Quote:
Originally Posted by zing
This is what I want to promote: brewers that don't care what the literature says about what can and can't be done, but instead try adding whatever the hell they want to their kombucha.
|
Right on!
Quote:
|
I'm using an early batch kombucha to ferment a batch of carrot pickle I have going.
|
That sounds awesome! Carrot kombucha is one of the many things I plan to try
Quote:
|
As a brewer I'm baffled at the wide range of bulls**it that people cling to surrounding kombucha.
|
Isn't it peculiar?
Quote:
|
The SCOBY is a living mass, easily able to deal with a lot of what we throw at it.
|
Are you sure? I think SCOBY might be a bit of a misnomer. There's nothing in the SCOBY other than the lifeless cellulose that isn't in the liquid (someone correct me if I'm wrong). It's not the SCOBY which turns tea to kombucha, it's the microbes which turn the tea into kombucha which make the SCOBY. It's not like you need to put any SCOBY into your brews. I haven't found any benefit in doing it.
Quote:
|
My next plan is to make a kombucha-fermented bloody Mary mix. I'm thinking garlic, dill, cumin, tea, tomato juice, chillies, bell pepper, black pepper, and dried fish. I can't wait!
|
That sounds disgusting :lol: I'd love to be there to try it though!
Linear Mode
.gif-1367621329.gif)
