Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 Hi all. I'm from mid-Michigan, and I taught a class on brewing K-tea last week at our local community college. I brought samples of different flavors and ages of tea for them to sample. I also brought one bottle of K-tea with fresh chopped garlic in it and demonstrated that they can infuse with fresh herbs to make wonderful additions to salad dressings or splashes for vegetables. Well -- one woman kept insisting that she be allowed to sample the garlic k-tea (which was quite strong). I relented, and she LOVED it! Others tried it, and they loved drinking it straight also! How weird is that? I've gotten a call from another student who said she will brew the garlic k-tea to drink also so she can enjoy the medicinal benefits of garlic and k-tea. I haven't had the nerve to try it, but in case one of you are brave, I thought I might plant the thought!! (BTW: They also LOVED k-tea and lavender with a little stevia, which is also one of my favorites.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 Verrrry interesting ... How tart was the KT you used and how much garlic per volume did you use? How finely was the garlic chopped? How long had it infused? It sounds like a really great idea for dressings. I would also have a bit of trouble drinking it straight, but think I'll try it! More info, please!!! :-) Gayle On Mar 18, 2009, at 6:30 AM, cathyjeromeknight wrote: > Hi all. I'm from mid-Michigan, and I taught a class on brewing K- > tea last week at our local community college. I brought samples of > different flavors and ages of tea for them to sample. I also brought > one bottle of K-tea with fresh chopped garlic in it and demonstrated > that they can infuse with fresh herbs to make wonderful additions to > salad dressings or splashes for vegetables. Well -- one woman kept > insisting that she be allowed to sample the garlic k-tea (which was > quite strong). I relented, and she LOVED it! Others tried it, and > they loved drinking it straight also! How weird is that? I've > gotten a call from another student who said she will brew the garlic > k-tea to drink also so she can enjoy the medicinal benefits of > garlic and k-tea. I haven't had the nerve to try it, but in case one > of you are brave, I thought I might plant the thought!! (BTW: They > also LOVED k-tea and lavender with a little stevia, which is also > one of my favorites.) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 I had been thinking about adding garlic to mine!? Now I know it works I will do some from my next batch!? I've been kind of stuck on ginger for a while! Dorene Re: Kombucha and garlic Verrrry interesting ... How tart was the KT you used and how much garlic per volume did you use? How finely was the garlic chopped? How long had it infused? It sounds like a really great idea for dressings. I would also have a bit of trouble drinking it straight, but think I'll try it! More info, please!!! :-) Gayle On Mar 18, 2009, at 6:30 AM, cathyjeromeknight wrote: > Hi all. I'm from mid-Michigan, and I taught a class on brewing K- > tea last week at our local community college. I brought samples of > different flavors and ages of tea for them to sample. I also brought > one bottle of K-tea with fresh chopped garlic in it and demonstrated > that they can infuse with fresh herbs to make wonderful additions to > salad dressings or splashes for vegetables. Well -- one woman kept > insisting that she be allowed to sample the garlic k-tea (which was > quite strong). I relented, and she LOVED it! Others tried it, and > they loved drinking it straight also! How weird is that? I've > gotten a call from another student who said she will brew the garlic > k-tea to drink also so she can enjoy the medicinal benefits of > garlic and k-tea. I haven't had the nerve to try it, but in case one > of you are brave, I thought I might plant the thought!! (BTW: They > also LOVED k-tea and lavender with a little stevia, which is also > one of my favorites.) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 I make salad dressing of sour kombucha all the time. Add garlic, parsley, thyme and olive oil in the blender. Yum! Sometimes lemon balm, sage, rosemary, oregano and whatever comes to hand. Gayla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2009 Report Share Posted March 19, 2009 Gayle: I usually bottle at day 7-ish when it's no longer sweet and nicely tart. I used a 16 oz bottle and added about 4 cloves of garlic, roughly chopped so it could be easily strained. Secondary ferment was only 1 day before the class, and still the garlic was quite strong. I keep garlic vinegar on my counter at all times, and I just add more strong tea as I have it and the jar is running low. I throw in more garlic when I'm chopping it for something else ...just another clove now and then. Kind of like a continuous garlic brew! I hope you enjoy it. It is VERY good for you. > > Verrrry interesting ... > How tart was the KT you used and how much garlic per volume did you use? > How finely was the garlic chopped? > How long had it infused? > It sounds like a really great idea for dressings. > I would also have a bit of trouble drinking it straight, but think > I'll try it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2009 Report Share Posted March 19, 2009 Thanks much ... I will definitely give it a go! :-) Gayle On Mar 19, 2009, at 4:53 AM, cathyjeromeknight wrote: > Gayle: I usually bottle at day 7-ish when it's no longer sweet and > nicely tart. I used a 16 oz bottle and added about 4 cloves of > garlic, roughly chopped so it could be easily strained. Secondary > ferment was only 1 day before the class, and still the garlic was > quite strong. I keep garlic vinegar on my counter at all times, and > I just add more strong tea as I have it and the jar is running low. > I throw in more garlic when I'm chopping it for something > else ...just another clove now and then. Kind of like a continuous > garlic brew! I hope you enjoy it. It is VERY good for you. > > >> >> Verrrry interesting ... >> How tart was the KT you used and how much garlic per volume did you >> use? >> How finely was the garlic chopped? >> How long had it infused? >> It sounds like a really great idea for dressings. >> I would also have a bit of trouble drinking it straight, but think >> I'll try it! > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
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