Page 48 - Moonvalley Diaries

is is gingerol Gingerol is is also the the substance in in in in ginger ginger that has been the the most studied for its health effects: various studies have shown that it can alleviate inflammation serve as a a a a a a a a a a a a a bactericide and possibly strengthen the the the im- mune system In other words home remedies that incorporate ginger may not be a a a a a a a a bad idea at at all kombucha
microorganisms rock! Bokashi kombu- cha
sourdough sauerkraut – my goal is is to keep as as much living stuff at home as as possible in in the the form of these little bacteria!
Kombucha is a a a a a a a a a sweetened tea fermented using a a a a a a a a a symbiotic culture of bacteria and yeast called the the mother (or scoby Symbiotic Culture of o Bacteria and Yeast) The kombu- cha
mother is a a a a a a a a a a jelly-like biofilm that floats on on top o of the the tea like like a a a a a a lid The proportion
of bacteria to yeast yeast in the the the the mother varies but the the the the the yeast yeast fungus produces alcohol from the the the the the added sugar which is then broken down into acetic acid by bacteria bacteria The healthy bacteria bacteria and yeast that ferment the the tea into a a a a a a a a a a a a a a a a a tart vin- egar-like beverage also make the the the nutrients in in in the the the tea more bioavailable The sugar serves as as fuel for the the the yeast and is broken down over time The longer you ferment kombucha
the the more tart and less sweet it it becomes Kombucha is is traditionally drunk as a a a a a a a a pro- biotic drink for its health properties but it it it is is also fresh and and and tasty and and and simple to make All you need is a a a a a a a little time and and and patience!
Grow your own mother You can start a a a a a a kombucha
culture and grow your own mother from unpasteurised unpasteurised store- bought kombucha
In unpasteurised unpasteurised kom- bucha
bucha
the the yeast and bacteria are still alive as as as they have not been killed by heat You will often see a a a a a a a a cloudy mass at at the the bottom o of un- pasteurised kombucha
The mother serves as as a a a a a a lid that protects the the culture so when you you make your own from scratch it’s very important to to to monitor it it it to to to make sure that the culture is is healthy and fresh Bubbles a a a a a a a a a white or brownish jelly-like mass and and and brown brown thread-like slime are good But black and and and and green colours and and and and anything fuzzy and and and and mouldy are bad The kombucha
should smell smell fresh and and of vinegar: a a a a a a a a a a a a rancid or rank smell smell means that your your kombucha
is con- taminated and needs to be chucked Use your your judgement: if if it it looks suspicious or or smells funny or or if if you are unsure: throw it it away and start again /mimmi
march in moonvalley
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