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 Post subject: Re: Kombucha
PostPosted: Sat Feb 09, 2013 4:26 pm 
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Joined: Tue Sep 01, 2009 7:07 pm
Posts: 1683
am mai raspuns la intrebarea asta.

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 Post subject: Re: Kombucha
PostPosted: Sat Feb 09, 2013 5:17 pm 
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Joined: Tue Aug 28, 2012 3:12 pm
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Daca stiam, nu te mai intrebam, unde :D?


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 Post subject: Re: Kombucha
PostPosted: Sun Feb 10, 2013 3:40 am 
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pe forum.

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 Post subject: Re: Kombucha
PostPosted: Sun Feb 10, 2013 3:50 pm 
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...
din ce am vazut ca ai zis, e ca da.
Dar si citricele in mare parte sunt dulci...


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 Post subject: Re: Kombucha
PostPosted: Mon Feb 11, 2013 7:21 am 
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lamaile sint 'ok-ish'.

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 Post subject: Re: Kombucha
PostPosted: Sat Jul 23, 2016 12:32 pm 
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Joined: Mon Mar 05, 2012 12:16 am
Posts: 348
bhairava wrote:
florin100 wrote:
Deci nu e nicio diferenta daca pun zahar brun sau alb?

nu. ambele sint otrava.

Teoretic, bacteriile fermenteaza zaharul si il transforma in dioxid de carbon (CO2) si in etanol:

https://www.kombuchakamp.com/sugar-and- ... faq-top-10

1. Do I have to use sugar? I never consume sugar so it puts me off Kombucha.
The sugar in Kombucha is for the culture to consume, not for you. When done fermenting, there will be about 2-6 grams per 8 ounce glass of unflavored Kombucha. By contrast, an 8 ounce glass of orange juice has about 24g of sugar. Natural carrot juices have 13g per 8 ounces. If fermented longer, say for 3 weeks or longer, sugar levels in Kombucha may be even lower – Recommended for diabetics and others with low sugar tolerance.

2. Why does Kombucha need so much sugar?
Without sugar, Kombucha cannot ferment. Sucrose is most easy to digest by the yeasts; they consume the sugar and put out CO2 (carbon dioxide, i.e. the bubbles in your booch) & ethanol (alcohol). Which is nice.


Interesant ceea ce spune in introducere:

But then something funny happened on the way to the Kombucha Forum. As my Kombucha consumption became more regular, I noticed that my sugar cravings were decreasing. At the same time, the “sour” taste of the Booch dissipated and became more natural to my palate.

As Kombucha slowly alkalized my blood, my body kicked those cravings completely. These days, my sugar cravings are entirely mental. Once I have dessert in front of me, I rarely eat more than a few bites. The spirit is willing, but the flesh is *strong* and doesn’t want anything to do with that insulin spike. This is one of the greatest Kombucha benefits I have experienced.


Last edited by rawtomato on Sat Jul 23, 2016 12:39 pm, edited 1 time in total.

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 Post subject: Re: Kombucha
PostPosted: Sat Jul 23, 2016 12:37 pm 
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Joined: Mon Mar 05, 2012 12:16 am
Posts: 348
Socata este si ea raw, si spre deosebire de Kombucha, pentru preparare se poate pune miere in loc de zahar
Ar fi interesant de incercat bacteriile folosite pentru prepararea Kombucha in Socata. Daca incearca cineva chestia asta, rog sa ne spuna si noua :)

Reteta pentru scata: http://www.gustos.ro/sfaturi-culinare/s ... ocata.html

Ingrediente
10-12 flori mari soc (se pot adauga si mai multe daca va place sucul mai concentrat)
1 kg de zahar (se poate inlocui cu miere)
2-3 lamai mari
8 gr drojdie proaspata
8 litri de apa rece
un borcan de 10 litri


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