Nutrition

How to ferment at home like a pro

Whatttta year!#@?! While it's been a toughy, one positive to come out of the big 'C' is that we've all been gathering around our kitchen counters more than ever fermenting up a storm (HELLO sourdough).

To celebrate all this culinary bravado, we've collaborated with our mates at I Quit Sugar to share our all-time Ferment Faves! 

From kombucha makin' to pickling a Remedy rainbow of veg, each recipe is an ABSOLUTE party-in-your-mouth cracker. 

The best bit is that whether you're a fully-fledged ferment genius or an absolute NEWBIE, it doesn't matter! You'll enjoy these utterly calming to make recipes all the same in this 2020 craze. PLUS ferments are theeee BEST homemade gift ever, so be sure to drop off a jar full of goodness to all your nearest and dearest to try (Chrissy gift-giving sorted).

Ferment Fave Recipes:

Kombucha sourdough

Sweet & spicy fermented hot sauce

Kombucha pickled veg

How to brew your own kombucha

Fun Fact: The first batch of the Remedy Kombucha you know and love was created on our Founders kitchen bench in a small jar in Melbourne almost 15 years ago! From little jars, big things can grow! 

What Even Are Organic Acids?

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What the heck are organic acids?

Shakin' up the fizzy drinks industry for good is what we do best at Remedy! The way we do this is by brewing drinks the ol' school way, following age-old fermenting traditions with all the naturally occurring benefits of live cultures and organic acids in our brews. But, what the heck are organic acids?

Don't fret. Many people don't know what organic acids are or have even heard of them before.

What are organic acids?

When brewin' Remedy, it’s not just magic that leads to a delicious drink with no sugar naturally, but fermentation science! You see, the live culture is what consumes all the sugar, but in the process it doesn’t just disappear, it gets converted into healthy organic acids, also known as short-chain fatty acids, the very same kind produced by our own gut bacteria to aid important body processes.

Organic acids can potentially help to:

  • Provide an energy source for the good bacteria in your gut
  • Regulate appetite
  • Stabilise blood sugar levels
  • Regulate cholesterol
  • Prevent overgrowth of bad bugs in your gut.  

What organic acids will you find in a Remedy Kombucha?

In every 330ml of Remedy Kombucha, you will enjoy 0.7g of naturally occurring organic acid.

How can you tell if your kombucha is chock-full of organic acids?

First of all, taste. The organic acid is what gives Remedy bevvies that subtle tang and good-for-you-but-still-so-damn-tasty flavour. Watch out for any kombucha or other drink that claims to be fermented without some tang - that's how you know they're brewin' the old school way, and you're gettin' the goodness of organic acids.

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What are Tea Polyphenols and Why Should I Care?

What are tea polyphenols and why should I care?

Everyone knows that a cup of green tea is good for you, right? (Just ask your gran). Well, the reason for this is all of the healthy antioxidants that are naturally occurring in tea, both green and black. Tea antioxidants, otherwise known as polyphenols, help your body fight illness.

In kombucha makin’, the first and very important step at Remedy is to brew a VERY big pot of tea. That’s where these mighty tea polyphenols come in! They’re the REAL lesser-known powerhouse of a good kombucha.

Polyphenols known as antioxidants are naturally found in tea. In science-speak, antioxidants have been found to scavenge for free radicals in the body and prevent them from causing cell damage. Now you’re listening.

How many tea polyphenols does a Remedy Kombucha contain?

In every 330mls of Remedy Kombucha, you will enjoy 83mg of tea polyphenols!


Are all teas polyphenols equal?

No. Some tea blends have less or more polyphenols depending on quality, and this can even be impacted by what season the tea was harvested!

Polyphenols also vary on the tea type (i.e green, black, oolong, jasmine or hibiscus). Sarah and Emmet (our founders) personally select the highest quality organic tea for our brew. We use a mixture of certified organic green tea for its high polyphenol properties and certified organic black tea for its rich superior taste.

Most importantly, we test every batch of raw tea at Remedy to ensure it meets our high (chock-full) standards of the good polyphenol stuff. We then test each batch for the level of antioxidants at the end of the natural fermentation brew to make sure it meets our top notch standards for goodness. You betcha.


How can you tell if your kombucha is chock-full of tea polyphenols?

First up, when you pour your brew into a glass, you’ll notice it will have a brownish background colour. All tea has this background colour, so watch out if it’s crystal clear. Unfortunately, not everyone is up for making it right, so you may find there’s not much of the right stuff in there at all!

The Lowdown on Live Cultures

Remedy is the real deal: small batch brewed the old school way, using a live culture that is natural to our drinks. But what are these live cultures? We know they’re good for us, but why should we care? Here’s the live culture lowdown.

What are live cultures?

Live cultures are a form of “good” bacteria, that comes in the form of microbes associated with foods and drinks, often acting as fermentation agents.

What’s so good about live cultures?

Live cultures can potentially support gut health by:

  • Increasing the diversity of your gut flora, aka the good bugs that live in your gut to get things working as they should.
  • Preventing the growth of bad bugs that can make you sick.
  • Supplying billions of microorganisms that are full of vitamins, minerals and fibre, which the healthy bacteria in your gut use as a food source to produce important metabolites for good health.

Remedy live cultures are made right!

Remedy’s live cultures occur naturally and plentifully in our drinks because we brew our kombucha the old school way, from scratch using a live culture that is a descendant of the very first batch our founders Sarah and Emmet made on their kitchen bench.

While some foods and drinks labelled as live cultured or probiotic get that way thanks to dosed or added ingredients, we pride ourselves on the fact that there’s not need for that ‘round here! It’s pretty simple. If you use the right ingredients, brew for the right amount of time (don’t try speed up the process) then you’ll make something damn right and tasty. Kombucha has been around for thousands of years – we keep our recipe and fermentation process traditional, and our kombucha raw and unpasteurised, so you get that authentic and quality live culture goodness inya. Quality over quantity peeps.

What is the live culture count in Remedy Kombucha?

Our live culture count sits at a mighty minimum of 330 million per 330mls of Remedy Kombucha!

How do we know? Well, I’m glad you asked. We test every batch during production to ensure the live cultures stay healthy and strong in every one of our drinks. We also conduct regular shelf life testing to ensure those live cultures are still going strong right through to the end of shelf life. Yep, our team of Remedy have their work reallllllly cut out for them.

What are the specific live cultures/ strains of bacteria in Remedy Kombucha?

Yeast of the Saccharomyces genus and bacteria from Acetobacter and Gluconobacter species are just some of the major contributors behind the magic of fermenting Remedy from sweet tea into liquid gold! Both have been found to have a range of proven health and wellbeing benefits.


How can you tell your kombucha is alive and kickin’?

It’s super simple to test whether your kombucha is alive! Pour it into a glass and let it sit in a warm place for a few days. If you use Remedy Kombucha, a SCOBY (Symbiotic Culture of Bacteria and Yeast aka. ‘the mother’) will form. Yeah huh. Pretty amazing stuff.

https://www.youtube.com/watch?v=XpKQHLmd0WU

Miso Roast Potatoes with Wasabi Guacamole

Remedy Nutritionist has done it again with another delicious FAKEAWAY recipe! This time for mouth-watering Miso Roast Potatoes with a spicy Wasabi Guacamole. Perfect to share and washed down with some Remedy Ginger Lemon Kombucha!

MISO ROAST POTATOES WITH WASABI GUACAMOLE

Serves 4 as a snack
Gluten-free : Dairy Free : Vegan

  • 700g white potatoes, washed and cut into 1cm thick wedges
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped nori, to serve

MISO GLAZE:

  • 3 teaspoons white miso paste
  • 3 teaspoons maple syrup (or honey if not vegan)
  • 2 teaspoons extra virgin olive oil 



WASABI GUACAMOLE:

  • 1 1/2-2 avocados, peeled, pitted and smashed
  • Juice of 1/2-1 lime, to taste
  • 2 teaspoons wasabi paste (more or less as desired)
  • sea salt and black pepper

METHOD

Heat oven to 200C and line a large baking tray with greaseproof paper. Spread potato wedges over the tray, drizzle with extra virgin olive oil, season with sea salt and toss to coat. Bake in the oven for 30-40 minutes so they are golden. Whilst potatoes are cooking whisk together ingredients for miso glaze in a bowl and prepare the wasabi guac. Once wedges are cooked, drizzle miso glaze over and toss to coat then place back in the oven for a further 15 minutes to crisp and caramelise. When ready to serve, pile the wedges into a bowl and pop the wasabi guac on the side. Sprinkle with finely chopped nori, and tuck in!

Easter Bunny Bread by Jacqueline Alwill

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