[More Cowbell]

Anyone ever drink Kombucha? I just had half of a bottle and I'd swear I had a beer buzz on. So I looked at the bottle and there is a little note:

[Conrad]

[More Cowbell]

Oh yeah, there's a couple of different brands out there now. The stuff in the big glass bottles

is the most intense that I've tried.

[Just Todd]

[More Cowbell]

I've noticed that too about the miracle cure thing. Fermented stuff in general with probiotics (kimchi, yogurt, sauerkraut) are all supposed to be good. I read somewhere that Kimchi kills the bird flu.

[heavenly day]

Mmm yes, yummy! I have a kombucha nursery in my pantry at all times, two jars at a time. The scoby* tends to gross people out, but I kinda dig it. I love it when the batch is just perfectly tart and fizzy. Looks like a pitcher of beer in my fridge! *symbiotic culture of bacteria and yeast

[wamtngal]

Kombucha is definitely an acquired taste. If you're someone with delicate taste buds, this will do them a whammy due to the fermentation. Great stuff though!

[Just Todd]

Conrad and HD Want to share your recipies? I'd give it a try for experimentation's sake.

[heavenly day]

Yes of course, Todd - I'd love to share the recipe. You need starter tea and a mother scoby, and if you PM me your address I can mail one to you, directions included. Meanwhile, buy a glass pot for boiling the tea (no metal) and 2 large glass jars. I got mine at PCC, I think they're gallon sized. I've never gotten a beer buzz from my kombucha, but I do get a certain overall-sense-of-well-being buzz. (some may argue they're the same thing!)

[Conrad]

We boil our kombucha tea in a big steel pot. It seems to work fine. I don't know what difference a glass pot would make. We also use a couple of big jars. I think my wife got a bar or restaurant to save them for her; pickle or maraschino cherry or something jars. They don't need lids, I don't believe, because the fermentation is aerobic.

[heavenly day]

You're right Conrad - no difference, just a personal preference of mine. (I'm a weirdo about metal near my tea). Be sure not to store the fermented culture or the finished tea in anything metal though (or plastic or painted or ceramic, etc...) cause the acidity can cause bad stuff to leach into your tea. I just like using glass all 'round. I use a paper towel and a rubberband to cover jars w/the babies.

[Just Todd]

[Conrad]

We also use some big straight-sided (cylindrical) jars for the fermentation. They're handy for getting the scoby out since it's a solid pancake covering the whole top of the liquid.

[heavenly day]

" A warning from the US journal Morbidity and Mortality Weekly Report (Dec 8th 1995) says "Because of the acidity of Kombucha tea, it should not be prepared or stored in containers made from materials such as ceramic or lead crystal, which both contain toxic elements that can leach into the tea". " Doesn't specify glazed / unglazed / painted... Call me paranoid. I won't do it.

[Fred_Beavon]

It's supposedly very healthy. I drink about three bottles a week. I'd drink it every day but it's a bit pricey. It is the "soft drink of the 21st century". See http://consciouschoice.com/2007/05/kombucha0705.html And for the health benefits, see http://www.gokombucha.com/health_benefits.html And for references, see http://www.gaiaresearch.co.za/kombucha.html