I am part of an underground traditional food/ brewing revival. My daughter just loves homemade kombucha and talks to the cultures with me
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Lots of great info, nice article! I'm a lazy...errr...aerobic fermenter myself but you've given me the push to look into anaerobic again. And yeah, totally love you for spreading the good news of being able to start your own SCOBY for cheap via a health food store rather than giving up the big money to buy a patty. Your daughter sounds cute <3, my kids also love it, although we don't call it "kombucha" because that means an entirely different drink in Japanse XD (but I do refer to it as "kombucha" for groups like this). Awesome info, thanks!
Definitely looking forward to see what you're brewing and will be brewing. I almost kicked myself after reading about the Easy Mead, lol
In Japanese, kombucha = seaweed tea, lol. It's very healing and tasty but, well, not quite the same at all. So in Japanese, it's called "kocha kinoko" = "black tea mushroom".
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Your daughter sounds cute <3, my kids also love it, although we don't call it "kombucha" because that means an entirely different drink in Japanse XD (but I do refer to it as "kombucha" for groups like this). Awesome info, thanks!
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I am adding you, love to hear about fermentation experiments!
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In Japanese, kombucha = seaweed tea, lol. It's very healing and tasty but, well, not quite the same at all. So in Japanese, it's called "kocha kinoko" = "black tea mushroom".
Adding you back (:
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