Recipes

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).

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! 

Kombucha Sourdough!

KOMBUCHA SOURDOUGH

A TWIST on the traditional sourdough, to create a crunchy bread FULL of flavour, character and goodness. Traditional sourdough is created using a starter that contains wild yeasts and good bacteria to make the bread rise. A starter can be shared by someone who already has one, or you can make your own. This recipe kick starts the process by using the live cultures present in all Remedy drinks, substituting the usual water for your favourite Remedy Kombucha!   

SOURDOUGH STARTER: 

For best results, create your starter a few days before baking. An easy way to remember starter ratios is 1+1 flour and liquid, for example, 125g flour to 125mls of Remedy Kombucha Apple Crisp. 

Ingredients

METHOD

Mix 125g flour + 125g Remedy Kombucha, stand for 12-24 hours. After this time, discard half of the starter and then feed it the 60-75g each of flour and Remedy Kombucha Apple Crisp. Repeat this step every 12-24 hours until your starter is doubling in size and smells of both apples and bread. 

SOURDOUGH

For the recipe, use about half of your starter, and keep the other half in a jar in the fridge for future baking. Feed this fridge based starter every few days, by discarding half of the mix, and feeding it fresh flour and Remedy Kombucha Apple Crisp.

To make your bread, first make a mix of your starter, flour and more Remedy Kombucha. This first stage makes what is called Levain, or a ‘sponge’. More flour, liquid and salt are then added to create the dough. The quantities of Remedy Kombucha and flour below are a good guide, however sometimes your mix will need a little more flour, or a little less liquid depending on the weather, temperature, and type of flour used.

Levain ingredients

• 50g (2 tbsp) Sourdough starter 

• 80g (80 ml, or ⅓ cup) Remedy Kombucha Apple Crisp

• 75g (½ cup) strong bread or pizza flour

Dough ingredients

• 500g (500ml or 2 cups) Remedy Kombucha Apple Crisp

• 700g (4⅔ cups) strong bread or pizza flour, plus extra for dusting

• 2½ teaspoons fine sea salt

HANDY TIP! The best part of the recipe is there is no kneading. The activity of the live cultures does all the work! You just fold the dough a few times with rests in between. 4-6 times works best.

METHOD

  1. Feed your sourdough starter to keep it active, 4 — 8 hours
  2. Make the levain. Combine your starter, flour and Remedy Kombucha Apple Crisp in a medium bowl. Mix until combined, and then cover with plastic wrap and leave it to stand in a nice warm part of the kitchen. Overnight works best. By morning it should have expanded and look very bubbly. 
  3. Make the dough. Combine the levain with half the Remedy Kombucha set aside for this stage, and then mix until smooth, add the remaining Remedy Kombucha to the mix. Sift the flour and salt, and then add to the wet ingredient mixture. Mix this with a wooden spoon until you have a very basic rough looking dough. Cover this bowl with plastic wrap and set aside for an hour. 
  4. Unwrap the bowl and take a corner of the dough in one hand. Stretch it away from the dough slightly, and then fold this stretched piece back on top of the dough. Turn the bowl 90 degrees (a quarter turn) and repeat this step three more times. Cover again with the plastic wrap, and set aside in a nice warm place for a further 30 minutes. Repeat this process four to five more times. By this stage, the dough will look very uniform and smooth. After the final folding, cover again and let it stand for about an hour until the dough is puffed. 
  5. Turn the dough out onto a well-floured surface. Cut your dough into two pieces. Shape these two pieces into two loaves. At this stage, you can use a loaf tin, proving baskets, a dutch oven, or a baking tray to shape the type of loaf you want. Use non-stick baking paper to line or place the loaf for baking. Once shaped, cover your loaves with a floured tea towel, oiled plastic wrap or baking paper, and then stand somewhere warm and draught free for a final rising. 
  6. Preheat the oven to 240 C (220 C fan forced). Place the loaves in the oven and throw in a handful of ice cubes into the bottom of the oven. This will help create a great crust! 
  7. Bake for 20 minutes, then reduce the oven temperature by 20 degrees (220 C, or 200 C fan-forced). Bake for another 15-20 minutes until the crust has a nice deep colour to it, and the loaf sounds hollow when tapped on the bottom. Take the loaves out of the oven to cool on a wire rack for about an hour. DELISH.
Once you've mastered the art of Kombucha Sourdough, start experimenting with all your favourite Remedy flavours! 

Recipe made in collaboration between Remedy Drinks, Remedy Team Member Nik Gray and I Quit Sugar. Photography by Bec Dickinson

How to brew your own kombucha

Are you a full-blown stage five kombucha addict ready to take things to the next level? Or just have the fermenting bug (pun intended)? Either way, we're here to show you just how easy it is to make your own kombucha at home. It’s how Remedy started, after all! That’s right, our founders Sarah and Emmet started out making kombucha for themselves and their young family on their very own kitchen counter.

Read More

Cauliflower Chickpea Korma

Remedy nutritionist Jacqueline Alwill has created some delicious healthy FAKEAWAY meals to help you make your favourites at home! Here's the second recipe from this series and it's as delicious as it is healthy!

CAULIFLOWER CHICKPEA KORMA

Serves 2
Gluten free : Dairy Free : Vegan

Korma curry paste:

  • 2 cloves garlic, peeled
  • 2cm piece of ginger, peeled
  • 2 teaspoons garam masala
  • pinch dried chilli flakes
  • 2 tablespoons tomato paste
  • 1 tablespoon coconut oil
  • 1 medium (150g) brown onion, peeled and diced
  • 1x 400ml tin coconut milk (aim for BPA free/organic)
  • 1/2 cup (80g) raw cashews
  • 1 medium head cauliflower, cut into (400g) florets

To serve: basmati rice with a touch of turmeric, extra chopped cashews and coriander if desired

Method:

Place garlic, ginger, garam masala, chilli flakes and tomato paste in a food processor or blender (I prefer to use the small blenders for this one so the spices aren’t lost) and blitz to form a paste. heat a saucepan on medium heat, add coconut oil and onion and cook stirring frequently for about 5-6 minutes until softened. Add curry paste and cook for 1 minute so the spices become aromatic. Add coconut milk, cashews and cauliflower, pop the lid on and bring to a boil, then reduce to low simmer and cook (covered) for about 25 minutes, take the lid off and cook a further 5-10 minutes to thicken. Serve with basmati rice, extra cashews and chopped coriander if desired and of course a refreshing glass of Remedy Kombucha!

Easter Bunny Bread by Jacqueline Alwill

Miso Chicken

Wanna know the ultimate go-to comfort meal for the Remedy Founders? It’s miso chicken! It’s freakin’ tasty and finger-lickin’ goooooood, Better yet, it has whole Condon fam’s tick of approval (yep, kids and all). Make this Japanese deliciousness when you next need a pep in your step or speedy weeknight meal.

Condon Comforts: Miso chicken

Serves 4

INGREDIENTS

  • 4 tablespoons unsalted butter, softened
  • ½ cup white miso (the rice culture brand is the Condon fam’s miso fave)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • Black pepper, to taste
  • 8 skin-on, bone-in chicken thighs, approximately 1kg.


PREPARATION

  1. Heat oven to 200°C Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
  2. Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

Recipe originally published on https://cooking.nytimes.com/

KOM-CHI AKA KOMBUCHA MEETS KIMCHI

Kimchi is like the heart and soul of Korean cooking. This traditional Korean side dish is made from TASTY salted and fermented vegetables and Korean flavours. Just like Remedy Kombucha, kimchi is alive and kickin’ with the goodness of organic acids! Try this delish I Quit Sugar-approved ferment today.

KOM-CHI Kombucha meets kimchi

Makes: 2 x 1 litre jars
Prep time: 2 hours 30 minutes
Cooking time: NA

INGREDIENTS

  • ½ head Napa or savoy cabbage,
  • chopped into quarters
  • 5 cloves Garlic
  • 3cm ginger, fresh
  • 6 spring onions
  • 1 small brown onion
  • 1 tbsp Tamari
  • 1 tbsp fish sauce
  • 1 tbsp sea salt
  • 1/2 cup Remedy Kombucha
  • Ginger Lemon
  • 1 apple, sliced into matchsticks
  • 1 carrots finely sliced into matchsticks
  • (or just grated)
  • ¼ to ½ cup Korean red chili flake*
  • (or regular chilli flakes)
  • 2 x 1 litre jars, or a few smaller 500ml jars.

 

METHOD

Remove the bottom core from the cabbage, and slice into quarters.

Add cabbage to a large bowl and sprinkle over sea salt, start lifting up the leaves, and sprinkling the sea salt between the leaves, to ensure the salt is covering everything!

Place a plate over the cabbage and weigh down, with a book or any heavy object! This will help draw the water out of the cabbage.

Every 30 minutes, toss the cabbage, and place the plate and weight back on top to continue to draw moisture out. Continue to do this for 2 hours. Meanwhile, to prepare the chilli sauce, add the garlic, ginger, chilli flakes*, onion, tamari, fish sauce and kombucha to a food processor and blitz to combine.

Add the kimchi chilli paste into a large bowl and add in the carrot, spring onions and apple and toss to combine.

Rinse the cabbage leaves under a running tap to remove excess salt and shake dry. Roughly tear cabbage apart, add it to the bowl with the chilli paste. Use your hands to mix everything together and coat evenly in the chilli paste.

Shove the kimchi into clean jars and pack the mixture down as you go with your fingers or a spoon.

Place the jar/s into a cool spot away from direct sunlight, like the pantry. Allow kimchi to ferment for 7 days. A sign that your kimchi is fermenting is tiny bubbles on the surface.

Each day, you’ll need to ‘burp” the kimchi to remove excess pressure by opening up the lid, and then also push down the contents to ensure the kimchi is kept below the liquid. 

After 7 days, move your kimchi to the fridge to store. It will last for 12 months.

NOTE: Add LESS chilli flakes if you don’t like much heat.

Recipe made in collaboration between Remedy Drinks and   I Quit Sugar. Photography by   Bec Dickinson

kombucha kimchi

Deluxe Plant-Based Burgers

Finally scraping the barrel of iso-recipe ideas? We're in the same boat. One more curry and we may just have a new turmeric-coloured wallpaper on our hands. It's either that or the beans get a spin in the microwave again. Luckily our main gal and Remedy nutritionist Jacqueline Alwill came in to save the day with this banger of a burger recipe. Plant-based deliciousness which uses simple ingredients and is oh-so easy to make (it also happens to go REAL well with a Remedy Ginger Beer). Get on it!

Deluxe Plant-Based Burgers by Jacqueline Alwill

Gluten Free, Dairy Free, Vegan
Serves 4

Ingredients

  • 1 tablespoon ground flaxseed 
  • 1 cup (200g) frozen peas, defrosted 
  • 1 cup (200g) cooked chickpeas or tinned, rinsed and drained 
  • 1/2 cup (70g) cooked brown rice 
  • 1/2 cup (48g) almond meal 
  • 1/4 cup (60g) caramelised onion 
  • 2 tablespoons (40ml) extra virgin olive oil 
  • 2 tablespoons finely chopped parsley 
  • 2 tablespoons finely chopped coriander (or your herb of choice) 

Method

1. Start by making the flax egg. Combine ground flaxseed with 2.5 tablespoons water in a small bowl, mix and set aside.

2. In a food processor combine defrosted peas, chickpeas, brown rice, almond meal, caramelised onion and oil and pulse to chop a few times. Add flax egg and blitz briefly so the mixture comes together but you can still see small pieces of peas and chickpeas.

3. Shape into 4 even sized burgers approximately 10cm in diameter, pop on a plate, cover and set in the fridge for 20 minutes.

4. Heat the oven to 180°C and line a large baking tray with greaseproof paper. Place burgers on baking tray, spray lightly with extra virgin olive oil and bake in oven for 40 minutes.

5. Team with your favourite burger bun (bread or lettuce) and choice of juicy burger extras - pickles, hummus, mustard, beetroot, tomato, sprouts, onion, kraut and serve with sweet potato wedges for extra delicious trimmings. 

Easter Bunny Bread

Looking for a healthier option this Easter that's DAMN tasty? Remedy nutritionist Jacqueline Alwill whipped us up this Easter Bunny Bread we couldn't help but share! 

Easter Bunny Bread by Jacqueline Alwill

Gluten Free, Vegetarian
Makes 1 loaf, serves 8-10

Ingredients

  • 1/2 cup extra virgin olive oil 
  • 3 free range eggs 
  • 1/2 cup coconut sugar or 1/3 maple syrup 
  • 2 tsp cinnamon 
  • 1/2 tsp nutmeg 
  • 2tsp gluten free baking powder 
  • 1/2 tsp bicarbonate soda 
  • 1/2 cup (75g) dark chocolate, roughly chopped 
  • 1/2 cup sultanas 
  • 2 cups grated carrot 
  • 1 1/2 cups (225g) gluten free flour or spelt flour (for those not gluten free) 
  • 1 cup shredded or flaked coconut

Method

1. Preheat oven to 170c and line a loaf tin (12x24cm) with greaseproof paper.

2. Whisk together olive oil, coconut sugar, eggs, spices, baking powder, bicarbonate soda in a large mixing bowl until creamy.

3. Add dark chocolate, sultanas, gluten free flour and grated carrot and mix to combine. Pour into lined loaf tin and place in oven to cook for 45-55 minutes.

4. Cool in tin for 20 minutes then transfer to a wire rack to cool completely before slicing and serving! 

Easter Bunny Bread by Jacqueline Alwill

Coconut Water Kefir Overnight Oats

Who said breakfast had to be boring? Our Remedy nutritionist Jacqueline Alwill has done it again with this delicious recipe for Remedy Coconut Water Kefir Overnight Oats! If you're a meal prep lover this dish will have you sorted for 4 breakfasts whilst looking like something straight out of your favourite influencers Instagram feed. 

Coconut Water Kefir Overnight Oats by Jacqueline Alwill

Dairy Free, Vegan
Serves 4

Ingredients

  • 1 1/2 cups (160g) rolled oats 
  • 2 cups (500ml) Remedy Coconut Water Kefir Pure
  • 2 teaspoons (10ml) vanilla 
  • 1 cup (80g) shredded unsweetened coconut 
  • 1/2 cup (75g) raw cashews, chopped

Method

1. Combine all ingredients in a bowl and mix to combine. Cover and place in fridge overnight to soak.

2. Serve with coconut yoghurt and your choice of seasonal fruits. 

MUNG BEAN PUMPKIN KALE SALAD WITH TAHINI DRESSING

And just like that, we’re in 2020. Forget reflecting on 2019 (and that bad lower back tattoo... Becky) and embrace the New Year cheer. With eating better at the top of our resolution lists, we asked our good mate, and Remedy nutritionist Jacqueline Alwill to throw us her salad to end all salads. So if you’re 15 days deep into a plant-based diet or want to make friends with salad for once and all - try this Mung Bean, Pumpkin & Kale salad today. It’s easy. It’s delicious. It won’t disappoint!

Mung Bean Pumpkin Kale Salad with Tahini Dressing by Jacqueline Alwill

Gluten Free, Dairy Free, Vegan
Servings: 4 - 6 as a side

Ingredients

  • 1 cup of mung beans, cooked until tender
  • 2 cups marinated kale
  • 2 stalks celery, diced
  • 1/4 cup mixed toasted sunflower seeds and pepitas
  • 1/4 cup chopped almonds
  • 2 tablespoons lemon juice + 2 teaspoon finely grated zest
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup mint leaves or other herbs on hand- coriander/parsley will work well, finely chopped
  • 2 cups cooked pumpkin pieces
  • 1/4 cup dukkah
  • 1/4 cup tahini
  • Sea salt & black pepper

Method

1. Toss cooked mung beans, marinated kale, celery, sunflower seeds, pepitas, almonds, lemon juice, zest, evoo and herns in a bowl with a good pinch of salt and black pepper. 

2. Lightly toss through the pumpkin. 

3. Arrange half the salad on a serving platter, sprinkle with half the dukkahand half the tahini then repeat and serve. 

*If you can't find dried mung beans, chickpeas work just as well. To marinate kale: pull leaves from the stem and chop into bite sized pieces, then place into a bowl. Drizzle with lemon juice, add a good pinch of sea salt and massage into leaves to marinate and tenderise. 

Make mine a mocktail

Feel like a fancy drink but not keen on getting boozy? No worries. Allow us to introduce you to the Doozy Hughesy named in honour of Remedy lover Dave Hughes!

Read on for our instructions to recreate it yourself at home.

INGREDIENTS

  • 100ml Remedy Kombucha – we recommend Original, but any flavour will work its own magic!
  • 50ml orange juice (we recommend freshly squeezed!)
  • Fresh thyme
  • Blueberries (fresh or frozen!)

METHOD

  • Take a champagne glass
  • Fill with around 100ml Remedy Kombucha
  • Top with orange juice
  • Garnish with a sprig or two of thyme and a few blueberries
  • Sip and smile!

Thyme & Blueberry Kombucha Mocktail

Just because you're avoiding booze doesn't mean you have to miss out on the fun when it comes to fancy drinks, right?

Whether you're feb-fasting for a short time, prefer to avoid alcohol altogether, or just feel like enjoying a booze-free bevvie, we reckon a kombucha mocktail is the perfect remedy (see what we did there?).

This lovely concoction - adapted from a recipe by The Core Health - ups the fancy factor big time by featuring flavoured ice cubes and a homemade compote. We guarantee you won't feel like you're missing out one bit.

YOU'LL NEED:

    • 4-5 thyme sprigs (1 tablespoon leaves removed)
    • 1 cup blueberries
    • 750ml bottle Remedy Kombucha Original
    • 1.5 cups organic frozen or fresh blueberries
    • 2 tbs water
    • 1 tsp lemon juice
    • 1 tsp cinnamon
    • 1 tsp maple syrup  (optional)
    • 2 tbsp chia seeds
       

HOW TO MAKE IT:

    1. Make ice cubes by place 2-3 lavender leaves and 2-3 blueberries in the holes of an empty ice cube tray, cover with filtered water and place in the freezer to set over night.
    2. To make the blueberry compote combine 1.5 cups of frozen or fresh blueberries with all other ingredients into a small saucepan over a simmering heat.
    3. Once the berries have been cooked through and stewed for around 5-6 minutes remove from the heat and mash with a fork, allow to cool slightly before stirring in the chia seeds, sit.
    4. To assemble, add in the ice cubes, a few fresh blueberries plus a lashing of the compote, your spirit of choosing, then top with Remedy Kombucha.



 

Recipe and images by Samantha Flook, The Core Health.

Roast Cherry Ripple Semifreddo

One of the perks of having the lovely Jacqueline Alwill from The Brown Paper Bag on board as our Remedy Nutritionist is an inside line to her AH-FREAKIN-MAZING whole food recipes.

We were obviously beyond excited when she was inspired by the launch of our new Cherry Plum kombucha to create a delicious, refined-sugar-free sweet treat that celebrates cherry in all its glory.

This recipe was originally posted on The Brown Paper Bag. Pop over there for stacks of delicious recipes and advice on all things real healthy food and nutrition. Over to you, Jacq...

"Remedy’s Cherry Plum Kombucha is deliciously sweet without being too much so, and on these hot summer days the perfect accompaniment for an icy treat – enter ROAST CHERRY RIPPLE SEMI FREDDO – enjoy!"

Ingredients

  • 1 cup Greek yoghurt
  • 1 cup ricotta
  • 1/2 cup full cream milk
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 180g cherries, seeded and halved

 

Method

  • Preheat oven to 180C and line a baking tray with greaseproof paper.
  • Place cherries on tray, drizzle with 2 tablespoons honey and place in oven to cook for 30 minutes.
  • Once cherries are cooked, remove from oven and allow to cool.
  • Make the ice cream by placing greek yoghurt, ricotta, full cream milk, honey and vanilla in a large mixing bowl and whisk together well.
  • Pour half the ice cream into a 1L container, swirl through half the cherries and repeat.
  • Wrap with glad wrap and place in freezer to set over night.
  • Remove and allow to thaw slightly before serving.
  • To serve either flip out of tin and slice or scoop and serve with roast stone fruit.


Serves 6 - 8

Banner image by Jacqueline Alwill for The Brown Paper Bag.

Time for a tipple: Remedy Aperol Spritz

Let's be real. Many of us don't mind a tipple or two, especially at the end of a long week.

We figure if you're going to be enjoying some booze, you may as well go all out and make it a quality drink. Enter our Remedy Kombucha cocktail recipes: a little naughty and a whole lotta nice.

To kick things off, we've got an Italian classic with a twist: the Remedy Aperol Spritz. Keep on scrollin' for the full recipe.



 

INGREDIENTS

    • 45 ml Aperol
    • 80 ml Prosecco
    • 80ml Remedy Kombucha Apple Crisp
    • Slice of orange

 

METHOD

  1. Pour Aperol into a wine glass and fill with ice
  2. Top with prosecco and Remedy Kombucha Apple Crisp
  3. Garnish with slice of orange and a straw


 
FINITO! Saluti!  Adoriamo il tuo budella!... that means "Cheers! We love ya guts!" in Italian... kinda ;)

Props to Leroy from Lulu White for the recipe!