Posted on 04/09/2024 12:51:27 PM PDT by Red Badger
HOW TO MAKE YOUR OWN KOMBUCHA:
https://food52.com/drinks/non-alcoholic/27977-how-to-make-kombucha-at-home
I’ve never tried kombucha and this description is not inspiring me: “...the gelatinous starter, rich in microbes, found floating near the surface of the fermented liquid.”
As with anything, drink in moderation. Probably no more than a bottle/day. In addition to changing one’s lifestyle.
You never see the insides of a beer or whisky still............
what does kombucha have that sour kraut and kefir don’t have.
also, how do you minimize the sugar in kombucha? (maybe it should be seeded with honey instead of sugar?)
Actually it floats at the bottom of the bottle. You're not supposed to shake it up for that reason.
what’s a good one to buy that’s already made?
I was in a whiskey still in Kentucky about 20 years ago—during the wedding of a friend of mine. the brewery was cool but the barn they stored the whiskey in —was something else. It was the smell. It made me want to lie down and breathe it forever until I died.
I had to stop drinking 30 years ago because I was a heavy drinker. But even then, the drink was mostly beer. I knew even then that if I started on a good Jack Daniels—I would drink until I died. I was shocked to discover a decade later that —even the smell of a fine bourbon could make me swoon.
I did not drink at that distillery or even later. But the ache of letting go was a little like the ache of the loss of a woman.
Thanks God I never developed a taste fore alcohol. I drank in the Marines with my buddies to be sociable but I never really liked it all that much. Beer in my fridge lasts for years...............
Aldi’s sells a brand , can’t remember the name.
And usually the Asian stores sell it.................
You’d think they could easily put the goo into a pill.
Plain milk yogurt has same benefits.
A still is not used to make beer. My guess is the gross parts of a whisky still are the parts that hold what is left behind, not the part that is consumed.
However, for years the two of us were on prescription acid reducers and still frequently waking up needing Tums or similar for heartburn.
Started taking about 4-6 ounces of kombucha each day over three years ago. Quite taking the prescription meds at same time. Only two or three mild episodes in three years for both of us.
Got several friends and family members with similar issues to try it. Same success.
Not a biologist. Can’t explain how it works exactly to manage stomach acid. But, it was and is a spectacular success for us.
We’ve found the GTS and Synergy brands both most effective and best tasting. It is an acquired taste. A bit like apple cider vinegar.
Yeah, beer in my dad’s fridge lasted for years. I never understood how he did it.
I’ll never beer in my fridge. Too dangerous.
“I’ve never tried kombucha....”
I tried an alcohol version a couple years ago. Reviews said it was on the higher end of the scale. THANKFULLY I only bought one can....absolute Krap.
BTTT!!!
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