Comments on: New Product: Cascal Fermented Soda http://blog.sethroberts.net/2012/10/12/new-product-cascal-fermented-soda/ Personal Science, Self-Experimentation, Scientific Method Wed, 22 May 2013 03:56:38 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Peter http://blog.sethroberts.net/2012/10/12/new-product-cascal-fermented-soda/#comment-1035050 Peter Sun, 14 Oct 2012 01:03:23 +0000 http://blog.sethroberts.net/?p=7829#comment-1035050 Ikea sells a fermented pear soda. The food department manager in the area store told me it’s very popular and they have a hard time keeping it on the shelves.
http://www.nearof.com/?p=266

]]> By: Paul N http://blog.sethroberts.net/2012/10/12/new-product-cascal-fermented-soda/#comment-1035014 Paul N Sat, 13 Oct 2012 22:01:35 +0000 http://blog.sethroberts.net/?p=7829#comment-1035014 That’s because the tingle from Kombucha *is* carbonation.
You also get the same carbonation from normal yeast ferments, using whey, and kefir-water grains.

If you really want to answer your own question, try drinking some club soda and see what you think.

Then shake some kombucha to make it go flat – but keep it cool, and try that.

There is simply no comparison, and that is why so many “gourmet” foods, the world over, are fermented.

]]> By: bjk http://blog.sethroberts.net/2012/10/12/new-product-cascal-fermented-soda/#comment-1034819 bjk Sat, 13 Oct 2012 03:01:18 +0000 http://blog.sethroberts.net/?p=7829#comment-1034819 Is carbonation itself a substitute for fermentation? The tingle from kombucha feels a little bit like carbonation.

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