Join Bonni as she shares an adventure with a particularly interesting Kombucha scoby.
“I bought this as a gift, and I couldn’t ask for a more quality product! It gave you the tools you needed (minus the sugar and jar, of course) to make your own kombucha exactly as stated. I would highly recommend this product.” -Marie
Today we are going to take a closer look at the Cultures for Health Kombucha Tea Starter Kit.
- 2 pounds fresh ground pork (up to 1/4 pound of additional pork fat can be added to the mix for more moistness, if desired)
- 1/4 cup extra-sour kombucha
- 1 tablespoon fennel seeds
- 1 tablespoon dried parsley
- 2 bay leaves
- 6 whole peppercorns
- 2 to 4 cloves garlic, minced (depending on your affinity for garlic)
- 1 teaspoon Celtic sea salt
- A few dashes of dried hot pepper flakes or 1/8 teaspoon cayenne pepper, optional
- Place fennel seeds, dried parsley, bay leaves, and peppercorns in a clean coffee mill and grind coarsely. Alternatively, you can use 1/4 teaspoon ground pepper and 1 to 2 teaspoons ground fennel, but it’s nice to have a few pieces of fennel seeds in the finished sausage.
- Place ground pork in a bowl large enough to allow for mixing. Pour kombucha over pork and sprinkle with spice mix. Add minced garlic, salt, and cayenne if using. With very clean hands, mix together until spices are evenly distributed throughout the ground meat. Place meat mixture in a resealable plastic bag or a glass bowl with a tight lid and refrigerate overnight or up to 48 hours.
- Use in any recipe calling for bulk Italian sausage. Be sure to cook sausage to an internal temperature of 160°F.
From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.
Our kids are pretty restricted on what they are able to eat. I’ve learned over the last few years that two of my best investments have been an electric ice cream maker (the frozen bowl is kept in the freezer) and silicone popsicle molds. These two tools allow our kids to have frozen treats I can feel good about.
Here are a couple of our favorites: