Juice, Blend, Sprout & Ferment Alchemy with Sybille

  • Home
  • Juice, Blend, Sprout & Ferment Alchemy with Sybille

Juice, Blend, Sprout & Ferment Alchemy with Sybille Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Juice, Blend, Sprout & Ferment Alchemy with Sybille, Health & Wellness Website, .

A platform where I want to share my knowledge, experience and tips that I have picked up over the last 15 years when it comes to juicing, blending (smoothies, milks and butters) as well as sprouting.

For my friends who live in warmer climes and easy way to replace your electrolytes
26/05/2025

For my friends who live in warmer climes and easy way to replace your electrolytes

This one appealed to me. Add Kefir and Kombucha and you have a full set
29/04/2025

This one appealed to me. Add Kefir and Kombucha and you have a full set

Trying my hand at making sauerkraut from a small left over white cabbage. Never realised how easy it is. My mum used t...
26/03/2025

Trying my hand at making sauerkraut from a small left over white cabbage. Never realised how easy it is. My mum used to make large volumes in a large ceramic bowl. All you do is shred the cabbage, add salt and massage it through firmly when all the juice extracts. Filled it into a container and weigh it down so the juice covers the cabbage. I used a small mason jar and ceramic baking perls wrapped in clingfilm to weigh it down. Also added some cardamom. Now it's just a waiting game ;-)

Many of us miss a trick when we aimlessly sprinkle seeds on to muesli thinking we are doing good. It tastes good but y...
15/02/2025

Many of us miss a trick when we aimlessly sprinkle seeds on to muesli thinking we are doing good. It tastes good but you are wasting your money if you think you are doing good on the health nutrients front. Your body is unable to access all the goodness of linseeds, poppyseed, sunflower seeds, pumpkin seeds etc etc. It is imperative that you 'activate' the seeds before you consume them. You do this by either roasting them or soaking them in water (which they absorb). Each of these actions terminates the seed dormancy and activates and releases enzymes which are needed to break down complex molecules such as proteins and carbohydrates.

Picture is activation in process. Takes about one hour. I use 100ml water to 100g of seeds

The early bird catches the worm. Still all quiet around the house so a perfect time to progress with my F2 Chai tea kom...
04/02/2025

The early bird catches the worm. Still all quiet around the house so a perfect time to progress with my F2 Chai tea kombucha. Decanted to bottles now but straight into fridge without F3 since there is little to zero chance of it developing effervescence.

It is pretty tart (the way i like it). Did F2 for 3 days and during that time a fairly thick new pellicle was produced which indicates a healthy brew. Remember though that the pellicle is a byproduct same as if you eat healthy food which ensures a healthy toilet habit, nevertheless the production is not needed to be part of your next meal. Either discard it, compost, make fruit leather or feed the chickens ;-)

This was a good chance to completely empty my brewing jar and give it a good annual wash.

Happy brewing my kombucha colleagues ❤️

11/01/2025

Kefir management just now between dashing in and out this morning

Christmas Day is always a busy time in the kitchen. I needed baguettes for the baked Camenbert dip at lunch so had deci...
26/12/2024

Christmas Day is always a busy time in the kitchen. I needed baguettes for the baked Camenbert dip at lunch so had decided to make them myself this time so whilst at it I made and baked off two further loafs that our visitors could also take away at the end of the day. They all turned out perfect. To bake sourdough loafs is a doddle once you know how and all it needs is some planning as all it needs is time (min 24 hrs). The actual hands on time is minimal. I guess around 15 min.

Merry Christmas to you all. ❤️

My 5 minute kitchen stint today attending to two jobs. Salt the vegan cheese Day 3 and strain my kefir which needs to ...
01/12/2024

My 5 minute kitchen stint today attending to two jobs. Salt the vegan cheese Day 3 and strain my kefir which needs to be done daily.

Kefir is a probiotic same as Kombucha. Probiotics are the bacteria that your gut needs to be healthy. The wider the range of probiotics you give your body the better. Kefir contains much more healthy bacteria straind than yoghurt so it's a real fast track to better gut health. The difference between pro- and prebiotics is that probiotics are the actual bacteria with prebiotics being the bacteria your probiotics feed on.

I have not yet tried to make kefir with plant milk. It's possible but more complicated. So at the moment I use organic milk from grass and meadow fed cows. You will be surprised how relatively cheap this is compared to mass production milk. So if your milk consumption is relatively low you may want to check it out. Worth every penny and for me peace of mind.

The kefir is versatile. I use it in a smoothie, you can drink it, use for curries or bake sourdough loafs with it although the baking will actually kill the bacteria. More a matter of taste.

Like kombucha and sourdough the kefir grains will multiply in a happy environment. They can even be eaten (not that I do as too jelly like) or shared amongst friends. Right now I don't have any to share but when I do I will let you know

Vegan Cheddar cheese making Day 2The mixture was prepared yesterday. On day 2 you shape the cheese. EVERYTHING must be...
30/11/2024

Vegan Cheddar cheese making Day 2

The mixture was prepared yesterday. On day 2 you shape the cheese. EVERYTHING must be sterilised to avoid cross contamination. So after sterilising work surface the utensils including the required cheese cloth were boiled up ;-) then shaping. 160g for each cheese x 6. They are now off to the fridge including the cheesecloth for another 24 hrs before we do the salting on Day 3.

Busy morning baking off the 5 loafs I had prepped yesterday. Overnight cold ferment (done in fridge) is vital for enhan...
29/11/2024

Busy morning baking off the 5 loafs I had prepped yesterday. Overnight cold ferment (done in fridge) is vital for enhancing the taste of the sourdough. You can cold ferment your shapes dough for up to 5 days at which stage it would be pretty sour but in exchange the dough may have exhausted itself and won't rise nicely in the oven. I try to bake them anywhere between 12 to 48 hrs.

3 traditional sourdough loafs - flour, water, salt
2 sandwich loafs - flour, water, salt, sugar, butter and milk powder

Different to the traditional loafs the sandwich loafs actually brown when toasted. That is because of the sugar. The traditional bread tastes great when toasted but it stays it neutral colour rather than brown.

Monday feeling
04/11/2024

Monday feeling

Time to move these beauties on to the drying grid. Vegan Cheddar cheese. Day 9. Only another 4 weeks to go until the...
04/11/2024

Time to move these beauties on to the drying grid. Vegan Cheddar cheese. Day 9. Only another 4 weeks to go until they will be ready.

Ingredients cashew nuts, water, paprika, turmeric, onion powder and a tiny tiny tiny amount of mesophilic starter granules. Key is a sanitised workspace and tools as well as time and patience

Address


Website

Alerts

Be the first to know and let us send you an email when Juice, Blend, Sprout & Ferment Alchemy with Sybille posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Juice, Blend, Sprout & Ferment Alchemy with Sybille:

Shortcuts

  • Address
  • Alerts
  • Contact The Practice
  • Claim ownership or report listing

  • Want your practice to be the top-listed Clinic?

Share