Thunderian
Superstar
- Joined
- Mar 13, 2017
- Messages
- 7,515
Does anyone here drink it or brew their own? My wife makes it but her version just tastes like vinegar to me. I understand there are different strengths and flavours?
I figure if I can like beer, I can like kombucha. What flavour do you like? Do you make your own?It’s not that bad if you find the right flavor to balance it out
I like beer too I’m not cool enough to make my own unfortunately. I don’t remember what flavors I liked but I do know I couldn’t stomach it with ginger it was way too strongI figure if I can like beer, I can like kombucha. What flavour do you like? Do you make your own?
It's not that I don't like sauerkraut, I just don't know enough uses/recipes. Recently I noticed a variety of kraut at the store. Plain, with broccoli, with jalapeno etc. It got me interested in trying to use more of it. And the idea of fermenting more vegetables than just cabbage, interests me more.while we are on the fermenting subject, you might be interested in something like this to make your own fermented vegetables:
https://www.krautsource.com/
all you really need is this: https://www.amazon.com/Sauer-Stones-Fermentation-Preservation-Pickling/dp/B076PPYYG7/ref=sr_1_7?ie=UTF8&qid=1531877835&sr=8-7&keywords=glass+weight+for+ferment
youll have to do some experimenting, of course. fermented foods seems to be on the rise, and ive also noticed a lot of different stuff in the supermarket. id sample a few and see what spices you like. theres quite a large kim chi variety available too (i like the organic ozuke brand). the koreans dont eat the kim chi as a serving-- its a small side dish eaten at the meal. that really goes for all ferments-- its loaded with probiotics, so just a few bites is sufficient. eating 3 different fermented foods is optimal. there are a few people that think the fermented foods arent good b/c they aid candida growth, but i am not with that school of thought.It's not that I don't like sauerkraut, I just don't know enough uses/recipes. Recently I noticed a variety of kraut at the store. Plain, with broccoli, with jalapeno etc. It got me interested in trying to use more of it. And the idea of fermenting more vegetables than just cabbage, interests me more.