Guest guest Posted July 29, 2002 Report Share Posted July 29, 2002 I used to ferment Kombucha and never had any problems. My mushroom gave up the ghost when I moved, however, and haven't gotten around to getting another one. I got my mushroom from Laurel farms. Astrid ----- Original Message ----- From: irenab17 <irene@...> < > Sent: Sunday, July 28, 2002 7:55 PM Subject: Kombucha > Is there anyone out there in Native Nutrition land fermenting > Kombucha? If so have you had any problems with it? And where did you > get your starter " mushroom " ? > > Irena > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2002 Report Share Posted July 29, 2002 Hi Irena, I have been fermenting Kombucha for quite a while now, and have never had a problem. This Kombucha is so healthy and grows so fast. Just a few hours after I bottle it little Kombucha babies are growing in the tea. I got my from a private party. If you do this, make sure how they store it, do they have pets, do they smoke, things like that which could affect the quality. Also, I have seen that they sell Kombucha in the health foods stores now (I am in California). There are also on-line companies. If you decide to try it, make sure you start with just a little every day (maybe even as little as 1 oz), then work up to about 8 oz per day. Also, drink a lot of water. I have not seen immediate health benefits, but use it more for preventative, and now that I am used to it I love the taste! Take care! Kat http://www.katking.com ----- Original Message ----- From: irenab17 Sent: Sunday, July 28, 2002 4:55 PM Subject: Kombucha Is there anyone out there in Native Nutrition land fermenting Kombucha? If so have you had any problems with it? And where did you get your starter " mushroom " ? Irena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2002 Report Share Posted July 29, 2002 Hi Irena, I've just started doing Kombucha again. Got my mushroom from GEM cultures. Be sure to start out slow, because it can really start to move the toxins. The first time I used it, I loved the taste so much I drunk a whoole bunch, a cup or two a day, and broke out in a rash all over, took me a while to figure it out. Not that clearing toxins is bad but I like to clear them more slowly. This time I started out with just a 1/2 oz (to be cautious) and am upping it slowing every week as tolerated. There is a whole list devoted to Kombucha, lots of nice friendly people that are great about helping newbies (kombucha@...) It's pretty easy to grow once you have the basics down and continually replenishes itself like kefir, so if you take of it you only have to buy the mushroom once. It's the only reason I can see to use white sugar--that and tea are what kombucha eat to thrive and the wonderful beasties turn it into this lovely drink. -- -----Original Message----- From: irenab17 [mailto:irene@...] Sent: Sunday, July 28, 2002 4:55 PM Subject: Kombucha Is there anyone out there in Native Nutrition land fermenting Kombucha? If so have you had any problems with it? And where did you get your starter " mushroom " ? Irena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 Does anybody know what happens to the caffeine in Kombucha? I like the idea of a fermented drink, but I don't know that I want caffeine in my body. Ed ----- Original Message ----- From: Pellicer Sent: Monday, July 29, 2002 1:48 PM Subject: RE: Kombucha Hi Irena, I've just started doing Kombucha again. Got my mushroom from GEM cultures. Be sure to start out slow, because it can really start to move the toxins. The first time I used it, I loved the taste so much I drunk a whoole bunch, a cup or two a day, and broke out in a rash all over, took me a while to figure it out. Not that clearing toxins is bad but I like to clear them more slowly. This time I started out with just a 1/2 oz (to be cautious) and am upping it slowing every week as tolerated. There is a whole list devoted to Kombucha, lots of nice friendly people that are great about helping newbies (kombucha@...) It's pretty easy to grow once you have the basics down and continually replenishes itself like kefir, so if you take of it you only have to buy the mushroom once. It's the only reason I can see to use white sugar--that and tea are what kombucha eat to thrive and the wonderful beasties turn it into this lovely drink. -- -----Original Message----- From: irenab17 [mailto:irene@...] Sent: Sunday, July 28, 2002 4:55 PM Subject: Kombucha Is there anyone out there in Native Nutrition land fermenting Kombucha? If so have you had any problems with it? And where did you get your starter " mushroom " ? Irena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 The caffeine is alive and well in Kombucha. Some people use less tea to cut the caffeine. Even though Kombucha is supposed to be transformed into some type of protein, I still react to it as if it were a carb. so need to be careful not to drink too much. Even with all this I feel the potential health benefits are worth it. If you want fermented drinks, try learning about fermenting with whey. I make ginger ale, fruit drinks (no-alcohol), veggie drinks, kefir with pineapple, etc. with kefir whey. It is wonderful, fizzy and flavorful. Another fermented drink is the raw apple cider vinegar. I make it a couple of ways: 1 pint water to 1 tbsp. ACV to 2 tbsp. honey. or substitute molasses for the honey and I have little to no blood sugar reactions. I have also found that all fermented drinks dehydrate me (same as alcohol), so I make sure I drink at least equal amounts of water when I do drink these. Kat http://www.katking.com ----- Original Message ----- From: Darmohray Sent: Monday, July 29, 2002 6:25 PM Subject: Re: Kombucha Does anybody know what happens to the caffeine in Kombucha? I like the idea of a fermented drink, but I don't know that I want caffeine in my body. Ed ----- Original Message ----- From: Pellicer Sent: Monday, July 29, 2002 1:48 PM Subject: RE: Kombucha Hi Irena, I've just started doing Kombucha again. Got my mushroom from GEM cultures. Be sure to start out slow, because it can really start to move the toxins. The first time I used it, I loved the taste so much I drunk a whoole bunch, a cup or two a day, and broke out in a rash all over, took me a while to figure it out. Not that clearing toxins is bad but I like to clear them more slowly. This time I started out with just a 1/2 oz (to be cautious) and am upping it slowing every week as tolerated. There is a whole list devoted to Kombucha, lots of nice friendly people that are great about helping newbies (kombucha@...) It's pretty easy to grow once you have the basics down and continually replenishes itself like kefir, so if you take of it you only have to buy the mushroom once. It's the only reason I can see to use white sugar--that and tea are what kombucha eat to thrive and the wonderful beasties turn it into this lovely drink. -- -----Original Message----- From: irenab17 [mailto:irene@...] Sent: Sunday, July 28, 2002 4:55 PM Subject: Kombucha Is there anyone out there in Native Nutrition land fermenting Kombucha? If so have you had any problems with it? And where did you get your starter " mushroom " ? Irena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 I'm not an expert on Kombucha but I found some tidbits on a Kombucha site that mat muddy the water for you ( : From an FAQ: (http://w3.trib.com/~kombu/FAQ/part01a.html#BM113t) " 1.13 Can I use decaffeinated tea to make Kombucha Tea? Yes. Some people use only decaffeinated tea . Others use a combination of 3 or 4 bags decaffeinated tea with 1 or 2 bags regular black tea. Decaffeinated tea still has about 3% caffeine content. 1.14 Is the caffeine in Kombucha Tea all used up by the colony? No. The caffeine content of Kombucha Tea remains unchanged by the fermentation process. " I cut the following exerpt out of a article about Kombucha, the link to the entire article is: http://www.kombu.de/nutrient.htm " Black or green tea provides all the additional components and growth factors required by the Kombucha culture. It not only contains a number of important trace elements but also nitrogen compounds, carbohydrates, enzymes and vitamins. The stimulating components, caffeine and theophylline, belong to the purine groups which are required for building nucleic acids. Since these groups are used by the microorganisms, it could be assumed that the caffeine and theophylline in the tea are actually used up because they represent a source of nitrogen. What happens to the caffeine in Kombucha tea is a frequently asked question and this perhaps provides the likely answer. Total nitrogen in black tea represents 4.5% of the dry weight: 0.92% is found in soluble proteins, 2.51% is insoluble and 1.07% is contained in caffeine (for a tea containing 3.71% caffeine) and theophylline. According to one source (Abraham, 1995) green tea contains 5% caffeine and black tea only 2%. Green tea therefore provides more than twice the amount of nitrogen for the Kombucha culture. It is important to keep in mind that herbal teas do not contain these particular important nutrients and can for this and other reasons not be considered very suitable for making Kombucha. Gunther (1994) already mentioned that Bing considers the purines - and caffeine belongs to this family - as providers of important nutrients for Kombucha. My assumption that the microorganisms in Kombucha do in fact break down caffeine to obtain critical nutrients is supported by an analysis performed by Chappuis. He reported in a post to the Kombucha discussion group that he observed a reduction of caffeine by 25% during the first two weeks. " (Feb. 28, 1998). so there you go, I think that there is not much reduction in a traditional brewing for drinking, but the caffeine may get used up eventually. -- -----Original Message----- From: Darmohray [mailto:edarmohray@...] Sent: Monday, July 29, 2002 6:26 PM Subject: Re: Kombucha Does anybody know what happens to the caffeine in Kombucha? I like the idea of a fermented drink, but I don't know that I want caffeine in my body. Ed ----- Original Message ----- From: Pellicer Sent: Monday, July 29, 2002 1:48 PM Subject: RE: Kombucha Hi Irena, I've just started doing Kombucha again. Got my mushroom from GEM cultures. Be sure to start out slow, because it can really start to move the toxins. The first time I used it, I loved the taste so much I drunk a whoole bunch, a cup or two a day, and broke out in a rash all over, took me a while to figure it out. Not that clearing toxins is bad but I like to clear them more slowly. This time I started out with just a 1/2 oz (to be cautious) and am upping it slowing every week as tolerated. There is a whole list devoted to Kombucha, lots of nice friendly people that are great about helping newbies (kombucha@...) It's pretty easy to grow once you have the basics down and continually replenishes itself like kefir, so if you take of it you only have to buy the mushroom once. It's the only reason I can see to use white sugar--that and tea are what kombucha eat to thrive and the wonderful beasties turn it into this lovely drink. -- -----Original Message----- From: irenab17 [mailto:irene@...] Sent: Sunday, July 28, 2002 4:55 PM Subject: Kombucha Is there anyone out there in Native Nutrition land fermenting Kombucha? If so have you had any problems with it? And where did you get your starter " mushroom " ? Irena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2004 Report Share Posted August 20, 2004 > > so Anne, > you use the white sugar to make the kombucha??? > Suzi Yes, just plain refined sugar. Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2005 Report Share Posted October 21, 2005 Lady G, Take a look here: http://w3.trib.com/~kombu/ Hex On 10/20/05, ladyguinevere@... <ladyguinevere@... > wrote: I'm sure this has already been asked..but how does one go about getting a starter for this...and how does one grow more to continue making more? I'm a bit behind and have wanted to try this but have no idea where to get it and how to keep it going! lol Caroline " Besides from all of the health benefits, it is great tasting. Yesterday I harvested a batch and it was so great I could have drank the whole gallon right then and there. It is different every time but I have never had a batch that I didn't enjoy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2005 Report Share Posted October 21, 2005 I have several that are sitting waiting to be cycled out. You are welcome to one of my babies for free if you are willing to pay for shipping. I've actually tossed out some batches before because i had so much i could not consume it all. Once you are ready with everything you need to grow a batch, let me know (offline) and i will pack one up for you. Sylvia h10feet@... if you have any questions. > > Thank you for this site...it is very informative. I learned quite a bit from reading it...answers many of my questions. > > Well, except for one...who can I get a starter from without paying so much?? LOL > > Caroline > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2005 Report Share Posted October 21, 2005 This is hysterical! My husband said he once knew someone that said that the culture spoke to him....i see you are a similar believer ) Funny, but when i first got my culture, i made and drank a bunch. Lately we have not been drinking so much, in fact i have not drank any in a month, but i am letting my batches go super sour and using them for Vinegar. They tend to be less " BUZZY " that way if you know what i mean! Sylvia > I'm sure this has already been asked..but how does one go about getting a starter for this...and how does one grow more to continue making more? > > I'm a bit behind and have wanted to try this but have no idea where to get it and how to keep it going! lol > > Caroline > > > " Besides from all of the health benefits, it is great tasting. Yesterday I harvested a batch and it was so great I could have drank the whole gallon right then and there. It is different every time but I have never had a batch that I didn't enjoy > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2005 Report Share Posted October 21, 2005 Sylvia - don't throw it away! Water your plants, rinse your hair, use for a facial astringent, antiseptic, douche, clean your toilets! Just don't throw any away. If it sits long enough it becomes vinegar and you can use it in place of the poison they call vinegar on the market (apple cider vinegar not included!). Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2005 Report Share Posted October 22, 2005 When you say "buzzy" do you mean like in fizzy or as in "catching a buzz"? Peace, love, laughter "A little nonsense now and then is cherished by the wisest man."Sylvia <h10feet@...> wrote: This is hysterical! My husband said he once knew someone that said that the culture spoke to him....i see you are a similar believer )Funny, but when i first got my culture, i made and drank a bunch. Lately we have not been drinking so much, in fact i have not drank any in a month, but i am letting my batches go super sour and using them for Vinegar. They tend to be less "BUZZY" that way if you know what i mean!Sylvia FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2005 Report Share Posted October 24, 2005 I have stuff in the fridge, i have stuff in dormant fermentation, and i have stuff with the " moms/babies " , i just havent been interested in consuming it lately? NOt sure why.... Also, my batches seem to be getting progressivly " headier " and .... maybe i need a little time out and i should explore this. Sylvia > > do you have other cultures or are you just denying yourself the joy of the bootch? > > beaN > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2005 Report Share Posted October 24, 2005 Kind of both . I've had a few batches that were " WOW " quick buzzy body high and then gone in about 30 minutes. But it's not really like " alcohol " intoxication (even though the fermented product does contain a small percentage of alcohol) it's the combination of nutrients and " b's " and the small alchy that " punches " it into your blood stream. It's weird, but cool. hmmm i really should go visit one of my batches ) Syl > > When you say " buzzy " do you mean like in fizzy or as in " catching a buzz " ? > > Peace, love, laughter > > > " A little nonsense now and then is cherished by the wisest man. " > > > Quote Link to comment Share on other sites More sharing options...
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