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Rejuvalac drinkers - do you Kombucha, too?

Natural DocNatural Doc
in Being Raw

I am terrible at making rejuvelac. Terrible. It always spoils on me. And I have yet to see it readymade at a healthfood store. But kombucha is an easily accessable, totally-raw beverage with the same benefits: probiotics, enzymes, alkalizing, etc. AND it comes ready-to-drink at a healthfood store. It’s gotta be my favorite crave (at the moment.)

Anybody else kombucha?

Comments

  • Natural DocNatural Doc

    Never mind! I just saw the answer to my own question. Many of you have already discussed this in the “other” forum. Thanks anyway.

  • kminty3kminty3 Raw Newbie

    where is the other forum? I have the same question.. I think making rejuvelac seems hard. I don’t know where to get the wheatgrass..

  • Morning_theftMorning_theft Raw Newbie

    You just buy wheatberries and sprout them, no?

  • chriscarltonchriscarlton Raw Newbie

    Is store bought bottled kombucha actually raw? What are the indgredients? Were they raw? Isn’t it pasteurized when it is bottled?

    Also Natural Doc, I understand you are quite into fermented foods, could you point me to a few good recipes? Especially Sauerkraut and stuff like that?

  • alpdesignsalpdesigns Raw Newbie

    I used to make kombucha. The tea is cooked, but the fermentation and scobys are live food. I quit making it for awhile because fermented foods aren’t a part of the natural hygiene diet that I’m making an attempt to follow . If it doesn’t occur in nature, it isn’t an acceptable food in that diet. For that matter, if you want to get technical, guacamole isn’t natural either. Drawing the line is sometimes difficult! I still eat some “home” processed foods and combine when I feel the need. Kombucha is easy to make and tastes great. Be prepared to be in the bathroom a lot as kombucha is a diuretic.

  • jenny2052jenny2052 Raw Newbie

    Chris, the ingredients of Kombucha aren’t raw. In addition to the tea, I think that all of the commercial brands use white sugar to feed the culture and start the fermentation process. (There’s a lot of debate about how well the culture can grow with anything but white sugar, so I don’t think other variations are common in commercial versions, only in home brewing.) So that is also not raw. Plus, I assume that the bottled versions that are flavored use juices that may or may not be pasteurized.

    However, even though the starter isn’t raw, it is a live culture. None of the brands I’ve seen in stores are pasteurized, as that would defeat the whole purpose of drinking it!

    So I think it’s similar to miso in that it isn’t a raw food, but it is a live food. I guess it just depends on where you stand on that issue as to whether you wish to drink it!

    123—Have you made kombucha with anything but sugar? I used to make it with sugar and would like to give it a go with honey, but I’ve heard varying things about the effectiveness of that…

  • alpdesignsalpdesigns Raw Newbie

    I’ve never made it with anything but green tea and sugar. The scoby digests the tea and sugar, but there is always some remaining. If you let it ferment too long, it becomes alcohol. That’s not a good thing (IMO). I’m not sure that honey will work but I’ve never tried it, so I don’t have first-hand experience. I have a long list of kombucha links, including a forum, if you want them.

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