Brewing Kombucha

It all started when I became addicted to Kombucha.  I started to drink G.T's Kombucha because of the health benefits, not really the taste.  All that changed when I found myself not only drinking Kombucha for its health benefits but stocking up on the stuff for the taste.  My grocery stores shelf's are literally getting bare from me!  Its not my fault I have nearly wiped them clean - blame kombucha.  I mean, I am hooked to the stuff!  Reflecting back on the first Kombucha I have ever had - which was the green chlorella version, I hated it.  In fact I thought Kombucha was disgusting but I drank it for the health benefits, I didn't care about the taste.  However trying some of the other flavors of G.T's I was hooked.  Gingerberry. Trilogy, lavender; they were growing on me and I started to start my day off with them.  I was feeling more alert and ready to conquer the day, it gave me a health buzz that I have never quite seen.

All that said, I have decided to brew my own Kombucha, not only for the health benefits but for the taste, which I have grown to love.  So why didn't I go all on out, since I have brewed things in the past you might ask?  Simple, I have never brewed kombucha before and I want to maximize the success, I can always brew bigger batches in my 5 gallon carboys later.  So I decided to do what every amateur would do, buy a kit right?  That is exactly what I have done.

This kit includes:

The glass jar (1 gallon)
Temperature strip
Organic teas (white, black, green blend)
Organic cane sugar
A set of lovely instructions
A place to "claim" your free scoby

Note: I have also been told that you can use a bottle of original G.T's Kombucha (Thanks Lissa!!) - In which I have picked up in-case of dismal failure on my part.  We will see what the foreseeable future has in store.  Fingers crossed lady's and gentlemen. :)   More to come in the next post...

Coriander crusted cod over split pea stew

I made a simple split pea stew with some pan fried cod (crusted in coriander seeds). Winter is tough, because you probably don't have much coming out of your garden. However dried split peas / beans from your garden that have been dried is a perfect medium. Store bought however are cheap and convenient. Try this recipe out...

Recipe:

Ingredients

2 fillet of cod (defrosted)
2 tablespoon coriander seeds
1 tablespoon Mae Ploy Sweet Chilli Sauce 
1 tablespoon butter 
2 tablespoons garlic powder
salt/pepper to taste
Splash of soy sauce
2 cup of split peas (you'll have extra)
6 cups water
Glug of olive oil
Tin of anchovies (trust me)

First get your split peas into a rice cooker or stock pot with your anchovies and soy sauce; pour in water and bring to boil for a few min and turn down to a simmer.  If using a rice cooker just use the boil/simmer setting.  Simmer for 30-45 min.  When peas are nearly done add a table spoon of butter.  Peas will be done when they flake.

While your peas are simmering crush up your coriander seeds in a mortar and pestle.  Add a quarter of a tea spoon of garlic and a sprinkle of salt / pepper in the mortar.  Give it a bit of a bash.  Next, rub fish with Chilli Sauce and sprinkle your spices on both sides of fish.  Pan fry the fish with olive oil on both sides on medium-high for 1 min each or until done.  Serve this encrusted fish over the split pea stew.  Enjoy, a bit different but good.