It’s so great to have garden space and a “big” kitchen again. Don’t get me wrong, eating out is great but there’s something that feeds the soul when making a meal with your partner. The teamwork and the ability to enjoy something you created right then and there. What’s this all have to do with Kimchi? Well, having the garden and kitchen has gotten me back to my cooking and fermenting ways. Along with a partner that encourages me every step of the way, I’m being pushed to new heights and challenges. With our new found love for kimchi fried rice, it renewed my interest in making kimchi from scratch. A trip to the Asian market to pick up the goods and I went quick to work. Gojuchang, a Korean pepper paste along with garlic, fish sauce, ginger, scallions, a huge Napa cabbage, and some salt. Does that not sound like it will be good?
Kombucha is a slightly alcoholic (>1%) fermented probiotic drink that is said to increase good gut bacteria and flora. Many sites online, go more in-depth about the benefits of kombucha. Some people say that kombucha is not what it’s worked up to be. At the very least, it’s not harmful to your body and it taste damn good.
How to make it:
First, make some tea Second, add a few tablespoons of sugar Third, pour raw kombucha (preferably unflavored) into the sweetened tea. I use a mason jar to hold it all. Then, put a coffee filter on the top and screw on the metal ring. Store in a warm dark place for a couple weeks. The scoby (thin film-like blob) will start to form over the couple weeks. When about a 1/4″ thick, transfer 3/4 of the liquid into an airtight jar. Add your favorite fruit juice to the transferred liquid if desired. If adding fruit juice, allow it to sit in a dark place with a coffee filter over the lid for a week. If not adding juice, put in refrigerator and drink when chilled. Transfer the rest of the liquid and the scoby into a new batch of sweetened tea. Repeat.
Mushrooms are not only a delicious food but have also been used for centuries for medicine. Reishi (Ganoderma l.), Turkey Tail (Trametes v.), and Cordcyceps are some of the most commonly used mushrooms for medicinal purposes. Most of the mushrooms used have anti-cancer, anti-tumor, and immune boosting properties. There is still a lot of research that needs to be done about the use of mushrooms for medicine. Although, there is some solid research being done, a lot of the information until now has been anecdotal.
One of the main molecules to have medicinal properties are polysaccharides. These polysaccharides must be extracted through hot water. Another molecule group that is beneficial are triterpenes and these must be extracted through alcohol. This means that polysaccharides are water-soluble (able to be extracted by water) and the triterpenes are alcohol-soluble (able to be extracted by alcohol).
When preparing the extract, please make sure to work in a clean environment and use clean supplies. The extract at the end of the procedure should not contain less than 20% alcohol and no more than 40%.
Any medicinal mushroom
For the hot water extraction:
Break apart mushrooms if possible.
Cover mushrooms with water.
Bring water to a light simmer.
Simmer for 2-3 hours. (You can also use a crock pot set on low overnight).
Strain mushrooms, set water aside and transfer the mushrooms into a separate bowl.
For alcohol extraction:
Take strained mushrooms and add them to at least 40% alcohol.
For every 1 part of mushrooms, add 4-5 parts alcohol.
Keep this concoction in an airtight container in a dark cool place for at least two weeks.
Remember to shake the solution everyday.
After two weeks, strain the mixture through muslin or cheesecloth.
Combine this liquid with your hot water concoction.
If using 40% alcohol, add equal amounts of the water extraction and alcohol (1 part water to 1 part alcohol).
This will make the final tincture contain 20% alcohol.
Three dropper fulls (2-3x a day)
If you have any questions or suggestions, please leave a comment or email me.