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Kombucha Sourdough!

KOMBUCHA SOURDOUGH
A TWIST on the traditional sourdough, to create a crunchy bread FULL of flavor, 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:
Flour 
Any Remedy Kombucha flavour

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. Repeat this step every 12-24 hours until your starter is doubling in size and smells of 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.

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) Remedy Kombucha

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

Dough ingredients

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

• 700g (4 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 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 favorite Remedy flavours!

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

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 Suar 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 counter in a small jar in Melbourne, Australia almost 15 years ago! From little jars, big things can grow! 

Sweet & Spicy Fermented Hot Sauce

Spice up your life with this fermented hot sauce made with the goodness of our Remedy Kombucha Cherry Plum! Wanna know the best bit? This TASTY saucy matures and develops more flavor and depth with time - it's the gift that just keeps on givin'.

FERMENTED HOT SAUCE
Makes: 1 litre

Prep: 30 minutes + 1 week of fermenting time

INGREDIENTS
330ml water, lukewarm
2 tablespoons apple cider vinegar
1 can (250ml/8.5 oz) Remedy Kombucha Cherry Plum
3 teaspoons sea salt
300g chilli peppers, stem removed, sliced in half, remove seeds if you don’t want it too hot (about 3-4 cups)
1 carrot, thinly sliced
4 garlic cloves, sliced
1 shallot, sliced
2 teaspoons rice malt syrup (optional)
1 X 2 litre jar
1 small zip lock bag
1 pair of gloves
HANDY TIP: Use any whole chillies you like, or use a blend of different ones. To reduce the heat, feel free to add red capsicum to the mix. The heat of the hot sauce will continue to mellow over time as it ferments. It will also continue to develop more flavors.


METHOD
Add the water, apple cider vinegar and sea salt to a small saucepan over medium heat and warm through, stirring until the salt is dissolved. Remove from the heat and allow to cool completely.

Meanwhile, place on your gloves (trust us, you’ll be feeling the heat in your fingers for days if you handle/chop all these chillies). Then layer the chilis, carrot, garlic and shallot into sterilised jars.

Stir the Remedy Kombucha into the brine mixture, then pour into the jar, pressing the chillies and other ingredients into the liquid. If you don’t have enough liquid to cover the chillies, then create more brine with the ratio of 1 teaspoon of salt per 1 cup of water.

Fill your zip lock bag with a little water, then shove into the jar, to keep the veggies completely submerged under the brine.

Screw on the lid and place into a cool, dark spot like the pantry for 5-7 days until the brine appears slightly cloudy. Tap the container, and if there are little bubbles, then it’s fermenting!

After this time, strain the brine from the vegetables, reserving the brine for the next step. Place the veggies into a blender with 1 cup of the brine and blend until as smooth as possible. Try the hot sauce, and add a little rice malt syrup to sweeten as desired. Continue to add more brine if you want your hot sauce to have a thinner consistency.

Divide into bottles and store in the fridge for up to 12 months.

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

Kombucha Pickled Vegetables

Kombucha Pickled Veg

Makes: 1 x 500g jar

Prep time: 15 minutes

Cooking time: NA

 

INGREDIENTS:

2 medium red onions (or 3 cups of any thinly sliced vegetable…cucumber, radish, carrot etc)

1 cup apple cider vinegar

½  teaspoon black peppercorns

¼  teaspoon mustard seeds

½  teaspoon sea salt

1 teaspoon rice malt syrup (optional)

1 cup Remedy Kombucha, flavour of your choice!

 

METHOD:

  1. Add the apple cider vinegar, sea salt and rice malt syrup to a small saucepan over medium heat, bringing to a simmer. Stir through until salt has dissolved. Remove from the heat and add in the vegetables, black peppercorns and mustard seeds. Toss all together and allow to cool.
  2. Once cooled, stir through the kombucha and transfer to jars, packing the onions (or other vegetable) into the jar tightly. Allow to rest for 1 hour, then transfer to the fridge to store.
     

Does Remedy Kombucha contain caffeine?

Do Remedy drinks contain caffeine?

Remedy Kombucha is brewed using organic tea. During fermentation, the caffeine level naturally reduces to around 10mg per 100ml which is very low.

Hear more from Remedy Nutritionist, Jacq Alwill on the levels of caffeine in Remedy bevvies.