«
»

Kombucha Popularity

A New York Times article all about kombucha! I didn’t know about Kombucha Exchange, where you may be able to find someone to give you a starter culture. Here’s a recipe that’s close to what I ended up with after trying several alternatives.

Thanks to Dave Lull.

This entry was posted on Thursday, March 25th, 2010 at 7:35 am and is filed under fermented food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “Kombucha Popularity”

  1. LemmusLemmus Says:
    March 25th, 2010 at 10:41 am

    OT: I thought this might interest you:

    http://kottke.org/10/03/high-fructose-corn-syrup-linked-to-obesity

  2. Nathan Myers Says:
    March 25th, 2010 at 12:27 pm

    There’s no need to “find someone to give you a starter culture”. You just pour in a bottle of whatever kombucha you’ve found you like from the grocery store. Likewise for yogurt.

  3. Raw Food » Blog Archive » Kombucha in New York Times Says:
    March 26th, 2010 at 5:55 am

    [...] (Via Seth Roberts) Previously: [...]

Leave a Reply