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I am thrilled to join this Tribe.
I am a Kombucha Expert and "brewer" for over 10 years.
It is absolutely wonderful for optimal health and energy.
What it does and how it does it I will over time share my knowledge.
Since this is my first time on the Fabulous Fermentation Tribe,
I just wanted to say hello, and share a little knowledge
to anyone who doesn't understand what "KOMBUCHA" is.
Kombucha is NOT really a MUSHROOM at all.
Understand that this is just the COMMON NAME,
simply because it kinda looks like a mushroom and
"grows" which some interpret that it must be a mushroom.
Kombucha is REALLY a SCOBY - a "Symbiotic Culture Of Bacteria and Yeast."
A TRUE "MUSHROOM" would need to have only a "FUNGUS" involved. KOMBUCHA DOES NOT.
A "LICHEN" which grows on rocks and trees, especially decaying trees is similar to a mushroom,
but has both "ALGAE" and "FUNGI."
Kombucha has been around for at least 3000 years and has a fascinating history.
I will discuss this more in my next message.
I am a Kombucha Expert and "brewer" for over 10 years.
It is absolutely wonderful for optimal health and energy.
What it does and how it does it I will over time share my knowledge.
Since this is my first time on the Fabulous Fermentation Tribe,
I just wanted to say hello, and share a little knowledge
to anyone who doesn't understand what "KOMBUCHA" is.
Kombucha is NOT really a MUSHROOM at all.
Understand that this is just the COMMON NAME,
simply because it kinda looks like a mushroom and
"grows" which some interpret that it must be a mushroom.
Kombucha is REALLY a SCOBY - a "Symbiotic Culture Of Bacteria and Yeast."
A TRUE "MUSHROOM" would need to have only a "FUNGUS" involved. KOMBUCHA DOES NOT.
A "LICHEN" which grows on rocks and trees, especially decaying trees is similar to a mushroom,
but has both "ALGAE" and "FUNGI."
Kombucha has been around for at least 3000 years and has a fascinating history.
I will discuss this more in my next message.
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Re: Don't know WHAT Kombucha IS? This should help...
Wed, February 14, 2007 - 9:03 PMI'd love to know more about the history of kombucha
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welcome, there are lots of Kombucha experts out there,
Thu, February 15, 2007 - 12:36 PMand i'll just state that
Kombucha aut NEVER be SOLD.
By anyone
To anyone.
Kombucha has Always been FREE
the fda and corporations havent stolen it
to sell it back to us and
THAT's a blessed thing.
wa da ta. -
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Re: welcome, there are lots of Kombucha experts out there,
Thu, February 15, 2007 - 12:40 PMfor the unraveling of Kombucha history,
join the Kombucha group,
there are boochspecific folks there
and little by little were exploring the history.
also, Prescription for Natural Healing (book)
has a good bit of info
I love learning from looking back as we move forward!
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Re: welcome, there are lots of Kombucha experts out there,
Fri, February 16, 2007 - 7:23 PMYay! I sooo agree that Kombucha shouldn't be sold! It makes me crazy that there are hipsters walking around with $pendy little bottles with mandala labels on them! They'd be horrified if they saw the slimey little MONSTER that creates them.. muwaha ha ha! I have a steady supply of babies here in SW Michigan if ever anyone needs one! -
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Re: welcome, there are lots of Kombucha experts out there,
Sun, February 18, 2007 - 12:19 PMI've met a couple of large scale professional kombucha brewers, and would not describe them as monsters - oh, you're talking about the scoby!
Indeed, I brew kombucha in large batches and sell it through the local food-buyers club with good success. Some people come to me because they want to brew, and I help them out, but for most people taking the time and attention to brew their own isn't a desire or an option, and they are perfectly happy having the opportunity to trade a commodity that they have (usually money) in exchange for someone doing the work of tending the kombucha and bottling it for them. I started brewing simply because I couldn't afford to pay for packaged stuff, and soon I found myself offering my own bottled stuff for sale to a small appreciative group. -
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Re: welcome, there are lots of Kombucha experts out there,
Mon, February 19, 2007 - 3:25 PMI would love to know why it is not advisable to sell/purchase...some folks just don't want to/can't brew their own, and why should it not be available for purchase? -
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Re: welcome, there are lots of Kombucha experts out there,
Tue, February 20, 2007 - 6:33 AMTo me, brewing Kombucha is about empowerment. I brew it for myself and any of my friends who will drink it. I know what goes into it and I know that it is alive with good bacteria that benefit my gut. I have seen too many healthful products suffer once food manufacturers get them out on the market.
Dannon yogurt used to be yogurt. Now, at the local grocery, I can't even buy plain yogurt anymore. Every yogurt on that shelf contains high fructose corn syrup, artificial color and flavor. I can't do dairy anymore but if I could, I'd make my own yogurt. It's easy.
Food marketers think every product has to have sugar in it to satisfy the consumer. I have to believe this is/will change as more and more science is available that shows the unhealthful effects of sugar. When Kombucha was first available in the health food stores it was just Kombucha. The last time I looked most of the bottles contained sweetener in the form of juice. So the Kombucha is essentially diluted. Sure, you can search around for the plain one, but most consumers are going to go for the "berry flavored". I see this as the beginning of making another healthful product essentially useless.
Many yogurts on the shelves don't even have live cultures. Grocery store Sauerkraut is pastuerized... the bacteria is dead. Most people aren't aware of this and can't remember why these foods are supposed to be good for them. The value and art of making a live ferment at home is mostly forgotten through the convience of buying it from someone else. Producers change it to suit their profit margins or to conform to the laws for storage and shipping.
Take the time to make it for yourself. Share it with those you love. It is a gift! You're worth it. Ss
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Unsu...
Re: welcome, there are lots of Kombucha experts out there,
Wed, February 21, 2007 - 8:08 PMpeople are strange, they like to put their views paramount to the realities of others. Buy, grow, sell but most importantly ENJOY:)
Its a lot of work growing this stuff and it does smell, i could see why someone would not want to grow it even though i find it so gratifying. Please buy your kt if you need, you are keeping someone employed doing something neat and that they probably believe in.
rock and roll -
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Re: welcome, there are lots of Kombucha experts out there,
Thu, February 22, 2007 - 4:12 PMWord.
People are practically busting my door down to get at my "Mate Way" Kombucha. It's a special little recipe that i've developed/copied from Jun (or Herbal Junction(which is an entirely different subject)). I happy to share my recipe, but frankly i doubt that most people have the fascination/interest. They themselves have special gifts (like MOney and other services) that i'm happy to trade for my Bucha.
Mate Way:
Small fist full of fresh and/or dried ginger (dried is spicier)
handful of schizandra berry (or however you spell it)
handful of ginko
handful of damiana
simmer for 15 minutes
Add large fist full of Mate and a tablespoon or two of allspice.
seep for another 15 minutes
I've used Agave nectar and sugar with success, but i prefer agave necar when i can afford it.
This batch generally takes longer to mature than typical batches.
Bottle before it's finished eating all the sugar so it can build up carbonation (if you like that sort of thing)
Enjoy!
Let me know if y'all try this recipe and how it worked for ya.
I'd love to -
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Re: welcome, there are lots of Kombucha experts out there,
Thu, February 22, 2007 - 9:25 PMthere are no bocshollism (or how ever you spell it ;)) or other food posioning issues when using agave; like there are when you are using honey? -
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Re: welcome, there are lots of Kombucha experts out there,
Fri, February 23, 2007 - 1:52 AMhoney, as i understand is and antibiotic and inhibits the bacterial growth leaving it more susceptible to pathogens... at least that's my understanding. Agave doesn't have those properties... i guess because it's made by a light loving plant like sugar, and not by pollen loving nectar dancers like the quirky bee. -
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This is the maximum depth. Additional responses will not be threaded.
Re: welcome, there are lots of Kombucha experts out there,
Fri, February 23, 2007 - 10:55 AMhmmm.. that sounds interseting
when I get on the kombucha train again..i'd like to try that -
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Re: welcome, there are lots of Kombucha experts out there,
Fri, February 23, 2007 - 2:42 PMThis is great!
One must understand the basic rule that putting a material value on sacred things, especially for personal profit is a slippery slope.
Of course all perspectives must be respected, and awareness is paramount!!!! -
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Re: welcome, there are lots of Kombucha experts out there,
Tue, April 3, 2007 - 11:04 AMEqual
Energy
Exchange
A lot of people don't understand this concept beyond the commodity known as money, and we have to work with them.
I don't consider this to be breaking a basic rule, but I agree that it is a slippery slope.
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