In this edition of Kombucha Kitchen, we make a raw, living, organic dressing.
In this edition of Kombucha Kitchen, we make a raw, living, organic dressing.
Hannah Crum is The Kombucha Mamma, founder of Kombucha Kamp, Industry Journalist & Master Brewer, educating others about Kombucha since 2004. Connect with her on Google +
Continuous Brew mini-FAQ
By changing the starting ratio from…
1 Part KT:9 Parts Starter (orignial method)
to
3 Parts KT:1 PART Starter Liquid (CB method)
…the brewing cycle is dramatically reduced (just 1-2 days to complete).
Your colony of bacteria and yeast will be hungry and will very quickly process the small amount of sugar into mature KT.
Actually, CB results in less work. One example: a more streamlined bottling experience, without the need to lift your brewing vessel, clean it every week or deal with the mess afterwards.
Sure, just drain mature KT and add starter liquid to taste. Or for bottles, flavor as desired – no funnel, no mess!
So says Michael Roussin and experts worldwide.
Not at all. Having it on tap will change your perspective. Plus, you’ll find friends, family and neighbors eyeing your Kombucha set-up with envy and maybe even helping themselves to a fresh glass.
Yes. With a straight face. It is.
Don’t be nervous. You have the experience of hundreds of homebrewers backing you up in the form of my detailed instructions and maintenance plan. You will be guided along the way. You will save time and effort.
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What a great dressing recipe! I never thought of using kombucha to replace vinegar… where do you find dulse seasoning? I would love to try this. Thanks!
Hi Melissa! Thanks for your great comment
You can find Dulse seasoning at your favorite health food store, Asian market or on Amazon.com
I'd love to hear how yours turns out!
I cannot wait to try this. Thanks for sharing. Where do you find that great little dressing bottle?