Guest guest Posted November 10, 2009 Report Share Posted November 10, 2009 Micah, your kitchen sounds like my chaotic life! LOL (Surprised you came out of the closet on that... But for a good reason, obviously.) Wanna ask you about your nettle & milk thistle kombucha combos. I am so totally weirded out by that idea! I always think of these as weeds. (I know, a weed is simply a plant that's growing where you don't want it! ;-) I mean, I know dandelions are edible. And I vaguely remember that nettle & thistle can be used for other stuff, but what does it *taste* like?! Also, do you make a tea of these plants (leaves, seeds, roots, or what), then add to kombucha to taste? do you do a 2nd ferment? Wondering (wandering?) minds wanna know... Vicki in Orlando > > I have an often dirty and always messy kitchen. Sometimes I forget > to wash my hands before picking up scobes. Sometimes I do remember > but then dry them on a nasty old dishtowel. My siphon gets washed > irregularly, usually only after transferring some other non-KT > ferment. I never wash my vessels, glass bowls, preferring to renew > them just after bottling. > > I have not had contamination or other problems since beginning > early this year, only tasty KT (nettle KT takes about three weeks > to brew while milk thistle is ready after a week). I have likewise > had no contamination in my other fermenting projects. > > Could be I'm lucky...well, I am that. I can't see a mother getting > along with latex gloves. If memory is cellular, then that mother > remembers well being touched and likely finds the human skin > comforting. Quote Link to comment Share on other sites More sharing options...
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