our gorge
Nectarine and Thyme Kombucha Cocktail
locavore
by ashley marti
Ingredients • 3 Parts Columbia Blossom Nectarine Kombucha from Blue Bus Cultured Foods • 1 Part Camp 1805 vodka • ½ Lemon, juiced • Splash of thyme simple syrup • Sprig of thyme for garnish
Kristin and Colin Franger
The Food of Life
Blue Bus Cultured Foods brings the fermented food trend to the Gorge by ruth berkowitz / Photos by blaine franger
24 the gorge magazine // fall 2014
K
raut-chi isn’t a new martial art, but a fermented food, a hybrid of the spicy Korean kimchi and the tangy German sauerkraut. This trendy culinary food is being made in the Gorge, by a new company called Blue Bus Cultured Foods. A stop at the Blue Bus commercial kitchen in Bingen, Wash., reveals dozens of ceramic crock-pots bubbling away. Owners Colin and Kristin Franger have filled the containers with chopped cabbage, ginger, chili, carrots, onions, garlic, beets and other vegetables. They also have kombucha, a popular fermented tea that originated in China, brewing in the corner. Using a digital pH thermometer, Colin tests the acidic content of the salty brine in one of the containers prepared a few days ago. The pH reads 4.8, which, Colin says, isn’t enough acidity. We sample the mixture: crunchy but bland. It needs more time to gather flavor and allow the good bacteria to grow. Time, Colin tells me, magically transforms the raw vegetable mix into a fermented food. In about three weeks, the natural bacteria breaks down the components of the vegetables into a zesty and pungent product, one that is easier to digest and more nutritious than the raw vegetables themselves.
Thyme Simple Syrup • ½ Cup water • ½ Cup sugar • 3 Thyme sprigs In a small sauce pan combine water, sugar and thyme sprigs over medium heat. Stirring frequently, bring the mixture to a simmer until the sugar dissolves. Remove from the heat and let cool to room temperature. Remove thyme sprigs and store in a glass jar and refrigerate. Directions Pour the vodka, lemon juice and a splash of thyme simple syrup into the glass. Give it a quick stir and add ice. Top off with kombucha and a sprig of thyme for garnish.