Guest guest Posted April 5, 2002 Report Share Posted April 5, 2002 If anyone is interested in trying to make Kombucha at home, let me know, as the culure creates a new " baby " every week, & I want to just give them away rather than just composting them. It is a fermented food, and I've just recently begun experimenting with it, so I am no expert, but there's a lot of info out on the web if you want to tune in- it's a culture that's be around for something like 2,000 years, so it's not a new fad. You make it in a tea medium to provide a nitrogenous base, plus the addition of some kind of sugar, which it uses to feed on until it exhausts it in @ a week, at which point you decant & refrigerate it, while using the culture to start another batch. I have been using organic green tea & Florida Crystals milled cane sugar, but I will be experimenting with sun tea & raw honey soon to see how that comes out. The taste I have gotten is something refreshing along the lines of Martinelli's Sparkling Cider. As in any fermented product, the is some small amount of alcohol produced, but I have not noticed any effect in that way, so it must be tiny. If interested, my phone # is: 206-778-7692; e-mail is: gseraph. Gideon. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2002 Report Share Posted April 10, 2002 Gideon, could you bring some Kombucha to a potluck somewhere, sometime? You could do a little demo maybe? This sounds intriguing. Linda RawSeattle, " garseraph " <gseraph@a...> wrote: > If anyone is interested in trying to make Kombucha at home, let me > know, as the culure creates a new " baby " every week, & I want to just > give them away rather than just composting them. > > It is a fermented food, and I've just recently begun experimenting > with it, so I am no expert, but there's a lot of info out on the web > if you want to tune in- it's a culture that's be around for something > like 2,000 years, so it's not a new fad. > > You make it in a tea medium to provide a nitrogenous base, plus the > addition of some kind of sugar, which it uses to feed on until it > exhausts it in @ a week, at which point you decant & refrigerate it, > while using the culture to start another batch. > > I have been using organic green tea & Florida Crystals milled cane > sugar, but I will be experimenting with sun tea & raw honey soon to > see how that comes out. > > The taste I have gotten is something refreshing along the lines of > Martinelli's Sparkling Cider. > > As in any fermented product, the is some small amount of alcohol > produced, but I have not noticed any effect in that way, so it must > be tiny. > > If interested, my phone # is: 206-778-7692; e-mail is: > gseraph@a... > > Gideon. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2002 Report Share Posted April 14, 2002 Hi Linda! I will need to make up a double batch, as we drink all I make in a week- that way I would have enough to bring for "show & tell". Maybe for the potluck at your house the end of this month?? Gideon. - heartsong98136 RawSeattle Tuesday, April 09, 2002 6:49 PM [RawSeattle] Re: Kombucha Gideon,could you bring some Kombucha to a potluck somewhere, sometime? You could do a little demo maybe? This sounds intriguing.LindaRawSeattle, "garseraph" <gseraph@a...> wrote:> If anyone is interested in trying to make Kombucha at home, let me > know, as the culure creates a new "baby" every week, & I want to just > give them away rather than just composting them.> > It is a fermented food, and I've just recently begun experimenting > with it, so I am no expert, but there's a lot of info out on the web > if you want to tune in- it's a culture that's be around for something > like 2,000 years, so it's not a new fad.> > You make it in a tea medium to provide a nitrogenous base, plus the > addition of some kind of sugar, which it uses to feed on until it > exhausts it in @ a week, at which point you decant & refrigerate it, > while using the culture to start another batch.> > I have been using organic green tea & Florida Crystals milled cane > sugar, but I will be experimenting with sun tea & raw honey soon to > see how that comes out.> > The taste I have gotten is something refreshing along the lines of > Martinelli's Sparkling Cider.> > As in any fermented product, the is some small amount of alcohol > produced, but I have not noticed any effect in that way, so it must > be tiny.> > If interested, my phone # is: 206-778-7692; e-mail is: > gseraph@a... > > Gideon. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2002 Report Share Posted April 18, 2002 Sounds good! Linda RawSeattle, " Gideon Seraphine " <gseraph@a...> wrote: > Hi Linda! > > I will need to make up a double batch, as we drink all I make in a week- that way I would have enough to bring for " show & tell " . > > Maybe for the potluck at your house the end of this month?? > > Gideon. > > - > heartsong98136 > RawSeattle > Tuesday, April 09, 2002 6:49 PM > [RawSeattle] Re: Kombucha > > > Gideon, > > could you bring some Kombucha to a potluck somewhere, > sometime? You could do a little demo maybe? This sounds > intriguing. > > Linda > > RawSeattle, " garseraph " <gseraph@a...> wrote: > > If anyone is interested in trying to make Kombucha at home, let > me > > know, as the culure creates a new " baby " every week, & I want > to just > > give them away rather than just composting them. > > > > It is a fermented food, and I've just recently begun > experimenting > > with it, so I am no expert, but there's a lot of info out on the web > > if you want to tune in- it's a culture that's be around for > something > > like 2,000 years, so it's not a new fad. > > > > You make it in a tea medium to provide a nitrogenous base, > plus the > > addition of some kind of sugar, which it uses to feed on until it > > exhausts it in @ a week, at which point you decant & refrigerate > it, > > while using the culture to start another batch. > > > > I have been using organic green tea & Florida Crystals milled > cane > > sugar, but I will be experimenting with sun tea & raw honey > soon to > > see how that comes out. > > > > The taste I have gotten is something refreshing along the lines > of > > Martinelli's Sparkling Cider. > > > > As in any fermented product, the is some small amount of > alcohol > > produced, but I have not noticed any effect in that way, so it > must > > be tiny. > > > > If interested, my phone # is: 206-778-7692; e-mail is: > > gseraph@a... > > > > Gideon. > > > Quote Link to comment Share on other sites More sharing options...
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