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  • Kombucha

    Anyone see any merit in this Raw fermented elixir? Paleo?

    I found this at my health food store and the workers are raving
    about it. http://www.synergydrinks.com/products.aspx

  • #2
    I used to make it, but felt uncomfortable with all the sugar. I know it supposedly gets eaten up, but the drink tastes pretty sweet to me, so I don't make it any more.

    I do think it is a great source of probiotics, but I was already drinking raw milk kefir and yogurt at the time and didn't notice any health improvements when I added kombucha.
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

    http://www.krispin.com/lectin.html

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    • #3
      Great stuff, IMO! Low carb, full of pro-biotics. I have about 4 oz with every meat-containing meal, to help digestion.
      I used to drink GT's regularly, but it was getting a bit expensive, so now I make my own (started with a bottle of GT's Original.)
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      • #4
        How did you do it from the original drink? Thanks!

        Originally posted by Dragonfly View Post
        Great stuff, IMO! Low carb, full of pro-biotics. I have about 4 oz with every meat-containing meal, to help digestion.
        I used to drink GT's regularly, but it was getting a bit expensive, so now I make my own (started with a bottle of GT's Original.)

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        • #5
          I can't stand the taste of any fermented beverage, alcohol, whatever... does it taste very "fermenty" I'm quite curious about kombucha...

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          • #6
            I love kombucha and really enjoy making it. Ginger kombucha is my latest obsession. It's like ginger ale only not as sweet.

            http://wildernesschilde.blogspot.com...-kombucha.html

            And for the regular kombucha recipe...

            http://wildernesschilde.blogspot.com...ucha-blog.html


            It's a fantastic treat at the end of a hard day. Way better than beer. It reminds me of hard cider without the alcohol.

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            • #7
              Here's what I did--really easy!

              Sterilize a large glass jar (restaurants have em') with hot boiled (not boiling!) water or white vinegar.

              Boil 12 cups of water (I use filtered tap water) pour into a large pot, add 4-8 tea bags (depending on your taste). Steep for 5-10 minutes, remove tea bags, add 1 cup of sugar, stir until dissolved. Cover & let cool to room temperature. (Make sure your bottle of GT's is room temperature also.)

              Pour your tea and your bottle of GT's into the large glass jar. Cover with a cloth napkin or clean dish towel (rubber band it on) and let it go!! Put it in darkish, non- drafty place on your kitchen counter. In a bit more than a week you will have a THIN little "mushroom" (aka "scoby") floating on top.

              My first batch was ready in 3 weeks...test in 10 days and see how it tastes.

              You can pour off all but about 2 cups and keep it in the fridge in glass jars w/lids (to hold in in the fizz.) Make more tea (as above), let it cool and add it to the jar to start brewing your next batch.

              More info here.
              Last edited by Dragonfly; 01-17-2011, 07:46 PM.
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              • #8
                I adore GT's, but it's not sold around here anymore.

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                • #9
                  So...do you save the scoby for the next batch or let it form a new one
                  each time. The link didn't really say. Thanks.

                  Originally posted by Dragonfly View Post
                  Here's what I did--really easy!

                  Sterilize a large glass jar (restaurants have em') with hot boiled (not boiling!) water or white vinegar.

                  Boil 12 cups of water (I use filtered tap water) pour into a large pot, add 4-8 tea bags (depending on your taste). Steep for 5-10 minutes, remove tea bags, add 1 cup of sugar, stir until dissolved. Cover & let cool to room temperature. (Make sure your bottle of GT's is room temperature also.)

                  Pour your tea and your bottle of GT's into the large glass jar. Cover with a cloth napkin or clean dish towel (rubber band it on) and let it go!! Put it in darkish, non- drafty place on your kitchen counter. In a bit more than a week you will have a THIN little "mushroom" (aka "scoby") floating on top.

                  My first batch was ready in 3 weeks...test in 10 days and see how it tastes.

                  You can pour off all but about 2 cups and keep it in the fridge in glass jars w/lids (to hold in in the fizz.) Make more tea (as above), let it cool and add it to the jar to start brewing your next batch.

                  More info here.

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                  • #10
                    I am still using the same scoby I started last year. Just leave it in the big jar with about 2 cups of the kombucha to keep it "fed" until you add more tea.

                    Once the scoby gets to about 2 inches thick, wash your hands, rinse them in white vinegar (to avoid contaminating the scoby) and peel off 1/2 of it Throw it in your compost--or pass it on to a friend, so they can start their own kombucha. (Keep it in a sterilized jar with a bit of kombucha to keep it happy.)
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                    • #11
                      I've been making kombucha for a few months now (started from a GTs bottle), but my scoby never gets thick, it just sinks and forms a new one on top the next time...

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                      • #12
                        Originally posted by Diana Renata View Post
                        I love kombucha and really enjoy making it. Ginger kombucha is my latest obsession. It's like ginger ale only not as sweet.

                        http://wildernesschilde.blogspot.com...-kombucha.html

                        And for the regular kombucha recipe...

                        http://wildernesschilde.blogspot.com...ucha-blog.html


                        It's a fantastic treat at the end of a hard day. Way better than beer. It reminds me of hard cider without the alcohol.
                        I have had kombucha on my radar for a while but have not been able to find any locally to taste. The ginger version sounds particularly appealing. I remember drinking a delicious, slightly fermented ginger beverage called maubi on trips to the Virgin Islands.

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                        • #13
                          I tried GT's Kombucha from the health food store, and not only did I find the taste unpleasant (though not terribly sweet), I found that I felt kind of sick after drinking it. I stick to raw sauerkraut and yogurt for my probiotics.

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                          • #14
                            Sounds fun . I have just started with water kefir, as I am dairy intolerant.
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                            • #15
                              I make kombucha weekly~it's a favorite at my house. This is the method I use:

                              http://www.thehealthyhomeeconomist.c...make-kombucha/
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