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Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) [1] is a fermented, lightly effervescent, sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast . [ 2 ]
If you plan on brewing your own homemade kombucha, Goldsmith says that the alcohol percentage may end up being greater than.5%. Remember: The longer you ferment it, the greater the alcohol content ...
Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years.The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed).
Kombucha This tart, lightly fizzy drink is made from fermented tea and can be another nice swap for soda, Gentile says, with some potential gut-health benefits , too. With a little patience, you ...
A SCOBY used for brewing kombucha Kombucha co-culture with SCOBY biofilm. Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. [1]
Not being a person one who cares much for health claims or three-dollar beverages, it was a year or two after I'd first seen kombucha tea in my favorite produce store's drink case before I tried it.
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