Comments on: Kombucha Madness http://newandnourishing.nourishedmagazine.com.au/2008/10/01/kombucha-madness/ This blog is about my introduction to the Nourishing Traditions cookbook Tue, 16 Mar 2010 22:42:45 +0000 http://wordpress.org/?v=2.5.1 By: Marie http://newandnourishing.nourishedmagazine.com.au/2008/10/01/kombucha-madness/#comment-13 Marie Sun, 05 Oct 2008 12:51:18 +0000 http://newandnourishing.nourishedmagazine.com.au/?p=6#comment-13 Woohoo another Singaporean! I had to buy all my starters on ebay and import them. It was impossible to find a source here and I searched so many forums etc. I messaged every-one on the kombucha exchange and only 1 replied and put me on a waiting list :/ I have been making my own sourdough starter. The 2 places I have found the most helpful is Supernature and brown rice paradise. But I think they are both out of spelt flour right now. I bottled the green tea, strawberry and cranberry kombucha today so in a couple of days I will tell you if it's worth trying those flavors! Woohoo another Singaporean! I had to buy all my starters on ebay and import them. It was impossible to find a source here and I searched so many forums etc. I messaged every-one on the kombucha exchange and only 1 replied and put me on a waiting list :/ I have been making my own sourdough starter. The 2 places I have found the most helpful is Supernature and brown rice paradise. But I think they are both out of spelt flour right now.

I bottled the green tea, strawberry and cranberry kombucha today so in a couple of days I will tell you if it’s worth trying those flavors!

]]> By: Shirin http://newandnourishing.nourishedmagazine.com.au/2008/10/01/kombucha-madness/#comment-12 Shirin Sun, 05 Oct 2008 03:10:52 +0000 http://newandnourishing.nourishedmagazine.com.au/?p=6#comment-12 Hi Marie, Where did u find it in Singapore?? I live in Singapore & have been having a hard time finding stuff that I need like kefir and culture starters. I think I've been to most health food stores. Maybe u can share your sources with me so I'm not running around Singapore like a headless chicken! I recently met someone online who lives in Singapore (yipee!) & was making kombucha & kindly taught me how to do it & gave me a starter. This is my first batch & its exactly 7 days. i was told to let it sit 10 days then bottle it & keep it in the fridge. I'm really excited to see how it turns out! Shirin Hi Marie,

Where did u find it in Singapore?? I live in Singapore & have been having a hard time finding stuff that I need like kefir and culture starters. I think I’ve been to most health food stores. Maybe u can share your sources with me so I’m not running around Singapore like a headless chicken!

I recently met someone online who lives in Singapore (yipee!) & was making kombucha & kindly taught me how to do it & gave me a starter. This is my first batch & its exactly 7 days. i was told to let it sit 10 days then bottle it & keep it in the fridge. I’m really excited to see how it turns out!

Shirin

]]> By: Marie http://newandnourishing.nourishedmagazine.com.au/2008/10/01/kombucha-madness/#comment-11 Marie Thu, 02 Oct 2008 14:57:27 +0000 http://newandnourishing.nourishedmagazine.com.au/?p=6#comment-11 Oooh pomegranate sound nice. I juiced some apple/raspberry today to put in my water kefir and saved a bit for some kombucha :) Nadine, I got mine from ebay australia - they mailed it to Singapore. One thing - when I first taste it on the 7th or 8th day it tastes bad, and I always think "ew I don't think this one worked" but then it improves a lot in the 3 days of bottling that I have it sitting on the shelf. happy brewing girls! will keep you posted on how my flavorings turn out :) Oooh pomegranate sound nice. I juiced some apple/raspberry today to put in my water kefir and saved a bit for some kombucha :)

Nadine, I got mine from ebay australia - they mailed it to Singapore. One thing - when I first taste it on the 7th or 8th day it tastes bad, and I always think “ew I don’t think this one worked” but then it improves a lot in the 3 days of bottling that I have it sitting on the shelf.

happy brewing girls! will keep you posted on how my flavorings turn out :)

]]> By: Vickie http://newandnourishing.nourishedmagazine.com.au/2008/10/01/kombucha-madness/#comment-10 Vickie Thu, 02 Oct 2008 14:26:08 +0000 http://newandnourishing.nourishedmagazine.com.au/?p=6#comment-10 Marie - Thanks for all that info! I do have decent luck adding flavors to the bottling stage, but it is subtle. Does give it a wicked kick of fizz though - we have to open the bottles over the sink....I think I may try to add a bit of fruit juice during my next bottling session. I've been thinking some pomegranate juice would be yummy, and a pretty pink color too! ;-) Let me know how your brew comes out with the added ingredients, I'm interested to hear. Nadine - I'd love to share a baby culture with you, but I'm in California, USA and not too sure about shipping one to Australia......There is a great website listing people from around the world who have starter cultures to share. That's where I got my first one. http://www.kombu.de/suche2.htm#australia Good Luck! Vickie Marie -
Thanks for all that info! I do have decent luck adding flavors to the bottling stage, but it is subtle. Does give it a wicked kick of fizz though - we have to open the bottles over the sink….I think I may try to add a bit of fruit juice during my next bottling session. I’ve been thinking some pomegranate juice would be yummy, and a pretty pink color too! ;-)

Let me know how your brew comes out with the added ingredients, I’m interested to hear.

Nadine -
I’d love to share a baby culture with you, but I’m in California, USA and not too sure about shipping one to Australia……There is a great website listing people from around the world who have starter cultures to share. That’s where I got my first one. http://www.kombu.de/suche2.htm#australia Good Luck! Vickie

]]> By: nadine ditton http://newandnourishing.nourishedmagazine.com.au/2008/10/01/kombucha-madness/#comment-9 nadine ditton Thu, 02 Oct 2008 07:14:21 +0000 http://newandnourishing.nourishedmagazine.com.au/?p=6#comment-9 hi, i love the kombucha also but i am finding it hard to source here on the sunshine coast, the one i got sent was sour and i would like a freshy, if anyone knows how i can get a kombucha on the sunshine coast in queensland i am happy to pay for it, now that i have read these great recipes for ginger and cranberry i can hardly wait... thanks, nadine hi, i love the kombucha also but i am finding it hard to source here on the sunshine coast, the one i got sent was sour and i would like a freshy, if anyone knows how i can get a kombucha on the sunshine coast in queensland i am happy to pay for it, now that i have read these great recipes for ginger and cranberry i can hardly wait… thanks, nadine

]]> By: Marie http://newandnourishing.nourishedmagazine.com.au/2008/10/01/kombucha-madness/#comment-8 Marie Thu, 02 Oct 2008 03:48:06 +0000 http://newandnourishing.nourishedmagazine.com.au/?p=6#comment-8 http://gtskombucha.com/synergy.html It looks like they do both they add 5% fruit juice to the final bottling, and the other looks like it was brewed with ginger. http://gtskombucha.com/synergy.html

It looks like they do both they add 5% fruit juice to the final bottling, and the other looks like it was brewed with ginger.

]]> By: Marie http://newandnourishing.nourishedmagazine.com.au/2008/10/01/kombucha-madness/#comment-7 Marie Thu, 02 Oct 2008 03:35:35 +0000 http://newandnourishing.nourishedmagazine.com.au/?p=6#comment-7 Hi Vickie, I have tried twice with ginger, once I put chunks of fresh ginger into the tea that was brewing - it floated to the top and got a bit mixed in with the mushrooms and i was worried it would ruin the tea and the new mushroom. When the time came to bottle it the ginger just slid away from the mushroom and the tea tasted awesome. Then I came across a website where people were adding the dried fruit during a first bottling. They bottle the kombucha in plastic bottles for 3 days with some fresh or dried fruit then strain and transfer to glass. The reason for the plastic bottles was to minimise explosions and get some fizz into their drinks. So I tried this also and added ginger in one and cranberries in another for 3 days only and in my opinion it tasted the same as the one that went for the whole 7 day brew. Maybe you could put a bit more dried fruit in yours and see if that makes a stronger flavor. My kombucha seems to be fizzy after 7 days (perhaps due to the constant 30 degree temp in Singapore!) so I decided not to do the plastic bottle idea and I just threw some dried fruit and ginger in for the last few days of the brewing stage. I am yet to find out how successful this idea will be! I have about a day or 2 to go on them. I noticed that the kombucha you can buy in the US seems to come in every flavor under the sun. I haven't had time to see how they make it, I did a few searches and one site seemed to suggest that they put a little fruit juice concentrate in when bottling. i am guessing the extra sugar would help with fizz. Hi Vickie, I have tried twice with ginger, once I put chunks of fresh ginger into the tea that was brewing - it floated to the top and got a bit mixed in with the mushrooms and i was worried it would ruin the tea and the new mushroom. When the time came to bottle it the ginger just slid away from the mushroom and the tea tasted awesome. Then I came across a website where people were adding the dried fruit during a first bottling. They bottle the kombucha in plastic bottles for 3 days with some fresh or dried fruit then strain and transfer to glass. The reason for the plastic bottles was to minimise explosions and get some fizz into their drinks. So I tried this also and added ginger in one and cranberries in another for 3 days only and in my opinion it tasted the same as the one that went for the whole 7 day brew. Maybe you could put a bit more dried fruit in yours and see if that makes a stronger flavor.
My kombucha seems to be fizzy after 7 days (perhaps due to the constant 30 degree temp in Singapore!) so I decided not to do the plastic bottle idea and I just threw some dried fruit and ginger in for the last few days of the brewing stage. I am yet to find out how successful this idea will be! I have about a day or 2 to go on them.

I noticed that the kombucha you can buy in the US seems to come in every flavor under the sun. I haven’t had time to see how they make it, I did a few searches and one site seemed to suggest that they put a little fruit juice concentrate in when bottling. i am guessing the extra sugar would help with fizz.

]]> By: Vickie http://newandnourishing.nourishedmagazine.com.au/2008/10/01/kombucha-madness/#comment-6 Vickie Wed, 01 Oct 2008 21:35:32 +0000 http://newandnourishing.nourishedmagazine.com.au/?p=6#comment-6 I too am in on the kombucha madness! Since July 1st I've been brewing my own. The single one gallon container I started with grew to include a 3 gallon jar and 2.5 gallon crock. I've turned on a number of friends to it also - sharing the baby cultures with them. I am very interested to know what your recipe is for brewing the ginger, cranberry and strawberry flavors - everything I read says to stick with plain tea and sugar. I do add fresh ginger or dried cranberries when I bottle it - but the taste effect is very subtle. What is your process for flavoring the actual brew? And how does it impact the health of the culture? Thanks so much for sharing! Vickie I too am in on the kombucha madness! Since July 1st I’ve been brewing my own. The single one gallon container I started with grew to include a 3 gallon jar and 2.5 gallon crock. I’ve turned on a number of friends to it also - sharing the baby cultures with them.

I am very interested to know what your recipe is for brewing the ginger, cranberry and strawberry flavors - everything I read says to stick with plain tea and sugar. I do add fresh ginger or dried cranberries when I bottle it - but the taste effect is very subtle. What is your process for flavoring the actual brew? And how does it impact the health of the culture?

Thanks so much for sharing!
Vickie

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