Tag: probiotic

If you’re drinking kombucha mostly as a health tonic you’re most likely drinking it to take advantage of one or other of its two main health benefits. You’re either drinking it because you are wanting to increase the amount and variety of antioxidants in your diet, or you’re wanting a natural and delicious source of probiotics.

Now, naturally you’re wanting to maximise the health benefits of kombucha, while still keeping it tasting great.

The question we’re addressing today is what happens to the probiotics – and especially the Lactic Acid Bacteria – once the kombucha is put into the fridge? Is it still ok? Or is it better to drink it straight after its fermented – without refrigerating? And what might that mean for storing your scoby?

Continue reading “Should we keep kombucha in the fridge?”

If you’ve spent any time at all on a general fermented foods forum, you will know the huge variety of cultures that are out there.

If you’re looking for fermented vegetable recipes, you’ll be hearing about saurkraut,  kimchi, cortido, kvass, dill pickles. If you want something fizzy to drink, there’s kombucha, jun, and water kefir.

If you want a dairy ferment, there’s milk kefir, lassi, ordinary yoghurt and Caspian Sea yoghurt (sometimes known as Caucasian yoghurt). There’s the coconut milk versions of each of them, too.  And that’s not even touching on the cheese options available.

Continue reading “Use your kombucha to make yoghurt? Why yes, yes you can.”