FAQ MORTIER PILON
FAQ MORTIER PILON
FAQ MORTIER PILON
Each of our products includes a comprehensive and detailed instruction booklet with various easy-to-make recipes. You can also find multiple recipes on our eBook, our social media and our YouTube channel. But do not hesitate to have fun and explore the different flavors that fermentation can offer! Nothing prevents you to slightly modify the recipes suggested to adapt them to your taste.
Kombucha is a fermented black tea drink. It is achieved through the combination of tea and sugar solution and a symbiotic culture of bacteria and yeast (also called SCOBY). Slightly alcoholic and effervescent, this drink became popular thanks to its health benefits, especially its high concentration of vitamins, most of all, B vitamins.
During a fermentation process lasting several weeks, the SCOBY turns the sugar and tea components into a naturally carbonated drink with a slightly tart flavor.
During a second fermentation, many Kombucha lovers often add aromas such as ginger, lemon, fruit juice or herbs to give this drink a unique taste.
In order: a Mortier Pilon brewing jar, filtered water, organic black (oolong or green tea), sugar (white), a SCOBY (abbreviation for Symbiotic Culture Of Bacteria and Yeasts), white vinegar and, if you feel like it, some fruit, juice and / or spices to personalize your drink!
Here are some basic steps to start the brewing of your Kombucha:
- Clean your Mortier Pilon Kombucha jar to avoid any risk of contaminating the SCOBY. Wash it in warm water with vinegar. Let it drain on a clean, dry cloth. Avoid any contact of the laundry with the inside of the container.
Warning: Be sure to pour only liquids at room temperature into your Mortier Pilon Kombucha jar. DO NOT use boiling or very hot water. DO NOT put in the dishwasher.
- Acclimate your SCOBY to its new environment: Heat 1 L (4 cups) of filtered water. Add three bags of organic tea (preferably black or oolong). Add ½ cup (125 mL) white sugar (avoid brown sugar and honey). Let cool (your SCOBY does not support heat!). Pour the sweetened tea at room temperature into your Mortier Pilon jar. Add 125 ml (½ cup) distilled white vinegar. Place your SCOBY in the jar taking care to include all the juice in the bag and let it sit for two to three days.
- FIRST FERMENTATION: To brew your first large amount of Kombucha, add the following to your initial preparation: Heat 4 L (16 cups) of filtered water and add 8 bags of organic tea. Add 1 cup (250 mL) white sugar. Let cool. Pour the sweetened tea at room temperature into your Mortier Pilon jar. Let sit for a week, then taste. To obtain a less sweet drink, let it ferment for a few more days or up to two more weeks.
- SECOND FERMENTATION AND ADDING FLAVORS: During this second fermentation, the Kombucha will become more effervescent and you can incorporate new flavors. In order to do so: Transfer the Kombucha into one or more Mortier Pilon swing-top bottles. Add approximately 7.5 ml (½ tbsp) of sugar per bottle. Add fruit, juice, fresh herbs or spices. (Optional). Close the bottle well. Let stand for four to five days. The longer this last stage lasts, the more sparkling will be your Kombucha. Filter, then enjoy!
Once the SCOBY is acclimated to its environment, it can continue to grow healthy, and especially to get a Kombucha as nutritious as good to taste! So you can use your SCOBY for several loads of Kombucha; this is called continuous brewing. Just make sure you never completely empty your jar; this way you will maintain an optimal growth environment for your SCOBY. After transferring about two-thirds of the contents of your jar into your swing-top bottles, use the rest of your non-effervescent Kombucha as a growing base for your next brew. You will only have to repeat the first fermentation cycle explained above with a new sweet tea. Your SCOBY will continue to grow thanks to the sugar supply, and you will enjoy a new batch of Kombucha every two weeks!
No, our SCOBYs do not contain gluten, dairy products and animal ingredients.
If you have followed the brewing instructions (especially mentioned above), if you have prepared a sweet tea blend and added about half a cup of white vinegar OR if you are brewing continuously using a previous load of Kombucha, it is very unlikely that mold will appear and / or that your Kombucha load will go bad.
However, once the Kombucha fermentation begins, your SCOBY will most likely change its appearance. They tend to have bumps, holes, spread out, etc. In short, they can sometimes look surprising. It's quite normal, a healthy and active SCOBY is not necessarily a beautiful SCOBY.
A moldy or dead SCOBY would be quite distinctive: it would be white (or colored, it depends), blurry and dry. The mold may appear as spots or completely cover the SCOBY. And a dead SCOBY would be black.
In general, the longer the Kombucha ferments, the more the sweet taste of Kombucha disappears to become more tangy and sparkling
In this sense, the Kombucha must at least ferment for 7 days, but (depending on your tastes and preferences in terms of acidity), fermentation can last up to 30 days. The length of the fermentation period may, however, vary depending on the temperature of your environment: if you can, position your bottles in a place where the temperature is equal to or even greater than 20-22 degrees. Indeed, if the Kombucha does not tolerate too high heat, it also does not tolerate freshness.
You can place your SCOBY in a clean, airtight container (either a glass jar or a clean plastic bag). To keep it healthy, pour a little tea and sugar mixture (3 bags of organic tea for about 125 ml of filtered water) or some Kombucha residue (bought or prepared previously) so that it submerges the SCOBY. You'll still be able to add nutrients to it later, all he needs is enough food to survive. You can put your SCOBY in the refrigerator to prevent it from deteriorating. The low temperature will stop the fermentation process, so that the growth of your SCOBY will be suspended. Just avoid leaving your SCOBY in the fridge for more than a few months.
Yes of course! To remove the white part at the bottom of the jar, simply unscrew the tap.
Warning: Be sure to pour only liquids at room temperature into your Mortier Pilon fermentation jar. DO NOT use boiling or very hot water. DO NOT put in the dishwasher.
In fact, the jar does not have a screwing or sealing system, because the gas produced by the SCOBY must escape from the jar. That's why we built it that way. Therefore, the lid is simply "put" on the jar.
There are a few different kinds of fermentation, but Mortier Pilon recipes generally feature lacto-fermentation (think kimchi, sauerkraut, dill pickles, and yogurt), which is a process that turns the natural sugars found in food into a special type of acid that is rich in healthy probiotics. This type of fermentation uses salt and an anaerobic environment to kill off any harmful bacteria, as well as acid to help preserve the food. Interestingly, the types of bacteria that can be harmful to us are very vulnerable to salt, while healthy bacteria, like the type found in greek yogurt, thrive in a salty environment. You might be surprised to learn that Mortier Pilon’s recipes rarely include an acid for preservation -that’s because the lacto-fermentation process actually creates acid from natural sugars found in food!
Almost every vegetable can be fermented.
When fermenting vegetables, a rule of thumb is to keep all ingredients submerged under brine. Use your ceramic weight to keep them below the level of the liquid. To prepare the brine, dissolve 60 ml (4 tablespoons) of salt in 4 cups (one liter) of hot water. Let cool before pouring the brine into your fermentation jar.
This brine is especially important because it keeps your ingredients in an oxygen-free environment during the fermentation period. Reducing the exposure to oxygen decreases the risk of mold formation.
It is important to leave 1 inch of headspace at the top of the crock, between your preparation and the rim of the jar. This allows the mix to gain volume and for gas to be released. Not leaving enough headspace may cause the mix to overflow and leak.
Should you experience leakage, you can open the crock and remove the excess brine and food with the help of a sterilized instrument. Then, simply close the lid and let the fermentation process continue.
You can also choose to leave the crock partially filled, while always placing the Mortier Pilon ceramic weight on top of the preparation. However, too big of a headspace is not desirable since contact between air and the ingredients encourages the formation of bad bacteria. This is why we recommend leaving no more and no less than 1 inch of headspace.
This water ring serves as a barrier to prevent any dust or other from coming into contact with fermented foods. But, this step is not necessarily obligatory for a successful fermentation.
The fermentation process may last several days up to weeks. This time depends on your ingredients and the recipe you are making. For an accurate estimate of the fermentation time, please refer to the instruction & recipes booklet included with your Mortier Pilon jar, our YouTube channel or contact us.
Fermented food does not have to be stored in the refrigerator. In fact, fermentation was actually born as a food preservation method in the absence of refrigeration! A cool place is all that is required when storing your fermented goods. This could be a basement, a cellar, or a cold pantry. Cold storage will slow down the fermentation process, though your food will still continue to ferment but at a much slower rate than at room temperature.
The main difference between these two jars lies in the fact that the Kombucha jar has a faucet, which makes it much more convenient to serve the liquid once ready. Another difference is the fermentation system. Our fermentation jar has an air filtration system that uses water while our Kombucha jar has an air filtration system without water.
Although it may be less convenient than using our Kombucha jar, you can totally use your fermentation jar to make a batch of Kombucha. You simply need to use a clean cloth (which will act as an air filter) to cover the jar. It is indeed better to remove all the white part at the top of the jar. However, making fermented foods in the Kombucha jar would be disadvised by the fact that the air will have to escape while preventing it from re-entering or an exchange of air.
This blue or green color can be caused by iron, tin or aluminum in the water that reacts to garlic pigments, or by soil minerals that become more prominent during fermentation. This effect is linked to the same phenomenon that gives garlic its unique smell and taste.
The presence of color does not affect the taste of the garlic and isn’t dangerous (unless you see other signs of tampering).
Our Zero Waste produce bags have been designed to make traditional grocery shopping trips easier. You can place fruits, vegetables, herbs, nuts and many other dry foods inside. These bags have two distinctive faces, one colored with a polka dot pattern and one transparent, allowing your grocery store clerks to easily see the food you want to buy.
Our snack bags are designed to store and transport small quantities of food, snacks as their name suggests. Their material, similar to that used for reusable diapers, allows them to be waterproof.
These two types of bags were created to replace small or large plastic bags, plastic lunch boxes and other types of single-use containers.
- Produce bags: Wash on cold cycle or by hand. Let air-dry. Do not put in the dishwasher or in the dryer.
- Snack bags: Wash with cold water with eco-friendly mild soap. Let air-dry. Do not put in the dishwasher or in the dryer.
If the bags are well and regularly maintained, their life span can be indefinite. These bags do not tolerate ingredients that are too hot and cannot be put in the microwave or oven. They are not made for cooking food, but only for storage.
Our straws are made of bamboo, a particularly interesting renewable resource because it grows very fast and requires little energy. They are actually made from cut bamboo wood that have been dried. Our straws replace single-use plastic straws, they are reusable and washable. Each of our straw sets contains a cleaning brush. This brush will help you clean your straws with ease, just add a little water and soap and you're done! These straws are not suitable for the dishwasher. For more longevity, avoid soaking your straw in any liquid.
If they are well and regularly maintained, the Mortier Pilon bamboo straws can last up to almost six months. They are then biodegradable and compostable.
As mentioned before, our straws are made from natural materials, bamboo wood. Even though their size is uniform because they were cut mechanically, we cannot, however, ensure a uniform width for each of our straws because obviously we do not control the size of the bamboo rods.
Our Zero Waste food wraps have been designed to replace all types of single-use food wraps (such as aluminum, for example). They can also replace and avoid the use of closed plastic containers. They are of course washable and reusable. Before using them, scrunch the films in your hands to facilitate their adhesion on your dishes and containers.
Our food wraps are washed by hand, in cold water with a mild detergent and preferably ecological. Do not put them in the dishwasher, in the microwave and in the oven. Avoid using them with raw meats and for long-term freezing. If they are well and regularly maintained, these food wraps can last almost a year. They are then biodegradable and compostable.
All ingredients in our Blend'Up are complaint with Canadian organic standards, USDA organic standards and European organic standards.
Our Blend'Up do not contain gluten, dairy products (they are plant milks!), food additives and artificial flavors. They are naturally delicious!
Unopened, Blend'Up can be kept for several years, more than 2 years. Once opened, they can be kept for about 3 months.
1 Blend’Up, 1L of water and a blender!
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