skip to main content
Get Ideas
Discussions
Houzz TV
Houzz Research
Sign In
Join as a Pro
Houzz Pro: One simple solution for contractors and design pros
Join as a Pro
Houzz Logo Print
Explore Discussions
Cooking
susanontko59

kombucha newbie

11 years ago

I'm interested in attempting kombucha? Does anyone have an extra "mother" that they would be willing to send me? I'll pay shipping.

Featured Answer
  • 11 years ago
    There are a number of ways to control the sweetness.

    -The easiest way is to cut it with something - plain fizzy/soda water (if you want to maintain the effervescences), or mix it with another liquid, like brewed tea. Add it to carrot juice, vegetable juice, or grapefruit juice. You won't be consuming it in large quantities, especially at first.

    The friend who got me starter on kombucha was absolutely addicted to it and probably drank a lot more than was good for her. Interesting enough, there was a story in May about a man who had a case of Iced-Tea Nephropathy (and kidney failure) from drinking too much iced tea. Black tea is high in oxalate.

    -You can ferment it longer than 24-48 hours for the second ferment, and that will cut the sweetness.

    -Using dextrose as part or all of the sweetener. When you use sugar, the glucose is used to feed it, and some of the fructose is left (sugar is half glucose and half fructose). I use part natural sugar and part dextrose, and am working towards using all dextrose to avoid the fructose (I have an issue with fructose intolerance).

    -There are also different sugars that are easier for it to digest (white sugar with molasses), and others that are harder to digest (rapadura or palm sugar mixed with white sugar), and that can alter the amount of sweetness. You can also switch to sugars that are easy to digest in the winter when it takes longer to ferment due to cooler ambient temperatures; and sugars that are slower digesting in the summer when the temperature is warmer. So seasonal differences can affect the sweetness depending on the sweetener used, as well as what you add to the mix as a flavoring for the second ferment.

    -The ratio of sugar to water is about 1 T. per 1-cup of water. In the summer you may find the sugar is consumed much faster in warm temperatures, so it isn't as sweet. Because of this, some people use a little more sugar than normal.

    -I add some root beer flavored water kefir to milk, or double-strength powdered milk, or add some half-and-half to root beer flavored water kefir, for an ice cream-free old-fashioned float. Whip it in a high-speed blender or in a Magic Bullet with a little ice and some whipping cream. There are all kinds of ways to use water kefir.

    Keep studying the subject and you'll find a lot of Q & A, how-to videos, and care-and-feeding information for water kefir AND kombucha.

    I first made milk kefir (about 15-years now), so it was an easy transition to water kefir. When I would get extra milk kefir grains, I would use them in unsweetened juice (like grape juice) as a treat. I got tired of drinking kombucha fairly quickly because I don't like sweet tea, and I watch my caffeine intake. Water kefir doesn't have any caffeine, unless you mix it with a caffeinated beverage. Some people make, and enjoy, both (and must have an extra refrigerator to house them all in).

    I call all these little fermenting projects my "make work program". They are like having a pet that requires a lot of attention and maintenance. It leaves you with a refrigerator crowded with jars and bottles.... I've been considering adding a gluten-free starter to the mix, but don't really think I need another "pet" right now. ;-)

    Comments (17)

    0
    Sponsored
    NME Builders LLC
    Average rating: 5 out of 5 stars2 Reviews
    Remodeling Company in New Albany, Ohio
    More Discussions
    Thinking of Petalique--What's your top 5 quick take-out?
    12
    Bone broth help needed
    3
    National Chocolate Chip Cookie Day, Anyone?
    11
    Simplicity
    10
    Favorite fruits and recipes… berries included
    9