Guest guest Posted December 21, 2010 Report Share Posted December 21, 2010 You can make that gallon from this brand just look for one without fruit juice as that part would mold. That is how I got my scoby last time. More stuff on bottom works best. Sugar may work best as feeding the yeast as I have avoided it because of allergy to cane sugar and everything else creates weaker scoby. Pam On Tue, Dec 21, 2010 at 4:38 AM, ladybugsandbees <ladybugsandbees@...> wrote: Yes there is but it runs between $3-4 per bottle. You can make a gallon for a very small amount - just the cost of a gallon of filtered water, 1 cup of sugar and 6 tea bags once you have a SCOBY. http://www.synergydrinks.com/home.aspx Steph Swinging from giving up to one step at a time> > > > > > > >> > > > > > > >> > > > > > > >> > > > > > > > Tonight I had the heart irregularities come back...not bad..just> > > > > slight.> > > > > > > > I HATE THIS! So it's not just too much iodine :-()> > > > > > > >> > > > > > > > I think, to put my mind at ease, next week, I am going to > > have them> > > > > to> > > > > > > the ultra sound on my heart and maybe get fitted for the halter> > > monitor> > > > > for> > > > > > > a week...I don't think ONE day is going to show anything.> > > > > > > >> > > > > > > > I have NOT done any salt loading...just upping the amount of > > salt I> > > > > am> > > > > > > eating. No iodine either at this point.> > > > > > > >> > > > > > > > I really have no idea what to do now.> > > > > > > >> > > > > > > > I HATE THIS! :-(> > > > > > > >> > > > > > > > Amy> > > > > > > >> > > > > > >> > > > > > >> > > > > > >> > > > > >> > > > >> > > > >> > > > >> > > >> > >> > >> > >> > >> > >------------------------------------> > >> > >All off topic posts should go to the IodineOT> > >group > > <IodineOT/>IodineOT/ > > >> > >> > >Commonly asked questions: > > <http://tinyurl.com/yhnds5e>http://tinyurl.com/yhnds5e Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2010 Report Share Posted December 22, 2010 No one seems to have mentioned yet that when you first start kombucha, start with very small servings (like a tablespoon or two, or half a shot glass) until your gut has adjusted to it. That may take a week or two of gradual increases. This discussion is inspiring me to get back to making and using it, but I clearly remember that from my first days - as well as how wonderful it made me and one son feel. Don't know if the commercially available preparations are as strong/ concentrated as " home brew. " Just be forewarned BTW, you'll eventually end up with more fully formed " mothers " than you can use. Over time, you discard your original mother as it ages, once it's got a full sized " daughter " beneath it. You can store them submerged in some of the brewed liquid in an airtight container in the fridge for a while (weeks, I think), or even freeze them with some of the liquid in a heavy duty freezer bag, but they take several days+ to thaw and re-awaken, or become active again. I have no idea if a dried out mother can produce a healthy brew again, so keep them wet. Handy to know if you'll be out of town for a period of time. Be very careful in your preparation for brewing to keep everything sterile (water boiled, hands carefully washed, etc.)so that you don't accidentally introduce natural air born molds or other contaminants, and use super-clean wooden or plastic implements, cheesecloth or very clean cotton/linen towel for the breathable brewing cover or straining, plastic lid or clean plastic bag between a metal lid and the contents of your glass storage jar. Brew it in the dark by covering and stashing it in a closet or putting jar in brown paper bag well away from windows. Contact with metal is NOT a good thing for your culture and brew. In the earlier days of kombucha's introduction to the western world (it was pretty obscure outside of a few tight-knit ethnic groups or communes 20-25+ years ago), there were some issues with contamination of the cultures that sickened some people. Simple, thoughtful precautions can avoid that and give you success. In addition to the occasional vinegar from over-brewing, I had the pleasure(?) of pitching a couple of gallons plus mothers, after waiting what seemed forever for it to finish up (takes substantially longer in winter, too) Be well, .............. Pam H > > > > > > > > > > > > > > > > > > > > Amy, > > > > > > > > > > Sometimes the heart can skip beats from food allergies. I > > > > > notice if I > > > > > > > eat > > > > > > > > > gluten..like bread or pasta, or sugar, my heart can sometimes > > > > > > skip a > > > > > > > beat > > > > > > > > > for a few hours afterward. A couple of years ago I wore a > > monitor > > > > > while > > > > > > > I > > > > > > > > > was having the skipped beats and they found that my heart was > > fine. > > > > > > > Don't be > > > > > > > > > afraid to have your heart monitored. But also keep a food > > diary > > > > > and see > > > > > > > if > > > > > > > > > the episodes are worse after eating certain foods. Kathleen > > > > > > > > > > Swinging from giving up to one step at a > > time > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Tonight I had the heart irregularities come back...not > > bad..just > > > > > > > slight. > > > > > > > > > > I HATE THIS! So it's not just too much iodine :-() > > > > > > > > > > > > > > > > > > > > I think, to put my mind at ease, next week, I am going to > > > > have them > > > > > > > to > > > > > > > > > the ultra sound on my heart and maybe get fitted for the > > halter > > > > > monitor > > > > > > > for > > > > > > > > > a week...I don't think ONE day is going to show anything. > > > > > > > > > > > > > > > > > > > > I have NOT done any salt loading...just upping the amount > > of > > > > salt I > > > > > > > am > > > > > > > > > eating. No iodine either at this point. > > > > > > > > > > > > > > > > > > > > I really have no idea what to do now. > > > > > > > > > > > > > > > > > > > > I HATE THIS! :-( > > > > > > > > > > > > > > > > > > > > Amy > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > >------------------------------------ > > > > > > > > > >All off topic posts should go to the IodineOT > > > > >group > > > > <IodineOT/> > > IodineOT/ > > > > > > > > > > > > > > >Commonly asked questions: > > > > <http://tinyurl.com/yhnds5e>http://tinyurl.com/yhnds5e > > Links > > > > > > > > > > > > > > > > > > > > > > >~~~ There is no way to peace; peace is the way ~~~~ > > > >--A.J. Muste > > > > > > > > > > > > > > > > > > > > > > > > > > > > > ~~~ There is no way to peace; peace is the way ~~~~ > > > --A.J. Muste > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2010 Report Share Posted December 22, 2010 Just to add a couple of things: The extra " mothers " (the white rubbery culture) are edible. In Japan they slice them and put them on salad (the culture is made of cellulose-- what vegetables are made of). I have eaten it, and it has the taste and texture of an old-fashioned crock pickle-- rubbery, not crisp like a refrigerator pickle. But if you don't want to eat them, many dogs go nuts for them either fresh, partly dried, or mostly dried. It's great for animals-- chickens love them, my pet pigs love them, goats, cows, horses have all been reported loving them. Excellent food. They can be blended in the blender with a little liquid kombucha and made into " kombucha cream " which is an excellent skin treatment. Coverings for the jars: cheesecloth such as is found in the USA, which has rather large holes, will let the vinegar flies (a type of fruit fly) into the brew. It needs to be a breathable cotton or linen cloth. Sorry but I hate to see the mothers thrown out, and USA-style cheesecloth will result in flies, so really felt like I needed to address these. But really, we shouldn't keep going down the kombucha conversation lane... fascinating as it is, beyond these introductory statements that have already been made it's getting too far afield from iodine. Bev's kombucha group is the best resource I ever found for it: kombucha tea/ -- >No one seems to have mentioned yet that when you first start kombucha, >start with very small servings (like a tablespoon or two, or half a shot >glass) until your gut has adjusted to it. That may take a week or two of >gradual increases. This discussion is inspiring me to get back to making >and using it, but I clearly remember that from my first days - as well as >how wonderful it made me and one son feel. Don't know if the commercially >available preparations are as strong/ concentrated as " home brew. " Just be >forewarned > >BTW, you'll eventually end up with more fully formed " mothers " than you >can use. Over time, you discard your original mother as it ages, once it's >got a full sized " daughter " beneath it. You can store them submerged in >some of the brewed liquid in an airtight container in the fridge for a >while (weeks, I think), or even freeze them with some of the liquid in a >heavy duty freezer bag, but they take several days+ to thaw and re-awaken, >or become active again. I have no idea if a dried out mother can produce >a healthy brew again, so keep them wet. Handy to know if you'll be out of >town for a period of time. > >Be very careful in your preparation for brewing to keep everything sterile >(water boiled, hands carefully washed, etc.)so that you don't accidentally >introduce natural air born molds or other contaminants, and use >super-clean wooden or plastic implements, cheesecloth or very clean >cotton/linen towel for the breathable brewing cover or straining, plastic >lid or clean plastic bag between a metal lid and the contents of your >glass storage jar. Brew it in the dark by covering and stashing it in a >closet or putting jar in brown paper bag well away from windows. Contact >with metal is NOT a good thing for your culture and brew. In the earlier >days of kombucha's introduction to the western world (it was pretty >obscure outside of a few tight-knit ethnic groups or communes 20-25+ years >ago), there were some issues with contamination of the cultures that >sickened some people. Simple, thoughtful precautions can avoid that and >give you success. In addition to the occasional vinegar from >over-brewing, I had the pleasure(?) of pitching a couple of gallons plus >mothers, after waiting what seemed forever for it to finish up (takes >substantially longer in winter, too) > >Be well, .............. Pam H > > > > > > > > > > > > > > > > > > > > > > > > > > Amy, > > > > > > > > > > > Sometimes the heart can skip beats from food allergies. I > > > > > > notice if I > > > > > > > > eat > > > > > > > > > > gluten..like bread or pasta, or sugar, my heart can > sometimes > > > > > > > > skip a > > > > > > > > beat > > > > > > > > > > for a few hours afterward. A couple of years ago I wore a > > > monitor > > > > > > while > > > > > > > > I > > > > > > > > > > was having the skipped beats and they found that my > heart was > > > fine. > > > > > > > > Don't be > > > > > > > > > > afraid to have your heart monitored. But also keep a food > > > diary > > > > > > and see > > > > > > > > if > > > > > > > > > > the episodes are worse after eating certain foods. Kathleen > > > > > > > > > > > Swinging from giving up to one step > at a > > > time > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Tonight I had the heart irregularities come back...not > > > bad..just > > > > > > > > slight. > > > > > > > > > > > I HATE THIS! So it's not just too much iodine :-() > > > > > > > > > > > > > > > > > > > > > > I think, to put my mind at ease, next week, I am going to > > > > > have them > > > > > > > > to > > > > > > > > > > the ultra sound on my heart and maybe get fitted for the > > > halter > > > > > > monitor > > > > > > > > for > > > > > > > > > > a week...I don't think ONE day is going to show anything. > > > > > > > > > > > > > > > > > > > > > > I have NOT done any salt loading...just upping the amount > > > of > > > > > salt I > > > > > > > > am > > > > > > > > > > eating. No iodine either at this point. > > > > > > > > > > > > > > > > > > > > > > I really have no idea what to do now. > > > > > > > > > > > > > > > > > > > > > > I HATE THIS! :-( > > > > > > > > > > > > > > > > > > > > > > Amy > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > >------------------------------------ > > > > > > > > > > > >All off topic posts should go to the IodineOT > > > > > >group > > > > > <IodineOT/> > > > IodineOT/ > > > > > > > > > > > > > > > > > >Commonly asked questions: > > > > > <http://tinyurl.com/yhnds5e>http://tinyurl.com/yhnds5e > > > Links > > > > > > > > > > > > > > > > > > > > > > > > > > > >~~~ There is no way to peace; peace is the way ~~~~ > > > > >--A.J. Muste > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > ~~~ There is no way to peace; peace is the way ~~~~ > > > > --A.J. Muste > > > > > > > > > > > > > > > > > > > >------------------------------------ > >All off topic posts should go to the IodineOT >group IodineOT/ > > >Commonly asked questions: http://tinyurl.com/yhnds5e Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2011 Report Share Posted February 12, 2011 My food coop has a large jar where to make kombucha. I am thinking I might start making it but, do I need to purchase this? I do not have any idea how to make kombucha. Do I need a starter culture? Can you please tell me how I can get started it making it. Thank you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2011 Report Share Posted February 28, 2011 Hmmm, This may not help much but I'm doing it. AND it's knocked out at least two attempts by bugs to get me sick. That stuff is just awesome. Devra From: [mailto: ] On Behalf Of Janelle Rowe Sent: Monday, February 28, 2011 2:24 PM Subject: kombucha Is it okay to consume kombucha while breastfeeding? Thank you, Janelle ________________________________ The information contained in this e-mail and any attachments thereto ( " e-mail " ) is sent by the County Community College ( " JCCC " ) and is intended to be confidential and for the use of only the individual or entity named above. The information may be protected by federal and state privacy and disclosures acts or other legal rules. If the reader of this message is not the intended recipient, you are notified that retention, dissemination, distribution or copying of this e-mail is strictly prohibited. If you have received this e-mail in error please immediately notify JCCC by email reply and immediately and permanently delete this e-mail message and any attachments thereto. Thank you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2011 Report Share Posted March 1, 2011 I was advised to go slowly, since my almost 3 year old still nurses. I'm going to go very slowly on kombucha and limit how much she gets directly. http://www.foodrenegade.com/is-kombucha-safe-when-pregnant-or-nursing/ http://www.modernalternativemama.com/blog/2011/2/15/kombucha-faq.html Dena > > Is it okay to consume kombucha while breastfeeding? > > > Thank you, > Janelle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2011 Report Share Posted March 1, 2011 Janelle, Since Kombucha can be detoxifying, I'm not sure that I would start drinking it during this time. If you had been drinking it prior breastfeeding then I'd see no harm and would not be afraid to. This is clearly just my opinion. > > Is it okay to consume kombucha while breastfeeding? > > Thank you, > Janelle > > ________________________________ > > Quote Link to comment Share on other sites More sharing options...
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