Archives for August 2015

Kombucha Batch Sizes

August 6, 2015 By Recipe Renegade 1 Comment

Scroll down for batch sizes. Click here for recipe: How to Make Kombucha

Don’t worry if all your sweet tea, Kombucha, and SCOBY don’t fit into the jar. It’s okay to drink the remaining sweet tea! “Kombucha from a previous culture” doesn’t have to be from home made, it can be from a commercial source.

1-Quart Kombucha

1 quart (32 oz.) filtered water
1/3 cup organic sugar
1 or 2 organic black tea bags
1/4 cup Kombucha from a previous culture
1 Kombucha SCOBY
1-liter glass container

3-Quarts Kombucha

3 quarts (96 oz.) filtered water
1 cup organic sugar
4 organic black tea bags
½ cup Kombucha from a previous culture1 Kombucha SCOBY
4-quart glass container

Double Batch (1 ½ gallons) Kombucha

6 quarts (192 oz.) filtered water
2 cups organic sugar
8 organic black tea bags
1 cup Kombucha from a previous culture
1 Kombucha SCOBY
7-quart (or larger) glass container

Two Gallons Kombucha

8 quarts (256 oz.) filtered water
2 2/3 cups organic sugar
11 organic black tea bags
1 1/3 cups Kombucha from a previous culture
1 Kombucha SCOBY
2.15 gallon glass container

Four Gallons Kombucha

16 quarts (4 gallons) filtered water
5 1/3 cups organic sugar
22 organic black tea bags
2 2/3 cups Kombucha from a previous culture
1 Kombucha SCOBY
Two 2.15 gallon glass containers

I buy my Newman’s Organic Black Tea at Swanson Vitamins or Amazon. Register for a new account at Swanson Vitamins and receive a free $5 coupon! Click here: Swanson Vitamins

Zucchini Chips

August 5, 2015 By Recipe Renegade 3 Comments

Tired of zucchini bread? Don’t live in Vermont so you can’t stash your extra zucchini through open windows in random cars? Well, at least not without getting arrested. Looking for new ways to eat zucchini? If you have an over abundance of zucchini, a better way to get rid of them is to preserve them by dehydrating. This works well with any type of summer squash—zucchini, patty pan, crook neck, straight neck, etc. Especially zucchini. These chips are a healthy snack and great for dips like salsa, guacamole, onion dip, etc. They can also be crumbled into soups on a cold, fall or winter day.

5.0 from 1 reviews

Zucchini Chips

Save Print

These zucchini chips are great to use for dips - salsa, onion dip, guacamole, etc.

Author: Recipe Renegade

Ingredients

Zucchini (however many you can fit in your dehydrator)
Himalayan Salt

Instructions

Slice zucchini about 3/16" thick.
Lightly salt.
Place in dehydrator and run at 135° for approximately 10 to 12 hours or until completely dried.
Store in tightly sealed bag with desiccant.

After dehydrating, I place my chips into a vacuum-seal bag. Leaving it full of air, I add a desiccant, and seal without first vacuuming.

Please note: These chips need to be cut the correct width. If they are cut too thin they will stick to the trays and be hard to remove. If they are too thick, they will not be chip-like and slightly tough. If they’re too big or small, keep them for winter soups.

« Previous Page