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Kombucha
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For all of us kombucha brewers and drinkers!
Members: 31
Latest Activity: Oct 23
Discussion Forum
Kombucha Kegger!
Started by Aliza Ess Oct 23.
Tips for a healthy SCOBY? 3 Replies
Started by Herbwifemama. Last reply by Herbwifemama Sep 1.
SCOBY resurrected! Is it safe?
Started by Kateryna May 30.
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Comment by Aliza Ess on August 6, 2009 at 9:21am - Thanks for the cherry juice tip Ima! I've had a lot of success brewing with herbal teas, but I haven't added juice yet and am still looking for that elusive fizz. Just inherited a huge beer container with one of those suction tops (with a metal clasp). Can't wait to try the results.
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Comment by Magpie Ima on August 5, 2009 at 10:07pm - I started brewing kombucha a few years ago and then took a long break. This tine around I have had great luck both in terms of timing and flavor. When I bottle my brew, I add about a 1/4 cup of fruit juice (most often cherry) before filling. I seal the bottles and hold them at room temperature for 3 days before moving to the fridge, giving me excellent flavor and fizz. People who hate and fear kombucha tell me mine is the best they've ever tasted and I finally weaned my husband off the expensive store bought bottles with this technique.
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Comment by Dorothee Royal-Hedinger on June 24, 2009 at 1:58pm
- Thanks for the advice Jessica! I love the stuff but I also noticed that it might not be right for everyday, more like once a week. Hope you're doing well!
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Comment by Jessica Reeder on June 24, 2009 at 1:50pm - Dorothee (hi!) - I drink it 1-2 times a week, more when I'm feeling toxic or my digestive system needs a little kick. As with any probiotic, I feel the best tactic is to use it in moderation and watch for any physiological effects if you have a sensitive system. It's not likely to have any adverse effects on you but it never hurts to be observant. My humble opinion.
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- Oh man, I love Kombucha! I've always wondered though, is the yeast in Kombucha ok to drink frequently? It's helpful to the stomach flora, right?
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Comment by Kateryna on June 22, 2009 at 12:21pm - Hey everyone in SF -- I just wanted to pass along a link to a Kombucha class that will be taking place this Thursday, June 25th, in the Mission. Open to all, sliding scale fee. www.urbankitchensf.com.
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Comment by Margaret Beers Oliver on May 13, 2009 at 2:10pm - I haven't grown my own in many years but I am going to be starting again to help process some of the body needs because of the MonSter. So I think that I am going to be having an update soon.
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Comment by Helki on April 4, 2009 at 10:17am - I will be starting kombucha for the first time and have a few questions. How do I know when the tea is "done" and how long can I keep my fermented tea in the fridge? Thanks for your help!
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Comment by Cornelia on April 1, 2009 at 4:04pm - Here's a WikiHow that should help you get started with a commercial batch.
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Comment by future_reference on April 1, 2009 at 3:43pm - not that i know of. i have great instructions to start if yr interested or get at noelle to see how she started from a store bought one.
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Latest from FARM AID
Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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