Which are the best bacteria colonies for fermentation?
The life of yeasts, the SCOBY, some moulds and Bacteria
Fighting the wrong concept fo bacteria = disease; time to take advantage from microbes.
One of my colleagues at work, his name is Marcyn has recently started brewing his 5th kombucha at home, and together we decided to study a little deeper the concept of which are the best bacteria colonies for fermentation and where we could source them for our cocktails at the bar.
Are you guys willing to know about which are the best bacteria colonies for fermentation? And why we keep talking about good bacteria colonies that are able to give life to kombucha, kefir, tepache and so on…?
This is the time for you to make your first little investment in something that will stay with you for the rest of your life as “fermentation experts” and will welcome the concept of bacteria into your everyday life and diet!
We have been through the first steps where I had described some of the principles for you to familiarise with the concept of pro-biotic and healthy drinks.
I have described the connection between the fermented drinks and the good healthy gut , the digestive and immune system that benefit from a diet which regularly features a good amount of this vital enzymes, proteins and vitamins every day.
I have also described for in a synthetic blog post the essential tools required to get started; with a cheap investment to the semi-pro equipment!
Did you know that a kombucha SCOBY can last for generations?
“All cultures are to be found from SOMEWHERE or SOMEONE”
“Some of the cultures have been passed through generations “
…THIS QUOTE FROM ONE OF MY FAVOURITES BOOK “pro-biotic drinks at home , by felicity Evans”
…has literally blown my imagination and taught me the importance of such unique treasures, that are only microbes but able to give life… life to a cycle of production that can be passed through the years and centuries.
“We need to think of this cultures as part of your family and need everyday care and attention.” (F. Evans)
In fact, today I will introduce this very first guide by Dedycated to the CULTURES, OR COLONIES OF BACTERIA, to seed the process of fermentation. And to better understand Which are the best bacteria colonies for fermentation.
And now let’s take a closer look on which are the best bacteria colonies for fermentation:
Water kefir and coconut kefir grains: know as “tibi” , “tibicos” , Japanese water crystals, SKG , the name “WATER KEFIR GRAINS” comes from the grain-like shaped culture, but they have nothing to do with actual grain; in fact, they appear as a jelly, smelly very small bubble-shaped bacteria and yeasts – THEY START THE PROCESS OF FERMENTATION Of LIQUIDS THAT ARE RICH IN SUGARS AND MINERALS, GIVING LIFE TO THE SO CALLED “WATER KEFIR” OR “WATER COCONUT KEFIR” a rich probiotic elixir, fruity, slightly acid, surely less than its relative “kombucha” ; it’s tricky to keep them healthy and handling the temperature is not easy, they do need frequent care. THEY ARE SMALL, YOU WILL NEED 3 TABLESPOON OF THEM TO START FERMENTING, THEY WILL NEED OXYGEN TO FERMENT, SO YOU WILL HAVE TO USE A CLOTH OR A NAPKIN ON TOP OF YOU WIDE MOUTH JAR. Purchase them via Amazon to start!
- Coconut water Kefir: water kefir grains are able to ferment the natural coconut water, as that being rich in minerals and natural sugars, it can also be considered a first “creative” twist on the classic plain water based classic kefir.
- Jun SCOBY: The jun SCOBY has the power to turn tea into Jun: a new pro-biotic drink, an effervescent fermented tea, slightly sour, light and bubbly taste. It is unique, however it looks just bigger than a Kombucha SCOBY, it only works with a particular combination of tea and sugar: it turns green tea and honey into JUN. The Jun SCOBY has the power to ferment faster, and it requires cooler temperatures in the fermentation process.
- YEASTS, AND BACTERIA : introduction to the “Wild fermentation “; in nature, fermentation starts in every moment, close to us, on fruits, plants, flowers and in the air. This is called WILD FERMENTATION, however we are going to focus on what happens on plants, and fruits, we have to consider that yeasts and bacteria are in the atmosphere and they easily turn fruits into maturation, by metabolising the natural sugars on their skin and convert them into lactic acid and alcohol .Some examples of wild fermentation are: WINE – BEERS – GINGER BUG – TEPACHE – BEET KVASS – SAUERKRAUT – CHEESES in food.
Caring about your cultures requires time, effort and no neglect. But you can take a break if needed.
They can be kept indefinitely, but as I said before , no neglect is accepted.
It’s way better to give them away than getting rid of them, each of the if properly stored can reproduce for generations.
They can be kept in a concentrated solution of sugar, it’s the case of milk kefir grains or kombucha SCOBY, THIS SUGARY NUTRIENT AND RICH ENVIRONMENT serves as a concentration of food for them, and they must be kept in the fridge if you’re willing to stop the process for a week or more.
I am sure after reading this very long article, I have provided a little, useful guide on how to source and get familiar with them!
Remember, it doesn’t take a degree in chemistry to start brewing healthy probiotics, but patience, time and passion!!
It’s now time for me to think of some cocktail recipes with these ingredients to show you how greatly versatile they all are in mixed drinks!!
Cheers to your health !!