Guest guest Posted September 6, 2001 Report Share Posted September 6, 2001 I've been making kombucha successfully for some time with C & H sugar (yikes!). Decided to venture forth and made one batch with rapadura and another one with sucanat. They both flopped. The rapadura was real thick like syrup and they both tasted like sugar water. Has anyone else tried a healthier alternative and had success? I don't believe there was a C & H factory down the block in ancient China when they were making kombucha! Any suggestions? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2001 Report Share Posted September 6, 2001 Dear , Betsy Pryor, the kombucha expert, says always to use white sugar--otherwise no glucoronic acid develops. So there is one good use for white sugar. Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2001 Report Share Posted September 9, 2001 , A friend of mine has been making kombucha for years using honey. Although, if the kombucha consumes the sugar it might not matter from a health perspective what you use. Sol > Dear , > > Betsy Pryor, the kombucha expert, says always to use white sugar--otherwise > no glucoronic acid develops. So there is one good use for white sugar. Sally Quote Link to comment Share on other sites More sharing options...
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