Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 , I was the same way when I first started making KT, I did not like the idea of using sugar. We didn't even have sugar in our house for a couple of years. What I learned was that the sugar is for feeding the cultures, not for feeding yourself. They use this to thrive and multiply and ferment. We were using stevia here and stevia would not feed kombucha. It suddenly clicked for me that sugar feeds the bad pathogens, but in this case, it is feeding the good stuff. I do use org. white sugar from the Whole Foods for my kombucha and for my water kefir, I use organic brown sugar and molasses. My friend Patty, I believe (not sure) uses some honey...maybe she can chime in here with her info. Millie Quote Link to comment Share on other sites More sharing options...
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