Microbial musings

An amazing yoga workshop day introduced me to Yoga Qi Gong, which was a revelation; and acupuncture, which was less alarming than I expected.  It also introduced me to kombucha in the fabulous refreshments created by Nena Foster Food, and which we learnt to make in the afternoon workshop on fermentation. 

We made red and white cabbage sauerkraut with apple, fennel and juniper.  It needs a bit more fermenting before it is ready, but tastes pretty good.  It also needed regular 'burping' to prevent the gas building up and bubbling over!

My kombucha took a while to get going and grow a proper SCOBY, but I threw away the first batch and the second is progressing much better.  My SCOBY even has a baby!  More on that when it has had a second brew and is ready to taste.

And lastly, something I had never even tasted before: kefir. I had thought to eventually try dairy milk kefir, however Nena gave us water kefir grains to use with coconut milk.  This is the easiest of these three ferments.

• 1 can of organic coconut milk.  This isn't to be superior about ingredients: the coconut milk should only have coconut and water in the ingredients, not additional thickeners which most ordinary cans include.
• 2 tsp water kefir grains

Shake the can of coconut milk first to re-amalgamate it if it has separated; pour into a glass container and add the kefir grains. Cover with a muslin, tied round with a string. This lets gasses out and prevents bugs from getting in.  It should be ready in 8-24 hours: the milk will have thickened and the taste is elegantly sour.
Use a plastic sieve (or anything non-metal) to drain the kefir into another container.  Store the kefir in the fridge for up to 6 or 7 days.

Reserve the kefir grains to either use again straight away in another batch, or you can put them in a small glass jar with a little more coconut milk and store in the fridge.


There is a lot of conflicting information about the two different types of grain (water and milk), how best to keep them and even how often you need to 'refresh' them in their favoured substance.  Nena's advice was simple - as above, pretty much - and I will just keep these kefir grains for water kefir rather than converting them for use in milk.  I am hoping the grains are kept happy and start to grow so I can give some away to friends and share the pleasure.

I would have turned down these lovely bacterial buddies as I didn't think I could manage them without a kitchen, however I do have a small fridge so have been able to keep the kefir grains and kefir there.  I store the fermenting jars in a bedroom, awkwardly wedged under a chair, next to books and laundry bags: upstairs is a bit warmer to help them activate and downstairs remains a kingdom of cement and paint. My ferments seem to take longer than I think is usual, as I keep a fairly cool house.

Looking after these three is strangely like having a family: I check in on them, feed them, burp them and start the cycle over again.  It is a lovely way to potter and nurture and re-learn how to inhabit my home, while creating food at the same time.

I would stay and chat, but I need to make a SCOBY hotel to store my growing family in!

Kitchen catch up

I had great plans for finding the silver lining in the grim culinary situation of not having a kitchen, by cheerily posting all my endeavours to eat well for the duration of my building work.  I soon realised that a summary would suffice, so here it is:

• Lidl does the best, cheap ready meals. The red Thai curry stood up the best and, just as I was getting thoroughly fed up with chicken in every meal, they started making a vegetarian bean chilli.
• Pots of fruit in juice, and small tins of sweetcorn became store cupboard essentials for preventing scurvy.
• Coffee in bags does. Not. Cut. It.
• Only a very good friend would think to post a big box of kabuto noodles, in every flavour.  Praise be for HG.

The building work was delayed from starting for some months and, thinking I would need something to cheer me if it was further delayed over the Spring, I booked onto a course called 'Self care with food and herbs'.  One evening each wintry month I headed to West London to meet the most wonderful group of people and our inspiring teacher.  We drank infusions, made a decoction, smelt, tasted, squeezed, looked and ate. We made tinctures, balms, sprays, talked about sleep disorders, digestive soothers and walked around the garden, munching ground elder.

Though I was in a kind of shut-down mode with my kitchen packed away, these sessions made me come out of hibernation.  My lunchtime meals changed to include the best I could manage in a work-kitchen: my favourite was beluga lentils, with smoked mackerel, lovely bitter, red chicory, beetroot and handfuls of any other salad veg that was easy to store, wash and chop.  Though it just sounds delicious, and filling, the ingredients are carefully chosen to have stimulating bitters, pulses for gut health, lots of oils and dark colours.  I don't want to get all Helmsley on yo' ass but it was a very good time to be reminded to look after myself.  And I got through winter without so much as a cold!

This has been my trusty 'kitchen' for about 20 weeks:




The building work is mostly complete - and even the ill-fated, Velfacking windows are finally here - so today I am taking delivery of an oven and fridge.  Week 20 and very soon I might be able to make a meal again!