Guest guest Posted May 18, 2011 Report Share Posted May 18, 2011 So, I ran out of sugar and I really needed to get a batch of kombucha going. There in the cabinet was a jar of palm sugar, left over from an evening of cooking Thai food. What the heck, let's give it a try. The results: fast fermentation, very smooth, very vinegary. The resulting kombucha had to be mixed with fruit juice to taste it's best. I am not sure I will ever use palm sugar again, mainly because it is more expensive than white sugar, but palm sugar kombucha is better than no kombucha at all. Quote Link to comment Share on other sites More sharing options...
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