Brewing Kombucha has been a learning experience. My first batch molded because I didn't keep it warm enough. The current batch has been sitting on a heating pad always set on low. It worked like a charm!
And, if anyone is interested, I have some very healthy SCOBY (the live culture used to grow Kombucha) if anyone (local) would like a piece to start their own Kombucha.
This batch was made from jasmine tea with organic sugar (the SCOBY feeds on the sugar). And now I am starting a new batch using coconut water (my thought is that natural fruit sugar will be healthier--even though the SCOBY consumes most of the sugar if you let it ferment long enough). This batch fermented for about a month before I was happy with the taste.
After coconut water, I believe I will try a natural fruit juice--or maybe a mix of fruit juice and tea.
Kombucha has many health benefits: cancer prevention, body detoxification, joint health and strengthening the immune system to name a few.
Read this blog to learn more.
The Kombucha drink pictured in the blog is one I use to buy frequently from Eathfare. And while I love it, it runs over $3 a bottle. Now I can make my own for practically nothing. It just takes some patience!
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