#4 Bringing Fermented Kombucha to Your Table | Making Kombucha from Scratch | Mother Scoby
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- Опубліковано 8 бер 2024
- Fermented foods help our health and have for thousands of years. For me, born and raised in Japan, miso, soy sauce, and natto were all around me. The fermented food that caught my attention this time around is the world-famous kombucha.
According to one study, there are 800 to 1,000 types of bacteria in the body, amounting to hundreds of trillions, depending on the individual. And even today, not all bacteria are understood, and new ones continue to be discovered.
I am very excited that lactobacilli, which help boost immunity, can be easily incorporated into our food supply!
I’ll never buy kombucha again☺
#kombuchalover #scoby #vlog #vegan #carbonating #flavoring #cooking #fermentation #diy #okia #project #healthbenefits #kombuchatea
The world of kombucha is deep and interesting!
Thanks for your explanation of Kombucha. I've seen it in the shops but it would be healthier to drink home made. It looks so refreshing.😊
Thanks for commenting! I has been a lot of fun learning about kombucha and different ways to make it. If you try making it, let me know how it turns out☺
コンブチャを手作りする発想がなかったので凄すぎます！
難しそうだけど手作りだとフレーバーは無限大で好みのコンブチャが作れて色鮮やかですごく美味しそう😍
アンチエイジング効果もUPですね❤
今の私に必要なのはアイチェンジングかもしれません☺ 一度、株菌を作ると増えていく一方なので私はもうコンブチャは買わないと思います❤
美味しそうですね👏
ありがとうございます☺ 風味を追加して炭酸にすると、さらに美味しいコンブチャになりました!
콤부차 1차 발효된 상태에서 보관은 어케하는게 좋을까요?
천으로 덮고 식료품 저장실에 보관합니다.
한 달에 한 번씩 새 갤런의 차로 리뉴얼하여 가리비를 더 좋은 상태로 유지합니다!
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