If you want a dairy ferment, there’s milk kefir, lassi, ordinary yogurt (or yoghurt – depending on where you live. I slide between the two spellings.) and Caspian Sea yogurt (sometimes known as Caucasian yogurt). There’s the coconut milk versions of each of them, too. And that’s not even touching on the cheese options available.
If you’re exploring the world of fermented foods and drinks, you’ll no doubt come across talk about milk kefir. Milk kefir culture is increasingly popular due to its probiotic and antioxidant properties, its yummy flavor, and because it is super easy to make at home. Continue reading “What is Milk Kefir?”
Does kombucha need to be refrigerated? How long do kombucha’s probiotics survive in the fridge? Looks like kombucha is much happier not being refrigerated.
Does kombucha need to be refrigerated?
Okay, so you’ve brewed your first batch of kombucha, and it’s all bottled and delicious. And now you’re up against the very next question. What about kombucha storage? Do you have to keep kombucha refrigerated? How long does kombucha last? What happens if kombucha is not refrigerated?
Exploring some research into the antioxidant activities of different teas.
As you probably know very well, kombucha is made from a base of sugary tea.
In the articles I’ve already covered on this site we’ve discovered that the number and strength of antioxidants in kombucha is greater than what is found in the normal tea, and we also know that green tea kombucha has a higher level of antioxidant activity than black tea kombucha.
How to Hack Your Brew – adjusting sugar, fructose, alcohol, and acidity by changing the brew time.
Have you ever wondered what goes on inside your batch of kombucha when you leave it too long? What about when you’re deliberately making kombucha vinegar? What are the changes that happen?
Or maybe you’re trying to hack your kombucha brew to get a particular effect. If you want to minimize the sugar, how long should you leave it? What happens to the sugar? How much alcohol gets produced and when? How acidic does it get and when? How much fructose gets produced?
Well, you are not alone in asking those questions!
When we’re making kombucha, we want it to be as healthy and as health-giving as we can. Because even though it tastes great, most of us are doing this because we want to see improvements in our health. Otherwise, why bother, right?
So, let’s dive into the exciting world of lactic-acid bacteria, and how they benefit your kombucha brew.