Here’s a blast from the past! My daughter has battled hand eczema for several years now. Although we are winning the war, there are still skirmishes where her hands crack, peel and bleed. Since the original post, we have added a daily dose of kombucha to her diet. Without further ado, this week’s entry into the Prevention Not Prescriptions blog carnival:
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December 8, 2009 at 1:46 pm
Becky@BoysRuleMyLife
Well, I did it. I fermented my first batch of kombucha. Is it supposed to smell like beer and taste like a flavorless wine cooler- ish? Not that I have EVER smelled beer or tasted a wine cooler.
I left half of it as is and put it in pint size jars in the fridge. The others I added some organic blueberry juice to and am attempting a second ferment. I hope this helps with the flavor. (!)
Also, the kombucha mushroom did produce another layer, but it was much smaller than the mother. Is this common? Will it continue to grow in further batches or did I do something wrong? Will a second mushroom form with every batch?
Sorry for so many questions!! I just really feel comfortable heading over here and asking away, don’t I?!
Thanks for all your help in this journey!!
December 8, 2009 at 4:42 pm
Local Nourishment
I always thought sourdough smelled like a brewery, so I think you’re on the right track with your kombucha. That “beer” smell is yeast, one of the two things that brew kombucha from tea into a fermented drink. The other is bacteria. A good combination of the two is what makes the mama mushroom reproduce. Yes, the baby starts out smaller than the mama and will grow. After ten months, my mushroom was almost two inches thick of just layer after layer of mamas and babies. You might not get a baby with every batch, that’s okay too. But that the mama reproduced is a very good sign that you did everything just right.
When it’s done, kombucha will lose most of its sweetness and become more tart. If you let it go too long, it will taste more like vinegar. The temperature of your brewing zone and the time you leave it brewing are two factors within your control. My kombucha brews very slowly below 72° but speeds up (almost faster than we can drink it) at 80°. I go entirely by taste to tell when it’s “done.”
I’m so happy you feel comfortable asking questions here! Readers, am I missing anything that Becky needs to know?
December 8, 2009 at 9:37 pm
Becky@BoysRuleMyLife
Thanks for your answers!! I feel better about it now.
I’m really hoping for my boys to have the same results as your daughter in this war against eczema, but right now I’m thinking my kids aren’t gonna touch it. Did your family find this to be an acquired taste?
Also, is there a suggested amount to drink? Should it be daily for everyone? Should the kids drink less than an adult? What are your thoughts on this? I’ve seen mixed “reviews”.
Thanks again for the opportunity to ask questions and learn!!