Woman preparing separating the scoby from the kombucha

[ayeshshiddika11]

The jun
Jun is a culture similar to kombucha that is not brewed with sugar but with honey, which gives it a rich, distinctive flavour. Jun appears to mature a little faster than kombucha and to remain active at lower temperatures. Otherwise, the process is exactly the same as kombucha, with honey replacing the sugar.

Kvass
Kvass is a rich, refreshing and effervescent sour drink, usually made from stale bread. It is traditional in Russia, Ukraine, Lithuania and other Eastern European countries, where you can still see street stalls selling kvass, especially during the summer. Kvass is so characteristic of this region that other sour drinks are also given the name kvass, such as beet kvass, or tea kvass, which is synonymous with kombucha.

The tepache and the aluá
Tepache is a non-alcoholic Mexican drink that was historically made from corn, but in its modern form is usually made from fruit. Aluá is a very similar group of fermented drinks that jordan phone data are consumed in northeastern Brazil. Its preparation begins essentially like that of a fruit-infused wine, except that the fermentation is shorter.

The mabí or mauby
Mabí, also called mauby, is a tonic drink popular in some Caribbean islands that is made from a sweetened decoction of the bark of a tree also called mabí (Colubrina elliptica). The name mabí is said to come from the Creole French ma hiere ('my beer').

The poi
Poi is a Hawaiian ferment of taro (Colocasia esculenta), which is reduced to a sticky purple paste. Taro is an essential and sacred plant for the native peoples of the Hawaiian Islands, who call it lcalo.

The tesgüino
Tesgüino is a traditional beer of some indigenous peoples of Mexico, made from malted corn. Like many traditional beers, it is thick and starchy enough to be a nutritious food, as well as intoxicating.

Sorghum beer
Sorghum beer is the traditional beer of much of Africa. It is home-made, fresh and appealing, with a complex, sweet, alcoholic and sour taste.



As you can see, there are countless fermented recipes. If you are curious to learn more about fermented foods and how to handle raw foods, we have the ideal course for you: Raw Food Handling and Preservation , in which you will learn how to pre-prepare vegetables, poultry, meat or fish and develop different preservation methods, such as dehydration , salting, smoking and how to make marinades and pickles.