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Kombucha Guide: Begin brewing now: History, Beginner's guide, recipes and 11 alternative uses
Kombucha is a fermented beverage prepared from a mushroom (Fungus japonicus). Known as kombucha tea, the drink is touted for its health-promoting properties. It is also called Manchurian mushroom tea, Manchurian fungus tea, Kwassan, kombucha tea, and champagne of life. During fermentation and preparation, the kombucha membrane becomes a tough gelatinous cover composed of several different yeasts (one-celled fungi) and certain nontoxic bacteria derived from the air, similar to a sourdough bread starter. When the fungus is fermented in a mixture containing water, black or green tea, sugar, and vinegar (or other fermentation source), the microorganisms combine into a complex fermenting culture. This culture produces several compounds that have been considered health tonics over the centuries. Kombucha also contains several B vitamins and vitamin C. The tea is said to have a unique, but pleasant taste. The membrane surface of the kombucha is also edible.
Brewing kombucha tea, or Manchurian tea, is an easy process which only requires a minimal amount of time, some common kitchen utensils, and some basic knowledge about cultures and good hygiene. If you look after your mushroom culture and care for it properly it should last you a lifetime!
Brewing the kombucha tea is a simple process of boiling water and sugar solution, adding and steeping the green or black tea. Then allowing this mixture to cool to room temperature before adding the kombucha cultures. Once you have tried it a few times it will be a very easy process to remember. So Let's Get Started Brewing Your First Batch of Kombucha Tea!
Brewing kombucha tea, or Manchurian tea, is an easy process which only requires a minimal amount of time, some common kitchen utensils, and some basic knowledge about cultures and good hygiene. If you look after your mushroom culture and care for it properly it should last you a lifetime!
Brewing the kombucha tea is a simple process of boiling water and sugar solution, adding and steeping the green or black tea. Then allowing this mixture to cool to room temperature before adding the kombucha cultures. Once you have tried it a few times it will be a very easy process to remember. So Let's Get Started Brewing Your First Batch of Kombucha Tea!
37 pages, Kindle Edition
Published November 2, 2015
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Displaying 1 of 1 review
May 20, 2017
Flawed with some helpful parts
This book includes many unproven nutrition claims, which makes it hard to trust the rest of what the author says without citation. Also, contrary to this author's advice, please never put a scoby in the fridge - it is too chilly and will compromise the scoby's ability to protect itself from mold. I can't recommend the book for beginners. Beyond these notes, Kombucha Guide does offer some fun, unusual recipes (chocolate-flavoured anything is a win for me!) and innovative uses for kombucha (I'll have to try it with my next load of laundry!) so could be helpful for experienced brewers.
This book includes many unproven nutrition claims, which makes it hard to trust the rest of what the author says without citation. Also, contrary to this author's advice, please never put a scoby in the fridge - it is too chilly and will compromise the scoby's ability to protect itself from mold. I can't recommend the book for beginners. Beyond these notes, Kombucha Guide does offer some fun, unusual recipes (chocolate-flavoured anything is a win for me!) and innovative uses for kombucha (I'll have to try it with my next load of laundry!) so could be helpful for experienced brewers.
Displaying 1 of 1 review