by Harald Tietze. One time best seller & still very much in demand this book introduces the Kombucha technique. Making Kombucha and designing its flavour and/or efficacy for one's personal enjoyment.
Origin of the Kombucha Fungus
Kombucha in the Western World
The Many Names of Kombucha
Kombucha - Fact or Fiction?
What is Kombucha?
Kefir, Yoghurt and Similar Fungi
The Kombucha Fungus - a Biological Production Centre
Kombucha does not Equal Kombucha
The Lactic Acid Fermentation
The pH of Kombucha
How to Brew Your Own Kombucha
The Right Temperature
The Brewing Pot
Process Problems Associated with Kombucha Fermentation
Nicotine - Deadly Poison for the Fungus
A Separate Fungus in Case of Emergencies
What to do Should the Fungus get Tired of Reproducing
Kombucha, an Alcoholic Beverage?
Can the Fungus be Eaten?
Life Span of the Fungus
Drying of the Kombucha Fungus
Kombucha - Pressed Extract for Diabetics and on Travels
How to Store Kombucha Once it has Been Fermented
Teaology Which is the Right Tea?
Herbal Tea Refinement Through Kombucha Fermentation
Which Herbs are Suitable for the Kombucha Process?
Do Herbs Have Negative Side Effects?
When Should a Medicinal Herbal Tea be Taken?
Kombucha Commercial Products Home Made
Modern Medicine and Kombucha
Dosage, How Much Should and How Much Can One Drink?
Effects of Usage Over Long Periods of Time
The Transformation of Sugar in Kombucha
Honey Instead of Sugar
Preservation of Kombucha
Kombucha - Mixed Beverages
Does Kombucha Have Negative Side Effects?
A Comparison Between the Immune Strengthening Interferon and Kombucha ........ plus much more!
Soft-Cover. 112 pages. Australian author
1 Book $15.00
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