Marks Daily Apple

1. 

   chaosthetic
   Member

   So I did a search on a whim for any threads relating to this fascinating topic and came up with a whole lot of nothing. While kombucha is not particularly "primal" in the sense that you could go outside and forage for it, it is a raw, unprocessed, probiotic, cleansing concoction that is relatively low-carb. Thought we should start the conversation - this is a very controversial (hard to do tests on scientifically as each culture is different and the results are not consistant) food and is associated with health claims that range from energy drink to cancer cure.

   The bottled GTS/other brands that are making headway in natural foods stores around the US is great in a pinch, but honestly WAY over priced, and unnecessarily flavored with high-sugar fruits (mango? grape?). Yes you can get the non-flavored/low carb kinds, but they still cost on average $4.00 a bottle when in reality, all kombucha is, is sugar, water, kombucha culture, and tea. It also contains "several organic acids, active enzymes, amino acids, and polyphenols" depending on the particular culture you end up with. (Wiki)

   Kombucha is one of the easiest cultured food to make yourself at home. Due to the nature of the beast, finding people with extra cultures, "baby SCOBY's" (Symbiotic Culture of Bacteria and Yeast), is incredibly easy - take a glance at your Craigslist or jump into the local food co-op/whole foods store and ask the people behind the counter. During the brewing process, the SCOBY creates a new layer, a baby if you will, that peels off like a pancake and can be used as a starter for a whole new jar of 'booch.

   You will need a gallon jar, organic sugar (use cane sugar, not brown or otherwise), black and/or green tea (unflavored works best), pure spring water, a piece of breathable cloth and a rubber band.

   A great write-up of how to brew is here (just be very careful to keep things CLEAN - you are helping a culture of bacteria and yeast to grow - mold and other toxic creatures love to grow in the same environment):

   http://www.wikihow.com/Make-Kombucha-Tea

   On the topic of carbohydrates: the brewing process turns the cane sugar into a vinegar-like by product. This contains, depending on the length of brewing time, about .5-1.5% alchohol. The rest is converted into lactic acid (correct me if I am wrong here, but this is what I have widely heard to be true).

   The longer you brew, the less sugar is left in its raw form. I usually let it sit, at about 75 degrees F, for 8-10 days. This creates a very vinegary kombucha, but I dont drink a lot of it at a time, and I wouldnt recommend drinking it everyday. I use it when I need a pick-me-up or feel particularly unsettled in the stomach or unhealthy otherwise. I have also found that it can be used in this high lactic-acid state for other purposes - salad dressing, etc... I even met some folks that made kombucha stir-fry with the aged mother SCOBY's... Kinda weird in my opinion. Remember that the higher the temps, the faster it'll brew (to a point...). Ive had jars finish in 5 days during the summer months sometimes. Just remember to keep your eyes and nose on alert for any rogue fungus/bacteria in your jar.

   Enjoy!

   Posted 9 months ago #
2. 

   SassaFrass88
   Member

   I used to make this ALL the time. You can usually put in a request for a free culture on Craigslist or with one of your local Health food stores to inquire of their other local customers.

   If I REALLY can't find a local free culture, I pay $6 for one on eBay.

   If you add some fresh ginger to the tea while brewing &/ or fermenting, it turns it into a WONDERFUL ginger ale!!!! YUMMY stuff!

   Posted 9 months ago #
3. 

   marci
   Member

   I am lazy & drink GT's. I try to get the strawberry or green one-- although they introduced a new botanical line that's great (the superfruit one and #3 w/ lavender are my faves).

   Posted 9 months ago #
4. 

   Popa Murph
   Member

   I also used to drink Kumbucha all the time from a culture my Dad kept. I noticed it would make me hot, so I did some research and I found out it has pretty good dose of Usnic Acid in it which isn't something I really wanted to drink. So I stopped making it. Not that I think it's any more harmful than a plastic bottle of water that's been in a hot warehouse for a month or so, I just like the usnic acid thing.

   Posted 9 months ago #
5. 

   Sir Grandma
   Member

   what does it taste like? Is it fizzy?

   Posted 9 months ago #
6. 

   chaosthetic
   Member

   taste is similar to apple cider vinegar, though fizzy and a much more palatable. I totally agree with the addition of ginger to the mix - amazing!

   Posted 9 months ago #
7. 

   Primal_Pebbles
   Member

   I recently had to throw away my whole batch because it started growing a milky mold on top. Luckily, it was my second batch so I have another starter culture in my pantry ready to go.

   Posted 9 months ago #

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