Making: Kombucha, Pico de Gallo, and Guacamole

It’s no secret that we are fans of the fermented foods around here. The one that seems to be actually thriving in this heat is kombucha. Every week we decant our kombucha and make new batch.

Yep, I said every week. Where it once took a month or more to make a batch of kombucha up north, it now is a weekly chore here, which means more kombucha for everyone!

You can read about why we love the stuff and how we are making four gallons per week here and find starters to make your own kombucha here.

We’re also making a lot of pico de gallo (fresh, chunky salsa) and guacamole here to top our frequently eaten taco salads. You really can’t go wrong in making either of these so long as you involve a couple of key ingredients as outlined in the recipe.

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2 Comments

  1. I love my home brewed BOOCH! I do a gallon and a half every 10 days or so. It’s warm here but I like it very tangy and very fizzy.

    I mixed the juice of a fresh orange and the scrapings of a vanilla bean together and added it to a few of my bottles for secondary fermentation. I can’t wait to try it.

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