Eating Kombucha culture ! Any tips or precautions ?

[Guest guest]

In message <jrt29f+h9rceGroups> you wrote:

> If the pressed extract is a concentrated medicine, why indeed should one

> mot eat the fungus , if one finds it appetizing?

Why not, indeed! :-)

Even though, what you actually eat is NOT 'fungus', but symbiotic culture

of bacteria and yeasts, to name it more correctly.

> That said I munched and a few pieces and I must say it was a little tasty,

> kind of like a firm noodle with a little tangy kombucha taste.

> I guess it may be like eating a worm or cockroach, if you can get past the

> look of it and the mind set it is not so awful after all. And very

> nutritious.

LOL, , that did make me laugh up roariously. Now 'worm' I let pass, but

cockroach is definitely too crunchy. I would have thought 'slug' a much

closer texture comparison! ;-)

Alas, lay your fears aside, scoby is not animal anyway and compares better

to pickles which also fits aciditywise.

I do often snip up some fresh young scoby (love the jelly-ones that form in

the bottles I carry with me!) and chew-suck them around my mouth.

If you are grossed out by that thought, you can let them just elegantly

slither down your esophagus .... The thought of its health benefits should

sweep aside any lingering shudders.

ENJOY!

Margret in very dark & wet England! ;-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/Meditations/Focus/focus.html

http://creation.com/creation-videos

[Guest guest]

lol... No qualms about trying new stuff .. Insects could well be good but most

of what we perceive as taste is in fact smell related and the smell of

cockroaches is, to say the least,   repulsive. No need to go there there are

millions of other insects some even smell nice

All good

Frantz

________________________________

To: original_kombucha

Sent: Thursday, June 21, 2012 3:40 AM

Subject: Re: Eating Kombucha culture ! Any tips or precautions ?

 

In message <jrt29f+h9rceGroups> you wrote:

> If the pressed extract is a concentrated medicine, why indeed should one

> mot eat the fungus , if one finds it appetizing?

Why not, indeed! :-)

Even though, what you actually eat is NOT 'fungus', but symbiotic culture

of bacteria and yeasts, to name it more correctly.

> That said I munched and a few pieces and I must say it was a little tasty,

> kind of like a firm noodle with a little tangy kombucha taste.

> I guess it may be like eating a worm or cockroach, if you can get past the

> look of it and the mind set it is not so awful after all. And very

> nutritious.

LOL, , that did make me laugh up roariously. Now 'worm' I let pass, but

cockroach is definitely too crunchy. I would have thought 'slug' a much

closer texture comparison! ;-)

Alas, lay your fears aside, scoby is not animal anyway and compares better

to pickles which also fits aciditywise.

I do often snip up some fresh young scoby (love the jelly-ones that form in

the bottles I carry with me!) and chew-suck them around my mouth.

If you are grossed out by that thought, you can let them just elegantly

slither down your esophagus .... The thought of its health benefits should

sweep aside any lingering shudders.

ENJOY!

Margret in very dark & wet England! ;-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/Meditations/Focus/focus.html

http://creation.com/creation-videos

[Guest guest]

Frantz, maybe we should try putting bugs in the KT for medicinal

properties...... he he

> > If the pressed extract is a concentrated medicine, why indeed should one

> > mot eat the fungus , if one finds it appetizing?

>

> Why not, indeed! :-)

> Even though, what you actually eat is NOT 'fungus', but symbiotic culture

> of bacteria and yeasts, to name it more correctly.

>

> > That said I munched and a few pieces and I must say it was a little tasty,

> > kind of like a firm noodle with a little tangy kombucha taste.

> > I guess it may be like eating a worm or cockroach, if you can get past the

> > look of it and the mind set it is not so awful after all. And very

> > nutritious.

>

> LOL, , that did make me laugh up roariously. Now 'worm' I let pass, but

> cockroach is definitely too crunchy. I would have thought 'slug' a much

> closer texture comparison! ;-)

>

> Alas, lay your fears aside, scoby is not animal anyway and compares better

> to pickles which also fits aciditywise.

>

> I do often snip up some fresh young scoby (love the jelly-ones that form in

> the bottles I carry with me!) and chew-suck them around my mouth.

> If you are grossed out by that thought, you can let them just elegantly

> slither down your esophagus .... The thought of its health benefits should

> sweep aside any lingering shudders.

>

> ENJOY!

>

> Margret in very dark & wet England! ;-)

> --

>

> +------------------ Minstrel@... --------------------+

> http://www.therpc.f9.co.uk/family/scobygrow/home.html

> http://bavarianminstrel.wordpress.com

> http://www.hebrew4christians.com/Meditations/Focus/focus.html

> http://creation.com/creation-videos

>

>

>

>

[Guest guest]

Sorry to intrude on your conversation but I need some help. I have looked at

various websites in order to find out how to start the Kombucha culture but I

have not found a simple way to do it. As far as I can tell I need to use

vinegar but not how to use it. This is my first attempt so any help or

directions to a website would be most welcome. Many thanks in advance

Tel 020 8349 1957

Mobile: 07980 883 262

[Guest guest]

I am not sure i understand your question. You need to start a SCOBY or do yo

need to brew Kombucha?

Once we know what you exactly need we can help and it is truly simple.

Waiting for your clarifications.

Frantz

________________________________

To: original_kombucha

Sent: Friday, June 22, 2012 4:29 AM

Subject: RE: Eating Kombucha culture ! Any tips or precautions ?

 

Sorry to intrude on your conversation but I need some help. I have looked at

various websites in order to find out how to start the Kombucha culture but I

have not found a simple way to do it. As far as I can tell I need to use

vinegar but not how to use it. This is my first attempt so any help or

directions to a website would be most welcome. Many thanks in advance

Tel 020 8349 1957

Mobile: 07980 883 262

[Guest guest]

If you have access to Kombucha from a health food store you can use that as a

starter. You make your tea solution 1/2 gal and then pour in the Kombucha you

purchased. The only difference is it take about two weeks maybe a little longer

depending in the temp of the environment you have it in setting out covered

before you'll see a scoby. Be patient it will happen. Good luck

Thank you,

Gresham

sgoats.com

>

> Sorry to intrude on your conversation but I need some help. I have looked at

various websites in order to find out how to start the Kombucha culture but I

have not found a simple way to do it. As far as I can tell I need to use vinegar

but not how to use it. This is my first attempt so any help or directions to a

website would be most welcome. Many thanks in advance

>

>

>

> Tel 020 8349 1957

> Mobile: 07980 883 262

>

>

>

>

>

>

[Guest guest]

Hi RJ,

People have posted to the list in years past, that they have blended some of the

SCOBY with a bit of KT and made an " apple sauce " textured blend which they

liked. Some also sauteed strips of the SCOBY with vegetables.

Feel free to experiment and let us know what works and what doesn't.

Peace, Love and Harmony,

Bev

>

> I have read about eating the culture, and the drops are made from the

culture.

>

>

> from " Kombucha Miracle Fungus " Harald Tietze

>

> pg 34 the fungus has all the healing properties the beverage has, but in a

very concentrated form. A pressed extract can be obtained from the fungus. If

the pressed extract is a concentrated medicine, why indeed should one mot eat

the fungus , if one finds it appetizing?

> .................................................................

>

> That said I munched and a few pieces and I must say it was a little tasty,

kind of like a firm noodle with a little tangy kombucha taste.

> I guess it may be like eating a worm or cockroach, if you can get past the

look of it and the mind set it is not so awful after all. And very nutritious.

>

> RJ

>

[Guest guest]

Hi and EveryOne,

You need either Kombucha tea or a Kombucha culture or preferably both in order

to make Kombucha tea. You cannot make Kombucha from vinegar! You can make

vinegar from vinegar.

If you tell us the general area where you live, city and state perhaps someone

near you will offer to share a Kombucha start with you. Also in the list FILES

section there is a folder called Kombucha for free which contains the locations

and email contact info of members on this list who will share Kombucha for free

or just the cost of shipping.

Another option is to buy some plain, raw, Kombucha tea and use that as a

starter to make your own KT.

Peace, Love and Harmony,

Bev

Kombucha: How To Make Kombucha Manual

http://amazon.com/dp/B0044XV8FA

Whether or not you own a Kindle you can read these detailed instructions for

making your own KT on your Windows or Mac PC, iPad, iPhone, Blackberry, Android,

etc..

Also available in the UK and Germany!

>

>

> Sorry to intrude on your conversation but I need some help. I have looked at

various websites in order to find out how to start the Kombucha culture but I

have not found a simple way to do it. As far as I can tell I need to use

vinegar but not how to use it. This is my first attempt so any help or

directions to a website would be most welcome. Many thanks in advance

>

>

>

> Tel 020 8349 1957

> Mobile: 07980 883 262

>

[Guest guest]

Hi and EveryOne,

You need either Kombucha tea or a Kombucha culture or preferably both in order

to make Kombucha tea. You cannot make Kombucha from vinegar! You can make

vinegar from vinegar.

If you tell us the general area where you live, city and state perhaps someone

near you will offer to share a Kombucha start with you. Also in the list FILES

section there is a folder called Kombucha for free which contains the locations

and email contact info of members on this list who will share Kombucha for free

or just the cost of shipping.

Another option is to buy some plain, raw, Kombucha tea and use that as a

starter to make your own KT.

Peace, Love and Harmony,

Bev

Kombucha: How To Make Kombucha Manual

http://amazon.com/dp/B0044XV8FA

Whether or not you own a Kindle you can read these detailed instructions for

making your own KT on your Windows or Mac PC, iPad, iPhone, Blackberry, Android,

etc..

Also available in the UK and Germany!

>

>

> Sorry to intrude on your conversation but I need some help. I have looked at

various websites in order to find out how to start the Kombucha culture but I

have not found a simple way to do it. As far as I can tell I need to use

vinegar but not how to use it. This is my first attempt so any help or

directions to a website would be most welcome. Many thanks in advance

>

>

>

> Tel 020 8349 1957

> Mobile: 07980 883 262

>

[Guest guest]

Hi and EveryOne,

In order for Kombucha from a store to work it must be RAW unpasteurized

Kombucha. That is the only kind that will have the living organisms necessary to

reproduce Kombucha.

Many kinds of bottled Kombucha are pasteurized or otherwise treated so be sure

to get only raw Kombucha to grow a SCOBY and start KT.

Peace, Love and Harmony,

Bev

>

> >

> > Sorry to intrude on your conversation but I need some help. I have looked at

various websites in order to find out how to start the Kombucha culture but I

have not found a simple way to do it. As far as I can tell I need to use vinegar

but not how to use it. This is my first attempt so any help or directions to a

website would be most welcome. Many thanks in advance

> >

> >

> >

> > Tel 020 8349 1957

> > Mobile: 07980 883 262

> >

> >

> >

> >

> >

> >

>

>

[Guest guest]

Hi and EveryOne,

In order for Kombucha from a store to work it must be RAW unpasteurized

Kombucha. That is the only kind that will have the living organisms necessary to

reproduce Kombucha.

Many kinds of bottled Kombucha are pasteurized or otherwise treated so be sure

to get only raw Kombucha to grow a SCOBY and start KT.

Peace, Love and Harmony,

Bev

>

> >

> > Sorry to intrude on your conversation but I need some help. I have looked at

various websites in order to find out how to start the Kombucha culture but I

have not found a simple way to do it. As far as I can tell I need to use vinegar

but not how to use it. This is my first attempt so any help or directions to a

website would be most welcome. Many thanks in advance

> >

> >

> >

> > Tel 020 8349 1957

> > Mobile: 07980 883 262

> >

> >

> >

> >

> >

> >

>

>

[Guest guest]

A few weeks ago I took a small jar and put in a few cinnamon sticks and

then covered them with KT, covered it and left it. It formed a nice little

scoby on top and the tea got a bit thicker underneath. My intent was to use

this in my hair and body. I used it yesterday in the shower and wow! while

in the shower I rubbed my body with the little scoby. It felt wonderful and

my skin and hair feel awesome today. Just thought I'd share. I've been

considering eating my surplus scoby, and now that I know others have tried

it, I'm gonna eat it. I LOVE mushrooms and other fungus, so this is gonna

be very enjoyable for me Thanks for this thread

..::.

..((love IS a choice))):.

" Our separation from each other is an optical illusion of consciousness. "

--Albert Einstein

" If you want to find the secrets of the universe, think in terms of energy,

frequency and vibration. " -- Nikola Tesla

" dimension is always shaped by non-dimension " - lyricus.org

http://earthenstewards.wordpress.com

*.:**Releasing the Past:.:Appreciating the Present:.:DreamSeeding the

Future:.*

*.:from my heart center I ripple out:.*

appreciation | compassion | forgiveness | humility | understanding | valor

[Guest guest]

A few weeks ago I took a small jar and put in a few cinnamon sticks and

then covered them with KT, covered it and left it. It formed a nice little

scoby on top and the tea got a bit thicker underneath. My intent was to use

this in my hair and body. I used it yesterday in the shower and wow! while

in the shower I rubbed my body with the little scoby. It felt wonderful and

my skin and hair feel awesome today. Just thought I'd share. I've been

considering eating my surplus scoby, and now that I know others have tried

it, I'm gonna eat it. I LOVE mushrooms and other fungus, so this is gonna

be very enjoyable for me Thanks for this thread

..::.

..((love IS a choice))):.

" Our separation from each other is an optical illusion of consciousness. "

--Albert Einstein

" If you want to find the secrets of the universe, think in terms of energy,

frequency and vibration. " -- Nikola Tesla

" dimension is always shaped by non-dimension " - lyricus.org

http://earthenstewards.wordpress.com

*.:**Releasing the Past:.:Appreciating the Present:.:DreamSeeding the

Future:.*

*.:from my heart center I ripple out:.*

appreciation | compassion | forgiveness | humility | understanding | valor

[Guest guest]

In message you wrote:

> Sorry to intrude on your conversation but ...

Hey, , you don't intrude at all!

You are welcome to join the friendly Kombucha family scrummage ....;-)

> I need some help. I have looked at various websites in order to find out

> how to start the Kombucha culture but I have not found a simple way to do

> it.

You cannot MAKE a Kombucha culture yourself, . You need a starter

Kombucha culture which contains the Kombucha DNA, yeasts and bacteria,

both present in raw Kombucha drink. It is best to find someone who already

brews Kombucha as close to you as possible, or find someone willing to send

you a bit of their culture.

Once you have your starter culture (best scoby plus acidic KT vinegar) you

are ready to start your own Kombucha adventure:

Margret's easy K O M B U C H A recipe

and things T O G E T R E A D Y B E F O R E H A N D

- A suitable brewing container, about start with at least 2 litres

(2 quarts) cleaned with white distilled malt vinegar......

with that quantity you'd need about 200 grams (8 tbsps) of white sugar.

- A piece of kitchen towel (paper or material) that will cover the top of

the brewing container with some overlap.

- A large elastic or rubber band to hold the material on the container.

I N G R E D I E N T S :

per 1 litre (quart) of water

80 - 100grams/4tbsp ordinary white household sugar

1 flat dessertspoon tea/ 1-2 tea bags of (green, black, oolong or

mixture of real tea)

you can use decaffeinated if caffeine is an issue.

Kombucha culture plus starter liquid

If starter liquid isn't available use several tbsps of

white distilled malt vinegar, spooned over culture and brew before

fermentation commences.

M E T H O D

Make tea the usual way but let brew a bit longer at least 15 mins.

It even works if you leave it stewing over night : the more nutrients for

the culture.

Dissolve sugar in a small amount of boiled hot water and add to the

strained tea or the other way round.

Make sure liquid is really cooled.

Heat kills the yeast/bacteria Kombucha culture!

Never wash your culture/baby in water but use straight out of the

wrapping/bottle it came in.

Water disturbs the acidity of the culture and makes the culture

susceptible to mould spores.

POUR CONTENTS OF BOTTLE + 'mushroom' IN COOLED SWEET TEA

Unsightly brown/green bits (if not fuzzy) are completely harmless,

but can be wiggled away in a bit of KT which can then be strained

afterwards and re-used.

Cover and keep at room temperature undisturbed for about 7 days.

In the winter it may be taking several days longer.

(My brew takes about 12 days)

Slow brewing produces a better tasting Kombucha Tonic.

Try carefully (straw).

When the brew has lost its boring sweetness and has developed some

interesting acidity (without being too tart) ...bottle (best in clean

re-cycled coke bottle(s), or bottles which have had a fizzy drink in it

before. If you use glass bottles refrigerate after several days at

room temperature (to obtain some fizz), as a pressure build-up could cause a

messy explosion.

Keep 'intruding' with your questions.

I'm sure we can give you a 'hands up' and encourage you on the way.

All best withe blessings,

Margret in the damp, cool and grey UK;-)

http://www.therpc.f9.co.uk/family/scobygrow/home.html

--

+------------------ Minstrel@... --------------------+

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/Meditations/Focus/focus.html

http://creation.com/creation-videos

'Because he loves me, I will rescue him; I will protect him,

for he acknowledges my name.' Psalm 91:14

[Guest guest]

In message you wrote:

> Sorry to intrude on your conversation but ...

Hey, , you don't intrude at all!

You are welcome to join the friendly Kombucha family scrummage ....;-)

> I need some help. I have looked at various websites in order to find out

> how to start the Kombucha culture but I have not found a simple way to do

> it.

You cannot MAKE a Kombucha culture yourself, . You need a starter

Kombucha culture which contains the Kombucha DNA, yeasts and bacteria,

both present in raw Kombucha drink. It is best to find someone who already

brews Kombucha as close to you as possible, or find someone willing to send

you a bit of their culture.

Once you have your starter culture (best scoby plus acidic KT vinegar) you

are ready to start your own Kombucha adventure:

Margret's easy K O M B U C H A recipe

and things T O G E T R E A D Y B E F O R E H A N D

- A suitable brewing container, about start with at least 2 litres

(2 quarts) cleaned with white distilled malt vinegar......

with that quantity you'd need about 200 grams (8 tbsps) of white sugar.

- A piece of kitchen towel (paper or material) that will cover the top of

the brewing container with some overlap.

- A large elastic or rubber band to hold the material on the container.

I N G R E D I E N T S :

per 1 litre (quart) of water

80 - 100grams/4tbsp ordinary white household sugar

1 flat dessertspoon tea/ 1-2 tea bags of (green, black, oolong or

mixture of real tea)

you can use decaffeinated if caffeine is an issue.

Kombucha culture plus starter liquid

If starter liquid isn't available use several tbsps of

white distilled malt vinegar, spooned over culture and brew before

fermentation commences.

M E T H O D

Make tea the usual way but let brew a bit longer at least 15 mins.

It even works if you leave it stewing over night : the more nutrients for

the culture.

Dissolve sugar in a small amount of boiled hot water and add to the

strained tea or the other way round.

Make sure liquid is really cooled.

Heat kills the yeast/bacteria Kombucha culture!

Never wash your culture/baby in water but use straight out of the

wrapping/bottle it came in.

Water disturbs the acidity of the culture and makes the culture

susceptible to mould spores.

POUR CONTENTS OF BOTTLE + 'mushroom' IN COOLED SWEET TEA

Unsightly brown/green bits (if not fuzzy) are completely harmless,

but can be wiggled away in a bit of KT which can then be strained

afterwards and re-used.

Cover and keep at room temperature undisturbed for about 7 days.

In the winter it may be taking several days longer.

(My brew takes about 12 days)

Slow brewing produces a better tasting Kombucha Tonic.

Try carefully (straw).

When the brew has lost its boring sweetness and has developed some

interesting acidity (without being too tart) ...bottle (best in clean

re-cycled coke bottle(s), or bottles which have had a fizzy drink in it

before. If you use glass bottles refrigerate after several days at

room temperature (to obtain some fizz), as a pressure build-up could cause a

messy explosion.

Keep 'intruding' with your questions.

I'm sure we can give you a 'hands up' and encourage you on the way.

All best withe blessings,

Margret in the damp, cool and grey UK;-)

http://www.therpc.f9.co.uk/family/scobygrow/home.html

--

+------------------ Minstrel@... --------------------+

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/Meditations/Focus/focus.html

http://creation.com/creation-videos

'Because he loves me, I will rescue him; I will protect him,

for he acknowledges my name.' Psalm 91:14

[Guest guest]

was wondering, how do you make the drops. Would you concider the drops a

tincture?

________________________________

To: original_kombucha

Sent: Friday, June 22, 2012 1:19 PM

Subject: Re: Eating Kombucha culture ! Any tips or precautions ?

 

Hi RJ,

People have posted to the list in years past, that they have blended some of the

SCOBY with a bit of KT and made an " apple sauce " textured blend which they

liked. Some also sauteed strips of the SCOBY with vegetables.

Feel free to experiment and let us know what works and what doesn't.

Peace, Love and Harmony,

Bev

>

> I have read about eating the culture, and the drops are made from the culture.

>

>

> from " Kombucha Miracle Fungus " Harald Tietze

>

> pg 34 the fungus has all the healing properties the beverage has, but in a

very concentrated form. A pressed extract can be obtained from the fungus. If

the pressed extract is a concentrated medicine, why indeed should one mot eat

the fungus , if one finds it appetizing?

> .................................................................

>

> That said I munched and a few pieces and I must say it was a little tasty,

kind of like a firm noodle with a little tangy kombucha taste.

> I guess it may be like eating a worm or cockroach, if you can get past the

look of it and the mind set it is not so awful after all. And very nutritious.

>

> RJ

>

[Guest guest]

was wondering, how do you make the drops. Would you concider the drops a

tincture?

________________________________

To: original_kombucha

Sent: Friday, June 22, 2012 1:19 PM

Subject: Re: Eating Kombucha culture ! Any tips or precautions ?

 

Hi RJ,

People have posted to the list in years past, that they have blended some of the

SCOBY with a bit of KT and made an " apple sauce " textured blend which they

liked. Some also sauteed strips of the SCOBY with vegetables.

Feel free to experiment and let us know what works and what doesn't.

Peace, Love and Harmony,

Bev

>

> I have read about eating the culture, and the drops are made from the culture.

>

>

> from " Kombucha Miracle Fungus " Harald Tietze

>

> pg 34 the fungus has all the healing properties the beverage has, but in a

very concentrated form. A pressed extract can be obtained from the fungus. If

the pressed extract is a concentrated medicine, why indeed should one mot eat

the fungus , if one finds it appetizing?

> .................................................................

>

> That said I munched and a few pieces and I must say it was a little tasty,

kind of like a firm noodle with a little tangy kombucha taste.

> I guess it may be like eating a worm or cockroach, if you can get past the

look of it and the mind set it is not so awful after all. And very nutritious.

>

> RJ

>

[Guest guest]

Hi Margret

Many thanks for comprehensive explanation of the process.

Now all I need is someone close by who has the culture. As you can see I live

in Finchley in north London so do you know anyone in this area who would be

willing to share it? If not, how would I find such a paragon?

Thanks again for you help.

The weather is what it is so get out there and enjoy it in all its majesty.

best wishes

45 Cyprus Avenue

London

N3 1SS

Tel 020 8349 1957

Mobile: 07980 883 262

To: original_kombucha

From: Minstrel@...

Date: Fri, 22 Jun 2012 19:17:41 +0100

Subject: RE: Eating Kombucha culture ! Any tips or precautions ?

In message you wrote:

> Sorry to intrude on your conversation but ...

Hey, , you don't intrude at all!

You are welcome to join the friendly Kombucha family scrummage ....;-)

> I need some help. I have looked at various websites in order to find out

> how to start the Kombucha culture but I have not found a simple way to do

> it.

You cannot MAKE a Kombucha culture yourself, . You need a starter

Kombucha culture which contains the Kombucha DNA, yeasts and bacteria,

both present in raw Kombucha drink. It is best to find someone who already

brews Kombucha as close to you as possible, or find someone willing to send

you a bit of their culture.

Once you have your starter culture (best scoby plus acidic KT vinegar) you

are ready to start your own Kombucha adventure:

Margret's easy K O M B U C H A recipe

and things T O G E T R E A D Y B E F O R E H A N D

- A suitable brewing container, about start with at least 2 litres

(2 quarts) cleaned with white distilled malt vinegar......

with that quantity you'd need about 200 grams (8 tbsps) of white sugar.

- A piece of kitchen towel (paper or material) that will cover the top of

the brewing container with some overlap.

- A large elastic or rubber band to hold the material on the container.

I N G R E D I E N T S :

per 1 litre (quart) of water

80 - 100grams/4tbsp ordinary white household sugar

1 flat dessertspoon tea/ 1-2 tea bags of (green, black, oolong or

mixture of real tea)

you can use decaffeinated if caffeine is an issue.

Kombucha culture plus starter liquid

If starter liquid isn't available use several tbsps of

white distilled malt vinegar, spooned over culture and brew before

fermentation commences.

M E T H O D

Make tea the usual way but let brew a bit longer at least 15 mins.

It even works if you leave it stewing over night : the more nutrients for

the culture.

Dissolve sugar in a small amount of boiled hot water and add to the

strained tea or the other way round.

Make sure liquid is really cooled.

Heat kills the yeast/bacteria Kombucha culture!

Never wash your culture/baby in water but use straight out of the

wrapping/bottle it came in.

Water disturbs the acidity of the culture and makes the culture

susceptible to mould spores.

POUR CONTENTS OF BOTTLE + 'mushroom' IN COOLED SWEET TEA

Unsightly brown/green bits (if not fuzzy) are completely harmless,

but can be wiggled away in a bit of KT which can then be strained

afterwards and re-used.

Cover and keep at room temperature undisturbed for about 7 days.

In the winter it may be taking several days longer.

(My brew takes about 12 days)

Slow brewing produces a better tasting Kombucha Tonic.

Try carefully (straw).

When the brew has lost its boring sweetness and has developed some

interesting acidity (without being too tart) ...bottle (best in clean

re-cycled coke bottle(s), or bottles which have had a fizzy drink in it

before. If you use glass bottles refrigerate after several days at

room temperature (to obtain some fizz), as a pressure build-up could cause a

messy explosion.

Keep 'intruding' with your questions.

I'm sure we can give you a 'hands up' and encourage you on the way.

All best withe blessings,

Margret in the damp, cool and grey UK;-)

http://www.therpc.f9.co.uk/family/scobygrow/home.html

--

+------------------ Minstrel@... --------------------+

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/Meditations/Focus/focus.html

http://creation.com/creation-videos

'Because he loves me, I will rescue him; I will protect him,

for he acknowledges my name.' Psalm 91:14

[Guest guest]

Hi Margret

Many thanks for comprehensive explanation of the process.

Now all I need is someone close by who has the culture. As you can see I live

in Finchley in north London so do you know anyone in this area who would be

willing to share it? If not, how would I find such a paragon?

Thanks again for you help.

The weather is what it is so get out there and enjoy it in all its majesty.

best wishes

45 Cyprus Avenue

London

N3 1SS

Tel 020 8349 1957

Mobile: 07980 883 262

To: original_kombucha

From: Minstrel@...

Date: Fri, 22 Jun 2012 19:17:41 +0100

Subject: RE: Eating Kombucha culture ! Any tips or precautions ?

In message you wrote:

> Sorry to intrude on your conversation but ...

Hey, , you don't intrude at all!

You are welcome to join the friendly Kombucha family scrummage ....;-)

> I need some help. I have looked at various websites in order to find out

> how to start the Kombucha culture but I have not found a simple way to do

> it.

You cannot MAKE a Kombucha culture yourself, . You need a starter

Kombucha culture which contains the Kombucha DNA, yeasts and bacteria,

both present in raw Kombucha drink. It is best to find someone who already

brews Kombucha as close to you as possible, or find someone willing to send

you a bit of their culture.

Once you have your starter culture (best scoby plus acidic KT vinegar) you

are ready to start your own Kombucha adventure:

Margret's easy K O M B U C H A recipe

and things T O G E T R E A D Y B E F O R E H A N D

- A suitable brewing container, about start with at least 2 litres

(2 quarts) cleaned with white distilled malt vinegar......

with that quantity you'd need about 200 grams (8 tbsps) of white sugar.

- A piece of kitchen towel (paper or material) that will cover the top of

the brewing container with some overlap.

- A large elastic or rubber band to hold the material on the container.

I N G R E D I E N T S :

per 1 litre (quart) of water

80 - 100grams/4tbsp ordinary white household sugar

1 flat dessertspoon tea/ 1-2 tea bags of (green, black, oolong or

mixture of real tea)

you can use decaffeinated if caffeine is an issue.

Kombucha culture plus starter liquid

If starter liquid isn't available use several tbsps of

white distilled malt vinegar, spooned over culture and brew before

fermentation commences.

M E T H O D

Make tea the usual way but let brew a bit longer at least 15 mins.

It even works if you leave it stewing over night : the more nutrients for

the culture.

Dissolve sugar in a small amount of boiled hot water and add to the

strained tea or the other way round.

Make sure liquid is really cooled.

Heat kills the yeast/bacteria Kombucha culture!

Never wash your culture/baby in water but use straight out of the

wrapping/bottle it came in.

Water disturbs the acidity of the culture and makes the culture

susceptible to mould spores.

POUR CONTENTS OF BOTTLE + 'mushroom' IN COOLED SWEET TEA

Unsightly brown/green bits (if not fuzzy) are completely harmless,

but can be wiggled away in a bit of KT which can then be strained

afterwards and re-used.

Cover and keep at room temperature undisturbed for about 7 days.

In the winter it may be taking several days longer.

(My brew takes about 12 days)

Slow brewing produces a better tasting Kombucha Tonic.

Try carefully (straw).

When the brew has lost its boring sweetness and has developed some

interesting acidity (without being too tart) ...bottle (best in clean

re-cycled coke bottle(s), or bottles which have had a fizzy drink in it

before. If you use glass bottles refrigerate after several days at

room temperature (to obtain some fizz), as a pressure build-up could cause a

messy explosion.

Keep 'intruding' with your questions.

I'm sure we can give you a 'hands up' and encourage you on the way.

All best withe blessings,

Margret in the damp, cool and grey UK;-)

http://www.therpc.f9.co.uk/family/scobygrow/home.html

--

+------------------ Minstrel@... --------------------+

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/Meditations/Focus/focus.html

http://creation.com/creation-videos

'Because he loves me, I will rescue him; I will protect him,

for he acknowledges my name.' Psalm 91:14

[Guest guest]

Beginner here... Wot's a Scoby?????

best wishes

45 Cyprus Avenue

London

N3 1SS

Tel 020 8349 1957

Mobile: 07980 883 262

To: original_kombucha

From: mopargirl@...

Date: Fri, 22 Jun 2012 10:55:18 -0700

Subject: Re: Eating Kombucha culture ! Any tips or precautions ?

A few weeks ago I took a small jar and put in a few cinnamon sticks and

then covered them with KT, covered it and left it. It formed a nice little

scoby on top and the tea got a bit thicker underneath. My intent was to use

this in my hair and body. I used it yesterday in the shower and wow! while

in the shower I rubbed my body with the little scoby. It felt wonderful and

my skin and hair feel awesome today. Just thought I'd share. I've been

considering eating my surplus scoby, and now that I know others have tried

it, I'm gonna eat it. I LOVE mushrooms and other fungus, so this is gonna

be very enjoyable for me Thanks for this thread

..::.

..((love IS a choice))):.

" Our separation from each other is an optical illusion of consciousness. "

--Albert Einstein

" If you want to find the secrets of the universe, think in terms of energy,

frequency and vibration. " -- Nikola Tesla

" dimension is always shaped by non-dimension " - lyricus.org

http://earthenstewards.wordpress.com

*.:**Releasing the Past:.:Appreciating the Present:.:DreamSeeding the

Future:.*

*.:from my heart center I ripple out:.*

appreciation | compassion | forgiveness | humility | understanding | valor

[Guest guest]

Beginner here... Wot's a Scoby?????

best wishes

45 Cyprus Avenue

London

N3 1SS

Tel 020 8349 1957

Mobile: 07980 883 262

To: original_kombucha

From: mopargirl@...

Date: Fri, 22 Jun 2012 10:55:18 -0700

Subject: Re: Eating Kombucha culture ! Any tips or precautions ?

A few weeks ago I took a small jar and put in a few cinnamon sticks and

then covered them with KT, covered it and left it. It formed a nice little

scoby on top and the tea got a bit thicker underneath. My intent was to use

this in my hair and body. I used it yesterday in the shower and wow! while

in the shower I rubbed my body with the little scoby. It felt wonderful and

my skin and hair feel awesome today. Just thought I'd share. I've been

considering eating my surplus scoby, and now that I know others have tried

it, I'm gonna eat it. I LOVE mushrooms and other fungus, so this is gonna

be very enjoyable for me Thanks for this thread

..::.

..((love IS a choice))):.

" Our separation from each other is an optical illusion of consciousness. "

--Albert Einstein

" If you want to find the secrets of the universe, think in terms of energy,

frequency and vibration. " -- Nikola Tesla

" dimension is always shaped by non-dimension " - lyricus.org

http://earthenstewards.wordpress.com

*.:**Releasing the Past:.:Appreciating the Present:.:DreamSeeding the

Future:.*

*.:from my heart center I ripple out:.*

appreciation | compassion | forgiveness | humility | understanding | valor

[Guest guest]

SCOBY

Symbiotic Culture (community) of Bacteria and Yeasts

in kombucha it is sometimes referred to as a mushroom, or fungus, or

mother (or babies)

Jaxi

>

> Beginner here... Wot's a Scoby?????

>

> best wishes

>

[Guest guest]

, I am not trying to be rude, but you should start a new TOPIC rather then

" intrude " as you call it. It mixes up people on what the topic is.

You are not the only one who does it, so don't take it personal, this is just

polite protocol.

RJ

>

>

> Sorry to intrude on your conversation but I need some help. I have looked at

various websites in order to find out how to start the Kombucha culture but I

have not found a simple way to do it. As far as I can tell I need to use

vinegar but not how to use it. This is my first attempt so any help or

directions to a website would be most welcome. Many thanks in advance

>

>

>

> Tel 020 8349 1957

> Mobile: 07980 883 262

>

[Guest guest]

, I am not trying to be rude, but you should start a new TOPIC rather then

" intrude " as you call it. It mixes up people on what the topic is.

You are not the only one who does it, so don't take it personal, this is just

polite protocol.

RJ

>

>

> Sorry to intrude on your conversation but I need some help. I have looked at

various websites in order to find out how to start the Kombucha culture but I

have not found a simple way to do it. As far as I can tell I need to use

vinegar but not how to use it. This is my first attempt so any help or

directions to a website would be most welcome. Many thanks in advance

>

>

>

> Tel 020 8349 1957

> Mobile: 07980 883 262

>

[Guest guest]

Valid points but threads are or become often conversational. In regular

conversation people rarely remain squarely on-topics. Such informality abound on

internet forums as well and that often brings other people to post on the forks

taken by the thread with often allow us to vastly extend our knowledge .. So I

am fine with that we can always re-center the threa d or the OP (Original

Poster) or mods will intervene if things veer too much off-topics ..

let's take it with lighthearted mind we will learn more ...

________________________________

To: original_kombucha

Sent: Friday, June 22, 2012 5:02 PM

Subject: Re: Eating Kombucha culture ! Any tips or precautions ?

 

, I am not trying to be rude, but you should start a new TOPIC rather then

" intrude " as you call it. It mixes up people on what the topic is.

You are not the only one who does it, so don't take it personal, this is just

polite protocol.

RJ

>

>

> Sorry to intrude on your conversation but I need some help. I have looked at

various websites in order to find out how to start the Kombucha culture but I

have not found a simple way to do it. As far as I can tell I need to use

vinegar but not how to use it. This is my first attempt so any help or

directions to a website would be most welcome. Many thanks in advance

>

>

>

> Tel 020 8349 1957

> Mobile: 07980 883 262

>