I loves me some kombucha. Haven't had time to make it my self in a while, but I use to in faithfully lockstep on consumption of 2/3 to 3/4 of the
brew. But I really liked it after 30 days best. None of that light tasting crud unless I could help it. You can slice the mother into chunks, throw
it in the vitablender, and drink the some'bitch. Leave it open an mixing for 2 min to fold in some air and it kills the vinegar flavor should you
object, I do not. Like a mix between a soft Apple and squash flavor. Easily flavored with fruit and such. It does work for me, really helped
flexibility for my tired and sore tendons/joints. Drywall is not nice to the body.
Happyfooddance : I'd be interested to see some of the kombucha mother freezedried and graphetized like Careysub's bread -> carbon foam thread.
Basically anything to try and keep it dimensionally stable and consistent density, air drying would not work. Can't wait to start growing the stuff
again for this reason alone. The mother grown over a support and then baked would be COOL.
"Carbon Foam Refractory Made From Bread"
https://www.sciencemadness.org/whisper/viewthread.php?tid=70...
Just tried keifer recently and that stuffs not bad. |