Kombucha

[Guest guest]

Message: 13

Date: Fri, 15 Feb 2002 13:32:52 -0800

From: " " <angelmoon@...>

Subject: Kombucha

Hey, Marilyn, what is kombucha and how does it taste?

I've only mixed

wheatgrass with other juices and am intrigued by a new

flavor. Thanks,

--------

Kombucha is that famous drink from the Orient. It is

made with a Kombucha fungus (culture) some people call

a magic mushroom. You put the Kombucha culture in a

glass jar with sweetened tea. In ten days the sugar

ferments and the nutrients from the tea are released.

The drink is supposed to cure what ails you. It tastes

like tart apple cider. Sharp and delicious. There is a

wealth of information here:

http://w3.trib.com/~kombu/

I have four jars going now because everybody in my

family loves it. It takes 10 days to make. Pretty soon

I'll have some babies to share. Oh yeah, the fungus

makes a baby every time. This is so much fun. It's a

lot like gardening and sprouting.

Marilyn

=====

" When our food refuse is discarded as waste,

the natural human nutrient cycle is broken,

creating problems such as pollution,

loss of soil fertility,

and abuse of our water resources. "

Learn how to safely compost human manure.

http://www.weblife.org/humanure/default.html

__________________________________________________

[Guest guest]

Hi TeeJay

Sorry for the delay getting back to you.

> Do you use kombucha? Is it a good supplement to the sprouts?

Yes, I do use Kombucha.

I drink it as a separate think from eating sprouts though, I do know some

sprouters use Kombucha for rinsing their sprouts instead of water. Also,

because it is acidic, it can help inhabit mould instead of using vinegar.

I have even heard of some people who sprouted seed for their birds who added

bleach to their water to inhibit mould - seriously. Kombucha or vinegar

would be a much better idea.

I quick answer to silauto:

> is a mixture of various bacteria which find their way to our intestine

I is actually a lot more, but since this groups interest is sprouting, I

feel that I shouldn't go into any detail and deviate greatly from the

group's topic.

Anyone interested, can learn more about kombucha from this non-commercial

information site:

http://www.KombuchaTea.co.uk/

[Guest guest]

Dear ,

Thanks for the info on kombucha. SCOBY is a kind of " sprout " for

purposes of home gardening so it is not off topic s far as I am

concerned. The british site on KT is good!

TeeJay

[Guest guest]

How long are you going to be away from it, and how far along is your

batch already? If you'll be back reasonably soon, I'd just try to

find a cooler spot in your house and let it keep going just as it

is. You'll probably be turning down the heat in your house anyway

when you leave. This worked for me when I went on vacation for 15

days. I started the batch on the day I left; the coolness slowed

down the fermentation, and I came home to a great brew. Hope this

helps!

Nori

> Hello kombucha group, I am leaving town and my batch of k-tea

isn't ready yet. Do I put it in the fridge with just sugar tea or do

I use tea that is already made?Do I seal it tightly or do I cover it

loosely? Thanks, Theresa

>

>

[Guest guest]

On Thursday 12 May 2005 03:35 am, wrote:

> Kombucha

Anne,

You should have said something earlier! I have made kombucha 3-4 times (I've

lost count) and I have kombucha mushrooms to share. Making kombucha is easy

- the hardest part is waiting the 7-10 days for it to be ready!!

Is 26:3

" Only three things are necessary to make life happy:

the blessing of God,

books, and

a friend " - Lacourdaire

[Guest guest]

Hi ,

I am really interested in Kombucha so if you have a mushroom to share

I

would be willing to pick it up. Just let me know where.

Sara

> > Kombucha

>

> Anne,

> You should have said something earlier! I have made kombucha 3-4

times (I've

> lost count) and I have kombucha mushrooms to share. Making

kombucha

is easy

> - the hardest part is waiting the 7-10 days for it to be ready!!

>

>

> Is 26:3

> " Only three things are necessary to make life happy:

> the blessing of God,

> books, and

> a friend " - Lacourdaire

[Guest guest]

I am SOOOOO excited! Would you mind sharing your mushrooms? I would LOVE to try

making it! - How do you like the taste? (I've never tried just plain Kombucha)

Have you ever tried infusing other flavors into it?

Thanks !

LeAnne s <.s@...> wrote:

On Thursday 12 May 2005 03:35 am, wrote:

> Kombucha

Anne,

You should have said something earlier! I have made kombucha 3-4 times (I've

lost count) and I have kombucha mushrooms to share. Making kombucha is easy

- the hardest part is waiting the 7-10 days for it to be ready!!

Is 26:3

" Only three things are necessary to make life happy:

the blessing of God,

books, and

a friend " - Lacourdaire

---------------------------------

[Guest guest]

> Have you ever tried infusing other flavors into it?

My husband & I (Kathy from this group said she did it too) have added a

pinch or so of grated ginger to the Kombucha AT BOTTLING TIME. We really

loved it!

Therese

[Guest guest]

On Sunday 15 May 2005 03:30 am, wrote:

> Would you mind sharing your mushrooms?

,

Sure I'll share!! They grow 'babies' as they are fermenting. So each time,

or at least every other time, you will get a new mushroom. I like it, my

dh thinks it's 'okay'. He's more willing to drink kombucha than milk or

kefir. No, I have not tried flavoring it. It doesn't taste anything like

the sweet black tea you start with. Fallon says not to use herb teas and

I've read on the 'net that oils in some teas can harm the mushroom (or

something like that).

--

Oster, MN

Isaiah 26:3

" I believe in Christianity as I believe that the sun has

risen, not only because I see it, but because by it I see

everything else. "

--C. S.

[Guest guest]

Hey guys!

I've got my first batch of Kombucha just ripening up it should be ready in

just acouple of days --tasting every day to see.

Igot my mother mushroom at MVV. One of their shareholder makes the tea and

sells it there too.

She () has instructions to go with the mushrooms, but I forgot to pick

them up so I just called her and she was really nice and helpful. She said

that it's pretty hard to mess it up. The hardest part has been trying to keep

at the right temp (sound familiar?) plus I didn't add the right amount of

sweetener at the beginning -- added some more and now I'm just letting it get

eaten up before I call it done.

On the sweetener subject -- I used Sucanat --I just couldn't bring myself to

use white sugar even if organic. I know they say that it (and the caffeine

too -- although I don't understand that) feeds the mushroom and so is used up

by it, but it gets me wondering about the historical use of sugar in Kombucha

making -- anyone know? It couldn't have always been white sugar!

About infusing with other flavs -- the recipe gave me called for

Black tea and green tea and fruity herbal tea for flavor. She recommended the

peach Celestial Seasonings -- So I tried that for my first batch. My tastings so

far are Yum Yum and its not even done yet. Plus I've tried her bottled K from

MVV Yum Yum there too!

I wonder what recipes ya'll are using?

The pinch of ginger when bottling sounds yummy -- does it taste sort of like

ginger ale?

Health,

¸..· ´¨¨)) -:¦:-

¸.·´ .·´¨¨))

((¸¸.·´ ..·´ -:¦:-Mara

-:¦:- ((¸¸.·´*

[Guest guest]

> Fallon says not to use herb teas and

> I've read on the 'net that oils in some teas can harm the mushroom (or

> something like that).

,

We use straight black or green tea for the brew. We add grated ginger AFTER

it has brewed and " aged " . We put a little bit of grated ginger in right

before bottling it. So it doesn't interfere with the mushroom at all. You

could also try adding berries or such at the end stage.

Therese

[Guest guest]

Hello Everyone,

I have been brewing Kombucha since the first swap in April that we

were at and we love it! I was wondering though if it is " normal " to

have it change colors of white and pink? Also my mushroom hasn't grown

another one.

, is it possible for me to get a mushroom or two from you? We

enjoy it so much that we could have a few batches going at a time.

Thanks!

K - THCC

[Guest guest]

On Thursday 19 May 2005 03:43 am, wrote:

> , is it possible for me to get a mushroom or two from you? We

> enjoy it so much that we could have a few batches going at a time.

Sure, but that means I'd better 'get crackin'!

Oh, I would *think* that if it's changing colors like that and it's not

growing another one that something's wrong, though I don't *know* that.

--

Oster, MN

Isaiah 26:3

" I believe in Christianity as I believe that the sun has

risen, not only because I see it, but because by it I see

everything else. "

--C. S.

[Guest guest]

Kombucha is a food, not a drug, so there are technically no " side effects. "

However, you can have some smelly gas and bowel movements for a week or two

until your system adjusts to it, and since kombucha has a diuretic effect

(causes your body to pass water), you may become more dehydrated if you are

already dehydrated.

Signs of dehydration include:

1) fatigue

2) nausea

3) headache

4) pain

5) discomfort

These symptoms can be relieved by drinking more water, at least a pint (500

ml).

kombucha

> what's the side effect of kombucha tea?

>

>

>

>

>

>

[Guest guest]

Dear Annie,

Please accept my condolences on the loss of your dear father.

KOMBUCHA

> My father died recently and I have two Kombucha brewing vessels,

> culture and around 20 bottles of Kombucha available to a good home.

> Merseyside UK address. If anyone is interested please let me know.

>

>

>

>

>

>

>

[Guest guest]

In message <005101c58988$475d46a0$41471245@userca2fde7021> you wrote:

> Dear Annie,

> Please accept my condolences on the loss of your dear father.

>

Yes, I'm sure that all list members who read this, will join

behind 's kind words.

Annie,

May you and your family feel at peace and know God's

comfort in your loss.

Margret

--

+---------------------------------------------------------------+

Minstrel@...

<)))<>< www.therpc.f9.co.uk <)))<><

+---------------------------------------------------------------+

There is more hunger for love and appreciation

in this world than for bread.

(Mother )

[Guest guest]

> I recently started a kombucha brew; the two babies I put in my first

> kombucha brew both sank to the bottom, and today - day 8 - there is a

> flimsy new baby floating on top. When I prepare my next brew, how

> should I handle the new, not fully developed baby?

Amberlyn, by " the two babies I put in my first kombucha brew " do you

mean you had 2 " young, " thin, and filmy kombucha cultures instead of a

large, thick one? You can certainly use these two separately, if they

are actually separate. If not, you can let them be until they grow

larger and need to be peeled apart.

As for the flimsy baby culture, you could capture it and see if it

will ferment its own batch of tea. Maybe a 6 or 8 oz. jar of cooled,

prepared tea would be appropriate for a very young baby.

I understand that the babies CAN form independently of the mother

culture, even in finished kombucha tea that has been bottled. I'd be

interested to see if this baby can ferment a whole batch of tea by

itself. If it doesn't, well, you can always add it to tea along with

a mature mother culture, I guess. I'm fairly new at this myself, but

my finished, bottled tea always has the beginnings of a baby forming

in it. In the past, I just strained that out and discard it, but next

time, I will see what it can do.

There's a kombucha group you can join, also.

~Joe

[Guest guest]

y'all's e-mails have intrigued me to begin my research and I now know that I

must try kombucha and obtain a baby!!! Any advice from anyone on this? Karla

inishglora <inishglora@...> wrote:

> I recently started a kombucha brew; the two babies I put in my first

> kombucha brew both sank to the bottom, and today - day 8 - there is a

> flimsy new baby floating on top. When I prepare my next brew, how

> should I handle the new, not fully developed baby?

Amberlyn, by " the two babies I put in my first kombucha brew " do you

mean you had 2 " young, " thin, and filmy kombucha cultures instead of a

large, thick one? You can certainly use these two separately, if they

are actually separate. If not, you can let them be until they grow

larger and need to be peeled apart.

As for the flimsy baby culture, you could capture it and see if it

will ferment its own batch of tea. Maybe a 6 or 8 oz. jar of cooled,

prepared tea would be appropriate for a very young baby.

I understand that the babies CAN form independently of the mother

culture, even in finished kombucha tea that has been bottled. I'd be

interested to see if this baby can ferment a whole batch of tea by

itself. If it doesn't, well, you can always add it to tea along with

a mature mother culture, I guess. I'm fairly new at this myself, but

my finished, bottled tea always has the beginnings of a baby forming

in it. In the past, I just strained that out and discard it, but next

time, I will see what it can do.

There's a kombucha group you can join, also.

~Joe

[Guest guest]

> Now we just need to do more sharing to get the rest of you on board! I've got

a very good

> culture from a fellow Trad-Fooder (thanks!) and it's making extraordinary KT.

It's so pure

> that I feel better within minutes of drinking it and the flavor is delicious.

>

Ok, I'm game ! I know virtually nothing about Kombucha. Can you all suggest

some websites, etc. for an absolute beginner ?

I know I have been doing my body a favor by drinking raw milk, making my own

yogurt and fermenting my own veggies, I am always willing to try something new !

Thanks !

Carolyn Kristof

( well... MN could stand for M ichiga N... couldn't it ????)

--

CoreComm Webmail.

http://home.core.com

[Guest guest]

I now have about 5 cultures sitting in jars waiting for warmer weather

to start brewing again. I'd be glad to pass one along. As for purity,

well, I bought mine from Kathy April 2005 for $1 and it has spawned

many daughters since then.

~Joe

[Guest guest]

I would happy to pick it up. Could you point me in the direction as

to how to get started. I need to just do it. I whined about clo

and how my kids would never now my oldest asks for it.

I'm in uptown mpls I could swing by sometime in the next day or so.

andrea

>

> I now have about 5 cultures sitting in jars waiting for warmer

weather

> to start brewing again. I'd be glad to pass one along. As for

purity,

> well, I bought mine from Kathy April 2005 for $1 and it has spawned

> many daughters since then.

> ~Joe

>

[Guest guest]

Hi everyone, could you please tell me if there are any kombucha brewers

in the Manchester UK area,

many thanks

I've a funny feeling there must be some-one nearer than Cumbria, Derbyshire

f'rinstance?

Nn. England.

kombucha

[Guest guest]

Hi everyone, could you please tell me if there are any kombucha brewers

in the Manchester UK area,

many thanks

I've a funny feeling there must be some-one nearer than Cumbria, Derbyshire

f'rinstance?

Nn. England.

kombucha

[Guest guest]

Hello there,

I am in Warrington. I am looking for a scobie. I

have " grown " kombucha before and it is great as an

energy drink. Let me know if you have any additional

mushroon you want to find good homes for! Thanks,

Elina

--- kevin <bradsy69@...> wrote:

> hi everyone, could you please tell me if there are

> any kombucha brewers

> in the manchester uk area, many thanks kevin

>

>

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[Guest guest]

Hello there,

I am in Warrington. I am looking for a scobie. I

have " grown " kombucha before and it is great as an

energy drink. Let me know if you have any additional

mushroon you want to find good homes for! Thanks,

Elina

--- kevin <bradsy69@...> wrote:

> hi everyone, could you please tell me if there are

> any kombucha brewers

> in the manchester uk area, many thanks kevin

>

>

___________________________________________________________

To help you stay safe and secure online, we've developed the all new

Security Centre. http://uk.security.