Sentences with phrase «called kombucha»

A few years later I randomly saw a product called Kombucha Dog that featured adoptable dogs on their kombucha labels.

In ancient China, they called Kombucha the «Immortelle Health Elixir» and used it to aid the body in overcoming degenerative diseases.

Kombucha — In ancient China, they called Kombucha the «Immortelle Health Elixir» and used it to aid the body in overcoming degenerative diseases.

(Oh wait, just drink the fizzy fermented tea drink called Kombucha...)

Probiotics are the good bacteria found in yogurt, kimchi, sauerkraut, and the fizzy tea called kombucha.

Do not confuse it with the «Seaweed Tea» also called kombucha in Japanese.

At the time we were dabbling with a raw food diet, and one day my wife brought home this very interesting, tasty beverage called Kombucha.

There is another wonderful group on Facebook called Kombucha Brew Crew.

I believe it does, otherwise the couldn't call it kombucha!

The mother culture (the scoby) eats the sugar in the sweet tea while it produces beneficial acids and proliferates to create the bubbly, delicious, fermented beverage we call Kombucha.

The name of Kombucha Mushroom probably comes from a misinterpretation of the original Chinese name, but it has stuck, and now many people call it Kombucha Mushroom Tea.

Not exact matches

Other common fermentation projects included kombucha (or the «tea mushroom» as we call it) way before it was cool, kefir, and of course sauerkraut.

My husband and I own and operate a local beverage business called Puget Sound Kombucha Co. — you can read more about that on the kombucKombucha Co. — you can read more about that on the kombuchakombucha page.

Not only are wheat, spelt and rye being milled and kombucha being brewed, but also quinoa, barley and pulses are being grown by an incredible company called Hodmedod's.

Kombucha: Defined as a living beverage that is fermented using a blend of organic white, green or black tea (or blends), organic raw sugar and a symbiotic colony of bacteria and yeast (commonly called the SCOBY or Mother).

Personal note: I got this kombucha kit and use it to make a fermented tea called Jun that uses green tea and honey instead of black tea and sugar.

The other Golden West beverage brand — a shelf - stable, organic canned kombucha line called KÖE — was not initially targeted as part of the deal, but Mirza said he was convinced to get involved after being impressed by the product's positioning, both from a taste profile and a merchandising perspective.

We used to do just about anything we could to kill the bacteria, archaea, viruses and fungi that call us home, but now many of us spend our days trying to encourage friends to try kombucha and kimchi for their tummy aches and spritzing ourselves with $ 50 bacteria spray.

Beyond the sugar load, kombucha can be problematic for people with histamine intolerance, a condition Will Cole, D.C., refers to as «basically an allergic reaction without the allergen, sometimes called a «pseudoallergy» that happens when a person's body can't properly respond to high - histamine foods, causing allergy - like symptoms of rashes, stomachaches, brain fog, and anxiety.

This is similar to the SCOBY (also called a «mother») in Kombucha making.

Many of my friends and family have been gifted a «baby kombucha» as my kids call the SCOBY (Symbiotic Culture of Bacteria and Yeast).

If you've brewed kombucha you know that with each new batch the brewing culture, called a SCOBY (which stands for Symbiotic Colony of Bacteria and Yeast), creates a «baby» or daughter culture that can be used to brew its own batch.

(You can also grow your own SCOBY from a bottle of plain bottled kombucha like GT's as long as it has the snotty - looking little blob in the bottle — we call them «bucha - loogies» — but it can take several weeks to get a SCOBY big enough to be viable for brewing, and it doesn't save you much money unless you scored a cheap or free bottle of kombucha.

Finished kombucha tea can also be flavored in a process called secondary fermentation by adding juices, fruit or herbs.

Kombucha is fermented black tea that contains live and active cultures called SCOBY.

A SCOBY is a Symbiotic Culture of Bacteria and Yeast, also called a «Kombucha mother» or «Kombucha mushroom.»

In Kombucha or other fermented beverages, however, we have something called dilution on our side.

Kombucha has been called many different names over the years in different parts of the world.

KKamp's Kombucha Recipe calls for 1 large SCOBY and 1 - 2 cups of strong starter liquid per gallon of sweet tea for best results.

I recently started a new ritual on instagram called #walktotargetwednesday and it usually results in a kombucha purchase, or I find a new treat to try!

Let it be known that I'm not a defender of the stuff in the bottle the big guys are calling «kombucha.»

When you brew Kombucha with herbal infusions (also called tisanes), you may get a delicious, healthy fermented beverage, but over time, due to the lack of necessary nutrients, the culture will atrophy and eventually die.

Many modern kombucha recipes call for white sugar, yet traditional brews would have usually been made with unrefined, local sweeteners.

This is called a continuous brew kombucha.