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 Post subject: Kombucha
PostPosted: Sat Mar 17, 2012 9:36 pm 
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V-o prezint pe kombucha mea :)
O hranesc cu ceai negru si zahar brun si o cresc in sistem "continuous brewing" adica consum ceai kombucha (fermentat) de la robinetul butoiasului si inlocuiesc ceea ce am consumat cu ceai negru proaspat (prin deschizatura de sus). In acest mod nu mai deranjez ciuperca prin schimbarea in intregime a lichidului si reduc riscul de contaminare a culturii cu bacterii patogene. Se pare ca bautura devine si mai nutritiva astfel.
ImageImage

Ca fapt divers : stiati ca numele de kombucha vine de la dr. Kombu (cel care a descoperit bautura) si "cha" (ceai in lb.chineza) ?
De ce beau kombucha ? Pt aportul de probiotice, vit B12 si proteine :tomato: Deocamdata am 2 ciuperci mari (care tot cresc) si un pui, atunci cand nu vor mai incapea in borcan,voi mai darui din ele cui doreste . Ciupercile pot fi si ele consumate, uscate sau crude ( ca adaos in smoothie sau in sushi in loc de peste). Se pare ca si animalutelor de companie le place (se pot face "concentrate" din ciuperca uscata), si gainilor :tomato:

P.S -termenul de "ciuperca" este unul de convenienta, de fapt organismul fiind alcatuit din drojdii si bacterii aflate intr-o relatie de simbioza


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 Post subject: Re: Kombucha
PostPosted: Sat Mar 17, 2012 9:49 pm 
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foarte tare


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 Post subject: Re: Kombucha
PostPosted: Tue Mar 20, 2012 4:49 pm 
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Joined: Mon Jan 24, 2011 1:57 pm
Posts: 59
cand ai de dat anunta-ma si pe mine


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 Post subject: Re: Kombucha
PostPosted: Tue Mar 20, 2012 6:28 pm 
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se pot face inclusiv haine 'de piele' din biofilm, uscat si tabacit :)

http://www.businessweek.com/innovate/co ... 404317.htm

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 Post subject: Re: Kombucha
PostPosted: Tue Mar 20, 2012 8:47 pm 
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Si se pot spala sau cum te prinde ploaia cum devin parte din meniu? :D


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 Post subject: Re: Kombucha
PostPosted: Sun Mar 25, 2012 4:45 pm 
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e posibil sa se poata prelucra cu ceva tanini, donno. m-au interesat doar aspectele care tin de nutritie.

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 Post subject: Re: Kombucha
PostPosted: Fri May 11, 2012 12:41 pm 
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Cum hranitit voi kombucha (as prefera sa n-o indop cu zahar - de orice fel o fi el)? Pot incerca cu miere, dar fiind antibacteriana, mi-e sa nu slabesc si in cele din urma sa omor vietatea..Aceeasi nelamurire o am si pentru kefir (deocamdata folosesc miere si stafide, dar pe termen lung nu-mi dau seama daca-i dauneaza ciupercii - o am doar de vreo 2-3 zile)
La kombucha, in afara de ceai negru sau verde, ati incercat si cu ceaiuri medicinale? (evitand, din acelasi motiv ca mai sus, ceaiurile antibacteriene)


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 Post subject: Re: Kombucha
PostPosted: Sun May 13, 2012 7:08 pm 
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Sugar for Kombucha
While it is always tempting to try to find ways not to use sugar in recipes, sugar is required for the fermentation process and cannot bypassed or substituted. During fermentation, the Scoby breaks down the sugar and transforms it into acids, vitamins, minerals enzymes and carbon dioxide (which accounts for the fizzy texture Kombucha is known for). Do not be tempted to use less sugar than called for. Upsetting the ratios will disrupt the fermentation process and potentially result in a beverage that is unsafe to drink. Keep in mind that at the conclusion of the fermentation process, Kombucha contains only 1-2 grams of sugar or less per cup. Compare that to apple juice which contains 28 grams of sugar per cup. Longer Kombucha fermentations periods may result in even less sugar so there is truly no reason to skimp on the sugar and risk creating a dangerous brew. If you are particularly concerned about the sugar levels in your finished Kombucha, a hydrometer can be purchased from your local beer and wine making supply store or some people prefer to use a Accuvin residual sugar test kit.

Plain White Cane Sugar. Plain white sugar (the type you find at every conventional grocery store) is the easiest variety for the Scoby to digest during the fermentation process thereby creating a brew with the most consistent pH level. Unfortunately plain white sugar is not generally organic and therefore typically contains pesticides and is produced from genetically modified crops neither of which is desirable.

Organic Evaporated Cane Crystals. The organic equivalent of plain white sugar, OECC is a bit less processed and therefore not quite as digestible for the Scoby but still creates a brew with a consistent pH level. While not perfect, since it does not contain pesticides, GMO’s, etc., it is very popular among Kombucha brewers and is the sugar of choice here at Cultures for Health both for production of the Kombucha Scobys available on our website as well as our own personal brewing projects.

Brown Sugar, Rapadura, Sucanat, Turbinado, Raw Sugar, Molasses. Sugars containing molasses can be used to brew Kombucha but are much more difficult for the Scoby to digest and therefore may result in a less consistent fermentation process and resulting level of acidity. A poorly formed new Scoby and excessive yeast sediment are common side effects. Please note, sugars containing molasses also yield a much less pleasant-tasting Kombucha. Overall we do not recommend using sugars containing molasses when brewing Kombucha but if you choose to use them, try boiling the sugared tea for 10 minutes prior to allowing the mixture to cool completely and using it to make Kombucha. The boiling process is purported to break down the sugar which allows the Scoby to better utilize the sugar for fermentation. While not ideal, it may help a bit. If using one of these sugar types, we recommend obtaining and using a reliable pH meter or pH testing strips to ensure the pH level of your batch of Kombucha is between 2.6 and 4.0 prior to consumption.

Honey. Pasteurized honey may be used. Do not use raw honey to brew Kombucha. Raw honey is antibacterial in nature and will disrupt the balance of yeast and bacteria in the Scoby. Keep in mind that such disruption isn’t always obvious and may result in an unsafe batch the first time or several batches later.

Agave. Agave can be used but it yields a sour tasting Kombucha and is problematic for the long term health of the Scoby. We do not recommend using Agave.

Maple Syrup, Coconut Sugars, Rice Syrup, etc. While it may be possible to use these sugars when making Kombucha, we recommend exercising extreme caution as good data does not currently exist as to their safety for the Scoby both in the short and long term. If you decide to experiment using one of these alternative sugars, we urge you watch your batch carefully for any signs of mold or break down of the Scoby and to obtain and use a reliable pH meter or pH testing strips to ensure the pH level of your batch of Kombucha is between 2.6 and 4.0 prior to consumption.

DO NOT USE: Corn Syrup (or High Fructose Corn Syrup), Lactose, Sucralose, Aspartame, Acesulfame Potassium, Saccharin, Neotame, Xylitol, Lactose, or Stevia. None of these sweeteners can be utilized as food by the Scoby and will be detrimental to the batch and harmful to the Scoby,

Tea for Kombucha
Brewing Kombucha does require real tea (camellia sinensis) for both minerals and nitrogen. A number of varieties are available including black, green, white, pekoe, oolong, Darjeeling and more. We do recommend using organic tea whenever possible to avoid exposing the Scoby to pesticides. The type of tea you choose to use to brew Kombucha can affect both the health of the Scoby as well as the taste of your finished brew.


Black Tea. Black tea consists of fully fermented tea leaves and has traditionally been used to brew Kombucha. Black tea is most nutritious for the Scoby and will promote the most ideal brewing conditions and maintain the most consistent pH level, all of which contribute favorably to the health of the Scoby. Black teas such Ceylon, English Breakfast and Darjeeling make a traditional amber colored, bold tasting Kombucha. The taste profile is most commonly described as apple-like or fruity reminiscent of cider. Depending on the specific variety of tea used, it is also possible for Kombucha made with black tea to taste woody, earthy, or smoky. Please note, it is important to avoid black teas which contain oils such as Earl Gray tea, Chai tea, flavored Ceylon teas, etc. While these are popular among some Kombucha brewers, beware that the oils contained in such teas are not only hard on the Scoby but can also become rancid during the brewing process.

Oolong Tea. For a bit softer taste, try Oolong tea which consists of partially fermented tea leaves (and can be categorized as both a black and green tea). Oolong tea provides an amber Kombucha with a somewhat fruity, somewhat grassy taste. Oolong tea is a favorite for Kombucha brewing here at Cultures for Health.

Green Teas. Green teas are commonly mixed with black teas for brewing Kombucha but can also be used alone. While not quite as ideal as black tea for fermenting Kombucha, Green Tea provides most of the necessary nutrients and can be used in combination with black or herbal teas. Green teas tend to yield a lighter color, softer tasting Kombucha. Jasmine green tea makes a particularly tasty Kombucha.

Red Teas. Many Kombucha brewers enjoy using Red Roobios. We do recommend using it in combination with black tea (25% black tea).

White Teas. White teas tend to make a very flowery and delicate Kombucha. For the health of the Scoby, it is best to use white teas in combination with black, Oolong or green teas.

Herbal Teas. Herbal teas do not contain the necessary nutrients to nourish the Scoby and should be used in combination with black tea (25%) to prevent problems for the batch and the Scoby. While herbal tea alone will technically brew a batch of Kombucha, it is much more difficult to control the pH level of the brew and the Scoby will suffer nutritionally, both of which can result in an unsafe beverage. Beware herbal teas containing oils! They should not be used. (Examples include peppermint, chamomile, ginger, etc.)

Keep in mind that essential oils (also known as volatile oils) are often added to teas, but are generally harmful to the Scoby and can become rancid during the brewing process. We recommend avoiding all teas and herbs containing these oils when brewing Kombucha. In addition, teas that are smoked can be harmful to the Scoby. If an oil-containing tea or a smoked tea is used, be sure to monitor the batch carefully for mold, test the pH level of the brew prior to consumption, and plan to discard the Scoby after a batch or two (in addition we recommend not using any new baby Scobys resulting from these batches to make future batches
sursa: http://www.culturesforhealth.com


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 Post subject: Re: Kombucha
PostPosted: Mon May 14, 2012 2:39 pm 
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Posts: 357
Mersi, Shature. Cam informatiile astea le-am gasit si eu pe net, dar pe mine m-ar fi interesat si experienta "cultivatorilor". Nu ma intereseaza atat faptul ca in produsul final cantitatea de zahar va fi foarte mica, cat mai ales conditiile in care e obtinut zaharul, cu ce e tratat (cu cenusa din oase de animal ca sa-l albeasca; multe dintre tipurile de zahar brun nu sunt de fapt decat zahar alb colorat) etc Citisem pe net ca ii merge bine si cu miere, dar ca depinde mult de temperatura ambientului - cu cat mai cald, cu atat mai bine; iarna ar trebui pusa intr-o zona mai incalzita..
Sunt sigura ca utilizarea kefirului si a kombucha antedateaza aparitia zaharului rafinat..oare cei din vehcime ce fel de zahar foloseau? Stiu ca sucroza e importanta pentru vietati, deci poate ca sucul din sfecla, morcov, ananas, piersici ar fi o alternativa la zahar..O sa fac eu niste teste sa vedem ce-mi iese..


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 Post subject: Re: Kombucha
PostPosted: Thu May 17, 2012 11:41 pm 
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Joined: Sun Nov 21, 2010 8:16 pm
Posts: 170
Quote:
Cum hranitit voi kombucha (as prefera sa n-o indop cu zahar - de orice fel o fi el)? Pot incerca cu miere, dar fiind antibacteriana, mi-e sa nu slabesc si in cele din urma sa omor vietatea..Aceeasi nelamurire o am si pentru kefir (deocamdata folosesc miere si stafide, dar pe termen lung nu-mi dau seama daca-i dauneaza ciupercii - o am doar de vreo 2-3 zile)


Din experienta mea cu kefirul de apa, nu-i place mierea, a inceput sa nu mai creasca si parea bolnavicioasa, mi se pare mai sensibila decat cea de lapte, care traieste cam in orice, si am tinut-o 8 luni fara mancare, a facut floare deasupra, s-a uscat in borcan, si am reusit sa o resuscitez.

Am vazut ca e k si cu zahar putin si lasata mult la fermentat. Depinde si ce fructe pui. Eu am incercat numai cu stafide, goji si piersici uscate. De la stafide mi se pare ca rezultatul e mai alcolic si cu aroma de otet daca e fermentata mult. Cu goji am lasat-o mult la fermentat si mi-a placut cel mai mult, desi era fermentata tare nu avea gust neplacut, acreala mi se parea ca aduce a bors cumva.
Daca am tinut-o cu zahar putin a crescut lent, poate pentru sanatatea ei e bine din cand in cand un boost de zahar.

E faina de fermentat mai departe alte chestii, ceaiuri fermentate.


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