In this edition of Kombucha Kitchen, we make a raw, living, organic Japanese comfort food, Butternut Squash Rawmen noodles “cooked” in Kombucha Broth!
In this edition of Kombucha Kitchen, we make a raw, living, organic Japanese comfort food, Butternut Squash Rawmen noodles “cooked” in Kombucha Broth!
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September 16, 2012 at 12:06 pmwhat a charming video! And what a grand idea. Y I found this site today as I was searching kombucha great after two months–I knew something resonant would come up. I have some kombucha sitting in the cupboard that I made for my son and his girlfriend, who haven’t yet claimed it–and it’s really smelling wonderful.
I agree, the mushrooms–let them soak, as you suggest, Hannah. What about an assortment of dried mushrooms? That would be fun. Collecting them would only add to the experience. What about a stuffed squash blossom, like an island on top. Stuffed with… sunflower seed pate with a touch of-what else? Ancient and reverend kombucha. (The finest of vinegars)
much enjoyed this. Thanks!
MomOnTheEdge
August 24, 2010 at 12:01 pmHow fun! I especially love the "egg". I need someone to teach me how to use chopsticks (@rmgm)
Anonymous
August 24, 2010 at 2:44 am🙂
from @callets
marius
August 18, 2010 at 6:41 pmyou know how to make my mouth water!!!