Mara Botanical Journal — Kombucha RSS

How to eat Kombucha Scoby

Although the scoby membrane that is forming on the top of your kombucha brew is incredibly healthy for the body, there is one major obstacle which successfully prevents most people from eating it: It is tough and chewy as leather and it doesn't look exactly appetizing! This doesn't seem to bother dogs. Whenever I fed them to the farm dogs, most of them slurped them up eagerly and got a very healthy, shiny fur as a result. Some dogs prefer to chew them as dried treats. One of the older dogs was almost bald at his rear end from chronic dermatitis. Now, after eating his scoby treat every few days, his fur is thick and healthy and he even has...

Continue reading

The Many Astonishing Uses of Kombucha

While I was already familiar with the basics of Kombucha brewing, the book "Kombucha the Miracle Fungus" by Harald W. Tietze opened a whole new world of possibilities to me. Apart from enjoying it as a tasty and nutritious beverage there are many other uses to which the liquid as well as the 'fungus' can be applied. My first blog posts will be kind of a book review, because it was this book which set me on my journey of discovery into the wonderland of Kombucha. Technically Kombucha is not really a fungus but rather a lichen, a symbiosis between acid producing bacteria and tropical split yeasts. Together the beneficial yeasts and bacteria form a so called 'mother', a gelatin...

Continue reading

How to bake yummy Kombucha Bread

Today I want to share with you my new recipe for Kombucha sourdough bread. I’m living at a friend’s a farmhouse which has a cooking wood stove that is perfect for baking your own bread. And there is a collection of cast iron camp-ovens in all sizes! Making sourdough bread takes a bit longer than baking with yeast, but it is worth the wait. First I make the starter dough, which is where the Kombucha comes in. It is actually more of a slurry, because the bacteria work faster when they have plenty of liquid. Here are the instructions for making the bread: For the starter dough, mix 100g rye flour with 100g buckwheat flour in a container and add...

Continue reading