tag:blogger.com,1999:blog-3141731788496677932024-03-13T13:34:19.947-04:00Kombucha FuelAnnabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-314173178849667793.post-89317703786864178362013-07-29T13:45:00.000-04:002013-07-29T13:45:20.193-04:00Kombucha Blog HiatusDear Readers,<br />
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As some of you may have noticed, I have not had as much time to devote to this blog as I used to. The time has come for a kombucha blog hiatus.<br />
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Having this blog so far has been an AMAZING experience. It all began very innocently, because of <a href="http://slowfoodbu.blogspot.com/2008/11/general-updates.html">my first kombucha demo</a> with a club that I used to be involved with, <a href="http://slowfoodbu.blogspot.com/">Slow Food Boston University</a>.<br />
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Because I wanted to learn more about brewing kombucha, I began this blog a few months later in February 2009, to share what I learned along the way. Little did I know how much my blog would grow. Since then, I have taught over twenty <a href="http://www.kombuchafuel.com/search/label/Demos">demos</a> on how to brew kombucha, including demos at the <a href="http://www.kombuchafuel.com/search/label/Boston%20Local%20Food%20Festival">Boston Local Food Festival</a>, the <a href="http://www.kombuchafuel.com/search/label/Boston%20Skillshare">Boston Skillshare</a>, and with <a href="http://www.kombuchafuel.com/search/label/The%20Urban%20Homesteaders%27%20League">The Urban Homesteaders' League</a>. I was thrilled to <a href="http://www.kombuchafuel.com/2012/06/new-fermentation-book-real-food.html">contribute a piece on kombucha</a> to my friend <a href="http://feedmelikeyoumeanit.blogspot.com/">Alex Lewin</a>'s book, <i><a href="http://www.amazon.com/gp/product/1592537847/ref=as_li_ss_tl?ie=UTF8&tag=femeliyomeit-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1592537847">Real Food Fermentation</a></i>. And the <a href="https://www.facebook.com/KombuchaFuel">Kombucha Fuel Facebook Page</a> has grown to over 1,700 likes. WOW!!<br />
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The reason that this blog has been so successful, is because of YOU. The positive responses and enthusiasm from you readers and demo participants has kept this blog going. I am also very impressed by everyone's willingness to share brewing tips and kombucha SCOBYs with each other!<br />
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I will leave up this <a href="http://www.kombuchafuel.com/">kombucha blog</a> as a resource. In addition, I will put the <a href="https://www.facebook.com/KombuchaFuel">Kombucha Fuel Facebook Page</a> on hiatus, and I will unpublish it by the end of August, 2013 (meaning the page will still exist, but it will only be visible to administrators until the page is republished). In the meantime, to keep up with the latest kombucha brewing information, head over to <a href="http://www.kombuchakamp.com/">Kombucha Kamp</a>.<br />
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I do not know how long this hiatus will last. However, my journey will continue because this fall, I will be starting a <a href="http://www.framingham.edu/food-and-nutrition/index.html">M.S. Program in Food and Nutrition</a> at <a href="http://www.framingham.edu/index.html">Framingham State University</a>. And never fear, as I will still be blogging, but on another site! You can find me at <a href="http://www.herbalmedicinebox.com/">Herbal Medicine Box,</a> <a href="https://www.facebook.com/HerbalMedicineBox">Herbal Medicine Box on Facebook</a>, and <a href="https://twitter.com/HerbalMedBox">@HerbalMedBox</a>. Through this blog, I discuss numerous topics, including herbalism, food, agriculture, nutrition, health, and more.<br />
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Happy kombucha brewing, drinking, and SCOBY trading! Stay tuned and <a href="http://www.herbalmedicinebox.com/">follow me on my next adventures</a>.<br />
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Lots of love,<br />
Annabelle HoAnnabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com2tag:blogger.com,1999:blog-314173178849667793.post-91316544092083688312012-10-08T18:45:00.001-04:002013-11-19T09:59:46.289-05:00How to Grow a Kombucha Mushroom and Alternative Methods of Fermenting Tea (Updated Oct. 15, 2012)* <i><b>Update Oct. 15, 2012</b></i>: Please note the two addendums listed towards the bottom of this post. Thank you. * <br />
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Interested in brewing kombucha, but you don't have a kombucha culture? Or maybe you had a kombucha mushroom, but then forgot about it! Even if you do not have a kombucha SCOBY, it is very easy to grow your own! Here's how:<br />
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<i><b>Introductory Note</b>:</i></div>
<div>
<ul>
<li>This recipe is for a quart-sized mason jar because they are easily accessible. If desired, feel free to brew a larger batch in a larger glass container to grow your SCOBY (up to a gallon sized jar. Jars with wider surface areas are ideal). If you are brewing a larger batch, just keep the recipe ingredients proportional. In addition, leave about 1.5 inches of air space at the top to allow the new kombucha culture room to grow.</li>
</ul>
</div>
<i><b>Materials</b>:</i><br />
<ul>
<li>1.5 cups water</li>
<li>1 organic black or green tea bag (or 1/2 tsp loose leaf tea)</li>
<li>1.5 tbsp organic sugar</li>
<li>Glass quart-sized jar</li>
<li>1.5 cups raw, unflavored kombucha</li>
<li>Breathable cloth that allows airflow, to cover the surface of the container (if using cheesecloth, layer it multiple times so fruit flies cannot get in! Coffee filters and paper towels also work well).</li>
<li>Something to secure the cloth well so that fruit flies do not sneak in (such as a thick rubber band)</li>
<li>Clean wooden spoon</li>
<li>Stainless steel or glass pot</li>
<li>Distilled white vinegar to clean brewing materials</li>
</ul>
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<i><b>Directions</b>:</i></div>
<div>
<ol>
<li>Because kombucha is made with a SCOBY (symbiotic culture of bacteria and yeasts), clean the materials to be used for kombucha with boiled/filtered water and distilled white vinegar (some soaps contain antibacterial agents, and you do not want to kill the cultures).</li>
<li>Boil the water in the pot. When the water comes to a boil, take it off the heat.</li>
<li>Add the tea in, and let it steep for 15 min. After 15 min., remove the tea bag(s) or strain out the tea leaves.</li>
<li>Add the sugar to the tea and mix until it dissolves.</li>
<li>Pour the sweet tea into the quart jar.</li>
<li>Cover the jar with the breathable cloth and secure it well, so that fruit flies won't get in. Let the tea cool down for 24 hours, to allow it to get to room temperature, and to give it enough time for the chlorine to evaporate off. (Chlorinated water is not good for ferments, and hot temperatures kill the kombucha cultures).</li>
<li>After 24 hours, remove the cloth and add the kombucha </li>
<li>Cover the container with the cloth and secure it well, again to prevent unwanted organisms from getting inside the container. Leave the brewing container in a warm, undisturbed spot- around 75-85 F is ideal. For example, a cupboard. Avoid putting the container in an area where there is smoke (such as kitchen smoke), and avoid windowsills and direct sunlight. Do not move the container around as it ferments, because this disturbs the growth of the new kombucha mushroom.</li>
<li>After a week or several weeks, a new baby SCOBY should form! The tea can be used as starter tea, drunk if it is not too acidic, used similar to apple cider vinegar if it is too sour, <a href="http://www.happyherbalist.com/KOMBUCHA_recipes.htm">and more</a>. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5B3OBHA04X6jTRgx0GFhPdcNdRIU6w1LomIjyVpMQoplBNiANnXzNBXv8pCnMHuHGBxs-RzCK568d7Exrz2RIRngiLVrBOISPj3QWMmxVR6PN6TW2NEf-jTo0l9CRXjgv7NxCu4whwSc/s1600/Growing+a+kombucha+SCOBY+after+1+day.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5B3OBHA04X6jTRgx0GFhPdcNdRIU6w1LomIjyVpMQoplBNiANnXzNBXv8pCnMHuHGBxs-RzCK568d7Exrz2RIRngiLVrBOISPj3QWMmxVR6PN6TW2NEf-jTo0l9CRXjgv7NxCu4whwSc/s320/Growing+a+kombucha+SCOBY+after+1+day.jpg" width="220" /></a> </div>
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<span style="font-size: x-small;"><i>Growing a kombucha culture after 1 day</i></span></div>
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</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxhGzKt16de6zmUNo1jpFENvLYRjaK6ClW9W1yEtFwhhS3kzWem05lXPQFpV0dsMWpkH4ZY8mEiHd8giRzPbixjt46Vfakd2s4HuS-2opiilMK6LWK0w8-dFDdgCgPgq38085cF7PxUg/s1600/Growing+a+kombucha+culture+14+days.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxhGzKt16de6zmUNo1jpFENvLYRjaK6ClW9W1yEtFwhhS3kzWem05lXPQFpV0dsMWpkH4ZY8mEiHd8giRzPbixjt46Vfakd2s4HuS-2opiilMK6LWK0w8-dFDdgCgPgq38085cF7PxUg/s320/Growing+a+kombucha+culture+14+days.jpeg" width="198" /> </a> </div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Growing a kombucha culture after 14 days</i></span></div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwa4oi6-xnFhDuY3u-mi-EfQOvoEmBi0mR0-7IU6Y99U8dW92c3m46jMQsoQPUXKJH6t6vG9d0sHDgXY27GT-EBn6xxh0ZM3HiLcjTn344bFZPrW84io5h5dsHjRvj1pUqjRUL6X4DZQE/s1600/Grow+a+kombucha+SCOBY.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwa4oi6-xnFhDuY3u-mi-EfQOvoEmBi0mR0-7IU6Y99U8dW92c3m46jMQsoQPUXKJH6t6vG9d0sHDgXY27GT-EBn6xxh0ZM3HiLcjTn344bFZPrW84io5h5dsHjRvj1pUqjRUL6X4DZQE/s320/Grow+a+kombucha+SCOBY.jpeg" width="320" /></a> </div>
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<span style="font-size: x-small;"><i>Kombucha SCOBY grown for 20 days</i></span></div>
<ol>
</ol>
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For more information and photos on SCOBY development from the first time I grew a kombucha culture, <a href="http://www.kombuchafuel.com/search/label/experiment%201?updated-max=2009-03-07T22:33:00-05:00&max-results=20&start=7&by-date=false">check out these blog posts (to see the final results, click on "Newer Posts" at the bottom. Blog posts are in reverse chronological order).</a> </div>
<div>
<br />
<i><b>Addendum 1:</b></i><br />
<br />
-Alex Kombucha kindly reminded me that the <a href="http://www.kombuchafuel.com/search/label/Kombucha%20Recall">kombucha reformulations</a> will negatively affect growing a SCOBY made with <a href="http://www.kombuchafuel.com/search/label/Kombucha%20Recall">reformulated kombucha</a>: kombucha that is sold in stores is now typically under 0.5% alcohol. If you are able to grow a kombucha mushroom with kombucha that is >.5% alcohol, that is recommended (mostly likely you will not be able to find this in stores). <a href="http://www.picklesnhoney.com/2012/06/15/homemade-kombucha-giveaway/">Growing a SCOBY with reformulated kombucha may potentially produce a weaker SCOBY and weaker kombucha, which may not be good for long-term brewing</a>. If you are serious about brewing kombucha, you may want to consider these <a href="http://www.kombuchafuel.com/search/label/Need%20a%20SCOBY%3F">other methods of acquiring a SCOBY</a>. I first began brewing kombucha with a SCOBY from <a href="http://www.happyherbalist.com/">Happy Herbalist</a>. Back then, I had not even heard of growing a kombucha SCOBY!<br />
<br />
-Is all hope lost if you cannot acquire a SCOBY, or kombucha that is >.5% alcohol? Not necessarily. The reformulated kombucha in stores still have the benefits of live cultures. Even with a decreased chance of success of growing a SCOBY and brewing with reformulated kombucha, I think that it is still worth trying, even if it's just for the fun of it! Over the next few months I will attempt to grow a SCOBY and brew kombucha, starting with store-bought, reformulated kombucha, and I will report back on my findings. Read <a href="http://www.picklesnhoney.com/2012/06/15/homemade-kombucha-giveaway/">another blogger's experiences here</a>.<br />
<br />
-Another method that you may want to consider, is that I do know some individuals who, instead of continuously brewing kombucha, purchase a bottle of kombucha every now and then, and pour it into a glass gallon jar that has sweet tea or even juice (leaving at least 1.5 inches of headspace at the top, and covering it appropriately to allow airflow but to prevent outside organisms from coming in). After a week or more of allowing the beverage to ferment in a warm and undisturbed spot, the beverage becomes fermented with the kombucha cultures. The SCOBY that forms may not be useful for the long-term if it is made with reformulated kombucha (if one gets produced at all). However, this way, you get a gallons worth of kombucha or fermented juice, started from just one 16 oz kombucha bottle. Here, the aim is to produce kombucha/a fermented beverage to drink, rather than focusing on producing a SCOBY. If a SCOBY forms, even if it does not last in the long-term, it may be useful for several batches. Thus, you are still getting more bang for your buck. This method may be useful if you have a busy schedule, if you do not want to worry about long-term SCOBY maintenance, and if you are thinking about brewing kombucha, but are not sure if you want a long-term commitment yet.</div>
</div>
<div>
<ul>
</ul>
</div>
<div>
You will find different recipes for growing a kombucha SCOBY and brewing kombucha online. One recipe I found for growing a kombucha culture included pouring a jar of raw, unflavored kombucha in a glass jar (leaving some airspace at the top), covering it with a breathable cloth, and letting it sit in a quiet, undisturbed spot for a few weeks. Very simple! However, I think that adding some sweet tea to the mix, as in this recipe, is helpful for the cultures and helps them to be more active, as the the sugars provide food for the yeasts. Of course, <a href="http://www.picklesnhoney.com/2012/06/15/homemade-kombucha-giveaway/">things have gotten more complicated since the reformulation</a>.</div>
<div>
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Good luck, and happy growing and brewing!</div>
Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com11tag:blogger.com,1999:blog-314173178849667793.post-65606494498039011382012-09-29T09:31:00.000-04:002013-07-04T19:55:33.210-04:00DIY Demo Booths at the Boston Local Food FestivalThe 3rd Annual <a href="http://bostonlocalfoodfestival.com/">Boston Local Food Festival</a> is coming up on Sunday, October 7, and I am looking forward to participating!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk17mZ0tLw884nCwTKJNLJG9FaCr3Ii0o_tSYZvM1EOsY4KMShP0LFYSMu-SxjpkYCOUMdLlKjhLEkxktrEV6GlrNo3JIvtj8Pkq5vPBr72kzRxAH5paD4SQoxxvH0gqNPtqQsg6zTGdU/s1600/Boston+Local+Food+Festival+2012.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk17mZ0tLw884nCwTKJNLJG9FaCr3Ii0o_tSYZvM1EOsY4KMShP0LFYSMu-SxjpkYCOUMdLlKjhLEkxktrEV6GlrNo3JIvtj8Pkq5vPBr72kzRxAH5paD4SQoxxvH0gqNPtqQsg6zTGdU/s400/Boston+Local+Food+Festival+2012.jpeg" width="400" /></a></div>
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The <a href="https://www.facebook.com/BostonLocalFood">Boston Local Food Festival is a</a> "free admission and zero waste festival where you will find farmers, fisherfolk, producers and chefs selling and showcasing local food. Spectators of all backgrounds learn about the benefits of sustainably produced food, purchase delicious local food for $5 per serving, participate in educational activities, engage with top local chefs, enjoy local music and art, and taste local craft beer and mead. Themed 'Healthy Food for All,' the festival connects New England eaters with the abundance of fresh, nutritious local foods available in Massachusetts and stretching out into New England."<br />
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I will be teaching a <b>"Home-Brewing Kombucha" Demo from 3:30 - 4 pm</b>, and the demonstration will cover the basics of brewing and bottling kombucha, so that people know how to prepare it at home. Read more details about the demo and the other <a href="http://bostonlocalfoodfestival.com/festivities/diy-demo-booths/">DIY Demos at the festival here</a>. The festival will be held at the Wharf District and American Heritage parks on the Rose Kennedy Greenway, which is located near South Station, Faneuil Hall, and the Aquarium. Instead of driving, taking alternative methods of transportation is strongly advised, such as public transportation, walking, and biking. Here is a <a href="http://www.rosekennedygreenway.org/files/2713/0084/1069/web_wayfinding.gif">map of the Rose Kennedy Greenway,</a> and for more details about getting there, visit the <a href="http://bostonlocalfoodfestival.com/getting-there/">website for the Boston Local Food Festival</a>.<br />
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See you at the festival!Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-24960009325913045032012-07-12T14:59:00.001-04:002013-01-24T16:39:20.245-05:00Upcoming Kombucha Demo at the Allston DIY Fest 7/21My next kombucha demo will be at the <a href="http://allstondiyfest.tumblr.com/">Allston DIY Fest</a> at <a href="https://maps.google.com/maps?q=ringer+park+allston&hl=en&ll=42.34987,-71.135402&spn=0.007136,0.014656&client=safari&oe=UTF-8&hq=ringer+park&hnear=Allston,+Massachusetts&t=m&z=16">Ringer Park</a> in Allston, MA on <b>Saturday, July 21 from 1:15 - 2 pm</b>! It is "a free day of music, art, skill-sharing, DIY culture and friends!" Find out <a href="http://allstondiyfest.tumblr.com/">more about the festival here</a>, and check out the <a href="http://allstondiyfest.tumblr.com/post/25557403169/welcome-to-diy-fest-2012">tentative schedule of skillshares and music here</a>.<br />
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The kombucha demo will cover the basics of <a href="http://www.kombuchafuel.com/p/background.html">brewing</a> and <a href="http://www.kombuchafuel.com/p/bottling-directions.html">bottling</a> kombucha. Topics to be covered include required materials, the traditional and continuous brewing methods, how to grow your own kombucha culture, and more.</div>
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Have questions about the event? E-mail Annabelle at kombuchafuel[at]gmail.com.</div>
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Hope to see you there!</div>
Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-25264020524335324282012-06-14T16:57:00.000-04:002012-06-16T22:03:14.922-04:00New Fermentation Book: "Real Food Fermentation"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSK1LMuDCqhkyf8rZEQu_UTYWR76h_GOa5k0p7_LPbuljOeCAenPOKe4wLGVGM1COlJt2qLvdGH154MKC2mUoTVHrdE9AZkfW_d1qt7soHnzkt9iDCGe2TH9XXX7ZINRoe8yA-3jqhAU/s1600/Real+Food+Fermentation+by+Alex+Lewin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSK1LMuDCqhkyf8rZEQu_UTYWR76h_GOa5k0p7_LPbuljOeCAenPOKe4wLGVGM1COlJt2qLvdGH154MKC2mUoTVHrdE9AZkfW_d1qt7soHnzkt9iDCGe2TH9XXX7ZINRoe8yA-3jqhAU/s1600/Real+Food+Fermentation+by+Alex+Lewin.jpg" /></a></div>
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My friend <a href="http://feedmelikeyoumeanit.blogspot.com/">Alex Lewin</a>, author of the blog <a href="http://feedmelikeyoumeanit.blogspot.com/">Feed Me Like You Mean It</a>, has recently written a book titled <a href="http://www.amazon.com/gp/product/1592537847/ref=as_li_ss_tl?ie=UTF8&tag=femeliyomeit-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1592537847"><i>Real Food Fermentation</i></a>.<br />
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The book covers fermentation of all kinds of foods and beverages, including lacto-fermented vegetables, dairy such as yogurt and kefir, fermented fruit condiments, and <b>kombucha </b>of course! I even contributed a few pages to the kombucha section of the book, offering tips on how to take care of kombucha cultures!<br />
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<a href="http://feedmelikeyoumeanit.blogspot.com/">Alex Lewin</a> is a graduate of <a href="http://www.harvard.edu/">Harvard</a>, <a href="http://www.cambridgeculinary.com/">The Cambridge School of Culinary Arts</a>, and the <a href="http://www.integrativenutrition.com/">Institute for Integrative Nutrition</a>. He calls himself a health strategist, advocates for real and healthy food, and serves on the board of the <a href="http://www.bostonpublicmarket.org/">Boston Public Market Association</a>. Read more <a href="http://feedmelikeyoumeanit.blogspot.com/p/about-me.html">about Alex Lewin here</a>.<br />
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Why buy the book? <a href="http://feedmelikeyoumeanit.blogspot.com/2012/06/i-wrote-book-real-food-fermentation.html">Lewin says on his blog</a>:<br />
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"It is a photo-illustrated, step by step cookbook that shows you how to make fermented foods. The photos really make the recipes come alive (pun intended!). And they are beautiful photos; my photographer is an ace. There are other fermentation books out there, including some new ones, but to be honest, mine is the prettiest by far, and the step by step pictures make my recipes very easy to follow."<br />
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The photographs in the book really are gorgeous. In addition, I would highly recommend <a href="http://slowfoodbu.blogspot.com/2009/11/krautin.html">Alex's sauerkraut recipe (also provided in his book), which I have been using ever since he did a Sauerkraut Demo with Slow Food BU</a>!<br />
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To purchase <i>Real Food Fermentation</i>, ask your <a href="http://newpages.com/bookstores/">local independent bookstore</a> to order it for you, or <a href="http://www.amazon.com/Real-Food-Fermentation-Preserving-Cultures/dp/1592537847/ref=cm_cr_pr_product_top">purchase it on Amazon</a> this Monday, June 18, which will help to promote the book and help it to rise on Amazon's best-sellers list. Of course, if you cannot purchase the book on June 18, purchase it anytime!<br />
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For more information and updates about <i>Real Food Fermentation</i>, visit <a href="http://RealFoodFermentation.com/">http://RealFoodFermentation.com</a>.Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com1tag:blogger.com,1999:blog-314173178849667793.post-58140148105390752392012-05-22T15:00:00.000-04:002013-02-21T20:57:43.911-05:00Cautions about Kombucha and How Much You Should Drink (Updated May 22, 2012)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSc0783d82YlTDsFOj-C_qEecl0BQOw_m_WRyQk_hhKgWLYa6lsyztD2vgX1xlbvadWQgiv9yPG32EFR2si8oTR0xQpriAhVIwzbI6Yur30Md3erksYlnPx1KDuoaxi9wWKDu31aeSu4w/s1600-h/KT+soy+bottle.jpg"><span style="font-family: georgia;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5308074205994128498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSc0783d82YlTDsFOj-C_qEecl0BQOw_m_WRyQk_hhKgWLYa6lsyztD2vgX1xlbvadWQgiv9yPG32EFR2si8oTR0xQpriAhVIwzbI6Yur30Md3erksYlnPx1KDuoaxi9wWKDu31aeSu4w/s200/KT+soy+bottle.jpg" style="float: left; height: 200px; margin: 0px 10px 10px 0px; width: 84px;" /></span></a><br />
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<span style="font-family: georgia;">It all </span><span style="font-family: georgia;"><span style="font-weight: bold;">depends on your body</span>.</span><br />
<span style="font-family: georgia;"><br />Kombucha is an acidic<span style="font-style: italic;"> </span>drink. While all of the beneficial acids may not be developed in an <span style="font-style: italic;">under-fermented</span> brew, an <span style="font-style: italic;">over-fermented </span>brew<span style="font-style: italic;"> </span>may be too acidic and create stress for the digestive system. (However, kombucha that has been brewed/fermented longer will also have less sugar).<br /><br />It's usually </span><a href="http://www.cajunernie.com/index.php"><span style="font-family: georgia;">suggested</span></a><span style="font-family: georgia;"> to drink kombucha in the morning on an empty stomach. <a href="http://www.happyherbalist.com/kombucha.htm">Some also say to drink kombucha before meals to lose weight and after meals to gain weight</a>.</span><br />
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<span style="font-family: georgia;">If you are new<span style="font-weight: bold;"> </span>to kombucha, you may want to start by drinking 1-2 or 4 fluid oz daily/at a time to let your body adjust to it. You may work your way up to 4 or 8 oz a day, but it's been <a href="http://kombuchatea.wordpress.com/2009/02/03/how-much-kombucha-should-i-drink/">recommended</a> that you stop at the abosolute max of</span><span style="font-family: georgia;"> 32 oz./day!- there is such a thing as too much kombucha! For me, 4 oz. a day (such as 2 oz. in the morning and 2 oz. at night) is plenty.</span></div>
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<span style="font-family: georgia;"><a href="http://www.srjm.co.uk/images/trevi-house-woman-child.png"><span style="font-family: georgia;"><img alt="" border="0" src="http://www.srjm.co.uk/images/trevi-house-woman-child.png" style="float: right; height: 177px; margin: 0px 0px 10px 10px; width: 166px;" /></span></a></span><a href="http://www.happyherbalist.com/index.asp?PageAction=VIEWPROD&ProdID=253#Pregnant,_Nursing_and_children_under_the_age_of_4"><span style="font-family: georgia;">Happy Herbalist does not recommended</span></a><span style="font-family: georgia;"><strong> </strong>kombucha<strong> </strong>for pregnant or nursing women, or children under the age of 4<span style="font-style: italic; font-weight: bold;">. </span>Meanwhile, others <a href="http://www.kombuchakamp.com/2011/06/kombucha-tea-pregnancy-safety-probiotics-fermented-foods.html">suggest that kombucha is ok for pregnant women,</a> and that <a href="http://www.kombu.de/children.htm">kombucha can be safe for young children</a>. </span><span style="font-family: georgia;">One particular concern is kombucha fermented with honey, especially raw honey, which may contain spores of <span style="font-style: italic;">Clostridium botulinum</span>. Adults can usually tolerate the spores, but because of the possibility of infant </span><span style="font-family: georgia;"><a href="http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0002360/">botulism</a></span><span style="font-family: georgia;">, it is not advised to give honey or kombucha fermented with honey to children under the age of 1. <span class="Apple-style-span" style="font-family: Times;"><span style="font-family: georgia;">In addition, kombucha may <a href="http://www.happyherbalist.com/cautions.htm">interfere with certain medications</a>.</span></span><span class="Apple-style-span" style="font-family: Times;"> </span><br /><br />In conclusion, people have different opinions on how much kombucha one should drink and on whether or not kombucha is appropriate for certain groups. W</span><span class="Apple-style-span" style="font-family: georgia;">hat works for one person also may not work for another person. </span><span class="Apple-style-span" style="font-family: georgia;">If you are unsure of whether you should be drinking kombucha or not, you may want to consult your doctor or a health care professional. Finally, r</span><span class="Apple-style-span" style="font-family: georgia;">emember that how much kombucha to drink <span style="font-weight: bold;">depends on you.</span></span><br />
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<span class="Apple-style-span" style="font-family: georgia;">For some more information on this topic, visit these links:</span><br />
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<li><a href="http://www.happyherbalist.com/cautions.htm#Pregnant,_Nursing_and_children_under_the_age_of_4">http://www.happyherbalist.com/cautions.htm#Pregnant,_Nursing_and_children_under_the_age_of_4</a></li>
<li><a href="http://www.kombu.de/children.htm">http://www.kombu.de/children.htm</a></li>
<li><a href="http://www.organic-kombucha.com/kombucha_use.html">http://www.organic-kombucha.com/kombucha_use.html</a> and <a href="http://www.organic-kombucha.com/kombucha_should_not_use.html">http://www.organic-kombucha.com/kombucha_should_not_use.html</a></li>
<li><a href="http://www.kombuchakamp.com/2011/06/kombucha-tea-pregnancy-safety-probiotics-fermented-foods.html">http://www.kombuchakamp.com/2011/06/kombucha-tea-pregnancy-safety-probiotics-fermented-foods.html</a></li>
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Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com6tag:blogger.com,1999:blog-314173178849667793.post-4110808179156081762012-01-07T10:39:00.000-05:002013-07-04T20:02:50.130-04:00Kombucha and Mead Homebrewing DemoI hope you all are enjoying the New Years, with plenty of kombucha! I'm looking forward to another kombucha demo on Sunday, January 22, in conjunction with a mead homebrewing demo as well! The details are below, and I hope to see you there! <span style="font-weight: bold;"></span><br />
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<span style="font-weight: bold;">Kombucha and Mead Homebrewing Demo</span><br />
This is a two part demo. First kombucha, then mead.<br />
<span style="font-weight: bold;">When: </span>Sunday, January 22, 2012, at 2 pm <span style="font-weight: bold;"><br /><br />Where: </span>The Whirlybird Coop at 36 Faneuil St., Brighton, MA<span style="font-weight: bold;"> </span>02109<span style="font-weight: bold;"><br /></span><br />
<b>Cost:</b> Free, but to take home a Kombucha Mother would be a cost of $15<br />
<span style="font-weight: bold;">RSVP at</span>: <a href="http://www.meetup.com/Urban-Homesteaders-League/events/43812992/">http://www.meetup.com/Urban-Homesteaders-League/events/43812992/</a><br />
<a href="http://www.meetup.com/Urban-Homesteaders-League/events/43812992/"> </a><br />
<b>Kombucha Homebrewing Demo:</b><br />
<b>Presenter:</b> Annabelle Ho<br />
Kombucha is a fermented tea traced back to Chinese origins to around 220 B.C. Numerous health benefits have been attributed to kombucha, including curing cancer, reducing blood pressure, boosting the immune system, and aiding digestion. Kombucha is also said to have probiotics and detoxifying effects.<br />
Brewing kombucha is quite easy to do at home, and it's fun! Annabelle Ho, author of the blog Kombucha Fuel, will demonstrate and explain the basics of brewing and bottling kombucha. Topics to be covered include required materials, the traditional and continuous brewing methods, how to grow your own kombucha mushroom, and more.<br />
Samples of home-brewed kombucha tea will be available to taste. SCOBYs will also be available for individuals to take home. For those interested in adopting a kombucha mushroom, bringing a clean, glass pint jar would help to facilitate distribution.<br />
For more information on kombucha and how to brew it, visit <a href="http://www.kombuchafuel.com/" target="_blank">http://www.kombuchafuel.com</a>.<br />
Have questions about this event? E-mail Annabelle at kombuchafuel[at]gmail.com.<br />
Annabelle Ho is the author of Kombucha Fuel and has been brewing kombucha for the past three years. She is a recent graduate from Boston University with a degree in nutrition, and she is currently training to be a holistic health coach at the Institute for Integrative Nutrition. Annabelle’s interests include herbalism, gardening, agriculture, food, sustainability, and playing the cello.<br />
<b>Mead Homebrewing Demo:</b><br />
<b>Presenter: </b>Nathan Larson<br />
<b>Description: </b>Mead is an alcoholic beverage similar to wine in it's alcoholic content. It is made from honey, water, and yeasties. I heard about how to make and watched some you tube videos about it so obvi I'm an expert now (not quite) but I've done a batch once already and can explain how it was done. It's pretty easy. <br />
This event is co-sponsored by the Urban Homesteaders' League (<a href="http://www.meetup.com/Urban-Homesteaders-League/">http://www.meetup.com/Urban-Homesteaders-League</a>), Boston Collective House Assembly (<a href="http://assembly.bostoncoops.org/" target="_blank">assembly.bostoncoops.org, http://meetup.bostoncoops.org/</a>) and Branches (<a href="http://branches.bostoncoops.org/" target="_blank">branches.bostoncoops.org</a>).Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-12482037293495526362011-09-27T11:14:00.000-04:002011-09-27T11:16:09.064-04:00Kombucha Happenings Around Town!This past year has been great for kombucha in the Cambridge area. I've been making numerous additions to my Google map, <a href="http://www.google.com/maps/ms?msid=214622064219370206084.000471d75d4eed5682c75&msa=0&ll=42.379098,-71.116465&spn=0.003986,0.007263">Where to Buy Kombucha Around Boston, MA</a>, and want to highlight the latest additions:<br /><ul><li><a href="http://www.lifealive.com/">Life Alive</a>, located at 765 Massachusetts Ave., Cambridge, MA 02139</li><li><a href="http://www.dining.harvard.edu/retail_dining/restaurants_greenhouse.html">Greenhouse Café</a> at the Science Center of Harvard University, 1 Oxford St. Cambridge, MA 02138</li><li><a href="http://www.formaggiokitchen.com/">Formaggio Kitchen</a> at <span>244 Huron Avenue</span><span>, Cambridge, MA 02138<br /></span></li><li><span><a href="http://www.pembertonfarms.com/">Pemberton Farms and Garden Center</a> at </span><span>2225 Massachusetts Ave.</span><span>, Cambridge, MA 02140</span></li></ul>In addition, <a href="https://www.facebook.com/CulinaryCruisers">Culinary Cruisers</a>, which just started up this past year, has been up to a lot of kombucha fun. From their <a href="https://www.facebook.com/CulinaryCruisers">Facebook Page</a>: "The Culinary Cruiser Team is made up of siblings, Josh and Leah Danoff, and our friend Jennifer Johnsrud. We are all incredibly passionate about food and completely obsessed with the current mobile food revolution. Here at Culinary Cruisers we specialize in custom-built, pedal powered bicycle food carts. We've recently partnered up with <a href="http://katalystkombucha.com/">Katalyst Kombucha</a>, and our first bike, the Kombucha Cruiser, can be found serving up our delicious, raw and organic kombucha on tap at:"<br /><ul><li><span style="font-weight: bold;">The Science Center at Harvard</span><br /><br />Every Monday and Wednesday from 11am - 5pm.<br /><br />At 1 Oxford Street, Cambridge, MA 02138.<br /><br /></li><li><span style="font-weight: bold;">Harvard Farmers Market</span>:<br /><br />Every Tuesday, noon – 6:00 pm, June 14th through October 25th<br /><br /> At the intersection of Kirkland St & Oxford St, Cambridge, MA 02138. On the lawn between the Science Center and Memorial Hall.<br /><br /></li><li><span style="font-weight: bold;">Medford Farmers Market</span>:<br /><br />Every Thursday, 3:00 – 7:00 pm, June 16th through October 13th<br /><br />At the Whole Foods Market Parking Lot, 2151 Mystic Valley Parkway (Rt. 16), Medford, MA 02155<br /><br /></li><li><span style="font-weight: bold;">Cambridge Farmers Market</span>:<br /><br />Every Friday, noon – 6 pm, Charles Square, June 3rd through November 18th<br /><br />Every Sunday, 10 am – 3 pm, Charles Square, May 22nd through November 20th<br /><br />At the intersection of Eliot Street and Bennett Street in the Charles Hotel Plaza at Harvard Square, Cambridge, MA 02138.</li></ul>Sounds pretty awesome. Visit the <a href="https://www.facebook.com/CulinaryCruisers">Culinary Cruiser Facebook page</a> for their latest updates.<br /><br />All of these locations and more can be found on my map, <a href="http://www.google.com/maps/ms?msid=214622064219370206084.000471d75d4eed5682c75&msa=0&ll=42.394463,-71.126196&spn=0.003986,0.007263">Where to Buy Kombucha Around Boston, MA</a>. And if you discover that I'm missing a location, please let me know!<br /><br />Happy kombucha drinking!Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com1tag:blogger.com,1999:blog-314173178849667793.post-20498163737989942592011-09-21T17:05:00.003-04:002013-07-04T19:56:12.133-04:00Kombucha Demo at The Boston Local Food FestivalI am very excited to be participating in <a href="http://bostonlocalfoodfestival.com/">The 2nd Annual Boston Local Food Festival</a> on Saturday, October 1. "Produced by the <a href="http://sbnboston.org/">Sustainable Business Network of Greater Boston (SBN)</a>, the festival is built upon the principals of creating a local, green, and fair economy and promotes the benefits of eating local food and to offer a diversity of locally grown and sourced dishes at affordable prices of $5 or less." <br />
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The festival will take place along Fort Point Channel near the Boston Children's Museum (which is located at <a href="http://maps.google.com/maps?q=300+congress+st.,+boston,+ma&oe=utf-8&client=firefox-a&gl=us&t=m&z=16&vpsrc=0">300 Congress St., Boston, MA</a>) and on Children's Wharf Park form 11 a.m. - 5 p.m. For more information about The Boston Local Food Festival, visit <a href="http://bostonlocalfoodfestival.com/">their website</a>.<br />
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My kombucha demo will take place <b>at the DIY <a href="http://how2heroes.com/">how2heroes</a> booth from 12:15 - 12:45 pm</b>. Unfortunately, I will be unable to provide any kombucha samples or kombucha mushrooms due to regulations. Thus, the demo will focus on the basics of brewing and bottling kombucha, as well as how to grow your own/how to source a kombucha mushroom. There will also be other presenters at the Do-It-Yourself Demo tent throughout the day, for plenty of DIY fun! Check out the schedule for the <a href="http://bostonlocalfoodfestival.com/festivities/diy-demo-booth-schedule/">DIY Demos here</a>.</div>
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I'm looking forward to the demo, and I hope you'll join us at the festival!</div>
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Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-22566643343133367792011-08-31T14:23:00.004-04:002011-09-03T11:12:08.087-04:00Update: Kombucha Fuel Page on FacebookHello kombucha friends,<div>
<br /></div><div>I've really been enjoying Kombucha Fuel on Facebook, it's great to interact with all of you lovely readers and fellow brewers! However, it is time to move my Kombucha Fuel Facebook profile to a Facebook page, and better to do it sooner, rather than later, for various reasons. Over the next few days I will be attempting the conversion, and according to Facebook, this is what will transfer: my profile pictures, and all of my friends as people who like my page. If you somehow accidentally get lost in the conversion process, find Kombucha Fuel as a page on Facebook! This may also mean that I will need to restart the Facebook note, "Kombucha SCOBY Exchange." Stay tuned, and thanks for your patience! </div><div>
<br /></div><div><i>Addendum September 3, 2011</i></div><div>I have completed the conversion to the <a href="http://www.facebook.com/KombuchaFuel">Facebook page</a>, and luckily I believe most people were not lost in the process! You can find my Facebook page <a href="http://www.facebook.com/KombuchaFuel">here</a>, and my new note for the Kombucha SCOBY Exchange <a href="http://www.facebook.com/note.php?note_id=170499156361377">here</a>. Thanks, and I hope you are enjoying this labor day weekend with some kombucha! :)</div>Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-1617349277001525182011-08-19T15:22:00.001-04:002011-08-19T22:31:20.532-04:00Want to share your kombucha story?Hello kombucha enthusiasts,<div>
<br /></div><div>I hope you all are having a great summer, with plenty of kombucha! I am looking for kombucha stories, and hope to share these stories with others! I'm looking for all kinds of stories, but I am particularly interested in stories about how kombucha has affected your lifestyle, changed your life, how it has influenced someone close to you, etc. Funny stories are welcome, too! This can include stories involving homebrewed kombucha, or even store-bought kombucha if you haven't gotten your homebrewing on yet. If you have a story to share, please e-mail it to me at kombuchafuel [at] gmail.com. If you submit a story and give your permission, I'm hoping to republish some of these stories on my blog, giving the author credit or anonymity as desired. I will be taking these stories on a rolling basis, so feel free to submit stories whenever you like!</div><div>
<br /></div><div>Thanks, and I look forward to hearing from you!</div><div>
<br /></div><div>Happy brewing,</div><div>Annabelle</div>Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-3415225602871667132011-07-09T12:03:00.002-04:002013-07-04T20:03:45.670-04:00Next Kombucha Demo: July 23<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Looking forward to my next Kombucha Demo on Saturday, July 23, from 2-3 pm in Brookline, MA. For more details and to RSVP, please visit the event page on the Urban Homesteaders' League <span class="Apple-style-span" style="color: black;"><a href="http://www.meetup.com/Urban-Homesteaders-League/events/25131841/">here</a></span>. You can also RSVP by e-mailing me at kombuchafuel[at]gmail.com. Hope to see you there!</span>Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-49628077245211370252011-07-01T11:50:00.003-04:002013-10-03T01:46:37.395-04:00Fruit Fly TrapFruit flies can be quite troublesome for kombucha brewers, particularly during the warmer months. To help prevent fruit flies from getting into your brew, it is suggested to cover your ferment with a breathable covering with tight weaving. If you do use cheesecloth, layering the cheesecloth with multiple layers is also recommended.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFVLP_-hjdh6c1R_MCqiBDx_BdoQxftuq4FBWGftVCPHuHxUdm7qJk_whyphenhyphenkdWcqIMdgwGzq__T74B-CfX9iGas7on9hYTaOXQ1rTUvjarno_gH7jX_cYm0d1sD450nUWGjwaQ4rExVhY/s1600/brewin.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5624409049903140130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFVLP_-hjdh6c1R_MCqiBDx_BdoQxftuq4FBWGftVCPHuHxUdm7qJk_whyphenhyphenkdWcqIMdgwGzq__T74B-CfX9iGas7on9hYTaOXQ1rTUvjarno_gH7jX_cYm0d1sD450nUWGjwaQ4rExVhY/s200/brewin.jpg" style="cursor: hand; cursor: pointer; display: block; height: 200px; margin: 0px auto 10px; text-align: center; width: 133px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Brewing</span></span><br />
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Making a fruit fly trap is an effective and easy way to catch fruit flies. To make a fruit fly trap, take a glass jar, and add some kombucha or apple cider vinegar (or any vinegar other than white vinegar) to the bottom with a few drops of liquid soap. Placing an inverted funnel in the glass jar (such as the top half of a plastic water bottle) also helps to ensure that the fruit flies won't escape.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPBi24dUMZYpkf0J-71hZnHiTrLu6WZt9h03BLbOEJsG1a2WyL51rifVur_Vhh7JKo-2DsKYrf4_Re8zIWQPPTKeCpbKZnvKw6-J-bJeR27ngzwVXyBtGcIS1rJtd76mVDlZZXOn0WOc/s1600/Fruit+Fly+Trap.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5624405778885662178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPBi24dUMZYpkf0J-71hZnHiTrLu6WZt9h03BLbOEJsG1a2WyL51rifVur_Vhh7JKo-2DsKYrf4_Re8zIWQPPTKeCpbKZnvKw6-J-bJeR27ngzwVXyBtGcIS1rJtd76mVDlZZXOn0WOc/s320/Fruit+Fly+Trap.JPG" style="cursor: pointer; display: block; height: 319px; margin: 0px auto 10px; text-align: center; width: 158px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Fruit fly trap<br /></span></span><br />
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Read some more about kombucha and fruit flies and other kombucha cautions and concerns <a href="http://www.happyherbalist.com/cautions.htm">on Happy Herbalist</a>.</div>
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Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-33440889738810054152011-05-05T09:20:00.001-04:002013-10-03T01:36:36.133-04:00Q&A: I left my kombucha mushroom in the fridge for awhile. Can I still use it?<div>
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I've been receiving many questions about individuals who have SCOBYs stored in the fridge, or brews forgotten on the counter. Can you still use the SCOBY to brew?<br />
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I typically say yes, but it also depends on various factors.<br />
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Usually I recommend to individuals that SCOBYs can be <a href="http://www.kombuchafuel.com/search/label/SCOBY%20Storage">stored in the refrigerator</a> for up to a year, with increased chances of the SCOBY remaining viable the better your sanitation is. In addition, I usually do not recommend individuals to leave their brews out for more than a few weeks, but this is also dependent on several factors (for example, fermentation goes slower at cooler temperatures). If you do leave your brew forgotten on the counter, it's still possible that you can use your kombucha mushroom.<br />
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Typically, kombucha smells like hard cider or apple cider vinegar. The longer the kombucha and the mushroom are stored, the more acidic the kombucha will be in taste and smell. <a href="http://www.happyherbalist.com/kombuchateatoosour.aspx">Here</a> are some suggestions for what to do if your kombucha is too sour.<br />
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If you notice <a href="http://www.happyherbalist.com/kombuchacautionsandsafebrewingtips.aspx">anything funky</a>, such as <a href="http://www.kombuchafuel.com/2010/09/word-on-mold.html">mold</a>, or off-odors, it may be safer to just discard your kombucha mushroom in the compost. If this is the case, you may consider <a href="http://www.kombuchafuel.com/search/label/Grow%20a%20SCOBY">growing a kombucha mushroom</a> or finding <a href="http://www.kombuchafuel.com/search/label/Need%20a%20SCOBY%3F">other sources for a SCOBY</a>.<br />
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However, if you don't find anything <a href="http://www.happyherbalist.com/kombuchacautionsandsafebrewingtips.aspx">out of the ordinary</a>, you may just want to give <a href="http://www.kombuchafuel.com/2010/04/kombucha-recipes.html">brewing</a> with the mushroom a try! If you have some fresher starter tea to use as well, that can also be helpful.<br />
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If a SCOBY has remained dormant in the fridge for awhile, it may take a few cycles for the mushroom to kick back into gear. And if your intention is to <a href="http://www.kombuchafuel.com/2010/05/q-how-do-you-grow-thick-kombucha.html">grow a nice thick mushroom</a> (because brewing good-tasting kombucha and growing a thick SCOBY do not always equate to the same thing), you may consider reading <a href="http://www.kombuchafuel.com/2010/05/q-how-do-you-grow-thick-kombucha.html">this post for tips</a>. Once you have a good younger mushroom to brew with (or a few), you may want to put the older SCOBY to rest in the compost. In my experience, the younger mushrooms tend to out-perform the older ones.<br />
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Unsure if your brew or mushroom are safe? Read <a href="http://www.happyherbalist.com/kombuchacautionsandsafebrewingtips.aspx">Happy Herbalist's Kombucha Cautions and Safe Brewing Tips</a>. Some pictures of healthy mushrooms can be found in <a href="http://www.kombuchafuel.com/2009/04/kombucha-mushrooms-come-in-all-shapes.html">this post</a>, and pictures of healthy (and unhealthy) mushrooms can be found on <a href="http://www.happyherbalist.com/kombuchapictures.aspx">Happy Herbalist's Kombucha Pictures</a> page.<br />
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Happy brewing!Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com2tag:blogger.com,1999:blog-314173178849667793.post-45829144499334602122011-05-03T10:08:00.003-04:002013-07-04T20:04:10.565-04:00Upcoming Kombucha Demo on Monday, May 16My next Kombucha Demo will be on Monday, May 16, from 7-8 pm in Brookline, MA. For more details and to RSVP, go to the event page on the Urban Homesteaders' League <a href="http://www.meetup.com/Urban-Homesteaders-League/events/17525163/">here</a>. You may also RSVP by e-mailing me at kombuchafuel[at]gmail.com. Hope you'll join us!Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-9063997041045146712011-03-08T14:39:00.003-05:002013-07-04T20:04:35.537-04:00Kombucha Demo on March 21I am happy to announce that my next kombucha demo will be on Monday, March 21, from 7-8 pm in Brookline, MA. For more details and to RSVP, please go to the <a href="http://www.meetup.com/Urban-Homesteaders-League/events/16847422/">event page</a> on the Urban Homesteaders' League. If you have any questions about the event, please e-mail me at kombuchafuel [at] gmail.com.<br />
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Hope to see you there!Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-18577546292981349172011-02-07T10:30:00.003-05:002011-02-07T10:47:27.781-05:00Keeping the Kombucha Brew WarmIt's been a pretty cold and snowy winter this year in Boston, and because the house that I'm currently living in is on the chilly side, I finally decided to purchase a seedling mat for my brew!<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzbJgofjsQMcCjkYzaYjLfrzbiOnPD1H0oaOrhuPyRav4rz7i9XismL2pyB0gdMGGgWGELGI8F53XcqVTTjZvcSunr_WnhT1pXD9L36cbN_-saTET2VjBvs81o-BJUs5wQi61GJZmWlY/s1600/Seedling+Mat.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzbJgofjsQMcCjkYzaYjLfrzbiOnPD1H0oaOrhuPyRav4rz7i9XismL2pyB0gdMGGgWGELGI8F53XcqVTTjZvcSunr_WnhT1pXD9L36cbN_-saTET2VjBvs81o-BJUs5wQi61GJZmWlY/s320/Seedling+Mat.JPG" alt="" id="BLOGGER_PHOTO_ID_5570974599201805250" border="0" /></a></div><br />Ideally, kombucha brews at around 74 - 84 degrees F. <a href="http://www.happyherbalist.com/analysis_of_kombucha.htm">According to Happy Herbalist</a>, the warmer temperatures produce a "faster more consistent ferment while the lower temperatures produce a less harsh more mellow taste though more inconsistent and with a greater susceptibility to molds and pathogens forming. Kombucha brewing seems to work better in the summer than in the winter months."<br /><br />I agree that kombucha brewing works much better during the summer months than in the winter. So to keep my kombucha warm, I purchased this <a href="http://www.amazon.com/Hydrofarm-MT10006--19-1-2-Inch-Seedling/dp/B0001WV010/ref=sr_1_1?ie=UTF8&qid=1291932679&sr=8-1">seedling mat from Amazon</a>. The mat, which you plug into an electric outlet, is supposed to warm the area about 10-20 degrees F above ambient temperature. Although the kombucha and SCOBYs still don't seem to be as happy as they typically are during the summer, the seedling mat has definitely helped!<br /><br />Other ideas to keep your kombucha warm:<br /><ul><li>Brewing your kombucha in a warm (but undisturbed) location, such as in a kitchen cupboard</li><li>Brewing the kombucha in a cabinet with a light bulb (<a href="http://www.happyherbalist.com/analysis_of_kombucha.htm">as recommended by Happy Herbalist</a>)<br /></li><li>Using a heating pad<br /><br /></li></ul><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9Hlpcs_nln6beJOWNo8UjdQZ__gqFMDG2OuG0Z7PjGKncahfppU7CCDQCzlfMJT2WxRoI-TSWGBwC0KLiiFvxv9hlPTshqCJ6QRzcsVDlxCHTnypVBa6QTcicOpLlfxHNN9_LNtTLSE/s1600/Kombucha+and+Seedling+Mat.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9Hlpcs_nln6beJOWNo8UjdQZ__gqFMDG2OuG0Z7PjGKncahfppU7CCDQCzlfMJT2WxRoI-TSWGBwC0KLiiFvxv9hlPTshqCJ6QRzcsVDlxCHTnypVBa6QTcicOpLlfxHNN9_LNtTLSE/s320/Kombucha+and+Seedling+Mat.JPG" alt="" id="BLOGGER_PHOTO_ID_5570974594037791906" border="0" /></a></div><br />What do you do to keep your kombucha warm?Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com13tag:blogger.com,1999:blog-314173178849667793.post-7313739503734930852011-01-24T13:12:00.004-05:002013-07-04T21:25:48.016-04:00Next Kombucha Demo: Jan. 31My next Kombucha Demo will be one week from today: Monday, January 31, from 7-8 pm in Brookline.<br />
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For more information about the demo and to sign up, please go to the event page on the Urban Homesteaders' League <a href="http://www.meetup.com/Urban-Homesteaders-League/calendar/16081893/">here</a>.<br />
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Hope to see you there!Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-58785195608952972312010-12-29T20:13:00.000-05:002010-12-29T20:13:53.969-05:00Kombucha Back on the ShelvesHere is a much delayed follow-up on the <a href="http://www.kombuchafuel.com/2010/06/kombucha-drinks-pulled-from-whole-foods.html">Kombucha Recall</a>!<br /><br />Earlier this year, there was a <a href="http://www.kombuchafuel.com/2010/06/kombucha-drinks-pulled-from-whole-foods.html">Kombucha Recall</a> in many stores. This was not a quality issue, but it was due to the alcohol content of kombucha. For a beverage to be sold as a non-alcoholic beverage, the alcohol content must be under .5%. Because kombucha can reach alcohol levels of around 2-something % due to the fermentation process, many brands of kombucha were taken off of store shelves in June because they did not meet the < .5% alcohol content requirement of a non-alcoholic beverage. I <a href="http://www.kombuchakamp.com/2010/12/year-of-kombucha-bevnet-live-2010.html">read</a> about one company's reaction to the recall on <a href="http://www.kombuchakamp.com/">Kombucha Kamp</a>. Because CEO David Koretz, founder of <a href="http://www.vibranzbev.com/">Vibranz Kombucha</a>, had a background in wine-making and expertise in fermented foods, after the recall they were able to reformulate and get their kombucha back on the shelves in only two weeks!<br /><br />Although not all of the kombucha companies were able to respond to the recall as quickly, it is good to see that numerous brands of kombucha are back on store shelves again. However, some may notice that the kombucha does not taste quite the same as before. How did the companies get the alcohol content to below .5%? Below are some possibilities of how to reduce the alcohol content of kombucha. Please note that I don't actually know what each company is specifically doing to reduce the alcohol content of their kombucha- they may be doing one, several, or none of the options that I list below.<br /><br />Before I list the various methods, a reminder about the fermentation process: Kombucha is fermented with a SCOBY, also known as a symbiotic culture of bacteria and yeasts. The yeasts convert the sugars to alcohol and CO2, and the bacteria convert most (but not all) of the alcohol to organic acids, such as acetic acid, and water.<br /><br /><span style="font-weight: bold;">To reduce the alcoholic content of kombucha:</span><br /><br /><ul><li><span style="font-style: italic;">Pasteurization- </span>this process kills the live cultures in kombucha, so the yeasts can no longer produce alcohol. However, through this method, you are losing the benefits of having live cultures in your beverage. Fortunately, it seems that the brands that produced raw kombucha before the recall have decided to continue to stay raw and unpasteurized.</li><li><span style="font-style: italic;">Earlier expiration dates- </span>refrigeration slows down the fermentation process significantly, but not completely. If the yeasts are still living while the kombucha is in the fridge, they can continue to produce alcohol. Earlier expiration dates help to ensure that the alcohol content won't reach .5%.</li><li><span style="font-style: italic;">Altering fermentation methods- </span>this includes numerous methods. For example, as you can see from this <a href="http://www.kombuchafuel.com/2009/09/factors-affecting-your-brew.html">chart</a>, the alcohol content varies according to the amount of time the kombucha ferments. By altering the amount of time that you brew your kombucha, you can affect the alcohol content of your brew. However, numerous other factors affect kombucha, its alcoholic content, and its rate of fermentation, including temperature, amount of starter used, which strains of bacteria and yeasts are in your brew, etc.<br /></li><li><span style="font-style: italic;">Favoring the bacteria in your SCOBY- </span>this can also be done using various methods. For example, the sediment that is present at the bottom of your fermentation vessel contains yeasts/dead yeasts cells. By filtering these yeast cells out, you are favoring the bacteria, and not the yeasts, which produce the alcohol.</li><li><span style="font-style: italic;">Diluting the kombucha with water</span>- not ideal, and I'm not sure if any companies actually do it, but it's another possibility.<br /></li></ul>More methods suggested in this <a href="http://www.kombuchakamp.com/2010/07/are-you-my-mother-musings-on-scoby.html">Kombucha Kamp blog post</a> featuring Ed Kasper of <a href="http://www.happyherbalist.com/">Happy Herbalist</a><a href="http://www.kombuchakamp.com/"></a> include (read the <a href="http://www.kombuchakamp.com/2010/07/are-you-my-mother-musings-on-scoby.html">post</a> for more details):<br /><br /><ul><li>Removal of alcohol (such as in the production of non-alcoholic wines)<br /></li><li>Know your yeasts! Select specific yeast strains and exclude the yeasts that contribute to higher alcohol content</li></ul>In addition, <a href="http://www.kombuchakamp.com/2010/09/kks-first-ever-podcast-hear-gt-dave.html">here</a> is a link to a podcast where you can listen to (and read the transcript of) Hannah Krum of <a href="http://www.kombuchakamp.com/">Kombucha Kamp</a> talk to GT Dave of <a href="http://www.synergydrinks.com/home.aspx">GT's Kombucha</a> about his product returning to store shelves. (Please note that this interview was before <a href="http://www.synergydrinks.com/home.aspx">GT's Kombuchas</a> returned to store shelves). According to this interview, GT Dave says that they were not going to change their kombucha formula nor dilute their beverage. And in <a href="http://www.kombuchakamp.com/2010/12/gts-synergy-full-strength-kombucha-back.html">this blog post</a>, you can read more about GT's two new kombucha lines: the "Enlightened" line with less than .5% alcohol, and the "Full Strength" kombucha line, which contains over .5% alcohol- even though it may take some time before you see the "full strength" version in your area.<br /><br />Although most companies have tried to get their kombucha to below .5% alcohol so that they can continue to sell it as a non-alcoholic beverage, two companies are taking a different approach to kombucha, by combining kombucha and beer: <a href="http://belgianexpertsblog.com/?p=361">Lambrucha</a> and <a href="http://www.gooseisland.com/pages/fleur/105.php">Goose Island's Fleur</a>.<br /><br />It's really too bad that kombucha had to be taken off of store shelves not because of a quality issue, but because of its alcohol content, which is typically still pretty low at <3%. It's great to see numerous brands of kombucha back on store shelves, but again, the great thing about home-brewing is that you can brew your kombucha to exactly how you enjoy it! If you are interested in beginning to brew kombucha, <a href="http://www.kombuchafuel.com/2010/04/kombucha-recipes.html">here</a> are several kombucha brewing recipes to get you started.Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com3tag:blogger.com,1999:blog-314173178849667793.post-33055481914879557242010-11-30T15:42:00.007-05:002013-07-04T21:26:43.496-04:00Upcoming Kombucha Demonstration in BrooklineThe information about my next kombucha demo is provided below. However, due to limited capacity, RSVP is required on the Urban Homsteaders' League Meetup Page <a href="http://www.meetup.com/Urban-Homesteaders-League/calendar/15594923/">here</a>. (You will need to join the group, but you can always leave the group after the demo).<br />
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Thanks, and hope to see you there!<br />
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<span style="font-style: italic; font-weight: bold;">Kombucha Demo</span><br />
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<span style="font-weight: bold;">Date: </span>Monday, December 13, 2010<br />
<b>Time:</b> 7-8 pm<br />
<b><br />Location:</b> TBA, in Brookline, MA. Nearby T stops: Harvard Avenue Station stop on the B (green) line, Coolidge Corner stop on the C (green) line<br />
The exact location of the workshop will be e-mailed to participants the night before the event.<br />
<b>Cost:</b> Sliding scale, $15-$30<br />
<b>Description:</b><br />
Kombucha is a fermented tea traced back to Chinese origins to around 220 B.C. Numerous health benefits have been attributed to kombucha, including curing cancer, reducing blood pressure, boosting the immune system, and aiding digestion. Kombucha is also said to have probiotics and detoxifying effects.<br />
Brewing kombucha is quite easy to do at home, and it's fun! Annabelle Ho, author of the blog <a href="http://www.kombuchafuel.com/" target="_blank">Kombucha Fuel</a>, will demonstrate and explain the basics of brewing and bottling kombucha. Topics to be covered include required materials, the traditional and continuous brewing methods, how to grow your own kombucha mushroom, and more.<br />
Samples of home-brewed kombucha tea will be available to taste. SCOBYs will also be available for individuals to take home. For those interested in adopting a kombucha mushroom, bringing a clean, glass pint jar would help to facilitate distribution.<br />
For more information on kombucha and how to brew it, visit <a href="http://www.kombuchafuel.com/">http://www.kombuchafuel.com</a>.<br />
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Annabelle Ho is the author of <a href="http://www.kombuchafuel.com/" target="_blank">Kombucha Fuel</a> and has been brewing kombucha for over two years. She is currently an undergraduate student studying nutrition in Boston and is the president of Slow Food BU. Annabelle’s interests include herbalism, gardening, agriculture, and biking.Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-29360455760394531572010-11-27T16:38:00.005-05:002010-11-27T16:48:11.113-05:00Simple Brewing and Bottling Instructions<p>These are my simple brewing instructions that I provided at <a href="http://www.kombuchafuel.com/2010/08/kombucha-fuel-at-uhl-market-stand-wrap.html">my demo</a> earlier this year for the <a href="http://www.urbanhomesteadersleague.org/marketstand.php">Urban Homesteaders' League Market Stand</a>. In addition, I've included my simple bottling instructions. More detailed brewing instructions can be found <a href="http://www.kombuchafuel.com/2009/02/one-gallon-kombucha-sweet-and-maybe-not.html">here</a>, and more detailed bottling instructions are <a href="http://www.kombuchafuel.com/2009/02/kombucha-bottling-101.html">here</a>. In addition, <a href="http://www.kombuchafuel.com/2010/04/kombucha-recipes.html">this</a> is a link to a post where I list/link to several other kombucha recipes for more perspective and additional information. There is no recipe that's "right." Every brewer has his or her own style and favorite recipe, so adapt the recipe to what works for you!<br /></p><p>My next Kombucha Brewing Demo will be sometime in December. Stay tuned for details, and happy brewing!</p><p><strong><span style="font-weight: bold;"></span>BREWING DIRECTIONS<br /></strong></p> <p class="MsoNormal"><em>Note: </em>It is recommended to clean the equipment with white distilled vinegar, because of soap’s antibacterial properties, which may harm the bacteria in the SCOBY.<strong><span style="font-weight: normal;"></span></strong></p> <p><strong>Materials</strong></p> <ul type="disc"><li class="MsoNormal">1 kombucha culture (also known as a kombucha mother or a <em><span style="font-style: normal;">SCOBY)</span></em></li><li class="MsoNormal">2 black or green <em><span style="font-style: normal;">tea bags</span></em><i> </i>(or around 1 tsp. loose leaf tea) per quart water</li><li class="MsoNormal">¼ cup (50 g) sugar per quart water</li><li class="MsoNormal">½ cup (4 fl. oz) starter tea per quart water<em> </em><em><span style="font-style: normal;"></span></em></li><li class="MsoNormal"><em><span style="font-style: normal;">Water</span></em></li><li class="MsoNormal">1 glass jar</li><li class="MsoNormal"> 1 pot to boil the water (such as stainless steel, don’t use aluminum)</li><li class="MsoNormal">1 <em><span style="font-style: normal;">clean cloth or paper towel</span></em></li><li class="MsoNormal">1 <em><span style="font-style: normal;">rubber band<span style="font-weight: bold;"></span></span></em></li></ul><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> <p class="MsoNormal" style=""><em><b style=""><span style="font-style: normal;">Directions</span></b></em><em><b style=""><span style="font-style: normal;"></span></b></em></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">1.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Boil the water.</span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">2.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Add the tea and allow it to steep for 15 minutes.</span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">3.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Remove the tea bags/tea leaves.</span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">4.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Add the sugar and stir until it all dissolves.</span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">5.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Let the sweet tea solution cool down to room temperature (hot temperatures can kill the SCOBY).</span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">6.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Pour the sweet tea solution into the brewing container.</span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">7.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Add the starter tea into the brewing container and stir it so that it’s evenly distributed throughout the solution. </span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><strong><span style=""><span style="">8.<span style="font: 7pt "Times New Roman";"> </span></span></span></strong><span dir="LTR"><strong><span style="font-weight: normal;">Add the SCOBY that is also at room temperature (it’s ok if it floats or sinks). </span></strong><strong><span style=""></span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">9.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Cover the container with the clean cloth and secure it with a rubber band.</span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">10.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Put your brewing vessel in a quiet, undisturbed spot.</span></strong></span></p> <p class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;"><span style="">a.<span style="font: 7pt "Times New Roman";"> </span></span><span dir="LTR">With each brewing cycle, a new baby mushroom typically forms.</span></p> <p class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;"><span style="">b.<span style="font: 7pt "Times New Roman";"> </span></span><span dir="LTR">SCOBYs like warm temperatures and the brewing vessel shouldn’t be moved during the fermentation process, because movement will disrupt the formation of the new SCOBY.</span></p> <p class="MsoNormal" style="margin-left: 1in; text-indent: -0.25in;"><span style="">c.<span style="font: 7pt "Times New Roman";"> </span></span><span dir="LTR">SCOBYs prefer warm temperatures and brewing between 75-85 F is ideal, 68-85 F is ok.</span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">11.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Leave the tea to ferment for 6-14 days </span></strong>(kombucha ferments more quickly in warmer temperatures, so the 6-14 days is just a guideline). </span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><strong><span style=""><span style="">12.<span style="font: 7pt "Times New Roman";"> </span></span></span></strong><span dir="LTR"><strong><span style="font-weight: normal;">Your kombucha tea is done! (Signs include an apple cider vinegar aroma or taste. Taste is the best indicator; it should taste similar to a slighty fizzy version of apple cider vinegar). </span></strong><strong><span style=""></span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><b style=""><span style="">13.<span style="font: 7pt "Times New Roman";"> </span></span></b><span dir="LTR"><strong><span style="font-weight: normal;">Set aside a SCOBY and some kombucha as starter tea for your next brew.</span></strong></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;"><em><b style=""><span style="font-style: normal;"><span style="">14.<span style="font: 7pt "Times New Roman";"> </span></span></span></b></em><span dir="LTR"><strong><span style="font-weight: normal;">Drink </span></strong>your kombucha tea as is and store the extra in the fridge, or consider letting your kombucha undergo a second <em><span style="font-style: normal;">fermentation in the bottling process.</span></em><em><b style=""><span style="font-style: normal;"></span></b></em></span></p> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--><span dir="LTR"><em><span style="font-style: normal;"></span></em><em></em></span> <span dir="LTR"><em></em><em></em></span> <em>Tip: </em><em><span style="font-style: normal;">When first learning how to brew, it is recommended to brew smaller batches (1-2 quarts). Once you get the hang of it and the kombucha mother has produced new SCOBYs, you can brew larger quantities.</span></em><p class="MsoNormal"><i>Sources: </i></p> <ul><li><span style="font-family:Wingdings;"><span><span style="font: 7pt "Times New Roman";"></span></span></span><span dir="LTR"><a href="http://www.happyherbalist.com/libraryandresearch.aspx" target="_blank">http://www.happyherbalist.com/<wbr>libraryandresearch.aspx</a></span></li><li><span style="font-family:Wingdings;"><span><span style="font: 7pt "Times New Roman";"></span></span></span><span dir="LTR"><a href="http://www.kombu.de/anleit-e.htm" target="_blank">http://www.kombu.de/anleit-e.<wbr>htm</a></span></li><li><span style="font-family:Wingdings;"><span><span style="font: 7pt "Times New Roman";"></span></span></span><span dir="LTR"><a href="http://kombuchafuel.blogspot.com/" target="_blank">http://www.kombuchafuel.com</a></span><br /></li></ul><p class="MsoNormal"> <b>BOTTLING DIRECTIONS<br /></b></p> <p class="MsoNormal"><b>Materials </b></p><ul><li><span style="font-family:Wingdings;"><span></span></span><span dir="LTR">Kombucha</span></li><li><span style="font-family:Wingdings;"><span><span style="font: 7pt "Times New Roman";"></span></span></span><span dir="LTR">Bottles and caps</span></li><li><span style="font-family:Wingdings;"><span></span></span><span dir="LTR">Bottle capper (if you are bottling your kombucha in beer bottles)</span></li><li><span style="font-family:Wingdings;"><span></span></span><span dir="LTR"><i>Optional: </i>small pieces of cut up fruit, ginger, herbs, or jams to add flavors to your kombucha. The possibilities are endless!</span></li></ul> <p class="MsoNormal"><strong><span>Directions</span></strong></p> <ol start="1" type="1"><li class="MsoNormal"><strong><i><span style="font-weight: normal;">Optional: </span></i></strong><span>Add some <strong><span style="font-weight: normal;">flavors</span> </strong>to your brew by adding little pieces of cut up fruit, ginger, herbs, or jam to your bottles. Smaller pieces are better because they give the yeast more surface area to act on.</span></li><li class="MsoNormal"><em><span style="font-style: normal;">Fill your bottle(s). </span></em></li><ol start="1" type="1"><li class="MsoNormal"><em><span style="font-style: normal;">I typically leave around 1.5 inches of headroom for a 12 oz beer bottle. </span></em></li></ol><li class="MsoNormal"><span>Cap your bottle(s).</span></li><li class="MsoNormal"><span>Leave your bottle(s) out at room temperature for 1-2 days, or for week(s).</span></li><li class="MsoNormal"><em><span style="font-style: normal;">Fill your bottle(s). </span></em></li><ol><li><em><span style="font-style: normal;"></span></em><span style="font-family:Wingdings;"><span><span style="font: 7pt "Times New Roman";"></span></span></span><span dir="LTR"><span>The kombucha is undergoing a secondary fermentation, which can produce more fizz in the kombucha. The secondary fermentation is also a good opportunity to add different flavors to your brew. </span></span></li><li><span style="font-family:Wingdings;"><span><span style="font: 7pt "Times New Roman";"></span></span></span><span dir="LTR"><span>Kombucha ferments more quickly at higher temperatures. </span></span></li><li><span style="font-family:Wingdings;"><span></span></span><span dir="LTR"><span>Typically when I have a batch I try one bottle after a few days, and decide whether the rest of the bottles are ready to refrigerate or require more time to ferment.</span></span></li><li><span style="font-family:Wingdings;"><span><span style="font: 7pt "Times New Roman";"></span></span></span><span dir="LTR"><strong><span style="font-weight: normal;">*PLEASE NOTE* if you leave </span></strong><span>your bottles out for too long, they may explode due to the buildup of carbon dioxide.</span></span></li></ol><li class="MsoNormal"><em><span style="font-style: normal;">Refrigerate the kombucha.</span></em><span></span></li><ol start="1" type="1"><li class="MsoNormal"><span>Refrigerating the kombucha will cause the yeast and bacteria to go dormant. Fermentation isn't completely stopped, but is slowed significantly. </span></li></ol><li class="MsoNormal"><span></span><span>Enjoy and drink your kombucha!</span></li></ol> <p class="MsoNormal"><i style="font-weight: bold;">Where to shop:</i><span><span style="font-weight: bold;"> </span>The Modern Homebrew Emporium is great for brewing supplies of any kind. Location: </span><span>2304 Massachusetts Ave.</span><span>, </span>Cambridge, MA 02140, T: (614) 498-0400.</p>Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com11tag:blogger.com,1999:blog-314173178849667793.post-53167247901082304602010-10-24T12:00:00.003-04:002013-10-03T01:42:32.197-04:00Q&A: Kombucha SCOBYs vs. Mothers of Vinegar (MOVs)<span style="font-style: italic; font-weight: bold;">Q: </span>If I've grown a kombucha SCOBY or brewed kombucha using unpasteurized vinegar as a starter, do I have a kombucha SCOBY or a mother of vinegar?<br />
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<span style="font-style: italic; font-weight: bold;">A: </span>Today's post is dedicated to kombucha SCOBYs and mothers of vinegar (MOVs). Because of their similar appearance and function, sometimes one can be confused for the other. And if you've grown a kombucha SCOBY or brewed kombucha using unpasteurized vinegar as a starter, do you have a kombucha SCOBY or a MOV? The goal of this post is to address this question and to clear up some of the confusion behind the similarities and differences between these two cultures.<br />
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Kombucha SCOBYs are used to ferment a sweet tea solution to make kombucha, and the term "SCOBY" stands for symbiotic culture of bacteria and yeasts. The exact composition of a kombucha SCOBY varies, but here is a <a href="http://www.happyherbalist.com/analysis_of_kombucha.htm">sample analysis of a kombucha ferment</a> and a <a href="http://www.happyherbalist.com/kombuchacertifiedanalysisofahappyherbalistmushroom.aspx">certified analysis of a Happy Herbalist kombucha mushroom</a>. <a href="http://www.happyherbalist.com/analysis_of_kombucha.htm">According to Happy Herbalist</a>, the three universal elements in all kombucha mushroom strains are gluconic acid, acetic acid, and fructose.<br />
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Meanwhile, mother of vinegars (MOVs) are used to produce vinegar. MOVs are cellulose substances made of strains of <span style="font-style: italic;">Acetobacter</span> (<a href="http://www.wisegeek.com/what-is-mother-of-vinegar.htm">1</a>, <a href="http://www.popsci.com/diy/article/2008-12/making-vinegar-home">2</a>) and <a href="http://holybasil.wordpress.com/2008/01/26/word-to-your-mother/">bacteria</a> that produce acetic acid.<br />
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Kombucha SCOBYs and MOV's look strikingly similar:<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcw6YiFb9gVH_5OyxiA0llDIKyGoYiVeThdVZ3gqW23JvbnDuCbl64NCHO4vUmhwjDeeI1J6b9ni5zSBWfbgB9WtKU72bKBEB851EfvZJeug-TzTI-g82zpFGOxcjKXyDnBV5hw8v6I0/s1600/Other-1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5531255436930854626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcw6YiFb9gVH_5OyxiA0llDIKyGoYiVeThdVZ3gqW23JvbnDuCbl64NCHO4vUmhwjDeeI1J6b9ni5zSBWfbgB9WtKU72bKBEB851EfvZJeug-TzTI-g82zpFGOxcjKXyDnBV5hw8v6I0/s320/Other-1.jpg" style="cursor: pointer; display: block; height: 237px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Kombucha SCOBY</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR44qpyzQxf2bxnANynkrDRdZJn0ENRX8ZtNP5sy4lMj_M9p7PJYe4rzbTLVpEuhNBMUbpfc4bP9tXDDPXC4X4kwiqhsokZdEEKy2eYtl26dbIxgFENcEwYmzKnCp_S_x3TYfyccrW8c/s1600/vin_mother_wh_2.jpg" style="font-style: italic;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5531253755520708322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR44qpyzQxf2bxnANynkrDRdZJn0ENRX8ZtNP5sy4lMj_M9p7PJYe4rzbTLVpEuhNBMUbpfc4bP9tXDDPXC4X4kwiqhsokZdEEKy2eYtl26dbIxgFENcEwYmzKnCp_S_x3TYfyccrW8c/s320/vin_mother_wh_2.jpg" style="cursor: pointer; display: block; height: 206px; margin: 0px auto 10px; text-align: center; width: 307px;" /></a> <span style="font-style: italic;">Mother of Vinegar</span><span style="font-size: 85%;"><a href="http://holybasil.wordpress.com/2008/01/26/word-to-your-mother/">Photo source</a></span><span style="font-style: italic;"><br /></span></div>
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The similar appearance of Kombucha SCOBYs and MOVs are due to the <a href="http://www.happyherbalist.com/pictures.htm">presence of <span style="font-style: italic;">Acetobacter</span></a> strains, which synthesize the cellulose structure of both organisms.<br />
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<a href="http://www.happyherbalist.com/pictures.htm">According to Happy Herbalist</a>, the difference between kombucha and vinegar is that kombucha has gluconic acid, while vinegar does not.<br />
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In addition, according to a study cited in the <a href="http://www.kombuchafuel.com/2009/07/cornell-study-part-i.html">Cornell study</a>, <span style="font-style: italic;">Acetobacter xylinum </span>converts glucose to gluconic acid in kombucha. In kombucha, glucose commonly comes from sucrose (such as table sugar or evaporated cane juice), which is made up of glucose and fructose. From my research on the internet, it appears that <span style="font-style: italic;">Acetobacter xylinum </span>is a strain that can also be found in MOVs. Additionally, I believe that some vinegars (such as apple cider vinegar) do not contain glucose or gluconic acid because they are made of fruit sugars, which are purely fructose.<br />
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Traditionally, if you are brewing kombucha for the first time, and you only have a kombucha SCOBY and no starter tea for your brew, <a href="http://www.organic-kombucha.com/brewing_kombucha.html">one recommendation</a> is to add a little bit of distilled white vinegar to the brew to help bring the pH down. This can help to prevent spoilage microorganisms from growing in the brew, while encouraging the kombucha strains to proliferate. It is traditionally not recommended to introduce unpasteurized or raw vinegars to your kombucha, which could encourage the vinegar strains and produce a mother of vinegar (<a href="http://www.happyherbalist.com/kombucha_brewing_guide.htm">3</a>, <a href="http://www.rejoiceinlife.com/recipes/kombucha.php">4</a>).<br />
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Some people are concerned that their kombucha SCOBYs may be MOVs if they used raw unpasteurized vinegar as a starter to grow a kombucha SCOBY or to brew kombucha. First off, I would like to say that I am not a vinegar or MOV expert. However, I believe that even if you grow a kombucha SCOBY using <a href="http://www.kombuchafuel.com/2009/03/experiment-1-growing-your-own-kombucha.html">the same method</a> that I used to grow a kombucha mother (except for using raw vinegar as a starter instead of kombucha), and if you are feeding the culture glucose, fructose, and tea, and brewing as how you would <a href="http://www.kombuchafuel.com/2009/02/one-gallon-kombucha-sweet-and-maybe-not.html">traditionally brew kombucha</a>, you should be getting benefits from the beneficial acids produced in the brewing process. Just like kombucha, there are health benefits associated with the consumption of unpasteurized vinegars. My hypothesis is that feeding such a culture grown from raw vinegar could still create a SCOBY, because it seems that there are some similar strains in kombucha SCOBYs and MOVs, and natural yeasts and bacteria in the air would be incorporated in the culture to create a SCOBY, as well. I have tried someone's kombucha before, which was brewed from a kombucha SCOBY originally grown from raw apple cider vinegar, and the kombucha tasted similar enough to me that I would have called it kombucha.<br />
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It appears that what truly defines what is kombucha (or if you might not have kombucha) depends on your definition. Again, <a href="http://www.happyherbalist.com/pictures.htm">according to Happy Herbalist</a>, the difference between kombucha and vinegar is that kombucha has gluconic acid, while vinegar does not. Meanwhile, according to the Steve Dickman, the co-founder of <a href="http://www.hckombu.com/">High Country Kombucha</a>, what makes their kombucha "authentic" is the presence of the strain <span style="font-style: italic;">Z. Kombuchaensis<span style="font-style: italic;"> </span></span>in their brew (see this <a href="http://renegadehealth.com/blog/2010/03/12/are-there-different-types-of-kombucha-cultures/">video</a>, at around time 1:00).<br />
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Similar to yogurt, kombucha strains vary considerably, depending on the environment the kombucha is brewed in (because there are different yeasts and bacteria in the air), the ingredients used, and more. For example, <a href="http://www.hckombu.com/">High Country Kombucha</a> lists <span style="font-style: italic;">Gluconacetobacter Obediens, Dekkera Anomala, Dekkera Bruxellensis, </span>and<span style="font-style: italic;"> Z. Kombuchaensis<span style="font-style: italic;"> </span></span>on their bottle as probiotics present in their kombucha<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;">.</span></span></span> Meanwhile, <a href="http://www.synergydrinks.com/home.aspx">GT's Kombucha</a> bottle lists <span style="font-style: italic;">Lactobacillus </span>bacterium and <span style="font-style: italic;">S. Boulardii</span> as probiotics and glucuronic acid, lactic acid, and acetic acid as organic acids present in their kombucha.<br />
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Unless you have a kombucha company or if you are an individual looking for specific benefits related to specific strains and specific acids in kombucha, most people will still benefit from the beneficial acids produced in kombucha even without knowing the exact strains that the brew contains, and whether the kombucha was brewed from a batch made with raw vinegar or kombucha as a starter.<br />
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Ideally, if you can get a kombucha SCOBY and kombucha as starter tea when you begin to brew, I would use that. If you only have one or the other, and if you want to be more assured of making purely kombucha strains, I wouldn't add unpasteurized vinegars. But, I wouldn't rule out using unpasteurized vinegar as a starter for your first brew, if you can't get access to raw kombucha as a starter. In addition, you will only need vinegar for the first time that you brew, because after your first batch, you will be using the kombucha from your last batch as starter tea. However, what you choose to use will depend on your situation and what you would like to incorporate in your kombucha.<br />
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The only way to be truly assured of exactly what is in your kombucha is to get your kombucha and SCOBY tested in a lab. And I do admit, I would be very interested in testing my home-brewed kombucha to find out exactly what is in there! However, although there are specific health benefits associated with specific strains of probiotics, I believe that most people can benefit from the live cultures present in kombucha, whether they know exactly which strains are in it or not.<br />
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This is my understanding of kombucha SCOBYs and MOVs at the moment. If anyone has any additional comments, thoughts, or knowledge on the matter, please share!<br />
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P.S. If you are interested in learning more about vinegar and how to make wine vinegar, I really enjoyed this thorough <a href="http://holybasil.wordpress.com/2008/01/26/word-to-your-mother/">blog post and photos</a>.<br />
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Happy brewing!Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com16tag:blogger.com,1999:blog-314173178849667793.post-66429265499513549132010-09-18T10:13:00.004-04:002013-07-04T21:27:31.126-04:00Upcoming Kombucha Demo at Galatea Fine ArtMy next Kombucha Demo will on Sunday, October 3 from 1 - 2 pm. It will be held at <a href="http://www.galateaart.org/">Galatea Fine Art</a> at 460 B Harrison Ave., Boston, MA 02118, conveniently located next to the <a href="http://www.southendopenmarket.com/">SOWA Open Market</a>. :)<br />
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There are only 15 spots available, so <a href="http://www.meetup.com/Urban-Homesteaders-League/calendar/14808017/">RSVPing</a> on the <a href="http://www.meetup.com/Urban-Homesteaders-League/">Urban Homesteaders' League Meetup page</a> is required. (You will need to join the group, but you can always leave the group after the demo). For more details on the demo and to RSVP, please go <a href="http://www.meetup.com/Urban-Homesteaders-League/calendar/14808017/">here</a>.<br />
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Hope to see you there!Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0tag:blogger.com,1999:blog-314173178849667793.post-38418962172331681672010-09-17T17:55:00.006-04:002013-10-03T01:46:47.805-04:00A Word On: MoldI have been lucky in that I have never encountered mold when brewing kombucha.<br />
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Kombucha has been found to have a low rate of contamination and of mold, and has been found to be safely prepared at home (1). Kombucha's low risk of contamination results from its natural <a href="http://kombuchafuel.blogspot.com/search/label/Cornell%20Study">anti-microbial activity</a>, attributed largely to the presence of acetic acid according to the <a href="http://kombuchafuel.blogspot.com/search/label/Cornell%20Study">Cornell study</a> (1). Kombucha's low pH also helps to prevent undesired microorganisms from proliferating.<br />
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Remember that kombucha mushrooms come in all <a href="http://kombuchafuel.blogspot.com/2009/04/kombucha-mushrooms-come-in-all-shapes.html">shapes, sizes, and colors</a>, and colors can range from creamy white to all variations of brown. And if you've never seen the development of a SCOBY completely from scratch, look at my photos from <a href="http://www.kombuchafuel.com/search/label/experiment%201">Experiment 1, Growing Your Own Kombucha Mother</a>.<br />
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If you do suspect mold, remember that it should appear FUZZY such as the mold you see on bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCeyaPEaRRw3DKQemruHJ2Tw-GJ00KWRCr-resD5OzbIpc5BUzxdZCC4j0Iu82uUHUHED21JcSNuXJU5eHrJhcnOe5HyRXRXe-g5IH8aGJbXYzef_R758Gcpf5SdgDvHFG8LWE3skEAQ/s1600/Kombucha+Mold+2+HH.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518007508847008642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCeyaPEaRRw3DKQemruHJ2Tw-GJ00KWRCr-resD5OzbIpc5BUzxdZCC4j0Iu82uUHUHED21JcSNuXJU5eHrJhcnOe5HyRXRXe-g5IH8aGJbXYzef_R758Gcpf5SdgDvHFG8LWE3skEAQ/s320/Kombucha+Mold+2+HH.jpg" style="cursor: pointer; display: block; height: 84px; margin: 0px auto 10px; text-align: center; width: 100px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltMbK0FfmsfC76O8Zn0zULKRxc5sEa2MthWgTmoATs15LVXfOz3j_M9nFOgBbvONEQdLawhBisNVDdhIXmXZ2SboZddyvDv7_4IeffCkg_eFHCgxJnGvU6YHqz_PB65fx0SD3HblghbI/s1600/Kombucha+Mold+1+HH.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518007046230352626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltMbK0FfmsfC76O8Zn0zULKRxc5sEa2MthWgTmoATs15LVXfOz3j_M9nFOgBbvONEQdLawhBisNVDdhIXmXZ2SboZddyvDv7_4IeffCkg_eFHCgxJnGvU6YHqz_PB65fx0SD3HblghbI/s320/Kombucha+Mold+1+HH.jpg" style="cursor: pointer; display: block; height: 96px; margin: 0px auto 10px; text-align: center; width: 100px;" /></a><span style="font-style: italic;">Photos from </span><a href="http://www.happyherbalist.com/kombucha_brewing_guide.htm" style="font-style: italic;">Happy Herbalist</a></div>
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If your kombucha mushroom does form mold, the safest thing to do would be to throw out that batch and that mushroom, and to brew with another mushroom- another great reason to have a backup mushroom in <a href="http://www.kombuchafuel.com/search/label/SCOBY%20Storage">storage</a>. I've talked to several people who have cut off the mold-infected part of the mushroom and continued to use the rest of the SCOBY, but do this at your own discretion! If imperceptible mold spores are in the rest of the mushroom or in the brew, this could cause problems for the next batch, so you may want to start anew!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXVkvVU90b1jZJtHZLUorztlmDRz9etdSMfjvCOXDb3Cn1uWMC7QwK0TSkHSZ2l8ggNGb5H0CRPWlKj8x-dYRjAZI1BniMbqo1B-8_lhJU6NzicCNCKGub5QYCcfuZtc-SBTXJ4KjTqs/s1600/kombucha_mold_1+OK.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518001104688302018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXVkvVU90b1jZJtHZLUorztlmDRz9etdSMfjvCOXDb3Cn1uWMC7QwK0TSkHSZ2l8ggNGb5H0CRPWlKj8x-dYRjAZI1BniMbqo1B-8_lhJU6NzicCNCKGub5QYCcfuZtc-SBTXJ4KjTqs/s320/kombucha_mold_1+OK.jpg" style="cursor: pointer; float: left; height: 158px; margin: 0pt 10px 10px 0pt; width: 192px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWnfpQgTTSw-wvkS5KZ9SKWhnSFBVFo1VryUE8e_9IqTc3RjC2LuwYPLJ5C3FhJfOR6FlFxEz4lskAipCeFriDvaRs9baaaN3vFWSZ81fmnvHY_u5VMEhhv0Rpi5xbPTdecIYjUYpxFo/s1600/kombucha_mold_2+OK.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518001218649509874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWnfpQgTTSw-wvkS5KZ9SKWhnSFBVFo1VryUE8e_9IqTc3RjC2LuwYPLJ5C3FhJfOR6FlFxEz4lskAipCeFriDvaRs9baaaN3vFWSZ81fmnvHY_u5VMEhhv0Rpi5xbPTdecIYjUYpxFo/s320/kombucha_mold_2+OK.jpg" style="cursor: pointer; float: right; height: 156px; margin: 0pt 0pt 10px 10px; width: 193px;" /></a><br />
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<span style="font-style: italic;"><br />Photos from </span><a href="http://www.organic-kombucha.com/kombucha_mold_photos.html" style="font-style: italic;">Organic-Kombucha.com</a></div>
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More info on mold can be found in Happy Herbalist's <a href="http://happyherbalist.com/kombucha_brewing_guide.htm">Brewing Guide</a> and <a href="http://www.happyherbalist.com/kombuchapictures.aspx">Kombucha Photos</a> page.<br />
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<span style="font-size: 100%;"><span style="font-size: 78%;">Reference<br />1. Greenwalt, C.J., R.A. Ledford, and K.H. Steinkraus. "Determination and characterization of the anti-microbial activity of the fermented tea Kombucha." <span style="font-style: italic;">Lebensmittel-Wissenschaft und-Technologie</span> 31 (3) (1998): 291-296.<br />-Online article link <a href="http://happyherbalist.com/analysis_of_kt_cornell.htm">here</a>.</span></span>Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com4tag:blogger.com,1999:blog-314173178849667793.post-80917640360393155552010-08-31T14:14:00.002-04:002013-07-04T21:29:00.487-04:00Workshop Recap<div>
Thanks to everyone who took a break from the gorgeous day last Saturday and joined me at the Kombucha Workshop at <a href="http://www.tabernaboston.com/">Taberna de Haro</a>! In addition, thanks to everyone who came from the <a href="http://www.urbanhomesteadersleague.org/">Urban Homesteaders League</a>- I really appreciate the <a href="http://www.meetup.com/Urban-Homesteaders-League/calendar/14417495/?from=list&offset=0">positive feedback</a>!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissxAUxsnAsrj8LVtt0ZneiGbv493f2S9z1_AZpO-cdFxbv7-jMJZ4xIFz5B4EckH1BGXhIWOBTyQiDlDpZaAUSRaitCwQvJCrBnYG58njTJr4L-joQHrmd67tyd4biwQMcF_oTQZIVws/s1600/P8281294-1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511632066787856994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissxAUxsnAsrj8LVtt0ZneiGbv493f2S9z1_AZpO-cdFxbv7-jMJZ4xIFz5B4EckH1BGXhIWOBTyQiDlDpZaAUSRaitCwQvJCrBnYG58njTJr4L-joQHrmd67tyd4biwQMcF_oTQZIVws/s320/P8281294-1.JPG" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Kombucha</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tzYq7Nl93PHxVF5hLDOH2tcCndlIWQiQMOHNxhBKe4hVF_pJcKvhbGGcDxqg65CguwcuTYndSgQAFYaDR06A8zrrP1p6lDqS3mMftPCG602X80sJIbFsipKefdtQcXidyBGfOIE5p8E/s1600/P8281299-1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511632270477679730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tzYq7Nl93PHxVF5hLDOH2tcCndlIWQiQMOHNxhBKe4hVF_pJcKvhbGGcDxqg65CguwcuTYndSgQAFYaDR06A8zrrP1p6lDqS3mMftPCG602X80sJIbFsipKefdtQcXidyBGfOIE5p8E/s320/P8281299-1.JPG" style="display: block; height: 186px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Demo</span></div>
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I would also like to thank <a href="http://www.tabernaboston.com/">Taberna de Haro</a> for letting me use the space for the workshop. Read my <a href="http://www.herbalmedicinebox.com/2010/07/taberna-de-haro.html">post</a> on Taberna de Haro on my other blog, <a href="http://www.herbalmedicinebox.com/">Herbal Medicine Box</a>.<br />
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It was a good time, and to those who took home SCOBYs, have fun! I look forward to the next kombucha demo.<br />
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Happy brewing,<br />
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Annabelle</div>
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Annabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.com0