Clarifying Kombucha Tea with egg whites or Bentonite clay. Why?/

June 13, 2006

MArge, the reasons for clarifying, filtering and fining or

other techniques is personal choice. For storage of bottled

ferments, there continues some yeasts activity and that

usually results in sediment forming in the bottle. For

example, uncorking wine, allowing it to breathe, and

decanting or does one simply chug. In food, the French and

Japanese make an art in just the presentation of the food

when served. IMHO, all these things do affect the taste and

presentation of kombucha. Many people feel there is a

difference win taste when one bottles and store the kombucha

even for a few days then simply drinking out of the tap.

There is no health need to even filter, as the squidlies are

beneficial. Though whenever I showed my friends my brewing

containers and sloshed out a cup they were never

impressed...

Raw or undercooked eggs are now a definite no-no. As is

steak-tar-tar

Ed Kasper LAc. Licensed Acupuncturist & Herbalist

Acupuncture is a jab well done

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4. Clarifying Kombucha Tea with egg whites or Bentonite

clay. Why?/

Posted by: " Marjorie Russin " prairiegirly@...

Date: Mon Jun 12, 2006 11:18 am (PDT)

Dear Ed,

Ii know you have much more experience than I, but why would

you want to clarify?

I don't seem to have things floating in mine.

Some are light. Some are dark, but all are clear.

Soft eggs give me loose stools. Is that salmonella? If one

in four eggs have salmonella, why would you want to use it?

Wouldn't clay be better? LOve. MArge.

" God is the Watchman, you don't need a Guard. " My angel

quote.

Blessings on you All.

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