kombucha newbie

8 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.

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grainlady_ks

8 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. ;-)

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Comments (17)

Jasdip
8 years ago
Have you tried your local Freecycle and Craisglist? I've seen people on our Freecycle pass their "mother" on.
SUSAN ONTKO
Original Author
8 years ago
I'm almost embarrassed to say that I've never used Freecycle or Craigslist! Are they user friendly?
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grainlady_ks
8 years ago
You can order it from Culture's For Health - http://www.culturesforhealth.com/.

I'd like to suggest water kefir (also available from Culture's For Health) as an alternative to kombucha. I've made both kombucha and water kefir and found water kefir less of a problem and easier to make. I can make a wide variety of flavors of water kefir. I add brewed tea to my lemonade water kefir and make an "Arnold Palmer" (half tea/half lemonade). I use water kefir as a healthy probiotic substitute for soda pop - even flavoring it after the first ferment with root beer extract and a little more sugar, and bottling it for the second fermentation to develop the carbonation. Just something else to consider.
SUSAN ONTKO
Original Author
8 years ago
Thanks so much for the info grainlady! I checked out the website and it does sound easier than kombucha. You didn't find the water kefir too sweet? I don't like to drink too much sugar. I could add some slightly tart fruit juice from my raspberries to tone it down I guess.
SUSAN ONTKO
Original Author
8 years ago
What kind of gluten-free starter were you thinking about? I can't eat gluten myself, so just curious. Thanks for all of the great information. Your "root beer float" sounds really good. Where do you buy root beer extract?
grainlady_ks
8 years ago
last modified: 8 years ago
Susan - There are any number of gluten-free starters when you start to search for recipes on-line, and rice flour is a common one used, but I use rice sparingly (due to arsenic in rice), and will avoid a rice flour-based starter.

King Arthur Flour has an interesting recipe ( http://www.kingarthurflour.com/recipes/gluten-free-sourdough-starter-recipe), and the one's I'm considering are in a copy of "Against The Grain" by Nancy Cain - Light Buckwheat Starter and Quinoa Starter. I mill my own light buckwheat flour, so that's the one I would try first. I have missed making Sourdough Crumpets (a King Arthur Flour recipe) and thought they would be nice if it will work with a gluten-free starter. I was surprised there wasn't a starter recipe in Peter Reinhart's "The Joy of Gluten-Free, Sugar-Free Baking" and America's Test Kitchen's "The How Can It Be Gluten Free Cookbook".

Almost forgot to add.... You will find McCormick Root Beer Concentrate near the spice isle with other liquid flavorings. May not be the healthiest choice, but a little goes a long way, and it's used as a special treat. You use 1 t. root beer extract (or concentrate) per 1 quart of water kefir after the first ferment. Combine the 1 t. root beer extract with 1 T. sugar dissolved in 1/4 c. warm water. Bottle and ferment the second fermentation (24-48 hours).
sleevendog (5a NY 6aNYC NL CA)
8 years ago
I have not tried water kefir but will take not of the site mentioned.

I don't find Kombucha that difficult. (forgetting the odd first try)....like anything unfamiliar it has a learning curve. I don't have any extra 'mothers' or scoby as they are called because i give them away when i have extra. Right now mine are fridged, in suspended hold, like a sourdough starter. i'lll be making more when back home this week.

We don't like sweet beverages so kombucha suits us. I let it go to a bit on the vinegary side, then add fresh ginger and let it set a bit of fiz, then fridge. I don't start another right away or we would be out of room. I make it once a month, enjoy it, start another. Sometimes two months go by.

Sooo not good to over consume anything all day. Coffee, tea, booze, lol. We just have a shot glass amount most mornings, not a growler. I may have a tall glass or two on a weekend.

My first scoby was from KombuchaBrooklyn. I visited their operation in the old Pfizer bldg in Brooklyn. Nice folk. Give lots of samples and brew in kegs and distribute in many bars around NYC. They were helpful getting me going.
KatieC
8 years ago
last modified: 8 years ago
I started my last scoby with a bottle of kombucha from the health food store and it's been going strong for two years.

Afraid we killed my water kefir. DH tends the milk kefir and I do the kombucha and we both thought the other was taking care of the water kefir.....trying to resuscitate it.

lol, GL...they are like pets.
sleevendog (5a NY 6aNYC NL CA)
8 years ago
Yeah, like pets. : )

The conversation i had after loosing my first kombucha was like the loss of a close friend. (-one i had given away was given back so all was fine...like relatives and related from my original baby).

A bystander in that conversation had not a clue what we were talking about.

"oh, so sad, she passed away....no life, and i really tried to bring her back" (lol).

I have a sourdough starter that i'm a bit attached to and rather fond of. We have a relationship now. We have just traveled through the CabotStraits and she is in a cooler with icebergs. (and some really good cold smoked salmon)...a whole bunch of babies i care about .
SUSAN ONTKO
Original Author
8 years ago
Thanks everyone for all of the good information and comments. I think that I might start with water kefir. I'm new to fermenting...so far just saurkraut, kimchi, and yogurt which have all been very successful. Would like to keep my streak going. Grainlady...you sound very well informed on the subject. What have you fermented successfully? What are your favorites?
grainlady_ks
8 years ago
Susan-
Food science is my favorite pastime. I've made everything on your list plus: milk kefir, coconut milk kefir, water kefir, naturally-leavened breads, vinegar (using apple peelings/cores - need to try some water kefir vinegar), other cultured dairy including homemade buttermilk, buttermilk sour cream, and other recipes from "Natural Meals in Minutes" by Rita Bingham, "Set Milk"/Quark, different fermented vegetables and fruits (usually lacto-fermented) and some condiments. "Nourishing Traditions" by Sally Fallon and Mary G. Enig, PhD., and "Wild Fermentation" by Sandor Ellix Katz are two of my favorite books on the subject.

Have you discovered Pickl-It Jars? http://www.pickl-it.com/
SUSAN ONTKO
Original Author
8 years ago
Very interesting website! No, I had never seen it before. You have used these jars yourself? Funny you should mention "Wild Fermentation". You had previously mentioned some other authors...sounds like you have read a lot. Anyway, I have been considering buying "Wild Fermantation" and possibly Sandor Katz second book, "The Art of Fermentation". Have you used his second book as well? On Amazon, the reviews say that the two books are not redundant, and that they are both useful, but of course a review would say that! I have not actually looked at either book.
grainlady_ks
8 years ago
I didn't realize Sandor Katz had another book. I'll have to keep an eye out for it. I first found "Wild Fermentation" at the library (his web-site: http://www.wildfermentation.com/).

I was inspired to use Pickl-It Jars by another member here at GW who was using them. I have them in 2 sizes.
sleevendog (5a NY 6aNYC NL CA)
8 years ago
You can also use brew airlocks and bungs if you already have a stock of qrt mason jars. Cost is about 3-4 dollars per jar. Not as pretty or as large capacity as the all-glass pickl-it. I've been tempted but i'm swimming in jars. Air-locks allow the needed burp just as well.

Kombucha i do upstairs in my pantry so i can keep a watch on it but everything else is downstairs in the 'project' room. (the previous owner had a second kitchen for a baking business). Way too much going on down there with seed starting and micro greens, etc. So the air-locks work for me.
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Maison de Kristine
8 years ago
What is your zip code?
sleevendog (5a NY 6aNYC NL CA)
8 years ago
I don't think the original poster is here at all. A one time posting last June.

Interesting though, looking back. My Kombucha is better than ever and very easy. My second fermentation recently is golden beet, ginger, and another fruit i have on hand...the last one was pear. I ferment a bit longer that originally so i get a very fizzy 'soda' like a ginger ale. Not at all sweet but just enough with the added beet.

DH has started keifer grains and that is a new confusion but we will get that going with confidence soon. He has read both Sandor Katz books cover to cover and is more understanding what i have been doing...

I have sent Scoby but it cannot survive a mailbox in freezing temps. Best to find someone local.

kombucha newbie

grainlady_ks

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