It makes perfect sense that Kombucha helps with so many different symptoms – asthma, IBS, eczema, yeast infection, ulcers – when you realize that their root cause is the same – stress!Kombucha teadoes not cure any of these things. Rather brings your body back into balance so that it ma...
Sterilize everything during the brewing process to keep the kombucha from growing mold. You only have to worry about mold during the first 3 days when the pH of the tea is still above 2.5–3. Once it reaches those levels of acidity, your kombucha is safe. To identify any mold, look fo...
A note to the readers: I would like to compare a glass of Kombucha to say, a banana, but have been unable to determine how to convert these measurements appropriately (i.e. mg per 4 ounce serving). If anyone out there can help me with this,I’d be much obliged. Controversy over Su...
I started making kombucha in November of last year and had managed to make it through the entire winter and flu season without getting so much as a cold. It is actually the longest I have ever gone without getting sick, since I became a parent! Table of Contents What are Probiotics How ...
protein or fat percentages and ratios at you.Based on the way I feel about incessant counting of calories, and also the fact that these percentages tend to vary widely across daily activity levels, it probably will come as no surprise to you that I do not recommend fretting too much about...
Mix up your daily diet with avariety of fermented foodssuch as yogurt,pickles,fermented carrot sticksdipped inyogurt cheese, kombucha,fermented coconut water, or kefir to nourish your gut microbiome with a wide range of beneficial bacteria. ...
How much Sugar is in a daily glass of Kombucha Tea from my Continuous Brewing Method vs my friends typical 14 day ferment. Now that you established that not too sweet / not to sour balance in your initial ferment, you can start the Continuous Brewing Cycle. Roughly the typical average Komb...
HOW MUCH SUGAR WILL BE LEFT IN MY KOMBUCHA WHEN IT’S DONE? That’s up to you. The shorter your brew time, the sweeter it will be. That’s because sugar is the food for the SCOBY. As with all cultured foods, the longer it ferments, the more sugar it consumes. For less sugar,...
Kombucha tea and SCOBY with weird-looking dark mass What I do have a photo of though, is something much more common, a weird-looking dark mass that new brewers often mistake for the black mold. But it's not. It's perfectly safe and harmless. In this photo to the left you can see ...
Kombucha Sauerkraut Pickles Miso “What we’re hoping to do is move people away from theprobiotic (supplement)aisle toward the foods people have always eaten for probiotics. These are live fermented foods (that) need to be refrigerated because they contain live bacteria,” Ramsey says. ...