What is mutaflor probiotic yogurt,digestive enzymes food poisoning x ray,what is a multi strain probiotic costco - Step 3

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Hands holding a culture plate testing for the presence of Escherichia coli bacteria by looking at antibiotic resistance, Biology and Research Center in University Hospital Health, Limoges, France.
Color enhanced transmission electron micrograph (TEM) of Escherichia coli 0157:H7 strain, magnification 6836x. Why buy expensive probiotics supplements when you can make your own at home for a fraction of the cost? Wash your hands and clean the knife, chopping board, blender and glass bowl (big enough for maybe 2 litres of mixture). The more cabbage you add and juice, the larger the volume becomes and the thicker it becomes. Leave the covered bowl(s) on your kitchen table (or other suitable room temperature location) for 4-5 days until fully fermented. Wash and sterilise (in a big pot of boiling water or with boiled water from a kettle): a strainer (preferably non-metallic, but not essential), a large wooden spoon or similar, and a 1 litre kilner jar (one jar for each cabbage worth of juice). Place the strainer on top of the open kilner jar and spoon in enough mixture to fill it up. I have found that when straining the mixture into the kilner jar, it helps to apply pressure with the wooden spoon to squeeze out the juice from the blended, fermented cabbage. Once you have strained the mixture in the strainer, you may also wish to pour a little filtered water into the strainer to wash out the cabbage juice from the mixture (but don't add too much water or the juice will become too diluted). Once you have finished straining the mixture in the strainer, and all possible juice has been collected in the kilner jar, then discard the solids in the strainer. Another straining method is to use a wide glass bowl instead of the actual kilner jar to strain the juice into. Once you have strained all the mixture completely, then discard the used solids (or refrigerate for later eating), and secure the lid onto the jar or jars (using the sterilised rubber seal). It is generally recommended to have 4-8 Fluid Ounces (quarter to half a pint) daily, on an empty stomach. Given that it takes several days to ferment the white cabbage juice, then you may wish to start preparing your next batch when you have approximately 4-5 days supply remaining. If you want to accelerate your next batch, you can use 4 fluid ounces of the juice (not the mixture) and add this quantity to each glass bowl of mixture you produce, in which case the fermentation time should be approximately 2-3 days.
Below is a recipe for Spiced Gundruk (spicy fermented radish, cabbage, carrot, onions and garlic). Beetroot is another good vegetable to ferment, but would require salt per vegetable weight. Other bacterial and yeast species have also been identified, in the paper 'Lactic acid bacteria and yeasts in kefir grains and kefir made from them' (2002).
In addition to the proliferation of the above bacterial and yeast species in fermented kefir, lactic acid and alcohol is produced. Leave the kilner jar in room temperature in the kitchen for 24-36 hours, or until it is sufficiently thick, gassy and sour. Once sufficiently thick and sour, the kefir is now ready, and should be stored in the fridge. The freeze-dried kefir powder used in this example, by Ascott, is intended for use with dairy milk. In general, if you do intend to use it anything other than dairy milk, then you may need to transition from one type of milk to another, starting with dairy milk and slowly adding more and more soy milk to it until it is finally just soy milk. With kefir granules, one empties the live kefir granules into the kilner jar of milk and leaves covered for 24-36 hours, as described above.
Freeze-dried granules can be used in much the same way as live kefir granules, but they must first be 'activated', by soaking in milk.
Water kefir recipes do vary, but the basic ingredients are water, water kefir grains and sugar (can be brown or white). The kilner jar was invented in the mid 19th Century by John Kilner, the great-great-great-great grandfather of British broadcaster and like him or loathe him Top Gear presenter Jeremy Clarkson! There may be issues with home fermented products, such as the yeast content, for those with elevated free glutamate levels, and for those with existing yeast (Saccharomyces cerevisiae) overgrowth, as discussed in the Yeast section on the Bacterial page. Mutaflor is the brand name for the probiotic species of Escherichia coli (E.coli), known as strain Nissle 1917 or Mutaflor for short, which is manufactured by German firm Ardeypharm. Mutaflor is also available in suspension form, in 1ml or 5ml vials, presumably at the same strength as the capsules described above. The suspension form can be used in this context to make Yoghurt, although it is likely one could use the capsule form also by breaking them open. One can of course apply the same principle for making Mutaflor yoghurt with most other types of probiotic and use them to make yoghurt or an equivalent to water kefir.
Kombucha is consumed more for its beneficial nutrients (particularly for liver function and detoxification) than its bacterial content, and purely as a probiotic, is not the best around. One of the mid-process fermentation byproducts of Kombucha fermentation is the biotoxin Acetone.
I have also heard from a forum member that acetone only forms after prolonged storage at room temperature in sealed bottle form (without oxygen) but that it does not occur with oxygen!
According to a fermentation expert friend of mine, Bob, Kombucha's alcohol content can rise to 5% plus if bottled and sealed for storage. According to Alana Pascal, bottled Kombucha should be transported refrigerated, and when stored in the fridge, done so with the bottle top off to allow oxygen in, and consumed within about 4 days. Other sources recommend eliminating the air space in the bottles to slow down fermentation. Commercially prepared kombucha tea bottles are normally stored refrigerated at the retail outlet, so the only secondary fermentation time is during transit (more of an issue in the summer than winter probably depending on storage depot facilities etc.) Plane cargo holds are cold.
Home fermentation of course brings with it potential risks of contamination by foreign pathogenic bacteria and yeasts, e.g. The majority of claimed benefits of Kombucha tend to come from end users' testimonials rather than clinical trials, and few of the claims have any solid evidence behind them and are speculative in nature.
Some adverse effects from (possibly excessive) Kombucha consumption have included upset stomach, allergic reactions of varying degrees, adverse effects on the kidneys, liver toxicity, skin complaints and even metabolic acidosis (too low a blood pH).
I have not personally yet made Kombucha but has been highly recommended to do so by close personal sources, including my friend Aaron. Below are some pictures of Aaron's finished kombucha, ready to drink (culture removed, kombucha filtered). Most fruits contain sugars (fructose) that will ferment when combined with wild or airborne yeasts and bacteria.
Technically in a ferment cycle there are two types of activities going on; one is fermentation (anaerobic - without oxygen) and the other respiration (aerobic - with oxygen). Yeast either via acid hydrolysis or by producing enzymes cleaves sugar into glucose and fructose. Sources of ready made Kombucha tea depend on your area, but some examples are listed below. As well as buying ready made Kombucha tea, one can also purchase Kombucha concentrate, Kombucha extract and Kombucha extract dried capsules.
Happyherbalist's Kombuchal Concentrate is made through dehyration Kombucha tea over a low heat, through temperature (?) vacuum distillation. GetKombucha's concentrate is made through a proprietary distillation process - what effect this might have on the bacteria and yeasts, I am not sure about, but the product is claimed to have an unlimited shelf life. HappyHerbalist's Hydrosol is the water soluble distillate remaining after the oil-soluble parts have been extracted. Some Kombucha concentrates contain added alcohol to presumably keep the ingredients fresh and safe from bacterial breakdown and extend the shelf life, and perhaps to slow down the fermentation process also. I have found with Pronatura's Press Extract that once opened, the liquid goes somewhat cloudy after a day, having previous been clear when unopened. If you are consuming a concentrate, distillate or extract product, it is unlikely that the live bacterial and yeast content is that high, and the main benefit is likely to come from the active chemical ingredients. According to Pronatura, the Kombucha capsules in general do not contain any live bacteria or yeasts.
The extract capsules presumably have the same sugar content as the source Kombucha tea, which you could test by opening up the capsule and tasting the powder.
Please see the Psyllium & Bentonite (P&B) Shake section on the Mucoid Plaque page for the full preparation instructions. A good way of introducing more sodium into the diet is to take Himalayan Crystal Salt (shown above). To prepare sole, first find an empty screw top jar, and wash it out thoroughly so no organic matter remains in it.
Consuming small quantities of sole or even minute quantities of sea water (along with fresh water obviously!) are noted as being an effective way of absorbing sodium rather than sprinkling dried or crystalline salt onto food, which tends to be absorbed slightly less efficiently by the body. It is not recommended to drink sea water in any volume if one does not have a supply of fresh water to hand, as it will dehyrate the body and can be potentially life threatening. Add freshy ground Cayenne or roughly chopped chilli peppers to taste (pick those that are red and ripe, the hottest you can find. A herbal tincture is a solution of a plant or herb extract, usually made with alcohol or an alcoholic solution. The presence of alcohol helps to extract active ingredients from the herbs in question and dissolve them into solution, making them more readily absorbable than other forms of herbal medicine, such as infusions (teas) or decoctions, or eating the actual herbs themselves. When it comes to what alcohol solution to use, it is normally best to use as strong type of alcohol as possible, with as little flavouring and colouring in it as possible, to ensure maximum absorption from the herbs. One can choose to use fresh herbs or dried herbs to make tinctures; and organic and non-organic herbs.
A list of suppliers of dried organic herbs in the USA and UK can be found on the Links page. Most herb suppliers sell dried herbs, which have a longer shelf life and are lighter and easier to transport than fresh herbs, which must be used immediately. When it comes to straining the herbs once the tincture is ready, please be aware that the volume of liquid from a tincture made with fresh herbs will probably be greater than the original volume of Vodka used, e.g.
Crushed seed powder in general tends to take up less space (weight for weight) in the Vodka than herb leaves do.
If one is using fresh herbs, one may want to consider whether the just use the leaves, or to include the stalks as well.
If one is going to make a tincture of two different herbs, the herbs should be 'steeped' separately, and only mixed together at the final stage once the herbs have been removed.
The other thing to consider is how efficient you are at squeezing all the tincture out of the soaked herbs once the tincture is ready. Dropper bottles should ideally be dark so as not to let too much light in, which will degrade the compounds in the tincture over time.
It is worth noting that buying dropper bottles costs money, and if you have been using tinctures in the past before the point where you have decided to start making your own, on account of volumes required etc., then it is worth having kept all the empty dropper bottles from purchased tinctures when you have drunk them, as they can be reused for your own tinctures. When it comes to drinking tinctures, normally one measures the number of drops one wants (from the dropper bottle) into a cup or glass and then adds a little water and swallows it down. The other way to do it is to place the actual tincture dropper bottle without the drop stopper in the end in a pan of boiled or very hot water, and allow the alcohol to evaporate that way. If you are feeling particularly fancy, you may choose to buy a retort stand and clamp, and a suitable sized pyrex or borosilicate type flask, so you can hold the flask full of tincture in a pot of boiling water, without touching the sides of the pan, i.e. Basically, the closer you can get the temperature of the tincture to 100C, the more effectively and quickly you will get rid of the alcohol.
Glycerine may also contribute to bloating (gas), diarrhea or heartburn if consumed in significant quantities (as it is consumed by good and bad bacteria in the intestines, the bad bacteria producing the gas). Unlike an alcoholic tincture, if you warm the tincture containing Glycerine, the Glycerine will not evaporate off. I have also found that it does not readily mix with powdered seeds unlike Vodka (etc.), with the powder at the bottom and the Glycerine just resting on top and not soaking into it as would water or an alcoholic solution.
You may want to rinse these items quickly with a little filtered water afterwards (avoiding tap water). If the outer leaf or two leaves of the cabbage are a little withered or dirty, then you may wish to peel these off and discard them (perhaps giving the cabbage another quick rinse with filtered water). For the Lactobacillus acidophilus to breed effectively the concentration of 'food' for them in the mixture should not be too low.
A small to medium sized cabbage should only require about 1.5L or so of blender capacity, and I only uss one blender full for every White Cabbage. This is however optional and should not be necessary if you are really squeezing out all the juice from the mixture. It is up to you, how often you want to drink it and if you don't mind having a few days break in between batches.
Please note that temperature has an effect on the rate of fermentation, so check up on your mixture every few days whichever fermentation method you are using (slow or fast). The seal at the bottom of the juicer is usually rubber which undergoes rotation during its life. Be aware that cabbage is a cruciferous vegetable and as such contains endocrine (thyroid) disrupting goitrogens which are destroyed by cooking.
This new jar is as similarly kept in room temperature for 24-36 hours, and is ready for drinking, and is stored in the fridge. For example, if you started making kefir from cow's milk, it is best to stick to cow's milk in subsequent batches, rather than switching to goat's milk. However, as there are only up to 10 batches possible before acidophilus takes over the culture, it may not be enough time!
However, before the kefir can be used, the kefir must be strained into another kilner jar, so that the granules can be reused. Some recipes call for a pinch of Calcium Citrate or similar and a quarter of a teaspoon of baking soda per litre of water.
However, seeing as it is so easy to make, there is no real purpose - and it is more expensive. They have been designed primarily for use with infants and toddlers in mind, who cannot easy swallow capsules.


Yoghurt made using Mutaflor differs from the other forms of Yoghurt, Kefir and Sauerkraut mentioned on this page as the bacterial strain is isolated in the capsule or suspension form, so there will be no other bacterial or yeast strains present, i.e. This would avoid the inclusion of yeast species in your end product, and if prepared properly, only the bacterial species present in the probiotic capsule that you emptied into the liquid.
Green or white tea may offer the most health benefits but black tea usually produces the best ferment. Honey could theoretically work as the enzymes that produce H2O2 (antimicrobial) would be destroyed by the heat of the boiled water. For the initial batch, a small amount of lemon juice (or possibly vinegar) can be added to increase the acidity to help the fermentation start.
The fermentation is aerobic unlike Kefir, so a sealed lid should not be used on the mixture. The alcohol is produced by the yeasts, which is turned into acetic acid (vinegar) by the Gluconacetobacter xylinus bacteria. It is normally produced in very low concentrations however and is catabolised fairly quickly into other compounds such as Butyric acid (a healthy Short Chain Fatty Acid) that help to feed the fermentation process. Gaia Kombucha stated in an email to me that acetone formation only occurs gradually over time when the bottles are stored at room temperature, but the process is accelerated considerably once the bottle is opened, when it is best to store it refrigerated. If you do purchase multiple bottles, then they are best kept refrigerated, even if unopened. It is naturally produced in the body in very small quantities and metabolised and thus eliminated.
Many of these benefits might derive from the green tea content to some degree, although clearly the organic acid content has many healthy aspects.
However in Kefir (mainly anaerobically - without oxygen) and Kombucha Tea Brewing (achieved aerobically - with oxygen) common usage refers to this process as fermentation. Glucose is the energy source of our biological cells, and the energy source of our Probiotics. It is likely that the fresh, live tea contains the most bacteria and yeasts, but if you want just the nutrients, especially the Glucuronic acid, then any of the formats will be suitable, arguably the tea being the most awkward storage-wise. It is implied that it contains bacteria and yeast cultures although it is not actually stated.
One example is Pronatura's Original Kombucha Press Extract, which contains 10% alcohol by volume.
I am not 100% sure, but the product also seemed to smell slightly more vinegary after opening and leaving at room temperature, although it is hard to tell.
Given the fact that acetone has a low boiling point, it is therefore probably just as well to add these products to freshly boiled water, to drive off the Acetone (and alcohol if present) and kill off any pathogenic bacteria if present, as the BPs of the non-solvent ingredients is likely to be much higher.
With capsules you know there is no fermentation going on, as they are dried at the point of the Kombucha being ready, which is a convenient aspect. Pronatura are resellers of Original-Kombucha Classic Tea and Press Extract by the German company Dr med.
P&B shakes are taken to remove mucoid plaque from the large and small intestine, and are non-digestible. Put a large rock of Himalayan Crystal Salt into it or alternatively several heaped tablespoons of granulated or powdered Himalayan Crystal Salt into it. It is basically made by placing herbs into a container of alcoholic solution, sealing it, leaving it in a cool, dark place for a few weeks to a few months (shaking daily), then straining the mixture and bottling it into small dropper bottles. Alcohol also is a preservative, allowing extended 'steeping' in the preparation stage and also a longer shelf life for the final product. No colour is also important when it comes to viewing how well the tincture is coming on during the 'steeping' process. Organic herbs tend to be more potent than their non-organic varieties and will not have pesticide or herbicide residues on them. There is an optimum ratio of herb to alcohol solution, too little herb and you are wasting alcohol, too much herb and you are wasting herb as the alcohol can only absorb so much. If more of the active ingredient is found in the leaves, which is usually the case, then including stalks will merely mean less of the active ingredient is absorbed compared with other nutrients from the stalks. This is because of different absorption rates from the compounds in the different herbs, as one herb may saturate the Vodka faster than the other, essentially wasting the second herb.
If you simply pour out the tincture, and have a jar full of sodden herbs, with plenty of Vodka containing the active herbal ingredients in it still in the mass of leaves, then it is a waste of Vodka and the tincture itself.
It is important of course to label the jar where the herbs and Vodka are stored in, with the start date, concentration, volume of Vodka, weight of herb, type of herb etc.
The Vodka or other alcoholic beverage bottles used can also be used for storing larger amounts of tincture, prior to transferring the tincture to smaller dropper bottles for every day use. Whilst the alcohol helps to stop microbial breakdown of the herbal extracts, it does not prevent oxidation. However, you do not have to consume all the alcohol in the amount of tincture you have served. However, keeping the alcoholic tincture as is in the dropper bottle is probably more sensible as the alcohol acts as a preservative (being a poison!) - and you can evaporate off the alcohol from your small serving as and when required.
However, the high temperature of the surface of the pot may degrade the compounds in the tincture - and in the case of chelating herbs, may cause the herbs to bind with the pan e.g. You can probably come up with other ideas of your own - the main thing is convenience and not losing any tincture, not having to drink ridiculous volumes of liquid and not drinking too much alcohol.
Straining the milk thistle seed sludge from the glycerine was virtually impossible, using a variety of filter papers or sieves as it did not pass through the filter paper at all. The Glycerine forms a layer on top of the water and even if you shake the mixture vigorously so it mixes completely, it separates out again. White cabbage is used to make sauerkraut, but it can also be used to make fermented cabbage juice. In supermarkets and grocery stores, white cabbage is usually labelled as 'white cabbage', even though it may look green in places and not completely 'white'.
You want to avoid using hot water or heat directly on the cabbage throughout this procedure, as heat clearly kills bacteria and you don't want to kill off the L.acidophilus bacteria in the cabbage. Do not refrigerate during the fermentation stage, as the bacteria won't reproduce as fast in the cold and it won't ferment properly. During the summer it may ferment quicker than in the winter (depending on the room temperature round the clock, e.g. This way no mixture slides down the side and into the jar when you are straining it (if too small) or leaks down the sides of the jar and onto your kitchen surface (wasting juice - if too large). This may be quicker, but a smaller strainer allows you more 'leverage' when squeezing juice with a spoon. The jars of finished juice (in the jars) should not be kept out in room temperature as you have now finished the fermentation stage.
After a while it may well leak every so slightly, and nasty bacteria etc can accumulate underneath the main receptacle of the juicer (the inside of the receptacle is usually cleaned, but not the underside where it connects to the base and obtains its drive). You could experiment also by adding small quantities of other vegetables (blended) or cereal grasses, algae, or even sprinkle the contents of one type of fancy probiotic capsule to add additional species of probiotic bacteria to the ferment.
If you are fermenting cruciferous vegetables, it will not destroy the goitrogens, so you may not want to excessively consume fermented cabbage, broccoli, cauliflower and other cruciferous vegetables. Whilst kefir produced from granules is no doubt better than that produced just from powdered kefir culture, it is more labour intensive.
One can recycle the kefir in this manner between 7 and 10 times before the more aggressive acidophilus bacteria take over and the actual kefir bacterial content is minimal. I have tried going from cow's milk to goat's milk and back to cow's milk in consecutive batches, and the net result wasn't great, with the kefir bacteria eventually fermenting extremely slowly and almost never reaching its full end point.
It did not ferment very well at room temperature, but did ferment properly in an airing cupboard which was somewhat warmer.
The granules are then rinsed with milk or water, and then placed into the next kilner jar of milk. For detailed information on the properties of Mutaflor, please see the Mutaflor section on the bacterial page. Of course, one could break open a capsule and sprinkle the contents into food etc., but this may not be so easy and of course would negate the benefit of the enteric coating. You could try using dairy milk, soy or other vegan milk neat or with added sugar; or try water with added sugar.
For the first batch one may wish to use purely black tea as it will produce the best results. After the oxygen in the sealed bottle has been used up, the fermentation will change to anaerobic (most of the aerobic bacteria and yeasts dying out), whereupon the alcohol is converted to vinegar. There seem to be many opinions on this subject with no one really presenting any convincing scientific facts either way. Sugar is good, just we can't be sure what wild or airborne yeasts and bacteria may be present.
The amount of oxygen and carbon dioxide present in the water will also be a determining factor in this process. It may depend on the type of extraction or concentration method and any other treatment that has been applied.
It does not contain any sugar however, which is a large bonus - but there must be some trace amounts or it would not continue to ferment once opened and stored in room temperature. It is surely 'safer' to refrigerate these extracts and concentrate product in any case, and can do no harm. It also seemed to give off a little CO2 after having been been first opened with the top screwed on. Clearly if you place such a tea bag into boiling water, then you will kill off all the bacteria and yeasts in the Kombucha extract impregnated into the tea leaves, assuming that the extract in the tea bags was live to start with.
The number of carrots will be far greater than the numbe of beets required, because we are only using the carrot peelings, but the whole of the beets.
Use whichever dark greens you fancy, but the main point is to include a large proportion of whole, roughly chopped celery. You may need to make a prior arrangement with a particular seller if they do not normally sell a particular item on their stall. Herbs sticking out over the top of the vodka are not really having their active ingredients extracted efficiently if at all. Milk Thistle seed powder, it is not practical, as the powder forms cement like paste at the bottom of the jar, which is very hard to stir (and does not dissolve despite vigorous shaking of the jar), and straining such a mixture would take a very long time and be a real nightmare! Some argue that dried herbs are stronger than fresh herbs on account of the fact that the leaves are often dried upside down, meaning any nutrients in the stalks should fall into the leaves. If you 'steep' them separately, then at least you know you have maximum strength of each separate herbal tincture before you mix them together.
However, most rapid absorption occurs at the beginning when there is zero concentration of the herb's active ingredients in the actual Vodka. There are various ways you can squeeze the 'juice' out of these herbs, prior to discarding them.
Similarly, the dropper bottles should be labelled too, with herb type, concentration and date of bottling (and perhaps the duration of steeping, e.g. Some air will be in the dropper bottle and some will get into the bottle, even if the top is tightly screwed on. You can evaporate off the alcohol by pouring freshly boiled water over it, into the mug, perhaps half a mug full or a whole mug full of boiling water. You may wish to do this each time you drink the tincture, or to heat a day's worth of tincture in one go.
I have read that 50%-67% glycerine is normally used in Glycerine-based tincture making, the rest made up with water. The idea is to keep these implements more or less 'sterile', and not introduce any harmful bacteria.
It is not recommended to use tap water in any part of this procedure (except for the washing and sterilisation steps). The main thing is that it is well blended with no chunks of cabbage in there, and it isn't too runny.
It is best to have approximately 1cm or more between the top of the liquid and the clingfilm.
It is a good idea to stir the mixture every day after 48 hours (although during the summer I stir it after 24 hours), so that the acidophilus and lactic acid is distributed evenly, preventing the growth of harmful bacteria. You can of course eat the solids or even just eat the mixture as is without straining it (i.e. Once you have finished, then you pour the juice from the bowl into the kilner jar (being careful not to spill it everywhere!) The former method however produced more juice volume and takes less steps. As a general rule, when the kilner jars are very full, they are more difficult to pour into a glass without spilling. Thus small amounts of contaminated liquid may seep into your blended cabbage juice mixture.
The main thing is that they are finely chopped or blended, thoroughly mixed in, and below the surface of the liquid, allowing the probiotic bacteria to propagate and move around. It can also be made using any type of milk that contains natural sugars (for example, soya milk or rice milk); and it can even be made using water and sugar (although one runs the risk of consuming refined sugar left over which has not been fermented).
Kefir granules should be purchased according to the type of milk they will be fermenting, i.e. Kefir gives off carbon dioxide as it ferments, and without a rubber seal, the jars can explode! A yoghurt maker is probably ideal, Moulinex do a Yoghurt Maker with small glass pots (most are plastic), which will maintain a constant temperature.
More detailed instructions for making kefir from live granules can be found at the links below. The product is available in 'mite' capsule form, where the strength is only 20% of the regular capsules, for use in severe cases where the patient cannot tolerate the stronger capsules at first. You may need to experiment with the optimum temperature, using either a yoghurt maker or a thermos flask (which can maintain higher temperatures than a yoghurt maker that is typically at around 21C, and also duration. Opinion is divided on this, however once opened, and exposed to more air, they should be stored in the refrigerator.


One of the other results of the anaerobic (incomplete) fermentation is the formation of Acetone. It has a low toxicity and may temporarily suppress the nervous system, as all other solvents do. The FDA has expressed concern over possible contamination of Kombucha with Aspergillus and Candida bacterial species. There is also sugars in certain herbs such as ginger and ginseng and in berries like wolfberries and Da Zao (dates). Water boiled for kombucha tea production should not be overboiled to ensure enough O2 is still present in the water. The synergy of the yeasts cleaving the sugar and the bacteria producing acids results in the common denominator that defines Kombucha Tea as Kombucha Tea (and not something else) as acetic acid, gluconic acid and fructose. Dr med Sklenar has stated to me that it is 'understood that the friendly pro-life bacteria is present'. If one cannot establish the exact bacterial and yeast content, then refrigerating them will at least slow the secondary fermentation process down.
This process seems to be slowed down somewhat if the bottles are kept in the refrigerator after opening. Such a beverage will still provide the benefit of the organic acids and other nutrients present in Kombucha, depending on how much Kombucha is in each bag to start with, buy clearly not provide any probiotic organisms. Simply discard the first outer layer, and roughly chop the remainder of each onion (half to third of an inch wide slices) and throw this into the pot. Distilled water is used as it contains no mineral content whatsoever and is more likely to draw out more minerals than water that is already partially saturated with minerals.
When putting dried herbs into alcoholic solution, they take up less volume initially than fresh herbs and less weight of dried herbs will be required compared with fresh herbs, but dried herbs, because they are dry, will soak up some of the alcoholic solution to rehydrate them. It is more practical to create a weaker tincture, closer to the strength used with dry herbs, despite the decrease in actual volume of dried herbal compound.
As more compounds are drawn into the alcohol, the differential is less and so the rate of absorption is less. One can use a funnel and muslin or coffee filter paper lining to pour the mixture back into the empty vodka bottle (to later pour into dropper bottles). Tinctures do not last forever and manufacturers tend to label their tinctures bottles with up to a 3.5 - 4 year shelf life, based on being very tightly sealed at the time of bottling. One then leaves the mug to stand for maybe 10 minutes allowing most of the alcohol to evaporate. Filtering such a mixture is very difficult but slightly easier than a pure Glycerine-based tincture mixture which whilst being homogenous (a plus) is much thicker in consistency. The cabbage should be used immediately (asap) for fermentation - basically the fresher it is, the better. Chunks don't do any harm, but are just a waste of cabbage as the surface area is very low for the bacteria to utilise. When you have used up the rest of the cabbage, and blended it smoothly, empty the contents of this into a second glass bowl. Otherwise, if the cling film sags and touches the mixture, you may end up with juice leaking down the sides of the bowl and all over the kitchen surface (the capillary effect - you'll soon figure this out). When you stir the mixture, make sure you use a sterilised wooden, ceramic or plastic spoon, not a metallic one (sterilise with boiling water briefly). It is best to stir at least from day 2 onwards, or day days, on a daily basis thereafter, when you stir it, to see how it is doing and how close to fermentation it is. My view is that whilst it isn't that tasty, it isn't totally disgusting either (easier to drink than kefir) as long as it is chilled.
Some people add salt to a ferment, which helps to inhibit other types of bacteria, Lactobacillus acidophilus being salt tolerant and allowed to propagate and multiply.
The best type of dairy kefir is probably live (raw, grass-fed) organic goat's milk, with pasturised organic goat's milk running a close second (with the added benefit that it can be purchased in supermarkets and not farmer's markets). One should use sterilised jars (boiled in water for a few minutes) and a sterilised non-metallic spoon and sieve (if applicable). Of course, one can prepare 2 or 3 jars of kefir at once from a single batch of kefir, and these all count as the same (subsequent) batch.
During this time a scoby will form on the top, which will first appear as a white film and thicken as it goes along.
In general, it is ok to store freshly bottled Kombucha for a few days, until it goes gassy (with CO2) but to drink it shortly after this. It has a low boiling point of 56.5C (134F), and as such can largely be boiled off if one is using Kombucha Extract and adding it to boiled water (see further below). The major variables; Sugar, Tea, Temperature, Time and Oxygen, all further refine and define your fermentation. If the salt level gets too low, then there is a risk that the sole is not fully saturated, so add more if in doubt. The vodka is by far the most expensive ingredient in a tincture as the actual herbs themselves are relatively cheap in comparison. As stated above, they absorb some of the water content of the Vodka, and some part of the tincture will remain in the sodden leaves when it is strained, so the actual end volume of tincture will always be less than the original volume of Vodka used. After this one can take a glass bowl and use a sieve to spoon the sodden herbs into and squeeze them with a wooden spoon to squeeze more tincture out into the bowl, which afterwards can be poured back into the Vodka bottle with the rest of the tincture. This label would mean that 1 ounce of fresh coriander leaf was used to very 3 fluid ounces of Vodka. After leaving the mug in there for 10-20 minutes, you can remove it and leave it to cool or stand it in a similar pot of cold water, for a few minutes, if you intend to drink it immediately. As a general rule it is best to avoid any metallic objects getting in contact with the tincture during straining, pouring or otherwise, especially cilantro. The only reason that it is easier to filter in my experience is because the watery later filters out more readily.
If you buy a surplus of white cabbages, you may elect to store the surplus in the refrigerator.
A worn juicer is fine for blending things that are to be consumed immediately, but for the above application may result in many batches thrown away. Water kefir is most convenient as it does not require the purchase of fresh milks or expensive diary milk alternatives.
It is possible to migrate dairy milk kefir grains to use with soy milk or almond milk, or even water kefir, and vice versa, but it may take a few batches for the grains to get used to the new medium. There is a cost saving with Yoghurt making, as once one starts off the Yoghurt culture with one 5ml vial of Mutaflor, one does not need to buy any more, and one can use 2-3 tablespoons of Yoghurt from the previous batch for the next batch, and again, ad infinitum. Examples of other probiotics you could use are Securil or Renew Life's Ultimate Flora Super Critical powder.
Preparing Kombucha in ceramic or possibly plastic containers is reputed to potentially leach contaminants into the final beverage.
Once purchased, it should absolutely be stored in the refrigerator and consumed within a few days. Sklenar, stated to me that they do not think that either the extract liquid or the capsules contain any live bacteria or yeasts! It is probably best to keep them stored unopened or opened in the refrigerator in any case.
Sklenar do not manufacture, so presumably this is a US product derived from the German Kombucha. The more finely chopped or ground the herbs are, the less space they will take up in the Vodka and the stronger you can potentially make your tincture. Ideally you should have some excess vodka above the herbs to ensure proper ease of mixing, absorbance and straining.
So there is an optimum or most reasonable time to harvest the tincture, but if you are in rush, then it is best to leave it as long as possible, even up to a year.
One could place the wet herbs into a large piece of muslin, seal it up and squeeze it with one's hands over the glass bowl. Clearly, the greater the volume of tincture in your cup, then the more boiling water you need to add to it, to ensure the subsequent mixture reaches a hot enough temperature to evaporate most of the alcohol off. To ensure more alcohol evaporates, you can actually keep the water in the pan close to boiling point, either by placing one corner of the pan on the heat, leaving the mug of tincture solution in the other corner of the pan, so it is not directly in contact with the heated part of the pan. It also does not burn the liver or have any intoxicating effects like Vodka (the effects are normally minimal based on normal tincture dosages). If you are unsure, then give the mixture a stir (with sterilised non-metallic spoon as described above) and 're-smell'. Unused kefir can be frozen and kept for up to 6 weeks, if you are going away on holiday for an extended period. One may wish to experiment with other leaf types (not related to the tea plant), and they should work as long as there is 50% black tea present.
So it is anyone's guess, but it is likely that the amount is perhaps somewhat reduced at least. 100% proof 50% volume Vodka, but often the strongest Vodkas are not the most cost effective way to buy alcohol.
For example, with dried herbs, depending on how finely ground they are, one can only really use around 110-120g per litre of Vodka before the herbs start to poke out over the surface of the Vodka. Absolut) and it was bottled on 5th April 2007 (if you don't live in the USA!) So in other words, for 1000ml of Vodka (i.e. You are no doubt familiar with this principle from physics (in terms of relative volumes and temperatures) and from adding piping hot water to your bath when it starts to cool down. If you wish to avoid alcohol, then vegetable glycerin or vinegar (optionally mixed with water) may be used, although not recommended. Kombucha 2000, list it as 'perishable product' on the label and that is should be refrigerated. If you are using rocks, then they sit in the saturated solution and look quite attractive (!) Stir vigorously. It may be better value for money to buy a slightly weaker Vodka, and even one from a non-famous brand, like a supermarket's own brand. With dried herbs, you really want to leave at least an inch or two of surplus liquid in the jar, or straining them because unmanageable. If you do this, make sure the handle of the pan is not directly over the hot plate, or you may end up burning yourself.
Glycerine tends to extract essential oils from herbs much better than alcohol, but its capacity to extract resins and gums are somewhat low when compared to alcohol.
Although glycerin and vinegar are not as effective or strong as alcohol, they do create milder extracts that are suitable for children or those sensitive to alcohol. If it starts to smell very strange - a 'sulphury' smell - and the surface of the mixture takes on a light brown colour, then it has likely gone off and should be discarded.
You could try using epsom salts rather than sea salt or a combination to provide extra magnesium in your diet. However, if you use alcohol, you are arguably spending more money here, and you could just as easily have put more alcohol into the jar at the start to have a more diluted tincture and potentially absorbed more from the herbs this way - and a larger liquid volume relative to herbs volume is easier to strain. Clearly the ratio is based on the weight of the herb, whether fresh or dried, and as dried herbs weigh less than fresh herbs, the concentration ratio of a tincture made from fresh herb will be greater (e.g. 1-2 tablespoons, then a filling the mug up with boiling water will only result in a hot mug of diluted tincture rather than a very hot one.
If using dried herbs you will need to add more alcohol over the next day or two as the dried herbs absorb and expand. Gaia Organic Kombucha state that the bottled Kombucha does not need to be refrigerated when bottled and unopened, but when opened should be refrigerated. For this type of mixture, you would use at least a 1.5L container or larger, for example, a kilner jar or preserving jar with a rubber sealable lid. If you do rinse the herbs with vodka or even with water, then the tincture that you do produce will be weaker than if you had just strained and pressed the sodden herbs to get as much tincture out as possible.
If it is not hot enough, not enough of the alcohol will evaporate off, resulting in a rather boozy drink. However, this means that the mug is in direct contact with a heated part of the pan base, which is not ideal.
A good ratio for dried material is about 1 part herb to 5 parts alcohol, and with fresh material 1 part herb to 3 parts alcohol.
Fermentation of vegetables and milk (as kefir or live yoghurt) was commonplace before the widespread introduction of refrigerators, which has sadly displaced a healthy practice. Generally the manufacturers are a little tight lipped or understated about the secondary fermentation issues surrounding Kombucha. Stir at least once more, half way through the day for example, as otherwise the solution may not saturate properly. I found that 360g of fresh Coriander leaf and 1L of Vodka did not quite fit into a 1.5L kilner jar, but they may well fit with another type of herb). In general, the larger the container, the more weight of herb per volume alcohol you can put in - it makes a slight difference but not a HUGE difference. The above points are things to consider when buying herbs and Vodka, and the absolute amount of active herbal compounds you end up with in your final tincture at the end.
This recipe is for 1 litre of fermented white cabbage juice, using one small to medium sized white cabbage. The amount rather than the volume is probably more important, as you can always tailor how much you take.
To compare the strength of tinctures made from fresh and dried herbs, you may want to ask your supplier of organic dried herbs what the equivalent weight of fresh herbs would be (i.e. Always take a few sips of water afterwards or it will 'burn' your throat and lips and feel uncomfortable in your stomach.



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