kokonut’s kombucha: day 9, 1st ferment

Today I tasted the kombucha and it seemed a little sweeter. I’m not sure if that’s possible, but it’s still too sweet for me and if the internet is right and says it mellows while in the bottle, I’ll have to suck it up and be patient a day or so more. The baby is getting more opaque and thicker and where it attaches to the mother it’s got an ugly brown area….it currently tastes like cider jack.

Both of my babies hard at work

I don’t think I explained what kombucha actually is or what it does for you. Here’s a synopsis if you are too lazy to wiki it yourself. Kombucha is a solid mass that is actually a symbiosis (happily living together in a beneficial way) of yeast and bacteria (good bacteria), mainly Bacterium xylinum. Kombucha has been studied in Europe, but they won’t state anything solid in America about it’s multitude of beneficials—the FDA doesn’t really like to do that for natural products or herbs (although the FDA has studied it). It is an immune booster, a detoxifier, and has helped people reduce cancer symptoms, has improved arthritis, candida, Chronic Fatigue Syndrome, blood pressure problems, obesity, psoriasis, eczema and other skin problems, PMS (hooray), poor digestion and migraine relief.

With such a natural, affordable and easy to make product out there, I don’t understand why MORE people aren’t making and consuming it. When will the day come when taking care of your body like this will become the norm?

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