Comments on: My Kombucha Recipe

By: Sherri

Sherri — Sun, 14 Mar 2010 01:25:08 +0000

Hmmmm…I use black tea. Does the type of tea make a difference in color and taste? This is the first time I tried something different than white sugar. I guess I was thinking the molasses in the sugar changed the color and the taste, but if yours has that nice dark gold color, then I must have not done something right.

By: Wardeh

Wardeh — Tue, 09 Mar 2010 22:11:08 +0000

Sherri – Those pictures were taken when I was still using agave. However, now I am using Rapadura and it looks the same. So I am stymied. I don’t think you are doing anything wrong. Maybe it is because I use jasmine green tea instead of black tea – what tea do you use?

By: Sherri

Sherri — Tue, 09 Mar 2010 22:02:58 +0000

Your kombucha looks wonderful! How did yours get so transluscent looking. I use rapadura now, but mine is a murky color, and the taste is different. I use to use white sugar, and it looked like yours. What do you think I’m doing wrong?
My husband has asked me to go back to using white sugar, because he prefers the taste better. I got excited when I saw that yours looks the same as when I used white sugar.

By: dr

dr — Mon, 22 Feb 2010 23:45:21 +0000

i read about this and googled the closet place to where i could buy the unpasteurized organic raw un juiced tea! an hour away, i grew my own mother for my starter and im going to start my first real batch tom. sometimes if its too vinegar like i just make a cup of tea let it cool and mix it with the kombucha.. in fact thats mostly how i drink it, mix it with tea, but its good alone also…

for me to grow my mother from the directions that i found it took me few weeks, but now shes good to go

By: Wardeh

Wardeh — Sat, 20 Feb 2010 15:29:37 +0000

Connie- wonderful! I sent you the diameter of scoby for a gallon size jar, so just use it – no need to cut it. It will thicken (height). And, I think you read that story here:

http://gnowfglins.com/2010/02/15/rfqm-scoby-gone-wild/

Funny story!!!!

By: Connie Fletcher

Connie Fletcher — Sat, 20 Feb 2010 13:57:19 +0000

I just got the scoby you sent me yesterday, and I’m making kombucha today!! I have to tell you, the scoby smelled soooo good!! I imagine that’s how your kombucha smells and I’m very excited. Am typing this as the tea cools. I read a story about someone who cut her scoby in thirds and threw the rest down the drain???? I have a gallon jar and the scoby fits perfectly, so I’m guessing that it will just thicken?? This website is such a blessing for those of us trying to eat the “traditional” way. Thank you, Wardeh!!

By: Wardeh

Wardeh — Thu, 18 Feb 2010 00:46:46 +0000

Hi, Tracy. You’re so observant!

On the sugar, I think most people use white sugar because Sally Fallon wrote in Nourishing Traditions that when consuming white sugar, the scoby produces more glucuronic acid (a powerful cleanser). Rapadura and honey work as well, but the glucoronic acid produced is less. I personally do not wish to use white sugar, so I don’t. If Kombucha is a traditional fermented beverage, then my choice is to use a traditional sweetener – white sugar is not that. But you can use white sugar – in fact, the scoby will eat most of it, so I don’t see a problem either way.

On the issue of metal – you’re right. Metal should be avoided with all cultured foods. I use stainless steel utensils when I have nothing else available and when I know the duration of use will be short. It is a risk I am willing to take in order to avoid plastic use, or buying another utensil.

By: Tracy

Tracy — Thu, 18 Feb 2010 00:36:58 +0000

I noticed the strainer you used was metal. My Kombucha instructions from cultures for health say to never let the culture touch metal and to not use rapudura. So I am getting confused with all the different information. They do not give any reason why they dont want you to use these things. So I was wondering what your reasons are for using them and maybe you have an idea of why they would say not to. Thank you!

By: Star

Star — Mon, 25 Jan 2010 20:50:46 +0000

Hi again,
I read all the above comments.
I had been wondering about many of those points and found it very helpful to hear what people have said.
I also have those questions about sugar. I know my liver doesn’t like it.
I know that sugar as such robs the body of calcium. Do you know anything about Kombucha in relation to osteoporosis? I have heard that cider vingar is bad for the teeth – makes them rot. What will it do to the bones, if that is true. Vinegar is supposed to clear the joints. It will dissolve an egg shell, what about bones..?! Will Kombucha have negative effects on bones through too much acidity? On the other hand, when there is still some sugar left, it may also affect the bones..? I would love to hear some research results on this.

Thanks again, Star.

By: Star

Star — Mon, 25 Jan 2010 20:41:55 +0000

Hi,

Someone gave me a mushroom which has grown too large for any jar.
Is it ok to cut it?