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Let food be thy medicine and medicine be thy food. Hippocrates
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Medicinal Green Papaya Leaf Kombucha

As a dedicated health coach fermenting and foraging for food medicine is part of everyday life for me. I am always looking to my garden for what I can access as food medicine. Both my maternal and paternal grandmothers swore by papaya for good digestion (we grew up calling it pawpaw). In fact my paternal…

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Fermented 4 day Immune Booster

This quick and easy ferment is a must have when you live in a hot and humid climate like Darwin in the Northern Territory Australia. In colloquial terms we have three seasons in the Top End: The Wet Season which includes the hottest sweatiest, sticky and humidest time of the year before the big rains come.…

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Lacto fermented Zucchini

This sassy summer ferment is one of my regulars. Living in the tropics, even in our ‘coldest’ time of the year, it’s still pretty warm. A taxi driver in Brisbane recently laughed at me when I told him the coldest it gets in Darwin might be 14 deg celsius and even that would be very early…

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Dragon fruit coconut milk kefir

This has to be one of the most lush coconut milk kefir combos  I’ve tasted yet! Pure and simple, it’s just straight up fermented coconut milk with chopped up blood red dragon fruit and nothing else! Yep that’s right, nothing else added! Can you believe that? The pot above has the exact same ingredients as the…

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Fermented Flu Fighter

I got knocked down bad by a flu earlier a few months back, and when I say bad, I’ve not had anything like it for years. Fevers, shivers and no energy at all left my moving from the bed to the couch and was no fun at all. The shite of it is that I…

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Vegan coconut milk kefir

I’ve got lots of friends who are vegan and vegetarian and consider myself to be a flexitarian 🙂 and enjoy loads of yummy fermented food as medicine. However, I’ve been caught in the trap of many other dairy intolerant fellow fermenters and been conflicted at having to rest milk kefir grains in dairy without knowing what…

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What is Kombucha and why drink it?

Kombucha is an age old homemade probiotic that’s ancestry is owned by many cultures including Russian, Polish and Chinese. Made by using sugar, water and tea together with enough starter culture liquid and a SCOBY (symbiotic community of bacteria and yeast), the liquid ferments for up to 14 days to reach maturation. This is commonly…

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You did what with your kraut???

Look before you berate me for possibly killing my kraut, you need to know a few things first.  I’m one of those resourceful foodies who doesn’t like to throw anything out unless it’s absolutely necessary. So when I recently had a jar of homemade fermented green papaya, chilli, turmeric and ginger over ferment and slightly…

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How to protect Kombucha

Protecting kombucha in hot and humid conditions can be tricky! Steamy nights and sizzling hot days can create all sorts of extra mould and bacteria that may potentially ruin your ferment. Having been struck down by various unwanted visitor, I had to throw out many brews in the early days. That was until I learned…

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What is burping Kombucha?

After my first ferment has brewed for a minimum of 6 days, I like to choose some sexy flavours to sass up my end product. Once I’ve added my flavours, I’ll then bottle and leave for another 3 – 5 days depending on the heat and humidity. Some of my bottles have

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