My Kombucha Brewing System

Kombucha Continuous Brew (1)

Note from Shannon: Please welcome Julie Feickert, Cultures for Health Founder and Cultured-Kitchen Keeper.

I love kombucha. I love how it tastes, I love how it bubbles. I love how it makes me feel. Over the last few years I have tried a number of systems for brewing kombucha. For a long time I simply used gallon jars. There were all over the house (for lack of counter space in my kitchen) and when it came time to harvest the kombucha, I took on the messy task of trying to funnel it into bottles or at least jars with smaller mouths for easier fridge storage and pouring.

In the last year though I’ve settled into a new kombucha brewing routine that I feel not only maximizes the benefits of drinking kombucha but also makes the brewing and bottling processes much simpler and less messy.

I use continuous brewing vessels. At the moment I have two of them. One is around 3 gallons and the other is around 5 gallons. They are both made of glass and have plastic spigots at the bottom. I use a tight-weave tea towel and a tight rubber band over the top. They are beautiful and incredibly functional. There are several benefits to using a continuous brewing system for making kombucha…

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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Preparing to Hit the Road: tucking in and bringing along various cultures

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Note from Shannon: Please welcome Julie Feickert, Founder of Cultures for Health and Cultured Kitchen-Keeper.

At least twice a year we travel for conferences to exhibit CFH products. It’s a lot of fun to meet our customers and talk with them about their culturing projects. Generally speaking we are gone for 3-5 weeks each time as we travel with a camping trailer and camp our way across the US and back home again.

Being away from home for such an extensive period requires a few adjustments to my culturing routine to keep all my cultures safe as well as keep us well stocked with cultured food on the road.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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Tips and Tricks for Making Cultured Vegetables

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Note from Shannon: Please welcome Julie Feickert, Founder of Cultures for Health and Cultured Kitchen-Keeper.

It’s that time of year! Between home gardens, CSAs, and the Farmer’s Markets our kitchens are brimming with fresh produce just waiting to be turned into delectable cultured creations. Here are a few tips and tricks I’ve found to help me keep my process efficient and successful.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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My Love Affair with Water Kefir: 10 Reasons It’s One of my Favorite Foods

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I’ve been giving quite a few interviews of late and inevitably every interviewer wants to know what is my favorite cultured food? That’s an easy question because water kefir and kombucha are my favorites and when life is hectic, the two things I can manage to keep going in my kitchen. Many people have never heard of water kefir and so I’d like to take an opportunity to explain my devotion to water kefir as one of my favorite fermented foods.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

More Posts - Website