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The kombucha is eaten fresh and regularly, preferably in the morning on an empty stomach or one hour before or after meals, or pleasure at any time of day. The consumption of kombucha does not exempt any drinking water as well.
The taste naturally delicious, fruity and sparkling with a properly prepared kombucha makes it efficient and cut thirst with a refreshing drink.
Other recipe ideas:
Kombucha drink can enter the preparation of cocktails, mixed with ice and a little alcohol to your preference: rum, gin, brandy etc …
The naturopath Tyrolean Ferdinand Stock prepared by replacing the tea with a tea of herbs.
Serge adds Quedeville tails cherries mixed black tea, green tea and flavor the drink with a few drops of essential oils of lemon and a quarter of water.
The site offers grainsdekéfir after fermentation to add a few fragrant plants (elderflower or anise) or make a drink by mixing the drink kombucha to drink herbal or fruit syrup (raspberry, peach, lemon etc. ).
The site advises kombucha.paraguay adding medicinal herbs to prepare: raspberry leaves, nettle leaves and cassis.
Still others, prepare the Kombucha-based “fruit tea” (a try, especially if the tea give you palpitations … but this is not the recipe for the most common).
My first strain having many offspring, I make attempts to vary the taste of the healthy drinks obtained by “sacrificing” a few strains used for non-classical
This gives a pleasant and refreshing drink by fermenting green tea with mint (Gunpowder), or a green tea with lemon, same recipe as for the normal green tea. Read the rest of this entry »

October 9th, 2011
Bianca Bannerman
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