Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Organic and Natural Eating (http://www.lowcarbfriends.com/bbs/organic-natural-eating/)
-   -   Kombucha - anyone using it? (http://www.lowcarbfriends.com/bbs/organic-natural-eating/800471-kombucha-anyone-using.html)

clackley 03-27-2013 01:13 PM

Kombucha - anyone using it?
 
I am a big believer in 'gut health' and a tea by the name of kombucha has been recommended as 'better than probiotics' in populating gut flora. I was wondering if anyone here has any experience with it?

rose1 03-27-2013 01:17 PM

There's a whole forum about it, I think under Organics? Anyway, it's super easy to make and so good for you. Try it.

clackley 03-27-2013 01:19 PM

Oh Rose, thank you. I never thought to look there!!

rose1 03-27-2013 01:20 PM

Hmmm, I don't see it, :dunno: but it's somewhere.

terez 03-27-2013 03:00 PM

Here it is. There's also a GAPS thread (Gut and Psychology Syndrome-leaky gut) there.

http://www.lowcarbfriends.com/bbs/or...-kombucha.html

clackley 03-27-2013 04:50 PM

Thank you... Looks like lots of good reading!

snowdancer79 03-27-2013 04:56 PM

I love Kombucha and have been drinking it for years. I don't drink more than 1/2 bottle a day now if I buy it though because I am keeping my carbs to a minimun till I lose another 15 or 20 lbs. I think it's wonderful goodness!

haferchamp 03-27-2013 06:11 PM

I too love it but I use about 1/4 of a bottle and mix it with Perrier over tall glass of crushed ice. Yummy!:p

Jakelilydad 03-27-2013 07:38 PM

I could become seriously addicted to it, but it is expensive. Mostly a summer treat for me.

clackley 03-28-2013 06:19 AM

It sounds as if there is a prepared drink ...??? I have a small bottle (250ml or 1 cup) that I bought at a health food store and it suggests mixing 4 tsp. into salad dressing, tea or something like that.

canadiangirl 03-28-2013 06:42 AM

Mmmm I love kombucha! I brewed my own for years but my culture got so big I was brewing 24 wine bottles every 2 weeks. I ended up stopping for a bit and never got back into yet since I wasnt sure how it would fit into my l/c life style.

haferchamp 03-28-2013 06:50 AM

The prepared kombucha tea I purchase is by Synergy. Found in the refrigerator section of my local grocery store health food section. They have several flavors and so far they are all good. It is pricey, on sale 2 for $5, but since I mix it, 1/4 bottle with sparkling water, I don't worry about it too much. And then I only drink it once in awhile since it does contain carbs. :yummy:

terez 03-28-2013 08:11 AM

Quote:

Originally Posted by Jakelilydad (Post 16340447)
I could become seriously addicted to it, but it is expensive. Mostly a summer treat for me.

I make my own and it's about 12 1/2 cents per serving. I drink about 8 ounces a day. All you need to make a gallon are 6 tea bags, (I use green organic, but white tea is the best), filtered water (Britta), sugar (yes, I said sugar, I use organic) and a kombucha scoby.

You get scobies from other people, they look like creatures from the black lagoon. You can buy one commercially, but they're the later ones, from 2010, where the FDA made manufacturers change the formula. There are facebook pages where people sell or trade them. Not here.

I heat up maybe a quart and a half of water to boiling, add the sugar (one cup) and tea and let it cool down then add to a glass container, and fill the rest of the way up with cool, filtered water. No metal from here on out.

Then add scoby and let sit for about a week to ten days. The scoby should form a new scoby on top of it. After that, take the scoby out, put in a 'hotel', a non metal container with water or kombucha enough to keep it from drying out until you want to use it again. For the new kombucha to form, the temperature should be around 80 degrees farenheit. I use a heating pad or a hot water bottle in the winter.

The kombucha is now ready to drink. It should not taste sweet because the kombucha eats the sugar and the caffeine from the tea.

Most people like to do a second ferment. That's when you flavor it. So, after a week or so, I add fruit to it. The possibilities are endless at this point. The scoby is not in the kombucha at this time; it ferments without it.

This past time, I peeled 4 navel oranges and processed them and then strained them, first through a food strainer and then through a tea infuser and added the juice to the gallon container.

Then, I poured the kombucha into individual bottles and put the lids on. I use the kombucha bottles that I got at the health food store. They were expensive because they had kombucha in them. They have no metal lids and they wash up very nicely. A lot of people use the Grolsch beer bottles with the stoppers. They're fine, too.

I "burp" the bottles every day, to release excess gas. When you close the lid and prevent oxygen from getting to the kombucha, it starts becoming carbonated. You can drink the kombucha now, if you want. Some people let it ferment for months, and that's their choice.

I don't have the room, so I just finish up what I have (pink grapefruit) until it's gone and then start on the orange that I made a few days ago. When I open up the bottles that have been sitting there for a couple of weeks, there's a new, healthy scoby at the top of the bottle and it tastes strong.

The kombucha in health food stores is fine, but it's the new scoby formulation. Better to get the old formulation that you can find online.

When people use kombucha for cleaning, etc., it's the really strong kind that has a scoby sitting in it for over a month and it's turned to vinegar and the scoby is about a half inch thick.

I hope this helps. Sometimes when you go online, you find people assume you know all about it and details get lost.

sunday 04-01-2013 02:39 PM

Terez, Do you think that we still get the goodness from the store bought Kombucha? I have yet to actually try to make this. I hear it is so much better when home brewed. :heart:

terez 04-01-2013 06:11 PM

Quote:

Originally Posted by sunday (Post 16348862)
Terez, Do you think that we still get the goodness from the store bought Kombucha? I have yet to actually try to make this. I hear it is so much better when home brewed. :heart:


I don't know, I'm not an expert on kombucha nutrition. I just know how to brew it. But the storebought one is the newer kind; one that's less potent, that's what I'm told. :dunno:

Mimosa23 04-29-2013 04:05 AM

After avidly reading Nourishing Traditions, I am now a convert and made my first batches of both kombucha and kefir. Both are delicious! The store bought stuff isn't half as nice in taste!

clackley 04-29-2013 05:26 AM

Off topic, but Mimosa, I am headed back to Spain soon (Malaga) and wanted to tell you that I always think of you because of all the fabulous information you shared with me on my first trip!!

Mimosa23 04-29-2013 05:49 AM

Quote:

Originally Posted by clackley (Post 16399163)
Off topic, but Mimosa, I am headed back to Spain soon (Malaga) and wanted to tell you that I always think of you because of all the fabulous information you shared with me on my first trip!!

Enjoy your trip Cathy! :jumpjoy:

sungoddess 04-29-2013 02:19 PM

Quote:

Originally Posted by sunday (Post 16348862)
Terez, Do you think that we still get the goodness from the store bought Kombucha? I have yet to actually try to make this. I hear it is so much better when home brewed. :heart:

Sunday, I absolutely think there is goodness to the store bought. The gingerade I get from GT's is absolutely delicious. I have made homemade kombucha and I make water kefir and I think homemade and the store bought (at least the brand I am using) is really good and full of benefits. I always get the freshest bottle I can and am sure to drink it by the date on the cap.

terez 04-29-2013 05:54 PM

Quote:

Originally Posted by Mimosa23 (Post 16399090)
After avidly reading Nourishing Traditions, I am now a convert and made my first batches of both kombucha and kefir. Both are delicious! The store bought stuff isn't half as nice in taste!

That's great! Welcome aboard!

Mimosa23 04-30-2013 03:22 AM

I am also doing a second ferment for half my kombucha batch, using acerola powder and organic cranberry juice... Will report back once it's finished and I've had a taste!

terez 04-30-2013 05:18 AM

Quote:

Originally Posted by Mimosa23 (Post 16400733)
I am also doing a second ferment for half my kombucha batch, using acerola powder and organic cranberry juice... Will report back once it's finished and I've had a taste!


:up::up:

Mimosa23 05-03-2013 01:40 AM

Wanted to pop in and rave about my other second ferment: Elderberry/Acerola Powder and Kombucha..... It is delicious!!!! Drinking some now.

terez 05-03-2013 06:07 AM

Quote:

Originally Posted by Mimosa23 (Post 16406632)
Wanted to pop in and rave about my other second ferment: Elderberry/Acerola Powder and Kombucha..... It is delicious!!!! Drinking some now.

That's great! I have elderberries that grow in the back yard. It's about time to put them to some good use. Right now I'm finishing up a blueberry/dark cherry/cinnamon brew.

Mimosa23 05-03-2013 06:27 AM

Quote:

Originally Posted by terez (Post 16406869)
That's great! I have elderberries that grow in the back yard. It's about time to put them to some good use. Right now I'm finishing up a blueberry/dark cherry/cinnamon brew.

Sounds delicious!!!

I'm going to try some with pomegranate and some with acerola cherry and some with mixed berries (raspberries, blueberries, blackberries)... Going to have to get back to you on those once I get round to doing them all! I still have about 1.5 quarts of both the cranberry/acerola and the elderberry/acerola to finish. Next brew is on, but won't finish until about the 9th.

I should look into a continuous brewer once I return from my 2 week holiday in June! :D

terez 05-03-2013 12:20 PM

Quote:

Originally Posted by Mimosa23 (Post 16406917)
Sounds delicious!!!

I'm going to try some with pomegranate and some with acerola cherry and some with mixed berries (raspberries, blueberries, blackberries)... Going to have to get back to you on those once I get round to doing them all! I still have about 1.5 quarts of both the cranberry/acerola and the elderberry/acerola to finish. Next brew is on, but won't finish until about the 9th.

I should look into a continuous brewer once I return from my 2 week holiday in June!
:D

Remember, a continuous brewer will have sweeter kombucha because you're always adding sugar and fruit to it. If you're not doing low carb, though, it shouldn't matter.

I hope your trip is a blast!

Mimosa23 05-13-2013 11:58 PM

Terez, or anyone with Kombucha making experience, I have a question:

Is it ok if the SCOBY does not float on top? I just made a new batch of Kombucha to ferment, and my SCOBY is floating near the bottom of the jar! I put it in gently, but it decided this time it wanted to SCUBA!

Thanks for answering my question!

xx Mim

E.W. 05-14-2013 03:35 PM

I have a question about healthy gut bacteria in general. I wonder if the chlorine in
tap water could be killing off a lot of our friendly bacteria ? Has anyone read any thing about this?

terez 05-14-2013 04:23 PM

Mim, there's nothing wrong with a scoby that doesn't float. The only thing you have to worry about is if there is any green growth on or around the scoby. It's mold and you have to throw it all out and start over, including with a new scoby. They get yeasty, though, with a brown/gray film that you can sometimes wash off. But it's no problem.

E.W. I don't know about the chlorine killing off friendly bacteria, but when I make kombucha, or bone broth, or anything home brew, the directions say to use filtered water, to get rid of the chlorine.

Mimosa23 05-15-2013 02:44 AM

Terez, thanks for the quick answer! I checked and now the SCOBY is vertically floating somewhere midway in my brew. There's a new one starting on top already! I thankfully don't have green stuff on my SCOBY, some brownish greyish threads hanging off it, but that's yeast so ok!


All times are GMT -7. The time now is 07:14 PM.