You can tell a lot about a person when you see what they have on their kitchen counter. On a daily basis on mine, you will find essential oils, ferments, herbs/spices, and teas. Okay, other stuff too, things just keep appearing; I’m sure you know what I mean!
Here is a recent photo of my counter.
I am often asked, ‘Renee, what is all this stuff?’ My reply is easy; these are the things I use on a daily basis.
I have embarked on a complete lifestyle journey because I have realized what limited information is readily available on the food we put in our bodies. A personal mission to learn and live by what it means to be healthy for myself and family.
We live in a world of misinformation and half-truths when it comes to transparency about health. I use the following foods, oils, and spices to aid in protecting the health of my family and self on a daily basis, or as often as I can.
Word of warning: Not all elderberries plants are edible and can contain trace amounts of cyanide which is toxic. For this reason, I suggest purchasing from a reputable source.
With all the benefits of the elderberry plant, I decided to incorporate it into kombucha. Fermentation pulls the medicinal properties out of herbs. So I figure let’s give our kombucha an extra boost by fermenting elderberries into it! Here are the steps on how I did it, and you can too!
Once you have brewed your kombucha to your taste, strain it into your glass bottles.
Start by adding one teaspoon of dried elderberries per liter of kombucha. Increase or decrease the amount to achieve your desired flavor.
Let sit capped on the counter for 24 to 48 hours (I like 24hrs more, but try both).
Strain before serving.
Store in refrigerator.
Below are photos I took during the second ferment happening.
Are you taking probiotics for better digestive health? There is a more natural way.
Would you be surprised if I told you the best probiotic for gut health does not come in pill form?
For thousands of years, people have been fermenting vegetables and fruits for preservation. Little did they know that by preserving foods with fermentation, they added many health benefits beyond extended shelf life.