The fourth step of the Zandtao Plan is bacteria balance – this is usually probiotics. I now think of it as chuai yooi. I feel that chuai-ing yooi is excellent for candida, and I believe candida is far more widespread than people give it credit. I first came across it when visiting a homeopath, and have been since told that chuai-ing yooi is integral to homeopathy.
The first fermentation I used was Rejuvelac picked up from Paul Pitchford’s “Healing through Whole Foods”. I have two rejuvelac on the go at a time, and have used old cafetieres – coffee not now being on the menu. The advantage of the cafetieres is that the plunger stops any floating rice getting in the drink.
In the bottom of the cafetiere I put rice – the equivalent of one meal portion. I also add a tablespoonful of rice-germ (jamuu khao in Thai). I fill with water and allow it to ferment for two days. To serve just depress the plunger and pour into a glass. I run two so that there is always a glass available every morning.
Clean all pots and food processor very well, but without soap, as soap also kills the good bacteria.
I find the food processor makes the chopping so much easier, and I like the veg being finer (than chopped) – looking like a fermented coleslaw (for westerners) .
Making kimchee is a three-stage process:-
1) Soak the veg:- Take two cabbages, 2 carrots and diakon. Using largest grater process these veg, and put them in a mixing bowl. Add 3 large tbsp of sea salt, and mix through with hands for 5 minutes so that the salt is mixed in with all the veg. Fill the bowl with water – maybe 1/2-1 inch above the veg. Cover the bowl with cloth, I use elastic to keep it in place. Leave the bowl to one side for 12-24 hours, much longer than that and mould forms (not wanted).
2) Preparing the kimchee:- After leaving the veg to soak for up to a day, make sauce. Ingredients are to your taste. I use 1 red pepper, 2 long thin green peppers (not strong), a bit of ginger and garlic, 2 or 3 tomatoes, ga bpii (paste of ground small fish), 2 or 3 onions. Put them in the food processor until it is a sauce. Drain the water (keep the drained salt water) from the soaked vegetables, and put veg and sauce in a bowl add a tbsp of sea salt and mix by hand again for about 5 minutes.
3) Making the kimchee:- get the creamic or glass pots you are going to make the kimchee in – plastic not advisable; I use ceramic pot and glass jar. Empty the kimchee (mixed soaked veg and sauce) into your kimchee containers, and using the drained salt water just cover the kimchee mixture – no more. Cover your containers with tea-cloth (I use cloth and elastic), and leave containers. How long you leave the containers depends on where you live. As this is Thailand I leave it for three days – might be longer in cold season or in the North. After three days I inspect the kimchee, and I am looking for it about to have mould on top. Clean away this top layer of mould or slightly off covering, and put in fridge. I make a lot so I actually put the kimchee in the freezer except for what I need for the next few days – I eat a bit every day.
Messy on the hands, a bit timely, but once you’ve done it a few times it’s no big thing. Good – chuai yooi, bad – Thai women like it.
Now this is very straight-forward except for one thing – the scoby. You make kombucha tea from ordinary tea but to ferment the tea you need a scoby. Now a scoby just looks like a piece of rubber that sits in the bottom of the tea, and leaving it there ferments the tea making it kombucha tea. For Thailand getting the scoby is a problem, and I sent to the US for it. I found an address off the internet and had it shipped over.
You can use any tea you like, preferably natural tea. I use oolong tea and jiangulan tea. Fermenting the tea changes the taste so you try what works for you. Your scoby changes any tea so that is no problem. Your scoby also grows with fermentation so you can store it or pass it on!!
I make 4 pints of kombucha tea at a time, 1 teaspoon of tea for each pint, and – wait for it – 1 dessertspoonful of white sugar. Aaagghh! I know but the sugar is needed for the fermentation, and the fermentation process gets rid of the sugar, so I don’t think it’s a problem. Hasn’t been for me so far. Once you have made the tea, you must leave it for 24 hours until it is room temperature. I don’t remove the tea leaves while it is cooling, but I read that some do. Once you are ready to make the kombucha tea, strain out the leaves.
I have a plastic container with a tap for each drink. You put the scoby in the bottom of the container, pour in the tea, and leave it for a week. By this time fermentation has taken place and you have kombucha tea.
As I said above the scoby grows so I now have 2 kombucha tea containers. From the first batch an extra scoby had grown so I used that to make the second batch. Now the scoby just gets bigger, and I cut it for storage or throw it.
I drink one tea one week, and the other the next – making new tea every Thursday (how boring!).
At the same time I bought the kombucha tea scoby, I bought kefir grains – even though kefir beauty products are available in Thailand I don’t know where to get grains. Initially I thought kefir was great but I am now not convinced. To begin with I made milk kefir eating this most days with fruit thinking it was good. But then I noticed that on Sundays headaches would start – not migraines but enough. I stopped eating milk kefir, and the headaches went. One up for the macrobiotics that says don’t eat dairy. I have included the milk kefir process below but you must decide – I have no doubts that milk kefir chuais the yooi.
I then began to make coconut milk kefir. Thailand is great for this – at least where I am is, because I can go to the market and get fresh coconut milk – they have a wierd-looking machine where they make it on the spot. The machine makes hua ga ti and hung ga ti – for this you only want hua ga ti. I put the kefir grains in a jar and put the hua ga ti on top – about one pint. After about a day the kefir forms on top, and I remove it putting it in the fridge. I leave the jar another couple of days and some more coconut kefir is formed – mostly liquid. I sieve this mixture so as I can separate the grains. I put the grains back in the jar and pour some of the liquid back on the grains. This helps the grains for the next batch. I put the rest of the liquid in the fridge, and it separates giving some coconut kefir. I go through this coconut kefir process weekly. This does not make as much coconut milk kefir as the milk kefir but it balances the taste of fruit nicely.
When the coconut milk separates to make the kefir the liquid that remains is whey, I use this in making kvas and the ginger ale drink later. Keep the whey in the fridge.
This is easier to make than the coconut kefir. Basically I used two pints of milk, pour the kefir grains in a two pint jar, filled it with milk and waited. After a couple of days the milk separated and on the top was milk kefir. I scooped this off and strained the rest reclaiming the grains. Then grains in the jar with two pints of milk giving the milk kefir again. Perhaps this made too much and that is why I got the headaches – I don’t know. Anyway I stopped and they have gone. But that doesn’t mean the same will happen to you. Try for yourself, but dairy is not human food!
I mix the KVAS with a ginger drink I make – 5:1 KVAS:ginger.
• 3 medium or 2 large organic beets (roots only), peeled and chopped up coarsely; do not grate beets (see note below)
• 1/4 cup – use whey from kefir. 1 tablespoon ocean sea salt
• filtered water
1. Use large jar.
2. Add filtered water to fill the jar.
3. Stir well and cover securely.
4. Keep at room temperature for 2 days and then transfer to refrigerator.
5. Drink one 4 ounce glass, morning and night.
For your second batch refill the bottle with filtered water and let it ferment for two more days on the counter. After the second brewing discard the beets.
However, reserve some of the beet kvass liquid and use this as your innoculant instead of the whey for the next time you make it.
Aside:- Folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. Anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems. It is an excellent blood tonic, cleanses the liver, promotes bowel regularity, aids digestion, and is a good treatment for kidney stones and other ailments.
Ginger for KVAS
This was supposed to be some kind of ginger ale drink but it did not ferment to what I thought of as ginger ale. But I found it went well with the beetroot KVAS balancing the taste a little – it is still an acquired taste but helpful health-wise.
1 small piece of ginger about 1 cubic inch, micro-grated (I use an unused coffee-grinder)
1/4 cup fresh lemon juice (juice from one lemon)
1/4 cup honey
1/2 tsp sea salt
2 tbsp fresh whey
1 qt. water
Mix everything thoroughly in an air-tight container. Because of Thailand’s weather I let it sit outside for 3 days. They say it may carbonate, mine doesn’t but I let the air out every day or so.