Kombucha --Cleansing drinks/broths

[Guest guest]

Hi! the kombucha starter was actually a baby culture that my brother in

law had taken from one of his batches of kombucha. He sealed it in a jar

with some of the kombucha tea, and mailed it. When it got here a lot of

the tea had leaked out from the jar and soaked the packaging contents,

but I started a new batch of tea, anyway, with the culture (looks like a

flat round shiny piece of rubber), and the instructions my bil gave me

over the phone. But, I have found some places with a Google search that

are interesting:

 

http://en.wikipedia.org/wiki/Kombucha

 

http://www.fungi.com/info/articles/blob.html

 

My bil was sending it to my husband because my hubby had been complaining

of a possibly arthritic shoulder that hurt everytime he raised his arm

above his head. Of course, it fell on me to decipher the instructions

and make it....LOL!.. Got to tell you, it was not very appetizing

looking what with the rubbery " thing " kind of dried out in the jar, and

just a little liquid surrounding it, and then all the soggy natural

cornstarch fluffies surrounding it...but loved the taste and tingle of

the completed product. And I always strain mine through a stainless wire

mesh strainer as I pour my individual glasses, because of the little

" jelly fish " (my term) that sometimes form in it. I've actually passed

baby cultures from my own batches on to about 4 people now, who have, in

turn, passed them on.

 

I know that kombucha tea is available in health food stores, as we're

re-using some jars bought in Austin with Kombucha in them...but I don't

think you are able to make more kombucha from the product purchased at

the health food store.

 

Paula

 

On Tue, 14 Mar 2006 21:54:21 -0000 " ~ PT ~ " <patchouli_troll

writes:

That sounds interesting, Paula.

Does your package of this kombucha have a

website listed on it? Thanks.

 

~ pt ~

 

Each leaf,

each blade of grass

vies for attention.

 

Even weeds

carry tiny blossoms

to astonish us.

-Ê Marianne Poloskey, Sunday in Spring

~~~*~~~*~~~>

, Paula K Ward <paulakward

wrote:

>

> Hi! What we've had on hand since October or so is kombucha. I'd never

> heard of it until we had a starter mailed to us from a relative in

> Oregon.

Me....I just like the way it tastes--kind of like

> tingly apple cider--to vinegar, depending on how long you let it

ferment.