Probiotics remain on everyone’s list.
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Rain did not dampen the enthusiasm at the fourth annual Austin Fermentation Festival. Kombucha was front and center in our minds, and we were not disappointed with five vendors on hand. Much to our delight, as more people learn about the health benefits and tastes of fermented foods, the range of food, beverage, and related products at this yearly event has expanded, essentially outgrowing its quaint, earthy location at the Barr Mansion.
Newcome Casper Fermentation shared their kombucha, made with raw black tea purchased from a Nannuo Mountain farm in Yunnan, China. They are the only buyers of this tea in the U.S., and their kombucha is a light, tea-flavored product. Owner Benjamin Hollander stated that sugar is added only for the fermentation time, but it is “dry” for the bottling. This small company also offered raw apple cider vinegar and dill pickles, available at a few select Austin locations.
Three home-town kombucha brewers shared their goods. KTonic launched their fifth flavor on tap at the event. It is Cherry Blossom– thirst-quenching, fruity with spice flavors with hints of cherries, cardamom, and pepper. The new flavor will be available in stores on Jan. 1, 2018. Buddha’s Brew offering tasted of all their flavors, including basil, honey, and ginger. The company founders generously put on a workshop on “how to” brew kombucha and shared scobies with some of the participants. Wunder-Pils, most often found at the farmer’s markets locally, tasted their products and shared a prickly pear kombucha that was refreshing. New for them is a canned herb and tea beverage with the properties of a natural energy drink. Chipotle hot sauce made with kombucha was delicious– pleasantly hot with a perfect texture. The use of kombucha in new products is certainly a growing trend, as in the Wunder-Pils popsicles.
Los Angeles based Health-Aide Kombucha was also on hand offering tastes of their original flavor profiles. Pomegranate was particularly interesting–tart and lightly fizzy.
In the beverage area, Texas Keeper Cider has been expanding its offerings. A workshop on making cider was lively for those that were part of the hands-on tasting, while the remainder of the attendees heard the history of orchard-based cider brewing back to the Middle Ages. With heirloom apple popularity on the rise, this is certain to continue to expand as a popular fermented beverage.
Boggy Creek Farm is one of the original urban farms in Austin, and Larry Butler, the co-owner, offered a workshop on pickling/fermenting vegetables, entertaining the crowd with his trial and error experiences in creating products from their farm’s own produce. His smoked tomatoes, pickled squash, and zucchini have long been in demand at their popular on-site farm market. Austinite Kate Payne, the author of The Hip Girl series, shared some tips on successfully fermenting sauerkraut. Kirsten Shockey gave a hands-on demonstration of making fermented hot sauce and spicy pepper mash. Other workshops ranged from fermenting vinegar, making chocolate, kimchi techniques and butter/cheese making.
Sourdough is becoming more visible in fermentation discussions, given the bread and water (and sometimes yeast) are fermented to create the sour taste and smell. A chef from L.A.’s Manuela led a workshop on making whole wheat sourdough. The concept of bread as an additive to beer brewing is catching on, as grains, yeast, and water form the basic beer brewing mix. With discussion of food waste, it has become evident that one-third of the bread made in the U.S. is wasted so some beer brewers are using it as part of their beer starters. Other vendors in the fermentation tent offered dehydrated and freeze-dried fruits and vegetables, sourdough baked goods, vinegars and oils and Barton Springs Mill sold single grain flours, milled from Texas wheat varieties.
Sandor Katz, a “fermentation revivalist”, was once again the inspirational, trendsetting event keynote. He tells his stories about fermentation, its benefits and the reemergence of the interest in “high quality living fermented foods and beverages. The evidence of small, cottage, family businesses making fermented products definitely was visible at the festival, reviving interest in fermentation arts, reinforcing Katz’s message.
Inside the Barr Mansion at the event, films, and music (of course, this is Austin) provided a lively backdrop to the day. “Fermented” a new, heralded documentary by food lover and storyteller Edward Lee was shown as part of the festival. This is a must-see movie detailing fermentation techniques in various parts of the world. It launched at the Seattle International Film Festival and is being gradually shared with the foodie world.
Believe it or not, a person named Teresa Strasser–someone who makes lists for a living–has created a map that has each state’s least favorite food. For Arizona, she chose kombucha which, by the way, is not a food.
And, by the way, Florida hates licorice, also begs credibility.
A recent story in Tablet Magazine touched a nerve as we embark on a journey of discovery in Eastern Europe. Our interest in healthy eating goes beyond kombucha; it extends to other fermented foods and techniques that create probiotic-rich delicacies.
The Tablet piece points out that the days of vendors in the Lower East Side hawking pickles from large wooden barrels may be in fade-out mode, fermentation is on the rise. The vast majority of those using this traditional method are doing so in their homes.
In more recent years, the pace of new pickle companies seems to have slowed down, though people’s passion for fermented and other preserved products has not waned. It has merely shifted focus. “What I’m seeing now is the influence of Sandor Katz everywhere I go,” Jeff Yoskowitz, co-author of The Gefilte Manifesto said, speaking of the self-proclaimed “fermentation revivalist,” who has become the country’s patron saint of pickling.
Which leads to our voyage of discovery. We, the co-founders of Kombucha Network, are headed to Poland and Germany on a three-week trip to unearth some hidden food treasures that speak to techniques handed down from generation to generation with perhaps a modern twist. We will be in Warsaw, an area an hour south of Gdasnk, in Gdansk proper and then on to Berlin.
We will share, on our site, everything we learn and find along the way.
Please stay tuned and be free to share your feedback.
Most of the information found about kombucha focuses on the healthy benefits of this fizzy, probiotic tea beverage. There are some that doubt the ability to quantify these beneficial properties, hence creating a labeling controversy. But that is but one of many emerging trends in the kombucha marketplace.
In the past few weeks there have been several news items about kombucha that point to innovation and collaboration. These are popping up in such areas as creating new flavors, the concept of canned kombucha and new consumer-facing retail concepts.
One story tells that tale of a kombucha company, Inspired Brews Kombucha that has opened a brewing facility in downtown Philadelphia. The co-founder creates an interesting profile of flavors, initially starting with dessert-style flavors. In addition, there are root vegetable based flavors. Based on the season, the flavors vary but eight to 10 offerings are always available. The flavors are developed in conjunction with her co-creator located in Dallas, TX, who began as an avid home brewer. According to BevNet, Inspired Brews Kombucha networked with other entrepreneurs to launch its storefront and increase collaboration with local non-profits and businesses. The story described the background of the company and made me want to travel to Philadelphia to taste the various flavor options, many of which have Texas-inspired combinations.
Up Dog Kombucha, started by two students at Wake Forest University, was the focus of another BevNet piece. The students were producing the product on their own in two unused dorm kitchens, prior to becoming one of the startups in the university’s StartUp Lab. They represent a millennial market entry aimed at attracting and retaining college-aged students with their product – a “less vinegary, more mild and lightly fruity” version of kombucha.
Portland, OR is a city that is spawning kombucha creativity. As a story on Project NOSH indicated, “Portland is a hive of kombucha invention”, so creative kombucha concepts are a natural for Portland. Based on success in Washington State, with Kombucha Town selling cans of their brew to Trader Joe’s, the viability of canned kombucha is emerging. Canned wine and even craft beer in cans is becoming more popular as a way to transport beverages to outdoor events, or to the beach. With better canning facilities, it can provide an option to broaden the kombucha distribution as well. The challenge with kombucha is that it is a cold beverage and must be transported and stored in refrigerated trucks. Additionally, that makes it a challenge to expand the market area for a small fermentory unless it is willing to sub out its recipes and packaging to a packing plant or co-packer. Putting the kombucha in cans could help expand market opportunities.
On a recent visit to Portland, we had the opportunity to sample some of the variety of kombucha beverages available locally. One curious experience was the visit to SOMA’s new automated tasting room in the southeast part of the city. It was definitely a different way to taste and purchase some delicious probiotic brew. One delicious offering was a cold-brew coffee option, a concept just coming of age. The experience did reinforce the idea that Portland is a place for kombucha innovation and even ideas that seem a bit unusual have room to grow.
The product will be released in 2018.
I wrote a piece for The Spoon on a few self-service beverage trials going on. During our recent trip to Portland, we had the “pleasure” of visiting the new Soma self-service kombucha shop in the Southeast part of the city.
Read my review: http://thespoon.tech/technology-drives-the-future-of-the-self-service-bar/
Kombucha is most often consumed as a beverage, either alone, with a meal or even in a cocktail. My recent training as a plant-based chef unleashed a series of ideas for cooking with kombucha. Cooking with kombucha allows a chef to add the beneficial properties of this fermented beverage to an array of foods.
Cooking with tea, or fermented tea, provides an option for people trying to avoid fats in their diet. A liquid is necessary to soften the food while sautéing. Often chefs utilize soup stock in this manner. Depending on the flavor of the kombucha, it can substitute for a sweet or citrusy taste in the finished product. My cooking style is to take a recipe as a base for inspiration and then vary it with substitutions or alternatives.
One easy substitution is with the preparation of instant oatmeal packets. Substitute some of the water with kombucha to add some flavor and health benefits. When sautéing vegetables, you can start your pan with water or soup stock, later adding oil and some kombucha as the food begins cooking. Those are effortless ways to use up the few last sips in the bottle sticking around in the fridge.
For Passover, the Jewish holiday, charoset is a traditional holiday food. It is a mixture of chopped nuts, dried fruits, and spices, usually soaked with wine to hold it together. It is created as a symbol of mortar for building brick walls, with the consistency of a chunky condiment. For the holiday this year, I soaked dried cherries and dehydrated apples in kombucha until they were softened. I then ground pecans, almonds, and the fruit with some of the liquid in the food processor, adding cinnamon and nutmeg to taste. The finished product was remarkably delicious. I used Joan Nathan’s recipe as a foundation for my creation.
Marinating with kombucha is another trick I have started to use. When making a raw vegetable salad, it can help soften the vegetables as the salad begins to meld together. My greatest success has been with thinly sliced fennel on the mandolin. When assembling the salad, I add the kombucha, dill pickle juice and lime juice to cover the ingredients. The flavor we had brewed was blood orange kombucha, so it complemented the remaining ingredients of blood orange chunks, black olives, fresh dill, and pistachios. The recipe from Nerds with Knives was a good place to start.
One recent experiment was a failure. I replaced the kombucha in my raw cucumber/red onion salad but the kombucha soaked the cucumbers too much and they were mushy. I think the trick is to use a stronger-flavored, harder vegetable, such as carrots, beets or celery root.
When creating muffins with my sourdough starter, I often utilize kombucha as one of the liquids in a sweet mixture. I have the starter ready and add the liquid when I add oil and other flavoring elements. Often, I soak dried fruit in the same manner as the charoset and add both to the baked items.
Knowing that my husband is a willing consumer of any of my odd culinary concoctions encourages me to keep trying. Back to the drawing board for more experiments.
“The hippies may have not won the election, but they are winning the plate.”
As The New York Times points out, kombucha is no longer just something for the alt.food world.