inherent wisdom, our body tells us precisely what it needs. It might require rest after a rigorous workout or crave certain foods that need specific nutrients. In my case, it sometimes asks for a slice (or two) of a pineapple upside-down cake to fill a caloric gap.

However, and this is crucial, the challenge lies in distinguishing genuine body signals from mind games. Our minds are tricky players. They can sometimes convince us that we’re hungry when we’re bored or need to sleep when we’re merely avoiding tasks. It’s an art to differentiate between the two and a skill worth mastering. We can make decisions that benefit our health and well-being by tuning into our genuine physical needs and differentiating them from emotional or mental impulses.

So, why am I sharing all this alongside my baking endeavor? With the cake in front of me, I realized how attuned I was to my body’s needs. That cake wasn’t just a delightful dessert but also a testament to the importance of being in sync with oneself. It served as a sweet reminder that, while indulgences are great, they are best enjoyed when they align with what our body genuinely wants.

In essence, the next time you find yourself reaching for that slice of cake, or any treat for that matter, pause and reflect. Is your body genuinely asking for it, or is it just a fleeting whim? Knowing the difference makes all the difference.

To sum up, listen to your body. It often knows better than we give it credit for. Whether it’s asking for rest, nourishment, or even the occasional treat, we must heed its call. And sometimes, that call is for a delicious pineapple upside-down cake.

The Journey to Our Perfect Sunday Pizza: A Tale of Taste and Health

Greetings to all you lovely readers out there!

My wife and I cherish a ritual that has become near and dear to our hearts: our Sunday Pizza Day. The festivity kicks off on Saturday. It’s a little intro that involves feeding our sourdough starter, usually right after I wrap up my kombucha bottling process. This two-day routine has become a weekend culinary symphony for us, each step harmoniously leading into the next.

Our venture into homemade pizza began as a necessity rather than a mere food experiment. After being diagnosed with kidney disease and hypertension, salt went from another seasoning to something I had to be wary of. And let’s face it: store-bought or restaurant pizzas are generally sodium havens. Thus, my wife and I embarked on this home-cooking journey to balance taste and health.

My sister, a prodigious baker, laid the cornerstone of our pizza adventure. She bequeathed a tried-and-true crust recipe, a sourdough starter, and instructions on how to keep it thriving. We eagerly started our experimental phase with this foundation, fueled by necessity and culinary curiosity.

Our kitchen soon turned into a laboratory of taste. We dabbled with an eclectic array of toppings, some of which I had never even dreamt of putting on a pizza. Think potato, cauliflower, and zucchini! The crust, too, underwent a few incarnations. We introduced rosemary to the dough and switched to garlic-infused oil for that extra layer of flavor. The result? A pizza that’s both nutritious and delectable, albeit divergent from what we used to consider ‘classic’ pizza.

We’ve been so obsessed with our creation that on the rare occasions, we’ve ordered pizza since we found ourselves comparing it unfavorably to our homemade variety. What we once deemed scrumptious now pales compared to the personalized, health-conscious pies we whip up in our kitchen.

As we’ve navigated this gastronomic expedition, we’ve moved from problem-solving to perfecting. I can safely say we’ve reached a point where our pizzas no longer need ‘fixing.’ However, I highly doubt that this marks the end of our culinary creativity. From now on, any modifications we make will be born out of the desire to experiment for experimentation’s sake—to see how a new topping or tweak in the recipe melds with our now-beloved baseline.

Our Sunday Pizza Day isn’t just about the final product on the plate; it’s about the love, health, and creativity that go into every slice. And trust me, that’s the real topping you can’t buy.

The Art and Science of Homemade Kombucha: A Weekly Ritual

Hello, dear readers,

You know, self-assigned chores often require that extra push to get done. But guess what? I nailed it yesterday, completing my entire to-do list! And one of those tasks was bottling our weekly stash of kombucha for my wife and me. You can dive into our kombucha journey on my wife’s blog. Still, lately, I’ve been the one piloting the bottling operation now that we’ve got our system down to a T (pun intended).

Let me walk you through my Thursday-to-Saturday kombucha ritual. Thursday starts with a sterilization spree of the 8 bottles we’ll use. I fill them with water and add a teaspoon of detergent. These bottle buddies then hang out on the kitchen counter overnight. Come Friday evening, it’s tea time! I bring a half-gallon of water to a rolling boil and plop in 8 tea bags for steeping. Once it’s nice and flavorful, I stir in a cup of sugar. After it hits boiling point again, off goes the heat, and it’s left to cool down overnight.

Now, while the tea is brewing, I return to my sterilized bottles, rinse them, and line them up on the counter. They’re all set for their starring role on Saturday. Come the weekend, I fill each bottle with 6 ounces of our favorite juice blend from the store. Next, 10 ounces of fermented kombucha tea is poured in. I then do a quick SCOBY check (that’s Symbiotic Culture Of Bacteria and Yeast for the uninitiated), set aside a cup of the fermented tea, and clean the fermentation jar. Once it’s spic and span, in goes the cooled tea from the previous night. I add back the SCOBY and the saved cup of fermented tea, and voila! The jar returns to our storage room, where it’ll ferment in peace until next week.

Oh, the bottles? They also head to the storage room for a week of conditioning. Post that, it’s straight into the fridge they go, awaiting their moment of glory.

Getting the timing right for each of these steps took some doing, but I’ve got it down. A little pro tip I swear by is optimizing wait times. Identify those stages where you’re simply waiting around—like waiting for the water to boil. Use that time to knock off other tasks—like rinsing the bottles in my case. It’s multitasking without affecting the quality of any single task. You’ll find this especially useful in cooking, too. Ever notice how most recipes kick off with “Preheat the oven”? Yep, that’s optimization in action.

Till next time, folks! Stay fizzy.

Cooking a Recipe From a Game World

 

It is kind of late, but a happy new year! Since I must work the past three weekends to complete our year-end, I took time off writing blogs. Our year-end has not been completed yet since we still have the field audit and the submission of the consolidated reports. Although, we met the most significant part of the year-end preparation work. So, I restarted our blog for the year.

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I decided to do a cooking project with my husband for the first project. We got a cookbook, The Elder Scrolls – the official cookbook, as a Christmas gift from our father. The exciting part of the book was all the recipes are from Skyrim, Morrowind, and across Tamriel, the video games, the elder’s scroll. It has been almost a decade since my husband or I played the game last time, but we still have fond memories of the game.

 

Both my husband and I liked to play role-playing video games. I used to play final fantasy, Dragon quest, the elder scrolls, Baldur’s gate, etc. I enjoy any games that involve crafting. The inventory system of the games became much better as the technologies evolved, and the crafting system in the games became more complex. We now have crafting games with survival components, such as Minecraft or Ark.

 

It can be time-consuming; however, I enjoy cooking in video games. In the back of my mind, I desire to achieve self-sufficiency or independence, which state I will never attain without sacrificing many activities I enjoy doing. I can experience that state in virtual worlds without sacrificing too much. It can be time-consuming; however, I enjoy cooking in a video game. In some games, you must gather ingredients from fishing, hunting, or farming.

 

I could quickly lose myself in-game worlds in some adventure games, such as the elder scrolls. I will be the game’s main protagonist, engage in various dangerous adventures and missions, and create my own stories. A role-playing game like the elder scroll attracts bookworms like me, seeking out worlds where I could become consumed.

 

In the developed countries I’ve lived in (Japan, Canada, Germany, and the United States), humans have advanced our lifestyle to states where we obtain most things from stores. Unless we engage in activities that risk our lives, we can live safely in secure environments. After all, we achieved these states in the last century or so. Instinctively, we still need to do something to survive despite what we do for a living. I often seek video games that can satisfy some of my hidden desires.

When I saw this book, the book gave me the idea that we can experience the game world with my husband. Of course, we will not hunt or farm for the ingredients, but it will be a fun activity we can do together.

 

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For the first project, we made “Potage Le Maginfique”. According to the book, this is a Breton dish. The reason I picked this dish was simple; I love eating soup. For the first attempt, we used the exact ingredients from the book.

 

Ingredients

¼ cup unsalted butter

½ cup diced onion

1 or 2 garlic minced

1 cup diced and peeled medium carrots

½ cup all-purpose flour

2 cups chicken broth

2 cups beef broth

Salt and Pepper

 

  1. Melt the butter in the saucepan over medium heat. Add the onions and garlic.
  2. Sprinkle the flour into the pan and stir to be sure there are no clumps
  3. Add chicken and beef stock
  4. Cook until the carrots are soft
  5. Puree with an immersion blender

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I am not good at using an immersion blender for the volume of the soup, and I used a regular blender because I feel traditional blenders make the soup meet my preferred consistency.

We thought it was odd that the recipe did not call for Potatoes. I was worried that the soup would not be thick enough, only with carrots. We were wrong. The flour thickened the soup as if there were potatoes in the soup. We ate the soup with some small pieces of toast. The soup was delicious, and both my husband and I enjoyed the soup.

The difficulties level of the recipe is low for this soup. It took me approximately 30 minutes to cook the soup, and I used an Instant pot and used high pressure for 10 minutes. I used a blender to puree the soup to make the soup consistent throughout the batch.

 

Alternation

I consider alterations to this original recipe by using different ingredients such as pumpkin, butternut squash, and potatoes.

I will add cloves or nutmeg if I use pumpkin or butter squash. I may add parsley and chives if I use potatoes.

 

Nutrition information – Carrot

My mother encouraged me to eat carrots when I was a child because of their abundant beta-carotene. According to Joachim and Schloss (2008), a carrot contains more beta-carotene than any other vegetable, and it includes 28,100 International units in every 100g. Beta-carotene is important because our body converts beta-carotene into vitamin A. There is more beta-carotene in the carrot skins, and I usually leave the carrot skins on; however, the carrots need to be skinned for this soup. You will get more beta carotene from cooked carrots than raw carrots because cooking helps free the nutrients from the carrot’s cells (pp. 101-102).

Conclusion

We picked one of the most accessible receipts from the book for this project, and I found that soup has a slight sweetness from carrots. Because the recipe calls for flour, you can control soup thickness. I think you can use different ingredients such as pumpkins, butter squash, and potatoes, although you may want to use the other spices.

It is neat that someone put effort into reproducing a recipe book from a game. I could not devote as much time playing intense adventure or crafting games during the past few years, and I felt a little uneasy. This project brought me back to my past gaming experiences. Since both my husband and I enjoy playing games, the project was a neat activity we could do together. The cookbook will be an excellent book for anyone who wants to cook and play the elder scrolls.

 

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References

Joachim, J. and Schloss, A., 2008. The Science of Good Food. Robett Ross Inc.

Monroe-Cassel, C. 2019. The Elder Scrolls. PP 102-103. Insight Editions.

The Reasons Why I Started Making Homemade Yogurt

I have a story that starts after a few weeks after the last day of taking antibiotics. I woke up in the middle of the night from stomach pain. I had been suffering from a leaky stomach problem from antibiotics for days. Since I do not usually take medication, my stomach got surprised by the sudden intruders. The pain the night was so bad that I could not sleep at all the rest of the night. I was so sick until the following morning that I ended up taking a sick day the next day. That was my first sick day in the last ten years. 

Deep in my heart, I do know that this was caused by more than just antibiotics because I was having mild symptoms of a leaky stomach for the last few months. I hypothesized that my stomach problem is due to my recent poor lifestyle. 

To find a lasting solution, I started identifying any unpleasant symptoms I have. Then, I was trying to identify the possible root cause of the symptoms. Then, I grouped any symptoms that appear to share the same root course. For example, I have not had any single days off for five months due to two major work projects I was leading. Then, I was trying to remember the last time I exercised. I hardly exercised for the previous five months because I made many excuses to keep myself from exercising. Mental exhaustion and the lack of exercise, of course, prevented me from falling asleep. I felt tired even if I slept long hours. We do not eat out, but I tended to cook comfort foods with more carbohydrates and fat to compensate for my lack of energy and stress. These poor lifestyle habits were very detrimental to me. It was high time to look into fixing the problems. 

Taking a supplement was the easiest solution for me to fix my leaky gut problem. According to Victor (February 2021), it is common for people to suffer from diarrhea, and it is possible to treat the symptoms of diarrhea caused by antibiotics. One study suggested that taking probiotics reduces diarrhea caused by antibiotics by 42%. Taking probiotics reduces diarrhea duration by an average of 25 hours (p. 39). Probiotics provide microorganisms called gut flora. Gut flora is vital for our body because it manufactures vitamins B12 and K. Gut flora fiber from short-chain fats and feeds our gut. The short-chain fats boost our immune systems.

Taking supplements seemed to be working; however, I discovered that not all probiotics supplements are effective as the capsule’s microorganism may no longer be alive. But taking supplements is not the only way to obtain probiotics for the guts. There are multiple traditional ways to obtain probiotics by eating fermented foods. Victor (2021) suggested that we can get probiotics from bacterially fermented foods such as Yogurt, Kombucha, Kimchi, and sauerkraut (pp. 5-6).

I have always been interested in fermented foods. About three years ago, I took a fermentation workshop. After the workshop, I started to make Kombucha. We have been making it since the fermentation workshop. It worked very well for my husband’s stomach problems and regulated his bowel movements. I sometimes make Kimchi or Japanese pickles, but I do not do it as often as I would like to. The biggest reason was my husband suffered from high blood pressure. I eat Natto, fermented beans, but I am not sure about making Natto at home as it smells terrible. Yogurt, on the other hand, I can easily make using our instant pot. 

Yogurt is fantastic food. Yogurt with active culture helps with some gastrointestinal conditions. Elaine (n.d.) reported that yogurt with live culture helps with Lactose intolerance, constipation, diarrhea, colon cancer, Inflammatory bowel disease, and H. pylori infection (para. 1). It has the benefit of a prolonged lifespan. According to Victor (Februrary 2021), Eli Metchnikoff, a Russian scientist, considered probiotics’ father, stated that the lactic acid bacteria could reverse intestinal auto-intoxication after studying the lactic acid bacteria. He also observed that those who consume fermented milk have a longer lifespan; thus, he theorized that the lactic acid bacteria could prolong life (p. 17).

I learned how to make yogurt from watching a video from Skillshare and YouTube. I read blog postings from people who make yogurt. Yogurt making was unknown knowledge to me since I have never seen someone making it around me. Since everyone’s instant pot has a slight difference in the operation, I decided to follow the recipe that came with the instant pot for my first attempt.

I first acquired a yogurt culture for my yogurt. You may be able to make yogurt from a commercialized yogurt, but I decided to buy a yogurt starter mix. I used yogurt culture from Euro Cuisine. 


Ingredients

Milk 42 oz

Yogurt culture one package

Procedures

Pour 42 oz of milk in an instant pot.

Choose the yogurt function, and adjust the mode to boil. The boiling process takes approximately 30 minutes on my instant pot. The instant pot brings up the milk to 180 F. This heating process allows for firmer, thicker yogurt. I usually boil it for a little longer to make thicker yogurt.

A thin layer of film or skin form appears on the milk’s surface after heating. I take out the film. I forgot a piece of film on my first try, and the texture felt awful in it. Now let the milk cool down to 111 – 113F. It takes approximately 45 minutes.

Pour the warm milk from the instant pot (111 – 113F) into a pitcher, and mix the yogurt culture packet (5g). Lightly whisk to dissolve all of the yogurt cultures into the warm milk. 

Pour the mixture of warm milk and yogurt culture into the rest of the milk in the instant pot. Close the lid, and set the instant pot to yogurt for 7 hours. My instant pot stops heating after 7 hours. 

Once the yogurt is cool enough to refrigerate, I put the yogurt into mason jars and refrigerate it. 


I usually make yogurt on Friday night before going to bed to have a yogurt the following morning.

Most recipes call for 1/2 gallons of milk per two tablespoons of yogurt culture, but the yogurt culture from Euro Cuisine called for 42 oz of milk for one pack of yogurt culture. I accidentally used 1/2 gallons of milk for one yogurt culture package, but I still made yogurt. 

If you cook something in the instant pot before making yogurt, make sure to wash and dry everywhere. Once I used my instant pot right after making stew, my yogurt had a scent of cumin. I think it was because I did not fully dry off the instant pot’s lid after washing.

So far, I try to consume at least 100 g of yogurt each day. We make yogurt dressing, frozen yogurt, and Indian foods from our homemade yogurt. I found many recipes I want to try. If you add some honey and frozen fruits, you can also make a good smoothy. I try not to add so much sugar to my yogurt since eating sugar may not be a good idea. 

We refrigerate our yogurt in mason jars. Yogurt never lasts in my house as we use them up within ten days after making it. So I know homemade yogurt lasts at least ten days.

I cannot say yogurt healed me of my leaky gut problems since I consume many other fermented products. But, I can say this. I have not had leaky gut problems since I am consciously eating fermented products.

References

Magee, E., MPH, & RD. (n.d.). The Benefits of Yogurt. WebMD. Retrieved March 27, 2021, from https://www.webmd.com/food-recipes/features/benefits-yogurt

Victor, G. (2021). Absolute Prebiotic Diet Guide: Active Prebiotic Health/Kitchen Recipes to Renew The Body & Brain (Kindle).

Yes, We Like Our Fizzy Kombucha

Introduction

My parents had a habit of introducing healthy foods to our household, and they used to drink Kombucha. When I was a child, I tried a spoon full of Kombucha. I remember that it was sour like vinegar. I do not remember why they stopped drinking Kombucha. I met Kombucha in the United States after years after my first introduction to Kombucha.

In 2018, Mr. Sandor Ellix Katz facilitated a fermentation workshop at Short Mountain culture, located in a lovely town approximately 1 hour from Nashville. We joined the workshop to learn how to make Sauerkraut. Mr. Katz introduced to us a variety of types of fermented products in the class. Kombucha was one of them. Because it was something I drank long ago, I was instantly curious about making my Kombucha. I bought my first SCOBY (Symbiotic Culture of Bacteria and Yeast at Short Mountain Culture, and my journey of making Kombucha started.

Kombucha

General Idea of Kombucha

Kombucha is a fermented drink made from black tea and sugar. Kombucha’s fermentation process is similar to vinegar’s. That is why I thought it was sour the first time I tasted it. According to the Kombucha Brewing & bottling guideline published by the Pennsylvania Department of Agriculture (May 2017), Kombucha contains approximately 1 % alcohol. During the fermentation process, a white film appears on the liquid’s surface, and it will turn into a blob. The white blob in the picture is called a SCOBY (p. 1). It feels like touching the surface of the hard jelly. 

The SCOBY from my last batch.
It is the SCOBY from my last batch. I remove any wanted parts from SCOBY to keep it healthy.

History of Kombucha

People have consumed Kombucha for a long time. My parents told me that it was from Manchuria, North East of China. The use of Kombucha has a long history. According to Jayabalan et al. (2014), it first appeared around Tsin Dynasty. People have used Kombucha to detoxifying and energizing in 220 B.C. Japanese people started consuming Kombucha around 414 A.D. A physician named Kombu brought Kombucha to Japan to treat the Japanese Tenno, Inkyo Tenno to treat his digestive problems in 414 A.D. (p. 538).

The benefit of Kombucha

As a physician, Kombu used Kombucha for treating digestive systems or detoxifying. My husband and I used it for treating our digestive system. My husband had some problem with his digestive system, which was in control after taking Kombucha. There are more benefits of drinking Kombucha. WebMD (n.d.) listed that Kombucha’s use boosts your immune system, losing weight, reducing blood pressure, and preventing heart diseases and cancer (para. 5 – para. 8). 

The process of making Kombucha

I use sweetened Jasmine green tea as the fermentation medium for Kombucha to shorten the fermentation process. Jayabalan et al. (2014) claim that green tea and lemon balm tea shorten the fermentation process as it has more stimulating effects on Kombucha tea (p. 542). I accidentally found this alternative medium by purchasing Jasmine green tea instead of Jasmine black tea. 

Ingredients to brew Tea used for fermenting

3 quarts of water

Eight bags of teabags (caffeinated black tea) – you can use green tea. 

1 cup of sugar

1/2 cups of Kombucha (Use the Kombucha broth that came with the Kombucha SCOBY for the first batch)

First, clean the surroundings and wash your hands with soap to avoid growing unwanted microbes or molds.

Add 3 quarts of water to a pot and bring to a boil. Then, you steep the tea for approximately 10 minutes. Add sugar, then allow it to cool to about 68F – 75F. Be careful with the temperature of the tea. It is a host to living microbes, and you can kill them off if the Kombucha broth is too hot. Once it has cooled to 68F, add the Sweetened tea and the 1/2 cup of Kombucha to a clean Jar. Then, add the Kombucha SCOBY. We keep ours in the dark area for approximately one week at room temperature. 

We like our Kombucha carbonated like a cider, so we do 2nd fermentation to carbonate it.

Bottling

Remove the SCOBY and set it aside on a clean plate. Keep 1/2 cup of Kombucha aside for the next batch.

I use 16 oz dark bottles for bottling Kombucha since yeast dislikes U.V. light. We use OxiClean to clean the bottles before filling them. Fill the bottle with 6 oz of fruit juice and add strained 10 oz of the fermented sweetened tea. It took me almost one year to figure out the balance of juice and Kombucha that best suit our tastes. I strain the fermented sweeten tea because I’m not too fond of pieces of SCOBY floating in my Kombucha. Seal the bottles and store them at room temperature at a dark location for about a week. Then refrigerate until ready to consume.

With little to no air, yeast will use sugar and excrete carbon dioxide. This process turns Kombucha into a fizzy drink.

The risk of Kombucha

Despite the health benefit gained from drinking Kombucha, there are some risks of drinking it. Like taking herbal medicine or any medicine, you will need to consult your doctor, especially if you have any preexisting conditions or take medications. For example, my husband consulted his doctor before taking any medications for his hypertension and kidney condition. 

It would be best if you cleaned all equipment used for making Kombucha and your hands. According to Morbidity and Mortality Weekly Report (1995), two patients from rural Iowa reported getting severe illness after consuming Kombucha. The arterial blood samples from both patients show severe metabolic acidosis, which indicates an elevated level of lactic acid in the body. Both suffered cardiac arrest. Although the FDA could not link direct causation to Kombucha, they suspected that the Kombucha might have become contaminated by unwanted mold or microbes (pp. 892- 893).

I inspect my SCOBY for health every time I make Kombucha. I remove any unhealthy layers or excess layers so that Kombucha will remain healthy. I sometimes wash the SCOBY with extra fermented sweetened tea.

There are a variety of ways to consume Kombucha. Some add herbs or Puree in Kombucha. Some add sugar to keep their Kombucha unflavored. We like our Kombucha fizzy and enjoy the flavor of the juice we use. But feel free to experiment to find flavors that match your preferences.

References

Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., &Sathishkumar, M. (2014). A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety13(4), 538–550. https://doi.org/10.1111/1541-4337.12073

Pennsylvania Department of Agriculture Bureau of Food Safety and Laboratory Services. (May 2017). Kombucha Brewing & Bottling Guidelines. Retrieved March 24, 2021, from https://www.agriculture.pa.gov/consumer_protection/FoodSafety/manufacturing-packing-holding-distribution/Documents/Guidelines%20for%20brewing-bottling%20Kombucha.pdf

Unexplained Severe Illness Possibly Associated with Consumption of Kombucha Tea — Iowa, 1995. (1995). Morbidity and Mortality Weekly Report, 44(48), 892-900. Retrieved March 21, 2021, from http://www.jstor.org/stable/23305248

Kombucha—Health benefits and risks. (n.d.). WebMD. Retrieved March 27, 2021, from https://www.webmd.com/diet/the-truth-about-kombucha