A number of newbies to healthy eating and fermented food have asked me “what’s the easiest fermented food to make?” Here’s my take on it:
My pick for the easiest is definitely kombucha. Why? It’s low maintenance, simple recipe, has common ingredients and tastes good.
Kombucha also contains no common allergens like dairy and a culture dependent on dairy. And if you’re busy, you’ll appreciate the lack of chopping. Kombucha is also quite cheap to make – just sugar and tea.
Probably the hardest part of kombucha is getting a scoby but that’s not even too hard. I got mine on Ebay and I’ve also gotten ones from friends. I’ve given them away as well.
If you’ve already done kombucha or want to give it a pass, the next one I’d recommend is kefir. If you’d like to avoid dairy, the next one I’d recommend is a very basic sauerkraut. Just cabbage and salt.
For more videos on kombucha and the rest of it, visit our Fermaculture Youtube Channel.