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I did brew kombucha for awhile but no longer. It was good but not so popular here to warrant keeping a culture alive. I buy home brew now and then at farmers markets and I do make sure we get some every so often because I think the culture is valuable for health. I guess if I couldn't buy it occasionally I might keep a small culture alive. I seem to be the only one in the household who gets a craving for it. Tho natural unpreserved wine is my 'brew' of choice.
Susquehanna valley, what a beautiful place to live.
I love Kombucha but my local health food store started charging $4.35 for it. That prompted me to learn how to brew my own. I am on my second brew and loving it.
One of the most serious health problem with society today is that the food that is available is all dead. Food processors boil, bake, steam, irradiate, and use chemicals to make our food absolutely sterile. Most are obsessed with anti-bacterial soap that not only kills the bad guys but also the good guys. One result of the food issues is your digestive system stops working efficiently. Instead of good whole live foods they offer us probiotics. Why not start eating right by eating live foods? Foods like real unprocessed barrel sauerkraut or kimchi that are loaded with good bacteria. Or drink kombucha, milk kefir, or water kefir. Why pay for probiotics and enzymes that come free with live food?
Kombucha is delicious. I like mine very fizzy with most of the sugar consumed so it has a bite (less sugar too). It's like hard cider but so refreshing.
Kombucha is delicious. I like mine very fizzy with most of the sugar consumed so it has a bite (less sugar too). It's like hard cider but so refreshing.
I only recently read about water kefir and thought I'd check it out. I'm surprised that there are so few posts on C-D about it. Anyone else making kefir or kombucha?
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