{"id":2754,"date":"2022-06-28T11:31:24","date_gmt":"2022-06-28T11:31:24","guid":{"rendered":"https:\/\/www.raisethebaradria.com\/uvod-u-fermentaciju\/"},"modified":"2023-02-22T14:11:16","modified_gmt":"2023-02-22T14:11:16","slug":"introduction-to-fermentation","status":"publish","type":"post","link":"https:\/\/www.raisethebaradria.com\/en\/introduction-to-fermentation\/","title":{"rendered":"Introduction to fermentation"},"content":{"rendered":"\n\t\n\t\t\t
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\n\t\u201eFermentation may have been a better invention than fire\u201c \u2013 David Wallance<\/em><\/strong><\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\tBlack, green tea, scoby, bread, baker\u2019s and champagne yeast, sugar, health\u2026
Terms that seemingly have nothing in common, but together make two similar, yet different drinks:
KOMBUCHA AND KVASS<\/em><\/strong>.
We will introduce you to the world of fermentation in our own way, share with you the history and present and our ways of preparing these two nowadays increasingly popular drinks.
But let\u2019s start in the right order.
How else than with some\u00a0key terms<\/em>\u00a0so that you can follow the rest of the text without any questions and so you can always return to them.<\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\tSCOBY<\/em>:\u00a0<\/strong><\/em><\/strong>asymbiotic bacteria and yeast culture; also known as pelicula, mother scoby, culture, fungus (although technically not a fungus), used during fermentation to inoculate sweet tea with bacteria and yeast to produce kombucha
BABY SCOBY<\/em><\/strong>:\u00a0new SCOBY formed during the first fermentation; may take on the form of a liquid surface; new layer that binds to the original SCOBY
During the second fermentation, baby SCOBIES look like clumps of yeast or sediment in a bottle.
SCOBY HOTEL: SCOBY storage tank
TEA<\/em><\/strong>:\u00a0beverage made from soaked and processed leaves and buds of\u00a0camellia sinensis. Main tea varieties: white, green, yellow, oolong, black, pu-erh.
pH<\/strong><\/em>:\u00a0measure of acidity or alkalinity on a scale from 0 to 14. The finished kombucha has a pH of approximately 2.5 to 3.5.
YEAST<\/em><\/strong>: a single-celled fungus that cannot be seen with the naked eye that belongs to the microorganisms group
There are several types of yeast and the scientific name of the most famous yeast strain is\u00a0saccharomyces cerevisiae. This strain is very strong and capable of fermentation, it\u2019s most commonly referred to as brewer\u2019s yeast and baker\u2019s yeast.<\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\tWhat is fermentation<\/em><\/strong>?<\/em><\/strong>
Fermentation has been around for as long as we have and humans used yeast before they learned how to write.
The term \u201cferment<\/em><\/strong>\u201d comes from the Latin word\u00a0fervere<\/em><\/strong>, which literally means \u201cto cook\u201d.
So with this in mind, we define fermentation as a process in which yeast \u201ceats\u201d sugar without the presence of oxygen and releases CO2 and alcohol (ethanol).
Fermentation enables us to explore flavors we cannot obtain commercially and it can change our thinking and perception of some flavors and odors. It all depends on us and how much we want to explore.<\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\tKVASS<\/em><\/strong><\/em><\/strong>
Sparkling and refreshing beverage that contains some alcohol (but not more than 1.2%).
Think of it as a cold soda or a cold beer. In fact, think of it as a combination of those two beverages.
The term\u00a0kvass<\/em>\u00a0<\/strong>is of Slavic origin and literally means \u201csour drink\u201d, which describes it quite well.
If we examine its history, its origins remain unclear. But it\u2019s clear that traces of it can be found in Egyptian stories from 8000 years ago, where a drink is mentioned that was made from baked bread to which yeast, various herbs and tree bark were added.
One of the oldest records of the term\u00a0kvass<\/em><\/strong>\u00a0can be found in \u201cTale of Bygone Years\u201d, in which it says that Vladimir said in 989: \u201cGive food, honey and kvass to people<\/em>\u201d.
The conclusion of it all is that kvass has been around for a very, very long time.
Of course there are also different theories regarding its origin and popularity.
According to one theory, people started drinking it in large quantities due to a lack of drinking water at the time, while another theory claims that yeast was actually considered to be food, it would keep people full and that\u2019s how they survived and didn\u2019t feel hungry.
Both theories sound realistic and an important fact is that kvass as such remained a Russian product and its national drink, right up there with vodka.
Literally everyone drank it, from servants, soldiers, doctors\u2026 and its significance is best described by Pushkin\u2019s statement: \u201cAnd like fresh air, they love their kvass<\/em>\u201d.
Every family had their own recipe for this drink and so do we \ud83d\ude0a<\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\tTo make it, we need\u00a0water, sugar, bread and yeast<\/em>.
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Slice the bread and toast it lightly.<\/em>
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Boil some water and add 5% sugar.<\/em>
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Put the toasted bread in the water and let it cool overnight.<\/em>
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Strain the bread the following day.<\/em>
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Add yeast.<\/em>
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Pour in jars for primary fermentation and leave the kvass in the jars for three to five days.<\/em>
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Then fill the kvass into airtight bottles and add a little sugar to encourage secondary fermentation. Leave in jars for two days.<\/em>
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Place the jars in the fridge and let cool for 24 hours, after which it is ready for serving and consumption<\/em>.<\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\t\u201eIn a world full of soda, be a kombucha\u201c<\/em><\/strong>
Kombucha<\/em><\/strong>
Popular fermented drink whose fermentation can be credited to\u00a0black or green tea, sugar and SCOBY<\/em>\u00a0<\/strong>(remember and return to the beginning of the text, if necessary \ud83d\ude0a).
Lightly carbonated depending on the duration of fermentation, the flavor may be sweet or bitter. If it\u2019s fermented too long, kombucha can lose almost all the sugar and the flavor can become vinegar-like.
Some like that sort of flavor very much and are very happy and satisfied with it, so the final product depends solely on our preferences.
Because of the fermentation process, kombucha contains some alcohol, mostly up to 0.5%. It\u2019s good for digestion and the tea that serves as its base provides caffeine and antioxidants.
As for the history of this\u00a0elixir of health and longevity<\/em>, it\u2019s quite simple. It emerged about 220 BC in China and over the centuries it made its way to eastern and central Europe via Russia.
During World War II it disappeared due to the lack of sugar and tea, which are the basics of its production, but it gained new popularity in the United States in the late 20th<\/sup>\u00a0century and then spread to Europe, where all its benefits for human health were recognized.
But what\u2019s most important is the fact that you can make kombucha on your own, at home, in a bar, in your kitchen, according to your preferences and the flavor that suits you.
What you will need to get started is SCOBY.
You can buy it online, grow it yourself, ask a friend or ask us to give it to you (which is a great idea \ud83d\ude0a).
We make our perfect kombucha flavor as follows:
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 First take the ready kombucha out (the kombucha we made last time) and fill it in airtight bottles.
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thoroughly inspect and wash all SCOBIES.
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Make some tea using two types of organic tea: Dian Hong Jin Hao (black tea from China\u2019s Yunnan Province) and Wuyi Oolong (oxidized green tea from Fujian). Steep each tea three times.
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 When the tea is ready, add 10% sugar.
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pour into jars.
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Add some \u201cold\u201d kombucha, sweetened and chilled tea and finally the SCOBY.
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cover the jars with gauze and secure with a rubber band.
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Leave in a dark and warm place for 10 days.
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 And then repeat everything from the beginning \ud83d\ude43<\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\tNotes<\/em><\/strong><\/em><\/strong>:
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 All jars and containers in which you make tea or store SCOBY must be thoroughly washed and clean without any traces of detergent and the like.
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 The SCOBY must not sink to the bottom of the jar (this is an indicator that something is wrong with the SCOBY or that it is \u201csick\u201d).
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 The optimum temperature of the tea into which the SCOBY is placed must not exceed 25 degrees<\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\tFinally<\/em><\/strong><\/em><\/strong>
Although the fermentation processes of both drinks are similar, kombucha relies on the SCOBY in the fermentation process, while kvass uses lacto-fermentation and relies on natural sugars. The one thing that is common and sure is that these drinks are healthy and promote a healthy lifestyle.<\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\tOne last thing<\/em><\/strong>!<\/em><\/strong>
Constant reading, learning, testing, searching, trial and error that happen along the way, that\u2019s the world of fermentation. And it\u2019s very interesting. Don\u2019t be discouraged along the way, we\u2019re always available for any questions.<\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\tYour Karlo and Natali<\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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\n\tKarlo Feren\u010dak \u2013 Head Bartender at Noel restaurant<\/strong>
Natali Bori\u0107 \u2013 Bartender at Noel restaurant<\/strong><\/strong><\/strong><\/p><\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t\n\t\t\t

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