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Kombucha: The Miracle Fungus,New
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The Kombucha culture is fermented with sweet tea to produce an effervescent drink, packed with vitamins, enzymes, minerals and organic acids. It's great for boosting the immune system and relieving the symptoms of a host of illnesses. Revised in response to readers' comments, this expanded edition of Tietze's informative book gives easytofollow home brewing instructions. Illustrations.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is Kombucha and why is it considered beneficial? A: Kombucha is a fermented tea drink that has been consumed for centuries, known for its potential health benefits such as boosting the immune system and aiding digestion. It contains a variety of vitamins, enzymes, minerals, and organic acids.
- Q: How do I make Kombucha at home? A: To make Kombucha, you need a starter culture called a SCOBY, sweet tea, and a fermentation vessel. Brew sweet tea, allow it to cool, add the SCOBY, and let it ferment at room temperature for about a week.
- Q: What are the health benefits of drinking Kombucha? A: Kombucha is believed to support digestive health, boost the immune system, and provide antioxidants. Regular consumption may contribute to overall wellness, but individual results can vary.
- Q: How should I store Kombucha after brewing? A: After brewing, store Kombucha in a cool, dark place or in the refrigerator. This helps preserve its flavors and carbonation. Ensure it is in a sealed container to prevent contamination.
- Q: Is it safe for everyone to drink Kombucha? A: While many people enjoy Kombucha safely, those with compromised immune systems, pregnant women, and individuals with certain health conditions should consult a healthcare provider before consuming it.
- Q: Can Kombucha be flavored? A: Yes, Kombucha can be flavored by adding fruits, herbs, or spices during a secondary fermentation process, enhancing its taste and providing additional health benefits.
- Q: What is the shelf life of homemade Kombucha? A: Homemade Kombucha can last up to a month when refrigerated, but it's best consumed within a week to enjoy its optimal flavor and probiotic content.
- Q: How do I know if my Kombucha has gone bad? A: Signs that Kombucha has spoiled include an off smell, unusual colors, or mold on the surface. If any of these occur, it's best to discard it.
- Q: What type of tea is best for making Kombucha? A: Black tea is traditionally used for brewing Kombucha, but green or white teas can also be used. Ensure that the tea does not contain oils or flavorings, as these can impact fermentation.
- Q: Can I reuse the SCOBY for multiple batches of Kombucha? A: Yes, a SCOBY can be reused for multiple batches of Kombucha. It will continue to grow and can be shared with others or kept for future brewing.