The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea
Hannah Crum, Alex LaGory
Language: English
Pages: 400
ISBN: 161212433X
Format: PDF / Kindle (mobi) / ePub
“This is the one go-to resource for all things kombucha.”
— Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods
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Connection or medical explanation was provided. Additionally, none of the more than one hundred other people in the same town who were all brewing with related kombucha SCOBYs experienced any issues. In short, an unfortunate coincidence was blamed on kombucha. If only the myriad of wonderful studies that have been conducted on kombucha since then were as easy to find in Web searches as this myth! Another persistent story involves an AIDS patient who, in 2007, checked into the emergency room with.
Normally brew with younger SCOBYs and use older SCOBYs for experiments or eating (really! — see chapter 16). If they become mushy or grow jellylike on the edges, compost them. Growing and Storing SCOBYs: The SCOBY Hotel With every batch of brew, the original SCOBY “mother” produces a “daughter” or “baby” growth, usually as another layer that forms a sort of pancake (it can be thick or thin, depending on the conditions). After a while, It All Starts with the SCOBY 37.
KOMBUCHA LEGEND: Emperor Qin Shi Huang The most famous legend of kombucha’s origin dates it to the Qin dynasty (221 to 206 BCE), during which time many claim it was referred to as the “Tea of Immortality” or “Divine Tsche.” The emperor Qin Shi Huang is said to have sought to lengthen his life by any means available, and this Tea of Immortality was purportedly delivered by alchemists at his request. However, specifics of this tale do not bear out, as the term Divine Tsche, or lingzhi in Chinese,.
P (See Thinning and Trimming SCOBYs, page 108, and CB Maintenance, page 124.) If your original culture came from a quality supplier, it is likely thicker than what would typically grow during a single batch brew of 7 to 10 days. The cultures produced by your brews may be noticeably thinner. For this reason, keep the new baby together with the mother for at least the second batch. Once a third SCOBY grows, consider starting a SCOBY Hotel with one and keeping the other two together to brew, and.
Extrastrong tea 1 (12-ounce) can frozen pineapple concentrate, defrosted, or 2 cups diced fresh pineapple 3 quarts water 1 SCOBY 1 cup starter liquid INSTRUCTIONS Combine the brewed tea with the pineapple juice concentrate and stir until completely dissolved. Pour the water into the brewing vessel. Add the tea mixture. If the mixture is warm, let cool to body temperature. Then add the SCOBY and starter liquid. Cover and set aside to ferment. This brew may develop quickly, so begin.