…now sits one gallon of kombucha brewing and a jar of my salsa in the process of lacto-fermenting. It’s a bacteria wonderland over here on the kitchen counter!
I’m new to both, but can confidently say that homemade kombucha is just as good, if not better, than store bought; and my first batch of lacto-fermented salsa was more flavorful than any unfermented salsa I’ve ever made. Not to mention all the flora. 
So, there you have it. A crunchy con mama in the making.
What next? Sprouted wheat and sprouted spelt quinoa muffins? Yup. Been there done that.
I cook from scratch most days, and with mostly all fresh, unprocessed ingredients; but with budgetary constraints, it’s been baby steps around here with all the other aspects of whole foods.
How organic, pastured, unprocessed, sprouted, soaked, raw, free-range, grass-fed, unrefined, fermented, fresh ground, homegrown ARE YOU? do tell!
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We’re eating vegetarian for 31 days in May. I’m taking babysteps too. I’ve replaced my oils with grapeseed and coconut oil and am now purchasing only raw honey and using real maple syrup. We also joined up with a local CSA this year for the second year. I was surprised at the affect joining a CSA made in our life last year. I’m a good eater and was raised eating very well. My mom is a health foodie herself. However, there were still lots of veggies I thought I didn’t like: beets, kale, swiss chard, brussel sprouts, and turnips. Turns out I love them all, thanks to getting them in our CSA basket! I feel like we’re eating so much better. I honestly don’t miss meat at all thus far, except for bacon.
We’re going to a more plant based diet because we think it’s better for you and when we DO eat meat, we want it not only raised in a healthy manner, but not support big corporations that treat their employees so badly (my husband recently read “Fast Food Nation”). But the truth is, buying meat raised this way IS more expensive. So we buy it when we can, but it’s cut down on our meat eating simply because of the expense.
So that’s where we are. It’s a fun journey, really. But truly, it’s shocking because really lots of the “bad” changes that have been made to our food have only occurred in the 20th century, so we’ve not had that much time to see the effects of “bad” eating, but I think w’er beginning to.
Danielle, you’ll have to tell me how your veggie month goes! That must feel so great on your system! I love all veggies, and used to do a CSA here as well until we were feeling pressed financially. I may consider it again. This summer, I’m trying to grow every kind of veggie I can get my hands on!
Could you post a tutorial? I have been on the fence with trying homemade kombucha and your post makes me want to go for it! I can’t wait to see what my husband thinks about things fermenting in our kitchen.
Sure, Aileen…I think I can put one together. However, there’s not much to it since you need a starter (“mother”), tea, sugar, and a week or so of time for it to look gross on your counter.
Yes please do a kombucha tutorial! Around here we get raw milk, eat mostly whole foods, buy organic/grass-fed/free-range whenever possible, and I have a wheat grinder to make flour for our baking. Ideally I would love to follow all of Sally Fallon’s recommendations in Nourishing Traditions.
I need to read that book! Maybe I can get that on the list for the summer!
I have read nourishing traditions, the makers diet, and body ecology, and they are all very much into lacto-fermenting whole foods etc. My challenge is getting myself organized and disciplined enough to actually get my family there. This is encouraging to see other starting down the road. Oh we do quinoa and not much meat.
I MUST get my hands on Nourishing Traditions. Just heard about it again tonight from a friend….something about a fermented ginger carrot recipe??
Oh man Ruth,you reminded me that I have a post waiting on this very topic! One day I looked around my kitchen at all the cultured goodies/soaking grains and nuts taking up my counter and just laughed. I took pictures but forgot to write about my craziness! I’ve been making Kombucha for over a year and love it! I have a quiet dark warm spot above my fridge where it hides and does its growing. SO so much cheaper than the bottled stuff. Sauerkraut is another favorite…and also so cheap! We make yogurt too….but that goes into the dehydrator in the basement:)
Check out http://www.thehappyherbalist.com for all the kombucha info you ever wanted! And also, for unsolicited advice, make sure to keep your various cultures away from each other while they ferment….to avoid cross-contamination! (Something I recently learned!)
Happy culturing! And watch out, your counter might also be taken over soon!
Good info on neighborly bacteria!
We’d have so much fun if you lived closer. 
How wonderful! My boys and I love kombucha too (can’t get the others interested). I’d love your salsa recipe as that is something I’ve not tried. As to how crunchy are we? Hmmm, grind our grains for flours (we put together an annual Wheat Montana order if you want to join in), cook from scratch (but I’m not as adventurous as you are)
, have a garden, chickens, cow share… I’ve got a long way to go, but am enjoying the journey. BTW, I’ve heard that when we culture more than one item at a time we should keep them far away from one another. Time to get some kombucha, yogurt, buttermilk, kefir, etc, going now that we’re back from vacation. Hugs!
oops, I see the recipe… sorry
No problem, Linda! I just did it with the whey from whole milk yogurt!
Wow–you and Jennie (above) both knew about the culture contamination warning! Good tip! And yes…I will definitely order with you if/when we order that grinder through your friend!
I’m with you! Homemade kombucha is so wonderful! Thanks for sharing a link to my lacto-ferm salsa recipe – so kind of you! Really happy to hear you like it. Your homemade blender salsa sounds incredible. If you’re friends are looking for some good kombucha-making tips, kombucha kamp is great! Hope you have a blessed week! Blessings, Kelly
Thank you, Kelly! I love your site, and am thankful for all the meal plans, tips, and recipes you share!
Yay! So proud of you:) And you know I love your salsa… def gonna have to try it fermented! I can’t wait to grow our own stuff when we own instead of rent. For now we’re still in process (it’s totally a journey, eh!?) making contacts with local farmers and now have a good coop, place to get grass-fed beef, free range local eggs, etc. And we’re moving more toward paleo…already having cut out all dairy but cheese last year. I’m taking the plunge. mostly:) Coconut everything has my full attention instead. And it’s been good on the gut! Grains are down to quinoa (really a seed I guess) or sprouted live grains if we do any. I hope you keep the healthy/nourishing foods conversation going on here! Funny story about kombucha, I had a mother in the freezer and Sam, being in charge of dinner that night, had it out, thawed and seasoned like chicken when I got home. I got a REAL GOOD belly/cry laugh out of that one!
I laughed so hard reading this. You guys kill me.
Even the hubby is doubled over.
Ok so fermented mushroon juice just does not sound applealing. It must have some pretty amazing health benefits…..it makes me think of kid history part 6. lol
Ha! It’s not fermented mushroom juice!!
It actually looks way worse than that!