There's different brewing methods, batch and continuous are the basics - my favourite site appears to be down, but I include the link in hopes it comes back - that's the recipe I adapt for batching. The living cells are all through the drink - I put the stuff I make through a coffee filter to get the bits out. There's no need to drink the bits at the bottom - it's mostly dead stuff - indicates the drink is alive, but you don't need to consume it. In Florida, you might get easily overrun - ferments faster in heat :) I'm far from pro, but that's what I've read, and it definitely gets stronger the longer it ferments. It's also possible to take the "finished" product and do a second ferment in a bottle with fruit, or just add sugar to make it taste better. One benefit of making your own is you can control the level of tartness by when you harvest. Depending how strong I let it get (how long I let it ferment) it either tastes good or I take like medicine cos WOW! it gets strong! I always find mine tastes like really tart apple juice, which I never understood - it's only tea, sugar, and culture. I've tried the Kombucha Wonder Drink and I think the GT's stuff, but I only tried a couple before I started making my own. The other thing to remember with probiotics is that the good bugs that help you thrive off of veggies, so eat the rainbow in vegetables if you can. The Trader Joe's version has 12 active cultures, and you can get it flavored or unflavored. If you can tolerate dairy, kefir is great. She also has recipes for lacto-fermented apple pickles (they're perfect to throw in smoothies!).
Other probiotic-y things: I would really recommend trying lacto-fermented honey cranberries. Apple cider + ginger kombucha, pomegranate kombucha with lime club soda, I'm sure you'll find something! :)īecause of this, I would say don't give up quite yet! Keep trying different options, you never know what will work! And.I would keep in mind that it is perfectly okay to mix kombucha with either club soda or pop or juice anything else that sounds tasty to drink it down.
And I have never gotten "feet" from any of my kombucha tests, but hey, perception is one of the things science still has a hard time understanding, so one person's delicious can be another person's feet. I also love the Reed's is terribly strong but a delicious ginger-beer mixer for drinks, whether non alcoholic or alcoholic (dark and stormies for health!). This is really interesting.I've had all except the green one and enjoyed them all! I think the least strong ones I have had (not on this list) were the GT's guava (it's bright pink!) and GT's cranberry.
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