Comments on: Kombucha What?

By: Kassie

Kassie — Tue, 16 Aug 2011 03:15:52 +0000

Mighty useful. Make no mistake, I appretciae it.

By: Jess

Jess — Fri, 09 Apr 2010 18:25:24 +0000

You are most welcome. So glad I could bring a smile to your crummy day!

Wow – how big are your batches! That is a LOT of kombucha! My next goal is to get mine on a rotation schedule, but I’m so bad at figuring out the timing of those kinds of things. I’m also curious as to why mine takes so much longer than other people’s to reach full strength. Maybe I keep my house colder or something.

Juiced ginger is TOP on my list of ones to try for my new batch, which should be finished now… or a few days ago – oops!

By: Michelle

Michelle — Wed, 07 Apr 2010 21:53:24 +0000

First, thank you for cracking me up,this post and the orange marmalade! Had a bad day and this made me laugh, no small feat!

Second, we make about 11 batches of Kombucha every ten days! We have a big family and love it, though the poor younger children don’t get much because mom and dad are hooked on it! LOL

I taste it after about 7 days and if it is still sweet let it go another couple of days, usually 10 total. We have gotten it down to a science, though it does vary from batch to batch a little. The only kind we make now is ginger. After the first ferment we bottle and add ‘juiced’ ginger root to the kombucha and let it ferment for another week. Beyond delish!!

Thanks for making me smile.

By: Marmalade? O rly? No Whey! | Openly Balanced

Marmalade? O rly? No Whey! | Openly Balanced — Wed, 31 Mar 2010 19:30:47 +0000

[...] other food news, last night my kombucha completed its second ferment. I know this because when I opened a bottle to do a taste test, it [...]

By: Jess

Jess — Fri, 26 Mar 2010 06:36:44 +0000

Thanks so much for the tip on Communi-Tea! I will definitely have to check it out. Kombucha on tap sounds awesome! (Plus now if I accidentally kill my SCOBYs I know where to get a new one without having to crawl in shame back to the lovely person who gave me this one…)

By: Jess

Jess — Fri, 26 Mar 2010 06:34:18 +0000

So far mine is still pretty sweet compared to the GT brand stuff. I’m thinking either not enough time, not quite strong enough a SCOBY, or a combination of both. But actually… it means mine is more tasty than “right” right now.

I’ll have to try the CommuniTea when I take my field trip up to the Ballard market!

And am definitely planning on participating in the carnival. It was perfect timing, because I have all this whey in the fridge and was trying to figure out what on earth I could even use it for… marmalade…yum…

By: Jess

Jess — Fri, 26 Mar 2010 06:29:02 +0000

Whole Foods should definitely carry it. That’s where I first tried it. Of the GT’s, my favorite is the Synergy (ginger, lemon, raspberry) and the mango. My mom really likes the straight raspberry. Definitely a personal taste thing.

By: Jess

Jess — Fri, 26 Mar 2010 06:26:34 +0000

I totally understand hating kombucha, because I seriously feel like I fell into loving it by accident. It so easily could have been hate!

And thanks for the really good tip for those people who are unable to score a SCOBY. It’s so cheap and easy, brewing your own almost feels like cheating to me.

By: Sustainable Eats

Sustainable Eats — Thu, 25 Mar 2010 22:21:04 +0000

I think he is at the UW Farmer’s market on Saturdays until May too. How cool is that – kombucha on TAP!

By: Joshua

Joshua — Thu, 25 Mar 2010 19:30:46 +0000

Whole foods carries a few different types, including GT’s Kombucha. However, you can only get the good, local stuff at the Ballard Farmer’s market for now. Chris is working with PCC to eventually have it on draft there!

Cheers,
Joshua

By: JR Moreau

JR Moreau — Thu, 25 Mar 2010 19:27:55 +0000

I’ve never had this, but now I’m very curious to try it. Do you think Whole Foods carries this?

By: Joshua

Joshua — Thu, 25 Mar 2010 18:16:37 +0000

If you’re in Seattle, you should definitely take a Sunday morning and check out the Ballard Farmer’s Market for some amazing, locally made kombucha!

Chris, owner/operator of “Communi-Tea Kombucha” makes his drink from a local tea supplier’s oolong tea and cane sugar. It is a lot smoother than the typical home made stuff, and leagues better than GT’s kombucha. Plus, he reuses the bottles, has it available on tap, and rides his bike full of kombucha around!

It’s definitely perfect for those who where previously turned off by it – stop by and have a sampler.

It is wonderful stuff, and super inexpensive (especially compared to the stuff you buy in the stores). Check out the website here: http://communitea-kombucha.com/

Enjoy!
Joshua

p.s. Chris will sell you SCOBY’s too, with some notice ahead of time.

By: Sustainable Eats

Sustainable Eats — Thu, 25 Mar 2010 06:50:27 +0000

I tried to brew my own kombucha last winter and it was gross but I love what CommuniTea sells at the market in the winter so I just buy it as a treat.

I do know that you can put the babies in the garden when you plant things and the probiotics are supposed to be great for soil health.

I hope you participate in the lacto-fermentation carnival!!!

xo,
Annette

By: Chandelle

Chandelle — Thu, 25 Mar 2010 00:10:40 +0000

I’m crazy about fermentation, but I hate kombucha! Just never could come around to it. My partner brews kombucha with his third-grade class and he likes it a lot, along with our kids. From watching him I know that there is another option if you can’t find somebody with a baby to start your own batch. He couldn’t find a baby after months of looking, so he tried to make kombucha with the bottled stuff, just pouring in 2-3 bottles with the tea and sugar, and it worked just fine.