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Home-made fizzy bubblech

Aug 23, 2009 by Toxic Avengers | Story Popularity: 2

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Have you ever tried to make your own Kombucha?

As of yesterday, I can say that my boyfriend and I are starting a family. No, not having real children... We are attempting at making our first batch of Kombucha. We lovingly refer to the process as, "making Kombucha babies." If you are sitting there, thinking, "what in the world is Kombucha, and what does it have to do with this blog?" Read on, my toxic avenging comrade.

Kombucha is sweetened tea or tisane that has been fermented using a macroscopic solid mass of microorganisms called a "kombucha colony".*

In layman's terms, kombucha is a tea-based drink that is fizzy-bubbly! Basically, not as
carbonated as perrier or budwiser, it would be better described as the the effervescent bubbles one encounters when fresh-squeezed non-pasturized orange juice has been left in a bottle without refrigeration for a period of time. (If you have never experienced fresh-squeezed non-pasturized orange juice or what happens to it if you leave it to sit around for a while, then shame on you, you need to experience more in life.) To give you more of an idea, the first time you encounter Kombucha, it's a unique endeavor to say the least.
Kombucha has some curious characteristics that could be considered foreign and unpalatable. For instance, the clusters and strands of free-floating cultures that bob about the cloudy liquid, resembling jellyfish may turn you off. (Some people like to close their eyes as they drink it to avoid looking at these blobs headed straight for the mouth.) Once you get over the thought of consuming a fermented, live culture and just say 'down the hatch,' then you realize it's not as bad as you thought it would be. After you get used to the taste and start drinking it on a regular basis, you might even start to like it. Like turns into love, then love turns into cravings.

Biology of kombucha
The culture contains a symbiosis of Acetobacter(acetic acid bacteria) and yeast, mostly Candidastellata, Schizosaccharomycespombe, Torulasporadelbrueckii and Zygosaccharomyces bailii.

The culture itself looks somewhat like a large pancake, and though often called a mushroom, a Mother of vinegar or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"), it is clinically known as a zoogleal mat.*

If you aren't extremely confused about everything you have read up to this point...

It means you have either tried Kombucha or you know of someone who has. Chances are if it is the latter of the two, you have a friend who drinks it on a regular basis. You look on in disgust as they swig the liquid full of free-floating medusa-like strands, letting out a delicate belch with a look of pure enjoyment and satisfaction to ensue. They ask you if you'd like to try and you turn away with the utmost objection to the idea. All I can say is you can't knock it until you try it. (I can say it because I was once the cynical friend who refused a sample of the peculiar elixir.) If for no other reason, try Kombucha because of it's superior health benefits.

Yes, finally we are getting to the point of how Kombucha correlates with toxic avenging.

Although the Food and Drug Administration have yet to evaluate the literature on the health benefits of Kombucha, it is known to support: digestion, metabolism, immune system, appetite control, weight control, liver function, body alkalinity, anti-aging, cell integrity, and healthy skin & hair. Kombucha contains essential nutrients like: Active Enzymes, Viable Probiotics, Amino Acids, Antioxidants, and Polyphenols. These nutrients work with the body to restore balance and vitality.**

To get to the point, a little Kombucha on a regular basis can help you to boost your everyday health routine. I've gotten to the point where my Kombucha habit is overwhelming my budget. Where I live, Kombucha averages around 5.00$ a bottle! I can skip around to the next block to the local healthy snack bar and drop a whooping 5.50$ on a 16oz. bottle of GT's, or I can scooter a few miles to the closest health food market and pay 4.95$. Do the math. A 16 oz. bottle of Kombucha 5 times a week for a month is 100$. (Now tack on another body consuming the same amount, i.e.- my boyfriend, and now it's getting costly.) I absolutely attest that spending a hundred dollars on health is nothing compared to thousands on prescription drugs, but I am determined to save a few pennies whenever I can. This is why we decided to try it at making our own.

Please note I am not trying to portray that I am some kind of Kombucha virtuoso.
This is why I am hesitant to publish how to make Kombucha at home. I did extensive research for months before I took the plunge. There is a lot of good literature and testimonials from people who have had great success, not only with consuming Kombucha regularly, but also making it at home.
If it works and I get good results, you can damned well expect to read about it soon. We just started our first batch yesterday, and it is said that it can take weeks to grow a mother and properly ferment. It may even take up to 30 days before it's ready for consumption, so we will linger on the matter until further notice. In the interim, I fervidly suggest that you saunter your way down to the closest whole/health food authority, and buy yourself a bottle of this wonder brew. It's your first toxic avenging assignment in the crusade of many.

Thanks for reading.



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  1. Dom w. says:

    thanks for sharing the info- I know of Kombucha- but never got too into it to read such information! Hope your batch works out.. I'll proudly say I've had the chance to have some fresh-squeezed non-pasturized orange juice! Cheerio

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