Bee Pollen JUN Beverage - High Polyphenols (tannin)

JUN is an ancient culture from Tibet that is used to make fermented tea. It has been recently introduced to the United states over the last ten to fifteen years, and is very rarely used commercially. On this date, I know of only two sources that sell JUN commercially, and both are on the west coast.

The JUN culture is traditionally fed using very high quality organic green tea and raw honey.

In order to make JUN fermented tea you mush have a JUN SCOBY.

A SCOBY is a Symbiotic Culture of Bacteria and Yeast.

If you need one I sell them here:
Fermentation101 Shop

Most often the JUN culture, in its pure form, will be strictly fed green tea and honey. JUN is very high in antioxidants, and is very beneficial because it contains the probiotic Lactobacillus casei. Since green tea is high in polyphenols (tannin)  and that is want is needed to fee the SCOBBY, I started doing research into other "Non Tea" herbs, flowers, barks, and leaves that are also high in polyphenols that could potentially work with the JUN culture. 

My personal reason for doing this research is to be able to make a fermented beverage that does not contain caffeine like typical JUN and Kombucha do.

During my research I found an article that peaked my interest, and said that Bee Pollen is very high in polyphenols (tannin) and has Anti-radical properties.

Here is a link to that article:

Bee Pollen High in Polyphenols

This is an EXPERIMENT, I have not seen anyone mention using bee pollen in place of tea for fermenting JUN. So, I will continue to update this blog as I venture into this experiment, as well as other JUN experiments using "Non Tea" options.

How I did it:

 

Step one - procure the freshest local bee pollen you can - I used 1/2 cup

Note: it is important to use a local source of bee pollen so you can get the best health benefits from the plant sources, and wild yeast that the pollen is coming from locally.

 

Step two - Heat 1 1/2 cups purified water up to about 180 degrees and steep the Pollen for 5 minutes
NOTE: DO NOT use tap water - it contains chlorine, fluoride and bromine that can kill your SCOBY. You also do not want to boil the water because it will take all the Oxygen out of it and your beverage will not get fizzy.

 

 Step three - filter the particles through a coffee filter 

Note: In the filter, there will be a light tan or yellow sludge left over - you can keep the sludge and use it in other recipes, or simply compost the whole filter, sludge and all.

 

Step four - dissolve 1/2 cup of raw honey in 1 cup of room temperature water, then add it to your glass fermenting container with the pollen liquid.

Note: I took a pH reading on this just for my own curiosity, and it was a 6

 

Step five -  add 1 cup of strong JUN starter and then add your SCOBY

Note: Make sure the mixture is at room temperature - you do not want to burn your SCOBY. I did also take a pH reading after adding the starter and SCOBY and it was a 4.

 

Step six - Cover with a tightly woven cloth (I use t-shirt material) and rubber band it tightly so that no particles, contaminates, or bugs can get in.

 Note: there are two ways to ferment using a JUN culture; Aerobic (with oxygen) and anaerobic (with out oxygen)  for this ferment I chose to use the aerobic fermentation because there is already a ton of yeast in the bee pollen, so there really is no point to try to keep the wild yeast out this time.

The Ideal brewing temperature for JUN is 68-77F - so I leave it on the counter in my Kitchen in the winter and take it to the basement in the summer. It can typically take 4-6 days to ferment, I usually like to taste it around day 4 and let it sit more days if necessary. Fermenting JUN can sometimes be  finicky, I have had the culture stall several times from adding too much honey, different types of honey, warmer water, or even simply bumping the fermentation vessel by accident, it will eventually ferment, so be patient. JUN is considered to have a lighter flavor, and more effervescent feel to it than the more common Kombucha, which some people find to be too vinegary for their taste.

Please feel free to leave comments or questions - or even tell me about your experiments with "non tea" JUN ferments.

4-16-2015 - UPDATE: after leaving the JUN sit for 7 days it has formed a beautiful new pellicle of a baby SCOBY almost 1/4 inch - the brew is lightly effervescent, and very citrus like with a note of honey. having let this sit over the 4-6 day mark it is a bit more astringent for my taste, but it is still enjoyable over ice. I think next time I will start tasting it at day 4. It is still a lovely beverage. Below is a photo of the measured new baby SCOBY.

How to make your very own Ginger Bug.

Firstly what is a Ginger bug?

Ginger bug is a fermented mixture of fresh grated ginger root, raw honey and water that produces beneficial bacteria. The combination of the honey, water, and ginger causes lactic acid, beneficial bacteria and yeast in the ginger root to release, infuse and ferment in an anaerobic (no oxygen) environment.

How do you make it?

1. Grate up the ginger about 1 1/2 cups

2. Add it to a Jar with a tight fitting lid
3. Add raw honey, about 1 cup

4. add the same amount of purified water (NOT TAP WATER it has too much chlorine it will kill the bacteria)

5. Mix it up really well and let sit on the counter - it will start to bubble and release pressure from the gasket under the lid. The carbon dioxide from the fermentation produces a bit of fizz or effervescence in the ginger bug

6. Once it has a desirable taste to you (I prefer mine not super sweet) it is done, and you can refrigerate it and use it however you like. It will last a long time refrigerated.

It is really potent, bold, spicy, and strong - and has really great beneficial, healthful, goodness to it.

Where would you use this "Ginger bug"?

Since it is very strong I add about 1/4 cup of just the liquid to a lot of raw recipes so that I can reap the benefits of the probiotics of this elixir. Mostly beverages like JUN, Kombucha, Lemon aid, Tea, my husband likes it in OJ, but I find that to be too sweet for my taste. You can use it in gelatin gummies, salad dressings, marinades, fire cider, sodas, the possibilities are endless, have fun with it, Enjoy!!

Lacto Fermented Pickles, Peppers and Kiwi.

Today I was at the market, I'm always looking to see if there is anything new or weird to try to ferment. I saw baby kiwis - what are those??? Baby cucumbers - got to try those, and lastly baby peppers, which made me remember these little stuffed red peppers I had when I was in Switzerland, last year and thought "maybe I can make them myself."

So, here's what I did:

First - I cut all the placenta and seeds out of some sweet little baby peppers. I sliced and stuck a spicy hot Fresno pepper at the bottom of the jar so that I can tell the difference of the varieties. My hope is to get that sweetness from the honey ferment and the peppers, but also infuse the other peppers with a little spice form the Fresno.

Then, I put the peppers with the holes facing up so the honey can get inside all the cavities.

Lastly, I added honey, covered with an Air lock lid, and let sit on the counter for about a week or two.

The other two containers of ferments are really simple as well. The one on the right is just baby kiwis in honey, and the one on the left is sliced up cucumbers in a salt brine with spices, and about 2 table spoons of Sauer Kraut I made in October, just to get the fermentation started.

Dehydrated JUN SCOBY Gummy Snacks.

How to make Dehydrated Gummy Snacks from the extra SCOBYs from your SCOBY HOTEL.

In doing a little research on eating SCOBY I found a few recipes for SCOBY Gummies which all called for refined white sugar. So, I had this idea to make some Gummies with Maple Syrup, Honey and Coconut Crystals with my extra JUN SCOBYs. I happen to have an abundance of JUN SCOBYs in my SCOBY Hotel.


What is a SCOBY you ask??? the word SCOBY is an Acronym for;

Symbiotic Colony of Bacteria and Yeast

It is the thing that people sometimes refer to as the "Mother" or "Mushroom" - it actually isn't a mushroom at all.

There are actually a few kinds of SCOBY cultures, there is ACV (Apple Cider Vinegar), JUN which is brewed with Green  Tea and Honey only, and then the most popular Kombucha SCOBY which is brewed with Black Tea and conventional Sugar. All of these are fermented cultures that are made with the intention of helping with Gut Flora, and keeping the bacteria in check in your body.

So, I brew/ferment both JUN and Kombucha Tea, and always have extra SCOBYs on hand, some of which I raise in a nursery to sell to other fermenters on Etsy if you want to start your own culture:

Click here to Buy your very own SCOBY from Fermentation101

Back to this post - the Gummy Snacks.


What you need:
2 large thick JUN SCOBYs
1/3 Cup Raw Honey
1/3 Cup Organic Grade "B" Maple Syrup
1/2 tsp of Ground Ginger
1/2 tsp of Ground Nutmeg
1/2 tsp of Ground Cinnamon

a Sharp Stainless Steel or Ceramic knife
a GLASS bowl this is very important because the acid from the SCOBY can have a chemical reaction to certain plastics and some metals.
a Dehydrator
a silicone mat

First Use a really sharp knife to cut your SCOBY into 3/4" cubes, and put them in your GLASS bowl.

                                          
                                              Then add the Honey and the Maple Syrup

                             Add your Cinnamon, Nutmeg, and Ginger and stir it up really well.

    Cover it tightly with Plastic Wrap, sit on the counter at room temperature to marinate overnight. After 24 hours of marinating you can place the sweetened SCOBY cubes on the silicone mat.

 Then put them right in your Dehydrator on the "Living Foods" setting. This is very important because you don't want to kill the beneficial bacteria in the SCOBY. Basically not over 104 degrees. If you don't have a Dehydrator - you can use you oven - but be careful not to over heat them.

                               Dehydrate for about 8 hours - or until these are the consistency you like.

                                                             This was about 10 hours

Some people like them rolled in sugar crystals so they don't stick together, you can also use Coconut crystals for this as well.

                                             Store in an air tight container, and eat em up!!!

I Screamed!!! for Fermented Bananas!!!

Fermented Banana, Cardamom, Walnut, Shaved Chocolate Coconut Cream Ice Cream

 

Did I Scream - Yes! I did SCREAM!!!! 

OK - so My neighbor - who I am sad to say is moving next month came over last week and showed me how to make Ice cream!!!

Since I am AIP (Autoimmune Protocol) until October 2014 - I can't have Dairy, Eggs etc.... So I was trying to come up with a good way to make Ice Cream with Coconut Milk. I recently re-introduced walnuts with no problem - but eggs are a completely different story... NO WAY!!!!!

I have to say also that I did find a NEW Ice Cream Maker on Craig's List for $45. I had to because my friend will be moving and I can't borrow hers now... So sad!!! Sad about her moving - duh.. not about the ice cream maker.

Anyway, I also belong to a really great group on FB called Kombucha Nation where we chat about all sorts of fermenting processes - I LOVE the group. So yesterday we were chatting about Fermenting Bananas!!! So, Of course I had to try it. Below is a photo of the fresh bananas covered in Raw honey. That is it - simple and fast way to ferment fruit!!!

And so I figured "Why Not?" Fermented foods are so incredibly good for us, so why not go ahead and enjoy them in everything!! Including Ice Cream!  Lacto- fermentation is when natural bacteria eat  sugars and starches in the fruit and vegetables creating lactic acid. The process of fermentation preserves the fruit and veges, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of pro-biotics. Hence Good For you !!!!

 So, after just one day I checked the Bananas and here is what I got;

Just look at all those bubbles, Yummy, slightly sweet and tangy with a hint of fizz on the tongue fermented bananas!! Yum!!!

I had to make Ice Cream with these!!!

Here is the almost AIP recipe, to make it AIP - just take out the nuts and Chocolate.

Remember, This is a NON dairy - NO Egg Recipe:

The day before you want to make this you must put the bowl from your ice cream maker in the freezer, make your fermented bananas, and put two cans of coconut milk in the coldest part of your fridge.

What you need:

2 Fermented Organic Bananas (see above for recipe)
2 cans organic Coconut Milk
1 Tbsp Organic Vanilla Extract
3 Tbsp Organic Great Lakes Gelatin (Optional)
14 Cardamom pods ground up fine
1/2 cup crushed soaked and salted organic walnuts (optional)
1/4 cup organic Bakers Chocolate shaved fine (optional)

Whip up the bananas, vanilla, cardamom, gelatin and the cream portion of the coconut milk.
 
note: Remember to put the cans in the coldest part of your fridge overnight so the cream separates from the water - use only the cream part.

Add blended mixture to your ice cream maker - as per the directions each machine is different.

5 minutes before you think the ice cream is done add the chocolate and the nuts.

You are done - Enjoy!!

Store the un eaten portion in the freezer - it won't last long!!!

AIP Paleo Grass Fed Beef Bone Broth

AIP Paleo Grass Fed Beef Bone Broth

Hi Again Folks,

WOW!! I'm actually posting two times this week!!

This is my recipe for a really REALLY good AIP (Autoimmune Protocol) Paleo Bone Broth. It is considered AIP because it does not have any FODMAP items like garlic, onion, coconut, etc.

Why Bone Broth???

Well, For thousands of years Bone broth has been used as a healing soup. It is contains valuable minerals that the human body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and trace minerals. Importantly the gelatin found in bone broth is called a "hydrophilic colloid".  (basically a gel that turns into a liquid when heated) It attracts and holds liquids, including digestive juices, thereby helping support proper digestion. And helping heal the GUT! 

Bone broth can also help prevent infection caused by cold and flu viruses, and fights inflammation which can be caused from Gut Dysbiosis (leaky Gut). This is because bone broth is rich in the very important anti-inflammatory amino acids such as arginine, proline and glycine. I will post two photos of what the amino acids look like when they are present in the cooking process of the bone broth below.


Here are the 17 steps.

1. Buy a bag-o-bones at the Farmer's Market - Make sure the bones in there  are from Gras Fed Pasture raised animals. Any kind are good - I used Beef for this batch. But I bet pork, bison, chick, or any type of poultry will do.

  2. Place the bones on a baking sheet, I use a silicone mat under them for ease of cleaning, but you don't have to.






3. Roast them in an oven that was preheated to 350 degrees, on the top rack. I have a convection oven - so I put it on the "Convection Roast" setting. I left them in there cooking for only 45 minutes - if you over cook the bones, your broth will taste burned.

NOTE: When you see the bones foaming up like this - DON'T freak out!!! This is the amino acids releasing from the bones, this is a GOOD thing. :-)

4. Remove the roasted bones from the oven. Mmmmmmm smells yummy already, and look at all those amino acids bubbling out....!

5. Transfer the hot bones into a large crock pot. Be sure to even out the bones, it is kind of like fitting them into a puzzle, but you want to pack them in there well.

6. Pour Filtered or Bottled water over top of the bones until they are covered, and minimal bones are popping out of the surface.

NOTE: if a few stick past the water line - it is not a big deal - becasue as it cooks down you can re-arrange them.

7. Add a half cup of Organic Apple Cider Vinegar - this will help draw all the important nutrients out of the bones.

8. Add one third a cup of Organic Unsulphured Molasses. This actually adds a little more of the micronutrients, and is rich in iron, calcium, and magnesuim.

9. Add the following AIP friendly spices. Himalayan salt, sage, 3 bay leaves, margoram, oregano, thyme, tarragon, rosemary.

 10. Let this come to a boil and let it cook overnight (at least 20 hours) on either the "high" or "low" setting all slow cookers are different, mine boils at a low rumble on the "low" setting, you can add a little more water before you go to bed if you want.

Look at all those Amino Acids foaming on the top!!

11. When you get up the next morning, remove all the large particles of fat and meat, and all the bones and discard.

        

12. then strain out all the rest of the particles - and the Bay leaves. Set the pot to the side to let cool to room temperature so the fat hardens on the top.

 

13. Skim all the fat off the top, and set aside to use later - this is called Beef Tallow - it is a really good white saturated fat that can be used in cooking many things.

14. Heat the broth back up to a low boil, TASTE it to make sure the salt amount is right!!!  Then transfer into mason jars. I use the single serving jars because they are easy to grab and go if you need to take a meal to travel with.

15. Carefully place the jars using canning tongs into an almost boiling water bath.

NOTE: you want to make sure that they are covered with the water so they make a tight seal.

16. Make sure the water comes to a boil, and let it roll for about 20 minutes, Covered or uncovered, it just depends on how much steam you want in your house. :-)

17. Take the jars out with the canning tongs and set them on a dry towel to cool.

You are Done, Refrigerate and Enjoy!!!