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STARTING-ANEW's Photo STARTING-ANEW Posts: 1,223
4/30/18 8:12 P

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Want to thank RKOTTEK for pointing me to this group....I've been drinking Kevita kumbacha off and on...My son has been making his own wince last fall and, when I go to visit later this month, he's going to give me a scoby to work with...at the end of May, one of the local health food stores is having a class on making kombucha...and yes...Illl ge going to that also...
I welcome any and all help with this new project...

CRYSALLIS1's Photo CRYSALLIS1 SparkPoints: (78,481)
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6/22/17 12:51 P

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just discovered this team. My husband fermented cabbage last year to make sauerkraut. That's my closest experience to this all other then consuming store bought Kombucha . Eager to learn more. emoticon

I'm an eternal optimist. I found the Secret; the Eat to Live plan. I will be a Success Story !
I will be wearing that Little Black Dress. The Secret is consistency!


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JSTETSER's Photo JSTETSER Posts: 17,715
6/6/17 5:43 P

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Wow! I didn't know tat this team also dealt with Sour Kraut! This is amazing!



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KMBRLYGLBLT's Photo KMBRLYGLBLT SparkPoints: (33,120)
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5/1/16 9:16 A

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My first stab at kraut. Getting excited! My yogurt and kombucha seems to be refined but I am still tweaking my rice malt syrup kombucha as it is different in make up. My sourdough bread is coming along as well. The yeast is finally at a good level, just working out my recipes to suit my preferences..

Thanks Richard for telling me about this group!

Edited by: KMBRLYGLBLT at: 5/1/2016 (18:32)
Do not ever let anyone tell you your not good enough. Find within yourself the center that makes you rise above all else and you will find true happiness. Everything else plays second and it all falls into line as it should be.


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RKOTTEK's Photo RKOTTEK Posts: 23,226
1/22/16 6:34 P

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Vinegar is a fermentation end-product and cant be transformed into anything else by Kefir, likewise with alcohol.
Water Kefir and Kombucha are similar, in that if left long enough, the solution they are in can become vinegary.

Given that people rave about apple-cider vinegar, I have prepared my own using either Kefir or Kombucha to ferment apple-juice for a long period. The downside of this is a strong flavour that you would only have by the teaspoon, rather than as a drink. However there are plenty of ways to use apple-cider (and normal vinegar) as a cleaning agent, etc Cheers



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ANTHEAMS's Photo ANTHEAMS Posts: 602
1/18/16 7:18 A

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You seem to be having a lot of fun! But always keep some grains back in plain solution so you have it there should a batch go wrong.

This was a very useful site. www.instructables.com/id/How-to-Make-Authe
ntic-Water-Kefir/
when I was starting out.
Best of luck!

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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,878
1/17/16 8:39 P

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So I got them out of their baggie and into my nice widemouth glass mason jar last week, topped it up with a container of the plain coconut water from the grocery store, added a tablespoon or so of the organic cane sugar, and a tablespoon of raisins, and I think even jsut a few little crystally grains of the grey Celtic Sea Salt just in case the coconut water wasn't "minerally enough".. covered the jar with the paper towel and tightened down with the jar ring. Set the puppies out to do their fermenting thing over the weekend because I knew I wasn't going to be able to deal with them friday and saturday. Got it out today and it's tastes fine, just the barest little bit of fizzy but I really could care less about the "soda pop" effect. It was kind of this wild mashup of coconut water, vinegary or komucha type bite, and a bit of low level fizzy on my tongue. So I strained them out and it looked like I had a lot more kefirs then what I had put in (which was all that was in the little bag.). Put another heaping table spoon of the kefirs back into jar with new bottle of coconut water (lucky they were on sale this last week and I bought several.), more organic cane sugar.... and they are off for another round. It's cold outside so I think "warm" is gonna take longer which is fine with me.

Anyway I drank a bunch of it and the rest is sitting in a cup right now with the other "half" of the kefirs until I decide what I'm doing (after I write this before I go all senile.). I texted my girlfriend and she kinda blew me off, she's busy right now helping with a friend plus doing her school work online.

Was looking at this other website and sound like whatever I want to drink or make, I can schlep it in with some kefir and ferment the jazz. I wondered about kefiring my natural apple cider vinegar? or a glass of wine? or is that too absurd? What about cranberry juice water, like Donna Gates mentions for fat flush out of liver - is it too acidic to kefir? would I still need to add sugar??

It just kinda seems like feeding this stuff sugar is "against my religion" because for so long we've had the whole "sugar is bad" mantra in SparkPeople and the hundred million gazillion diet and way of eating systems that have predated us... so do kefirs do okay with honey or stevia?

My head is SPINNNNNNNING.....

Oh and it tasted really yummy, such as it was, since I didn't know what I was "expecting" it to taste like. But I was thirsty and I'm used to swilling down a glass of water with two or three tablespoons of Bragg's NACV, so oh, well??? I guess it suits my tart personality?
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She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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ANTHEAMS's Photo ANTHEAMS Posts: 602
1/12/16 8:22 A

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check the various instructions of course but I think it is important, especially as you have added water already, to get them out of the ?plastic bag and into a glass or non-reactive vessel and cover it with double cheesecloth or a hankie. I'm not sure if yours are milk kefir grains or water grains but whichever they will need food soon. I use milk ones and it's easy-peasy. Just cover with milk, leave on kitchen work surface for the day and into fridge over night and then strain through stainless steel sieve for yummy kefir the next morning for breakfast. The grains go back into the jar, cover with milk and on goes the cheesecloth and away you go again. Actually I've given up with cheesecloth which needed washing and now use kitchen paper kept on with a rubber band which keeps out any bugs or fungi and is also breathable and can be renewed every day. Good luck.

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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,878
1/12/16 12:03 A

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I've been around SP for years and never occurred to me to look for this team. My girlfriend and I have dabbled in Kombucha for the past several years but then life got busy and I didn't get around to taking care of my kombucha scoby and it finally died, I'm sure a cruel dealth, since I didn't fully understand how to hotel it and/or really didn't have the space for it. Now same girlfriend has given me a bag of kefir grains, just before a very busy weekend. I only had time to put some spring water in the baggie she gave me but need to figure out what to do in the meantime.

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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ANTHEAMS's Photo ANTHEAMS Posts: 602
12/30/15 2:40 P

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Welcome to the team and you will have great fun searching the Message Boards. There are 'how to' pages and problem solving threads and a great mass of information. Best of luck and may 2016 be the best ever Kombucha year for you.

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RKOTTEK's Photo RKOTTEK Posts: 23,226
12/28/15 9:22 P

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Welcome,
There are some existing threads that should be able to get you started.
Heres a members video to get you started.

www.sparkpeople.com/mypage_public_jo
ur
nal_individual.asp?blog_id=2395740




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BILBY4's Photo BILBY4 SparkPoints: (53,835)
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12/28/15 5:13 P

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Welcome. There are quite a few old threads but not so many active ones. Perhaps if you ask a few questions you might awaken some of the auld ones.

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JBLOSSOM's Photo JBLOSSOM SparkPoints: (32,156)
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12/27/15 11:48 P

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I just started drinking Kombucha a few weeks ago as I was having a hard time getting over strep throat. Don't know anything about the processes of it or how it's made. I'll be reading posts in the team to learn more.

Jayne in New Mexico
Mountain Time Zone


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