Friday, March 30, 2012
Making kombucha! It's a fermented drink with a variety of healing powers, and detoxifying properties. My daughter and student at the Canadian Naturopathic College in Toronto, Rachel Ecd, introduced me to this fizzy liquid when she lived in Portland, Oregon.
Being as adventurous and experimental as we are in the kitchen these days - with our meatless meals from The Eat-Clean Diet® Vegetarian Cookbook and my grain free breakfasts - we decided to make our own! It's the perfect complement to any type of lifestyle - vegetarian, grain free, or not.
We used these steps from Wikihow. We used Brown Rice Green Tea and Coconut Sugar from Raw Elements. Our SCOBY (Symbiotic Culture of Bacteria and Yeast) was a gift from Lili-Huston-Herterich.
Every utensil used and our hands were frequently washed with apple cider vinegar - you cannot use soap as it introduces potentially harmful chemicals and bacteria to the SCOBY.
CAUTION!!! You have to be extremely careful when making Kombucha. Contamination of the the SCOBY can lead to life threatening circumstances. Take all precautions!!
Our first batch is going to be ready on Tuesday, I will let you know how it goes. If you are interested in learning more about the benefits of drinking Kombucha please leave a comment, or a question and I will answer you.
Posted by Tosca Reno at 1:35 PM