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Kombucha tastes like a circuit board so making them into circuit boards is a good idea.
by dghughes 4y ago
Kombucha tastes like a circuit board so making them into circuit boards is a good idea.
- mypalmike 4y agoIt's an acquired taste. Circuit boards, that is.
- qup 4y agoYou can season them up pretty well. I like the classic seasoning combo of brow sweat, flux, and hardened cigarette tar.
- Xeoncross 4y agoI laughed out-loud for that. As someone that enjoys some (but not all) sodas and kombuchas I really recommend people try several. Don't think all wines/sodas/teas/smoothies etc... are the same. They can be made from just about anything (fortunately/unfortunately)
- Jeff_Brown 4y agoI hate beer and soda, but I've never met a kombucha I didn't love.
- qup 4y agoDo you think it's a texture thing? Or lack of varied experience? Those two products have tens of thousands of flavor profiles, it's strange to me that you can dismiss them entirely. I had a red velvet cheesecake craft beer the other day and there was no hint of "beer" in it. I like everything, and I've never had kombucha, so this thread has me excited to try it... Many times, for the various flavors!
- Jeff_Brown 4y agoI loved soda as a kid, and beer in my twenties. Now I quite dislike the taste of alcohol and sugar in the quantities one typically finds in beer and soda, but you're right, there are exceptions I have enjoyed. They've been rare. (I haven't kept track, and I haven't actively sought them out either.)
- pokot0 4y agoI love Kombucha but hate 99% of those you find in stores. They do taste like a circuit board.
- lapetitejort 4y agoStore brands are weak, pasteurized, and filtered, such that any unique flavor has been removed to appeal to the average shopper. Drink someone's home-brewed kombucha and you will be blessed with flavors that cannot be found anywhere else. This goes for all fermented products, such as sauerkraut, yogurt, kefir, and tempeh. Homemade is where all the flavors are preserved.
- deelowe 4y agoWhenever someone tells me how much they love kombucha, I get the feeling they are trying to convince themselves more than they are me.
- SpaceL10n 4y agoFor me, kombucha has been a natural progression of my exploration into fermented foods. The concept that so many of our favorite foods are produced with the assistance of bacteria is just fascinating to me. The funky flavors of fermented foods is a hurdle, for sure.
- NickBusey 4y agoWhenever someone tells me how much they hate kombucha, I get the feeling they tried one gross bottle one time, and wrote it all off as bad. I am brewing 5 flavors right now in my house. I assure you, they are delicious. Guava Jasmine is my current favorite. But keep hating on it if you like, you're missing out on something great.
- Insanity 4y agoI love Guava but have not tried it as kombucha yet, definitely should give that a try! My personal favourite is either "ginger" or Canadian Berry (https://www.farmboy.ca/products/farm-boy-organic-canadian-berry-kombucha-355-ml/ https://www.farmboy.ca/products/farm-boy-organic-canadian-be...). _Very_ different flavour, but could drink those all the time.
- brahyam 4y agoCould you share any good resources for someone to start brewing it? Or any tips?
- NickBusey 4y agoMake sweet tea, add SCOBY, wait. It really is that simple. This is the basic recipe I use: https://www.reddit.com/r/kombucha/wiki/how_to_start#wiki_master_recipe https://www.reddit.com/r/kombucha/wiki/how_to_start#wiki_mas... For more information, The Big Book of Kombucha will have everything you need and more. Have fun! :)
- kodah 4y agoI brew Kombucha. It's actually delicious, but you need to get a batch made by someone who knows what they're doing. Unfortunately, the latter is hard to come by because there's very little science in Kombucha circles.
- richeyryan 4y agoAin't that the truth? So much folklore and superstition about how the fermentation process works. I remember being told you can't make Jun with a Kombucha starter because it's a different bacteria, and even if you did get Kombucha to ferment the honey, it wouldn't actually be Jun. And the complete obsession and misinformation around the pellicle!
- kodah 4y agoThe pellicle stuff drives me nuts but I feel pedantic correcting people. I need to find an easier way to observe bacteria, because right now I'm relying on sugar content to determine "doneness", which is pretty second order to all the things that can happen around sugar in a kombucha brew.
- anonzzzies 4y agoWrong Kombucha then. Source: Kombucha brewer.
- FpUser 4y agoI used to make "Kombucha" in the 80s when I still lived in USSR. It tasted really good. The stuff they sell here in stores tastes really bad, mostly like carbonated vinegar.