Originally Posted by cobluegirl (Post 4606291)

Here is some good info. make sure to check out her other links too.

http://www.foodrenegade.com/why-choo...king-kombucha/

Originally Posted by joysworld (Post 4607783)

So should I not ferment it as long? I'm fermenting for 12 days.

Originally Posted by LisaM (Post 4607784)

I've been weighing continuous brew for awhile ... I make 11 gallons at a time and it is quite an undertaking. But I don't think continuous brew is GAPS compatible so I'll have to wait until we're off GAPS. I think. :think

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Originally Posted by JenLovie (Post 4609128)

I have my first batch going! I'm starting from scratch and using a bottle of KT from the store. I'm assuming my initial ferment will take longer, right? Anything specific I need to know since I'm starting from scratch? I'm super excited (DH is, too, but only because I won't be buying KT every time I go to Sprouts).

Originally Posted by Hopetobe (Post 4608798)

That seems like a really long time, but I guess it depends where you are. I do mine for 5 days usually, but sometimes it seems to come out better than other times...trying to figure it out. Anyway, yes, I'm a beginner still, but if it comes out tasting (not just smelling, it always smells like vinegar) and it's too acidic, then you need to do it for less time. Maybe check it (taste by getting some out with a straw) every day starting at day 4 or 5.

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Interesting...is the end product different then regular? Like what would make it not GAPS legal?

Originally Posted by ArmsOfLove (Post 4604908)

okay--I apologize if I've missed this. I've tried to keep up with the thread but there's a lot here :phew

Lisa, *how* do you eat the baby scabies? I'm about to have more than I know what to do with :shifty They're freaky weird but I'm willing to add them to recipes :shrug3 Any suggestions?

Also, I bought some raw cabbage sauerkraut with probiotics, etc., so can I use the liquid from that to do my own fermented veggies? And I'm hearing about potatoes . . . is there a link or post number where the veggies are talked about? I'd really like to get some fermented something or other :giggle

:ty

Also . . . people keep saying "tastes good" and I'm still going :scratch My lemon ginger water kefir is :yum But the kombucha still tastes like acv :shifty I did the last batch with grape juice and another batch with peach juice and they both were good for a few days and now, nearing the end of the 2nd 2 weeks of brewing (we've been drinking it daily) all vinegary :sratch

Originally Posted by LisaM (Post 4604993)

After the 2nd ferment it needs to go in the fridge or it will keep fermenting. In warm weather, the first ferment can be as short as 7 days and the 2nd as short as 2.

If it's too strong to drink it makes an excellent marinade. Or you can cut it with water or juice or mix it with evoo to make salad dressing.

To make fermented veggies, you don't need to save any juice or anything, although you can. You just mix veggies in water with the correct proportion of salt. You can search for sauerkraut recipes or no pound sauerkraut. You don't need a special crock, a regular glass jar is fine.

We eat pieces of SCOBYs, I compost most of them.

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