Guest guest Posted September 3, 2006 Report Share Posted September 3, 2006 Hi Byldzje. You can tell the folks on the Dutch Kombucha group that Kombucha tea at various lengths of fermentation has continually changing ingredients. There are benefits all along the fermentation process. Longer is not necessarily better and for many people it is too acidic. Usually somewhere in the sweet-sour stage has most of the beneficial ingredients for most people. Chances are the Kombucha tea is best for your particular body at the stage of fermentation at which you prefer the taste.....your body probably knows what it needs! Continuous Fermentation of course, give you both the new and aged KT and everything in between, all in the same container. Peace, Love and Harmony, Bev KOMBUCHA MANNA DROPS: Safe, Convenient, Effective and Easy to use. Great for travel, work, and everyday along with your KT:-)) http://KMI.mannainternational.com MANNA GREEN AND WHITE TEA EXTRACT - Liquid Drops of Green & White Teas. http://GTE.mannainternational.com 100% Certified Organic Ingredients and packaged in glass. -- In original_kombucha , byldzje wrote: > > Dear ones, > > I really don't understand these kind of experiments. > I think Kombucha is working great just the way it is. Why would anyone take > the risk of brewing something undefinabel that could be a health risk? > > BTW...I am also a member of a Dutch Kombucha forum. Over there it is > believed that the more acid the brew, the better for your health. They > recommand a brewing time of 14 day's minimum. > > Sorry, I can't remember who wrote this, but on this forum there was the > question about old KT and if it was safe. I can't really answer that, but on > the Dutch forum there are lots of people making continuous brews. They have > these large vessels with a spigot near the bottom. They bottle the amount of > KT they need from the spigot and put in the same amount of tea on top. The > SCOBY'S are all left in the vessel and only once every 3 or 4 months they > take them out, get rid of the most yeasty ones and clean up the vessel. All > those people are still alive and kicking. > > Byldzje > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2006 Report Share Posted September 3, 2006 Thanks yoganandaom Hmmm... I guess the very acid KT is what I need......The more acid it is, the less of the typical KT taste I taste.....and I really hate KT taste..... I can do withe acid very well. Just dilute with some water and like to drink it. Byldzje 2006/9/3, yoganandaom : > > Hi Byldzje. > > You can tell the folks on the Dutch Kombucha group that Kombucha tea > at various lengths of fermentation has continually changing > ingredients. There are benefits all along the fermentation process. > > Longer is not necessarily better and for many people it is too acidic. > Usually somewhere in the sweet-sour stage has most of the beneficial > ingredients for most people. > > Chances are the Kombucha tea is best for your particular body at the > stage of fermentation at which you prefer the taste.....your body > probably knows what it needs! > > Continuous Fermentation of course, give you both the new and aged KT > and everything in between, all in the same container. > > > Peace, Love and Harmony, > Bev > KOMBUCHA MANNA DROPS: Safe, Convenient, Effective and Easy to use. > Great for travel, work, and everyday along with your KT:-)) > http://KMI.mannainternational.com <http://kmi.mannainternational.com/> > MANNA GREEN AND WHITE TEA EXTRACT - > Liquid Drops of Green & White Teas. > http://GTE.mannainternational.com <http://gte.mannainternational.com/> > 100% Certified Organic Ingredients and packaged in glass. > > > -- In original_kombucha <original_kombucha%40yahoogroups.com>, > byldzje wrote: > > > > Dear ones, > > > > I really don't understand these kind of experiments. > > I think Kombucha is working great just the way it is. Why would > anyone take > > the risk of brewing something undefinabel that could be a health risk? > > > > BTW...I am also a member of a Dutch Kombucha forum. Over there it is > > believed that the more acid the brew, the better for your health. They > > recommand a brewing time of 14 day's minimum. > > > > Sorry, I can't remember who wrote this, but on this forum there was the > > question about old KT and if it was safe. I can't really answer > that, but on > > the Dutch forum there are lots of people making continuous brews. > They have > > these large vessels with a spigot near the bottom. They bottle the > amount of > > KT they need from the spigot and put in the same amount of tea on > top. The > > SCOBY'S are all left in the vessel and only once every 3 or 4 months > they > > take them out, get rid of the most yeasty ones and clean up the > vessel. All > > those people are still alive and kicking. > > > > Byldzje > > > > > Quote Link to comment Share on other sites More sharing options...
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