Re: chinese name for kombucha

[Guest guest]

> oh yeah - i'm also using organic raw turbinado sugar at a 1:1 ratio,

> but find that the brew is kind of sweet (after 8 days - i'm letting it

> continue to ferment in the bottles and taste them every day to see how

> the flavor progresses). In other dishes I notice that the 1:1 ratio is

> too sweet - should I use less sugar? Any thoughts appreciated.

Can't help you on the Chinese word, but the " Kombu " in kombucha is supposed

to have been the name of the person who brought kombucha to I think

Russia. The word " kombu " in Japanese I believe refers to a sea vegetable.

But the brewing time... different environments take different lengths of

time to mature-- just because it's been 8 days is not the whole story. One

must taste the tea in the vessel and if it is too sweet, leave it sit for a

while longer. First time brews often take longer than subsequent ones, and

if it's cooler in your environment it can take longer. But my brews when

it was warm last summer mostly took 8-9 days at optimum conditions.

I don't really think reducing the sugar is the answer.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste