All I was asking is if what the Japanese call Kombu is the same we call
Kombucha tea?
(again. because I know nothing about it.-only familiar with the fact that
people are loyal to KT?)
Connie
From: "Maxine M Wilton" <mmwaw@...>
Reply-To: Kefir_making@yahoogroups.com
Date: Tue, 30 Nov 2094 16:14:50 -0800
To: <Kefir_making@yahoogroups.com>
Subject: Verification [Kefir_making] Gotta a great Idea
Connie,
Don't misunderstand my message where I said.
I ALSO ADD>>>>>>>
I mean WHEN I POUR out some to drink, I ADD any of the items mentioned
to change flavor etc.
I just like to try different flavors or juices to the Kombucha drink.
Also makes it go further when you like it a lot and only need or want to
drink a certain amout a day.
My German lady friend , Iris, had to come get some from me as she went gunbg
ho and was out and her next batch isn't ready.
She tells me she has had Irritable Bowel Syndrom for over 15 yrs and after
a week of drinking a glass of KT a day she is regular as clock work and the
IBS is gone, gone, .
She also feels better and has more energy.
Maxine.
-----Original Message-----
From: Connie <wufnpur@...>
To: Kefir_making@yahoogroups.com <Kefir_making@yahoogroups.com>
Date: Friday, November 30, 2001 12:23 PM
Subject: Re: [Kefir_making] Gotta a great Idea
I am new to the list, know essentially nothing of KT.
I have a friend in Japan that sent me ''Cut Kombu''.
She said Kombu in Japan is a type of seaweed.
Are we talking about the same thing here?
Is my cut Kombu a form of dried scobey?
Could I generally use the below recipe with a piece of this Kombu to make
tea?
Thanks,
Connie
From: "Maxine M Wilton" <mmwaw@...>
Reply-To: Kefir_making@yahoogroups.com
Date: Fri, 30 Nov 2001 12:15:13 -0800
To: <Kefir_making@yahoogroups.com>
Subject: [Kefir_making] Gotta a great Idea
Hi Carole;
Well I was just going through my list of messages from KT link.
I found this but never saw it before. I think my spouce has been looking
and so I missed some it seems as he got there first.
Well,
I make the tea as follows.
Have good well water and still boil it for 10 to 15 min.
I then for every 3 qts water put in 5 Tetly tea bags when I shut bunner off.
Let set about 20 min.
Make my sugar water as with 2 cups water add 1 cup white sugar and simmer
about 5 min.
Add to 3 qts of tea mixture after removing tea bags.
Let all cool to room temp.
Put 3 and 1/2 qts of tea/ water/sugar mixture in a gal jar.
Add at least 1 cup or 1/1/2 cups of Fermented from last batch.
Set where it will stay untill ready. Add a scoby, ( culture) to top. ( may
fall to bottom, O K).
Wait and check on 7th day.
This ast time I let all go to 14th day. Had much more carbonation. Poured
out and a nice head formed which quickly disapated.
Taste good.
I also add same amount of apple or white grape juice or Orange juice.
Or I have found that the liquid bottle flavorings you buy for in Coffee or
hot choc. or baking is also good to change the flavor.
This morn I added a oz. of Rasberry flavoring.
There are dozens of different flavors can try.
Brandy, Irish Creme, French Vanilla, berry flavors etc etc.
Even egg Nog flavorig which i will have next.
I buy mine in a place called United grocers, which is a restrant and a
wholesale place , many of which will let you as individual come in and also
buy from them.
Maxine
-----Original Message-----
From: GranGran42@... <GranGran42@...>
To: Kefir_making@yahoogroups.com <Kefir_making@yahoogroups.com>
Date: Sunday, November 18, 2001 8:42 AM
Subject: Re: [Kefir_making] Gotta a great Idea gotta and humor here.
Hi Maxine,
How in the world do you have KT that's not vinegary? It seems
sometimes like no matter what I do mine turns out vinegary, short of letting
it process 7 days or less, and then it seems weak and ineffectual tasting.
I often mix the tart tea with grape or apple juice to get it down,
but
wonder if that's taking away from its benefits, since it probably has to
process that sugar when consumed.
Thanks,
Carole in Texas, USA
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