Some of these pictures are not for the faint of heart. I will be upfront with that. Chef C from delisheeeYo was at our March gathering teaching us how to make kombucha. She brought a big jar of kombucha with the scoby mushroom intact and took us step by step through the process. If you are a kombucha fan (I am), then you may be familiar with strands of the “mother” or scoby floating in your bottle. Nonetheless, the sight of a mature scoby pulled from a freshly brewed batch of kombucha can be a little disconcerting as these pictures show.
Chef C makes delicious kombucha–not to strong, fresh and the flavor of this batch made with Yerba Mate was particularly enjoyable. Again, in the interest of full disclosure, making kombucha is easy, but there are a number of steps involved. Comprehensive directions for brewing kombucha can be found here. If you decide it is too many steps for you, it can be found in any health food store and some mainstream grocery stores. If you are in the Lowcountry, Chef C sells it by the shot glass and in larger containers to take home.
Now, the food: Yummy, Tasty, Delicious, Healthy…I have recipes or links to recipes for many of the dishes. If there is something you would like a recipe for and it is not posted or you need more information on a recipe, leave a message in the comments section and I will do my best to find it.
I was too busy eating to take pictures of the wonderful Collard Green Chips that Barb made in the food dehydrator. There were also sweet and spicy Thai Peanut Butter Cups that were a big hit. The recipe for Aloo Gobi can be found here. Also, Kickin’ Chickpeas, The Best Lentil Salad Ever (really) and Louisa’s Cake.