HAPPY KOMBUCHA BLOG

Why Kefir is an Essential Food for Anyone Trying to Shed Pounds. Healthy Digestion and Your Weight Kefir contains a fatty acid called Conjugated linoleic acid, or CLA. CLA has been shown to help reduce body fat in clinical studies.(2)(3) This unique fat supports proper metabolic function and helps glucose get into muscle cells, thus preventing sugars from being converted to fat in the body. Basically, it helps fat enter the cellular membranes of muscles and connective tissues to be burned as fuel. Not only that but the probiotic bacteria contained in Kefir also help maintain a healthy digestive system...

 We all know that Kombucha makes a wonderful refreshing bottled drink but what else can i do with my Kombucha i hear you say.... well here's a few ideas.. Salad Dressings and Marinades Kombucha can be used in place of vinegar in most salad dressing and marinade reciepes, summer is coming (don't quote me on that but it should at least try to make an appearance soon!) so why not try spicing up a salad with some dressing made from Kombucha. Here is a simple blue cheese dressing receipe that you might like to try What You'll Need: 60ml cup mayonnaise...

  It is not unusual for the first couple of batches to not be very fizzy, this is due to the scoby settling in. If after a few batches you are still not getting much fizz here are some tips. The easiest ways to get additional bubbles are in the bottling process, you must bottle your kombucha to make it fizzy During this bottling period, the beverage will undergo a period called “secondary fermentation.” Depending on the conditions, either a little or a lot of fizz will be created, and you may even have an exploding (be warned!) bottle problem on your hand if...

  Fermenting vegetables is fun.......   and the results are yummy but if you are wondering what to do with all those spare kefir grains you have, they can be used to ferment vegetables and the results are even more yummy. Vegetables that have been fermented with kefir may be regarded as a vegetable probiotic source, low in carbohydrates, rich in , Lactobacilli,Yeasts, Vitamin U  (only found in cabbage so you must have cabbage in your ferment) and Vitamin C including some of the B group vitamins bio-synthesised by the friendly organisms native to kefir grains.  with the addition of kefir grains incorporated as a starter-enhancer in your vegetable ferment, the culture-process...

  There are many different ways to flavor Kombucha, changing the type of tea is one way but doing a second ferment is another. The first thing I would say about kombucha is, EVERYONE will tell you something different. Brewing kombucha is just like making any other dish. There are hundreds of variations and recipes out there, each one somebody’s favorite. Everyone will swear doing this or that particular thing will make the beverage more healthful for you — and often the advice is contradictory. My point of view? Relax. Just do it. Enjoy it. Experiment and see what works for...