What are all those scary things floating in the jars? SCOBYs.
If you know me well, you know that I love fermented things. The funkier, the tangy-er, the better. What can I say? I’m weird like that.
A few weeks ago, I had the chance to visit my parents, who have migrated West for the winter (smart, huh?), out in Hawaii. I don’t even remember how I ended up there, but I started following Kauai Juice Co. on Instagram a while ago, and was looking forward to having a taste of their concoctions at their retail shop in Kapa’a.
Obviously Hawaii is quite blessed when it comes to its growing season, so they’ve got the best of the best in terms of fruits to pick from. There were all sorts of tonics and elixirs and immunity shots and smoothies, from green juice to mango to ginger (my favorite). Here I am picking up (a few days supply of) some turmeric ginger kombucha. Seems turmeric is the super trendy ingredient for all those New Year’s resolution detox type people. I just like the taste!
Back on the Mainland, I stopped in yesterday to a hole-in-the-wall place called The Kefiry in Sebastopol–home of the Gravenstein Apple Slow Food Presidium. Although kombucha and kefir both operate with the help of some friendly bacteria, the taste is quite different. Overall, I would say kefir is much smoother in the mouth and less fizzy/sparkly/tangy than kombucha.
I became a fan of their Lemon Ginger kefir after tasting it on tap at SHED in Healdsburg, and ended up getting a jar full to go. Before making that purchase though, I had some shots of fire cider (which tasted somewhat like apple cider vinegar mixed with bloody mary mix and no alcohol) and a hibiscus-apple-lemon concoction.
I finally took the plunge a few weeks ago and bought my very own copy of the Bible otherwise known as The Art of Fermentation. Looking forward to getting settled to my new home somewhere in the North Bay sometime soon and getting some fun projects going! More to come.