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Kombucha question

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Hi all,

I am just curious as to the opinions of anyone on store-bought

Kombucha. I'm specifically referring to the G.T. Dave's brand that I

can get at my local grocery store. It says it's 100% organic & raw,

and " gently cultured for 30 days. " Isn't that a really long time? Or is

longer better? I drink it every now and then, it tastes great, but is

it really worth the $3+ per bottle?

Thanks,

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G.T.'s is okay... the longer culturing time is better in some respects,

and not in others... the traditional method involves what is known

as " continuous brewing, " which produces a Kombucha that has a superior

and more balanced taste and nutritionally profile from what I have

read. It is how we make ours, and it certainly tastes far better than

G.T.'s, and it is a lot less work (about half to 1/4 of the time it

takes to do straight brewing). We have a recipe we can send people if

they want it for how to do the continuous brewing.

You can even flavor your homemade brew, always have it on hand when

needed, and it costs at most .50 cents per 16 ounce bottle, but if you

purchase your teas in bulk straight from Frontier and also get bulk

organic sugar, you can get the cost down to 25 cents per bottle or

less, a significant savings over store sold stuff... my wife and I

figured out that by making our our Kom we were paying ourselves over

$40 per hour and saving our family almost $100 per week (we go through

3-4 bottles per day...)

Even better, you can usually get bottles for decanting it into for

free - Gorlsch (which I guess is a beer) has these great self-capping

bottles that you can get from friends or ask a local bar/restaurant to

save for you.

>

> Hi all,

>

> I am just curious as to the opinions of anyone on store-bought

> Kombucha. I'm specifically referring to the G.T. Dave's brand that I

> can get at my local grocery store. It says it's 100% organic & raw,

> and " gently cultured for 30 days. " Isn't that a really long time? Or

is

> longer better? I drink it every now and then, it tastes great, but is

> it really worth the $3+ per bottle?

>

> Thanks,

>

>

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Hi ,

I would liek that recipe. I have not made any kombucha yet. I am

wondering if the sight of the scoby will gross me out as i had a hard

time with kefir grains. I know i am weird, but it seemed preety

yucky to me.

I want to recreate the Mango made by GT Dave. Any hints for me

anyone? How would i got about making it? The saving money would be

great cause that stuff is expensive and we could drink a few bottles

a day ourselves. My 2 and 8 yr old really like it a lot too!

I wonder about the alchohol content as when i first started drinking

the GT Kombucha i would feel a bit buzzed off of just a few sips. I

have heard from some they assumed it was detox when this happened to

them. I would like to know if this is really a side effect of detox

or not since my kids drink it. I do not know if the alchohol content

can really get that high in the store kind. Anyone else know?

>

> G.T.'s is okay... the longer culturing time is better in some

respects,

> and not in others... the traditional method involves what is known

> as " continuous brewing, " which produces a Kombucha that has a

superior

> and more balanced taste and nutritionally profile from what I have

> read. It is how we make ours, and it certainly tastes far better

than

> G.T.'s, and it is a lot less work (about half to 1/4 of the time it

>

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The alcohol content should not be too much of a concern as long as

you control the temperature of the ferment, length of ferment, and

how long you keep it in the bottles. From what we have read, even

the strongest Kombucha doesn't pass up store bought OJ in the

cardboard cartons in alcohol content unless you do something to make

it go alcoholic.

To flavor, you can go a few different routes... mango juice, but we

usually just use sliced up pieces of the fruit, fresh or frozen,

which we add into the bottles for the second round of ferment. I wil

email the recipe and it will also explain how to flavor somewhat.

You will just have to experiment to get the strength of flavor you

desire.

The scoby may gross you out... but you will get over it, especially

when you think about how good the stuff tastes and how much money you

are saving... you should also purchase a small strainer for when you

pour it out of the bottles and into a glass to drink, since you will

want to strain out any culture and chuncks of fruit since that stuff

can get very slimy and not so enjoyable looking;)

> >

> > G.T.'s is okay... the longer culturing time is better in some

> respects,

> > and not in others... the traditional method involves what is

known

> > as " continuous brewing, " which produces a Kombucha that has a

> superior

> > and more balanced taste and nutritionally profile from what I

have

> > read. It is how we make ours, and it certainly tastes far better

> than

> > G.T.'s, and it is a lot less work (about half to 1/4 of the time

it

> >

>

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,

I would like the recipe also. Lynda

--- louisvillewapf <louisvillewapf@...> wrote:

I will email the recipe and it will also explain how

to flavor somewhat.

________________________________________________________________________________\

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Be a better friend, newshound, and

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Optimal Health Through Traditional Diet,

I was hoping you would send the recipe to the list so I could get it too! Would

you please email it to me also?

- Eli

Digest Number 6005

Re: Kombucha question

Posted by: " Lynda Constantineau " lyndascon@... lyndascon

Tue Feb 12, 2008 12:28 pm (PST)

,

I would like the recipe also. Lynda

--- louisvillewapf <louisvillewapf@...> wrote:

I will email the recipe and it will also explain how

to flavor somewhat.

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  • 1 month later...
Guest guest

,

If I remember, you can check the pH to see if it is acidic enough.

Look what a quick google found:

As a Pro-biotic: Acidic kombucha, pH 2-3.5

aids the Stomach (both in the TCM and western sense) in the breakdown

and digestion of food ingested. Beneficial bacteria and yeasts, that

comprise the Live K-T or Pressed Extract (as opposed to pasteurized,

neutralized, alcoholic or dead kombucha) compete with and help remove

(suppress) harmful bacteria, yeast, parasites. (Probably why Candia

sufferers can drink K-T). Then due to the synergism of the stomach

acids and kombucha (Acid and Alkaline meets Yin and Yang, Herman Aihara

ISBN 0-918860-44-x), kombucha transforms into an alkaline forming

substance. Now the transformed Alkaline kombucha pH 7+, aids the Spleen

(function in TCM), intestines, gall bladder and pancreas (function in

western speak) in metabolizing and distributing that digest throughout

the body. Thus IMHO, kombucha truly holistically balances &

harmonizes the body.

I think you can buy pH strips pretty cheaply, maybe at a drug store.

Viadro wrote:

In my recent phone consult with Dr. Natasha, she said that

kombucha was okay, as long as it was "properly fermented" and didn't

taste "at all sweet." I have made kombucha on and off for years, but

find that I get a very erratic result, depending on time of year,

temperature inside the house, etc. Does anyone have a foolproof (and

easy) way to know whether one's kombucha is, indeed, "properly

fermented"? I would love to go back to drinking it!

Thanks,

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Guest guest

Just keep tasting everyday to see how far along the ferment is going.

Start at day 5 and go from there. Or get a heating pad to keep

ferment at 80 degrees and always keep the same amount of SCOBY's in

there. But I'm sure conditions change too.....

claire T.

(new and just lurking for now....)

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Guest guest

Does anyone have a foolproof (and easy) way to know

whether one's kombucha is, indeed, " properly fermented " ? I would love

to go back to drinking it!

When I went to my nutritionist, she said

to drink “diabetic” Kombucha. This means that the SCOBY needs to

sit in the tea for min 3 weeks and up to 6 depending on the temperature of

where it’s sitting. I have taken to the aspect of letting it sit for 3

weeks, and taking a sip every few days afterwards to find out if it’s

ready. Be aware, however, that the most sour stuff will sit at the top.

One good stir will mix it up and give you a better idea of the taste of the

whole jar. We keep our house around 68-70 degrees and my Kombucha sits in a

part of the kitchen away from the stove, so it is a little slower to brew.

Another tip: if brewed in a cooler

environment it will tend toward the sweeter side of “diabetic”. If

brewed in a warmer environment it will tend toward the more vinegary side of “diabetic”.

A good friend brews hers in her shed. We live in the PNW so freezing doesn’t

happen a whole lot during the winter. She will also brew in a fridge in the

summer to keep it cooler. It brews slower, but doesn’t go vinegar on you.

Chrissie

Bunnyearsfamily

Heritage Farm

firstclassskagitcounty.org

Stanwood, WA

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