Kombucha?
 

I am not sure if this is the correct place to ask questions about this. I
just wanted to know what the people here think of it. I used to make it
years ago and drank it daily. Just recently a friend gave me a quart of it
with a starter.
Has any one here tried it and is it safe? I guess I am asking here because
there are so many people here that are knowledgeable about tea. Since this
is made using tea maybe some one can give me some input on it.
Thanks
Anna

Kombucha?
 

Kombucha "tea" is not a tea per se - its a product of fermentation of weak
tea and sugar by a special japanese fungus.
I love it, especially the more acid variety. many a health benefit was
described in literature, do some searches.
Never heard of any problems with kombucha, if grown properly.

Sasha.

"Anna Carter" > wrote in message
...
>I am not sure if this is the correct place to ask questions about this. I
>just wanted to know what the people here think of it. I used to make it
>years ago and drank it daily. Just recently a friend gave me a quart of it
>with a starter.
> Has any one here tried it and is it safe? I guess I am asking here
> because there are so many people here that are knowledgeable about tea.
> Since this is made using tea maybe some one can give me some input on it.
> Thanks
> Anna
>

Kombucha?
 

Anna Carter > wrote:
>I am not sure if this is the correct place to ask questions about this. I
>just wanted to know what the people here think of it. I used to make it
>years ago and drank it daily. Just recently a friend gave me a quart of it
>with a starter.
>Has any one here tried it and is it safe? I guess I am asking here because
>there are so many people here that are knowledgeable about tea. Since this
>is made using tea maybe some one can give me some input on it.

1. A lot of people have tried it over many years.

2. It seems to be safe.

3. It is not really tea at all and should not be called a tea.

3. It tastes like laundry that has been left wet in the sun for a long time.

4. Some people claim that it will extend your life. I don't know if this
is true or not, but if I have to spend my life with a nasty taste in my
mouth all day long, I'd rather it be shorter.
--scott


--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Kombucha?
 

Imagine that of pile of wet laundry. Now put some sauerkraut over, and
let it stand in the sun for a month. That's what my first batch of
Kombucha tasted like. Then I figured I must have made something wrong,
and threw everything away.

However, some people say it actually tastes good, so I plan to try it
again, since some years ago I made a similar mistake of saying that
(green) tea was horrible, simply because I couldn't brew it correctly.

--k

Kombucha?
 

What I made years ago was like sparkling cider. If it brews too long it
does get nasty.

"Konrad Scorciapino" > wrote in message
oups.com...
> Imagine that of pile of wet laundry. Now put some sauerkraut over, and
> let it stand in the sun for a month. That's what my first batch of
> Kombucha tasted like. Then I figured I must have made something wrong,
> and threw everything away.
>
> However, some people say it actually tastes good, so I plan to try it
> again, since some years ago I made a similar mistake of saying that
> (green) tea was horrible, simply because I couldn't brew it correctly.
>
> --k
>

Kombucha?
 

Hi Anna,

there are so many recipes (different ingredients, relative amounts), so
many different ways to prepare or store Kombucha that all those Ks I
tasted myself over the years can be as different as day and night. I
used to drink it on a daily basis during my hardcore
bioorganic/-dynamic years and liked it a lot.
I never heard of any negative health effects, just the opposite.
PS: another healthy fermented drink that is easily prepared is
"waterkefir". Not as strong in taste as Kombucha, but a lovely,
slightly sparkling all-day beverage. If prepared with a reduced amount
of culture, and fermented slightly longer it gets similar in taste to
my beloved elderflower champagne.

See he
http://members.tripod.com/solinti-ivil/Waterkefir.html

.... and now back to a cup of that unknown First Flush

Best,
Karsten / Darjeeling

Kombucha?
 

Anna: I tried kombucha awhile back. I purchased the tea mushroom at the
same time I bought some kefir starter. Eventually, I threw the kombucha
out. Basically, I found that it was rather interesting and appealing,
with a light fizzy tartness that was interesting. Eventually, though, I
decided I would rather drink my tea as tea, rather than feel obligated
to drink the tea vinegar every day. I have no idea whether health
benefits actually exist, but because it's such an ancient Korean
traditional curative, I imagine there must be something to it. If you
have the opportunity to try it, do so, because it's rather unusual and
kind of fun to try something you've never tasted before.

Kombucha?
 

Alex,

Lighten up. She was not denigrating Kombucha, but rather her first
attempt at it. Her reaction bears no relation whatsoever to the
ignorance you describe at your local market.


Alex Chaihorsky wrote:
> Yes, Anna, it is like sparkling cider. However it became fashionable
> recently among some of our American friends to describe anything outside
> their immediate contemporary culture with denigrating epithets.
>
> I was recently buying beef tongue at Rayley's and both checkout lady and her
> "paper or plastic" helper expressed utter disgust with my purchase which
> they did never even try to hide. After I told them that beef tongue is a
> delicacy and they should try it one day I was bluntly asked "Oh, and where
> did you come from?"
> When I tried to make connection to the American history and asked them if
> they ever heard of American buffalo being driven into almost an extinction
> by the white hunters who would take only tongues and leave the rest of the
> buffalo to rot, they laughed and told me that I was an insane story.
> Then I asked them why would their establishment sell these things if they
> obviously think that its not edible? The answer was priceless - the checkout
> lady said that she is glad that nothing is get wasted and the boy said that
> some peoples even eat pig feet glancing at a Latino lady behind me.
> The Latino lady was less prepared to hear that rubbish and asked for a
> manager. At which point both worldly cuisine experts shut up and finished
> their work quickly.
>
> I have to admit that in my 20 years here I never seen people being so proud
> of their ignorance as I see recently.
> Someone may not like something and think that it is disgusting or whatever.
> So, when asked about it directly , just say that kombucha is not your cup of
> tea. If asked on the public forum, just keep silent. Describing something
> that you know many people enjoy in these denigrating and outright disgusting
> terms is ugly and boorish.
>
> Sasha.
>
>
>
> "Anna Carter" > wrote in message
> ...
> > What I made years ago was like sparkling cider. If it brews too long it
> > does get nasty.
> >
> > "Konrad Scorciapino" > wrote in message
> > oups.com...
> >> Imagine that of pile of wet laundry. Now put some sauerkraut over, and
> >> let it stand in the sun for a month. That's what my first batch of
> >> Kombucha tasted like. Then I figured I must have made something wrong,
> >> and threw everything away.
> >>
> >> However, some people say it actually tastes good, so I plan to try it
> >> again, since some years ago I made a similar mistake of saying that
> >> (green) tea was horrible, simply because I couldn't brew it correctly.
> >>
> >> --k
> >>
> >
> >

Kombucha?
 

ah,

Calm down.
Comparing something that one knows many people enjoy with a pile of rotting
wet laundry is bad manners.
I think she, actually, agreed.

Sasha.




"ah2323" > wrote in message
ups.com...
> Alex,
>
> Lighten up. She was not denigrating Kombucha, but rather her first
> attempt at it. Her reaction bears no relation whatsoever to the
> ignorance you describe at your local market.
>
>
> Alex Chaihorsky wrote:
>> Yes, Anna, it is like sparkling cider. However it became fashionable
>> recently among some of our American friends to describe anything outside
>> their immediate contemporary culture with denigrating epithets.
>>
>> I was recently buying beef tongue at Rayley's and both checkout lady and
>> her
>> "paper or plastic" helper expressed utter disgust with my purchase which
>> they did never even try to hide. After I told them that beef tongue is a
>> delicacy and they should try it one day I was bluntly asked "Oh, and
>> where
>> did you come from?"
>> When I tried to make connection to the American history and asked them if
>> they ever heard of American buffalo being driven into almost an
>> extinction
>> by the white hunters who would take only tongues and leave the rest of
>> the
>> buffalo to rot, they laughed and told me that I was an insane story.
>> Then I asked them why would their establishment sell these things if they
>> obviously think that its not edible? The answer was priceless - the
>> checkout
>> lady said that she is glad that nothing is get wasted and the boy said
>> that
>> some peoples even eat pig feet glancing at a Latino lady behind me.
>> The Latino lady was less prepared to hear that rubbish and asked for a
>> manager. At which point both worldly cuisine experts shut up and finished
>> their work quickly.
>>
>> I have to admit that in my 20 years here I never seen people being so
>> proud
>> of their ignorance as I see recently.
>> Someone may not like something and think that it is disgusting or
>> whatever.
>> So, when asked about it directly , just say that kombucha is not your cup
>> of
>> tea. If asked on the public forum, just keep silent. Describing something
>> that you know many people enjoy in these denigrating and outright
>> disgusting
>> terms is ugly and boorish.
>>
>> Sasha.
>>
>>
>>
>> "Anna Carter" > wrote in message
>> ...
>> > What I made years ago was like sparkling cider. If it brews too long
>> > it
>> > does get nasty.
>> >
>> > "Konrad Scorciapino" > wrote in message
>> > oups.com...
>> >> Imagine that of pile of wet laundry. Now put some sauerkraut over, and
>> >> let it stand in the sun for a month. That's what my first batch of
>> >> Kombucha tasted like. Then I figured I must have made something wrong,
>> >> and threw everything away.
>> >>
>> >> However, some people say it actually tastes good, so I plan to try it
>> >> again, since some years ago I made a similar mistake of saying that
>> >> (green) tea was horrible, simply because I couldn't brew it correctly.
>> >>
>> >> --k
>> >>
>> >
>> >
>

Kombucha? (a word on its behalf)
 

Alex digy.net4/5/06


> ah,
>
> Calm down.
> Comparing something that one knows many people enjoy with a pile of rotting
> wet laundry is bad manners.
> I think she, actually, agreed.
>
> Sasha.

Putting manners aside for the moment, Kombu is a thick leafed seaweed
I've often used as a thickener in soups.A kelp. I love seaweeds of all
kinds. Yum. Know nothing about this as a ferment, but why the hell not. How
about "trasi" -- I *know* I spelled that wrong -- a Thai condiment for
cooking made of thoroughly rotted shrimp. Nothing is more delicious. Double
yum. As for tongue, it was a staple in my house growinig up, and might
explain me, at least to some extent.

Now about the pile of wet laundry blanketed in saurerkraut, that was kvas.
You're thinking of the wrong thing. Kvas is Triple Yummy! OTW!! OTU!!!

Michael

Kombucha? (a word on its behalf)
 

"Michael Plant" > wrote in message
...
> Alex digy.net4/5/06
>
>
>> ah,
>>
>> Calm down.
>> Comparing something that one knows many people enjoy with a pile of
>> rotting
>> wet laundry is bad manners.
>> I think she, actually, agreed.
>>
>> Sasha.
>
> Putting manners aside for the moment, Kombu is a thick leafed seaweed
> I've often used as a thickener in soups.A kelp. I love seaweeds of all
> kinds. Yum. Know nothing about this as a ferment, but why the hell not.
> How
> about "trasi" -- I *know* I spelled that wrong -- a Thai condiment for
> cooking made of thoroughly rotted shrimp. Nothing is more delicious.
> Double
> yum. As for tongue, it was a staple in my house growinig up, and might
> explain me, at least to some extent.
>
> Now about the pile of wet laundry blanketed in saurerkraut, that was kvas.
> You're thinking of the wrong thing. Kvas is Triple Yummy! OTW!! OTU!!!
>
> Michael
>

Seaweeds are very good and tasty. The contemporary problem with them, same
as with mollusks and crustaceans is, of course, pollution.
My friends in Abkhazia are patiently waiting for your onions.

Sasha.

Kombucha? (a word on its behalf)
 

>>
>> Now about the pile of wet laundry blanketed in saurerkraut, that was
>> kvas.
>> You're thinking of the wrong thing. Kvas is Triple Yummy! OTW!! OTU!!!
>>
>> Michael
>>
>
> Seaweeds are very good and tasty. The contemporary problem with them, same
> as with mollusks and crustaceans is, of course, pollution.
> My friends in Abkhazia are patiently waiting for your onions.
>
> Sasha.
>
>

OPINIONS!