I’m toying with the name Kombucha and Ketchup for my blog for a change – mostly because I’ve become obsessed with making my own kombucha and ketchup :). Both are extremely easy (see my Low FODMAP ketchup post ), and the kombucha is really fun to watch it develop and change. Before I talk more about my kombucha obsession, I wanted to share a few fun experiences from this week.
I took my son for a half day on Wednesday this week following the holiday potluck at school. With an afternoon free to explore in the city, we decided to attend an interactive show called Pip’s Island in Chelsea. ABC News was there recording and even interviewed us after! It was a fun experience, empowering the kids to attack problems – check out the link below (click on the image).
The other really awesome discovery I had this week was to find more delicious gluten free pizza on Mott Street in the city. I had some amazing pizzas at Emporio yesterday and can’t wait to go back!
Now, back to kombucha. There are differing views on how kombucha affects people with IBS, following a low-FODMAP diet. FODMAP Friendly blog shared in 2015 that kombucha exceeds the thresholds set for low FODMAP but note that some people may be able to tolerate. The FODMAP Life blog notes that fermented foods nourish the healthy bacteria in our guts and can actually help. For me, the key to kombucha is understanding the ingredients and having control over what goes into it!
I started the process of making kombucha a few months ago actually. I made my own SCOBY (Symbiotic Culture Of Bacteria and Yeast) using a store-bought plain kombucha and homemade tea. I used this recipe from the Kitchn blog to build my SCOBY.
Once you have a SCOBY, the process is easy and fun! You will be able to brew a new batch of kombucha each week, using your initial SCOBY or smaller ones that form as you go. Check out the instructions below.
Fruit-Infused Kombucha Recipe Here