Booch, Kefir and Good Bacteria!

Recently I started making kombucha.  My Honey loves it and it’s great for arthritis and a myriad of other ailments.  It also costs about $4.00 for each 12-16 oz. bottle in stores.  OUCH! – So, I started looking into it, bought some cool bottles and one large jar to add to my first gallon sized fermenting jar and now I’ve got 2 batches rotating about 2 days apart so that we have a constant batch going and fresh booch all of the time.  I’ve made cherry, blueberry, mixed berry, lemon-ginger, pineapple ginger, lime-ginger, orange-ginger, and plain-old ginger.  I am also going to try a cranberry-ginger later today.

I don’t especially love the taste, as it’s a bit vinegar-y for me, but I’ve already noticed my knees don’t hurt nearly as much as I climb up and down our stairs, so I’m more than willing to suck it up for health!  The ginger varieties are definitely my favorites so far, which surprised me, honestly.  I was sure I would love all of the cherry and berry varieties, but the ginger mellows the vinegar in such a natural blending kind of way that is very pleasant to the palate.  My next batch will be one I blend with some good organic juice varieties.  I think I’ll let this booch batch ferment a bit longer since it will combine with the juice and I want the full benefits, in spite of cutting the amount of booch in each serving.

Initially, we spent about $40.00 for the glass jar and glass stopper bottles.  For each batch I think we spend around $3.50 for the ingredients to make one gallon of booch.  This includes 7 organic tea bags, 1 gallon of distilled water, 1 cup of organic sugar and whatever fruit or flavoring we use.  For instance, to make a gallon of booch we used about an inch of ginger root and then about the equivalent of a half of an orange in various fruits since you only need a small bit of fruit and/or ginger in each 16 oz. bottle.

I’ve been making kefir for a couple of years now.  This past August, when I went back to school (I teach 1st grade), I was so busy that I put my kefir in the fridge because i was exhausted and kept forgetting about it.  Well, then I forgot about it for over 2 months.  I had to order new grains a few week ago and they are beauties, I tell ya!  This time I’ve decided to do the double fermenting method.  It increases the growth of all of the good stuff and makes it even healthier for us!  I used to add it to our smoothies, but I think we’re going to start drinking more kefir with a little fruit in order to get more of this amazing stuff into our bodies!  Did you know that kefir has over 60 beneficial probiotics and yeasts?  Yogurt has only 5-6!  Now, we make our own yogurt (well, my daughter does), and it is SO much more delicious than any store bought yogurt we’ve ever tasted, so, I’m not saying don’t eat yogurt, just know that kefir has much more of the good stuff in it!!  I also don’t love the taste of kefir, but with some fresh or frozen organic fruit whipped in, it is truly delicious!

Fermented food is SO VERY good for us.  We have become such a sterile society in so many ways that we’ve gotten rid of the good bacteria that fights the bad bacteria in our bodies.  I heard an interesting, yet disturbing bit of information from Jim Dooley, Executive Director at the New Angela Foundation.  He says that the average person has 10% good bacteria in his/her body and 90% bad bacteria. The great news is that if we make kefir a regular part of our diet, we can flip those numbers around so that we can have a healthier body with 90% good bacteria & 10% bad bacteria.

We are now drinking kefir every morning and booch with lunch and dinner.  I’m really excited to see how much better we are all going to feel.  We are already noticing some improvement in our general health and energy levels.

I know some people are thinking that they just don’t have the time to do this kind of stuff!  Some of you are feeling like you could never do this right.  Well, I’m here to tell you that if I can do it, anybody can!  And as far as time goes:  I think it takes about an hour a week to do both kefir (every other day) and booch (once a week, 2 batches).  For the money we are saving, the amount of waste we are not contributing (buying multiple bottles at store each week), and the satisfaction we get knowing we are doing these incredibly healthy acts of kindness for our bodies and the earth for very little financial cost, there is really no question in our minds.

This is something I am very passionate about.  I get such a high every time I make something that makes my husband and children healthier.  It isn’t about living longer or looking younger, it’s about feeling better and taking care of the body He blessed me with.  I’m so thankful to the people who have shown me pieces of their healthier lives and patiently shown me how i can do the same simple and amazing things for myself and my family.  I’m also very thankful that we have the internet.  I don’t know how my family and I could do most of these things without watching 15 videos before we have the courage to do it ourselves!

Here’s to health and saving money!!

Kefir & Kombucha

2 Comments on “Booch, Kefir and Good Bacteria!

  1. It looks interesting from the picture. We have kefir every day althoughwe haven’t manage to make it ourselves. Kombucha is also incredibly refreshing as a beverage. Perhaps at some point the science will catch up on their alledged health benefits.


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