Kombucha experiment

Selasa 11 Desember 2018
Purpose: to see the different effects of kombucha under different treatment.

1. Kombucha (already fermented for 20days + mango) closed lid
After 9 h : the mango is softer
After 18 h: the mango is floating and sticking to the scooby, the starter is sweet and a little sour, the mango is as soft as the 9 h brewed.
After 48h : the mango become softer but still not rotten.
After 3 days: the mango does jot become softer but the liquid tastes sour
After 6 days: the mango is not rotten... and the solution become sourer..
Experiment sampai di sini, hasilnya adalah cuka kombucha dg very soft mango.

2. Kombucha day 1 with mango (1250ml jar) with breathable cloth
Day 1 the mango is at the bottom
Day 2 the mango is sticking to the scobby at the top
Day 6 no changes about the shape...

Experiment to find out whether the mango will become bad or not.
Today is 27 dec 2018 (16days) the mango is still good.

3. Kombucha 40%+ water60% + milk powder 6 spoons + mango  (medium size)(manalagi) + apple 1+ alcoholic raisin 3 spoons + quacker oats 12 spoons)
For 4 people

After 18 hours.
The appearance is as ordinary oats.
The taste is sweet, crunchy of apple, alcoholic of raisin
Overall : delicious.
I used to hate eating oats, but now I like it especially now we add kombucha inside it and overnight oats makes the oats soft.

5 hours after eating the kombu overnight oats my husband who has lactose intolerance has no problem.  SUKSESS!!!

4. Brewed fuity oats

    We will brew it for 6 hours outside the refrigerator and

     after that put in the fridge overnight (10 hours)

Ingredients:

0,5 kg dragon fruit

2 spoons alcoholic raisin

8 spoons of powdered milk

1 apple (dip in hot water and rubbed clean with a towel to remove the wax)

12 spoons of quaker oats

500ml  mango kombucha

No additional water.

This portion for 5 people 

The result after refrigerating for 8 hours: totally delicious and friendly for people with lactose intolerance

Jicama carrot juice and kombucha

Ingredient:

100ml kombucha

400ml carrot juice

400gr jicama, slice thin

1 spoon lemon

1 chilli

75 gr sugar (disolved in water)

500 grams manalagi mango

4 big slices of papaya (put on the top)

Mix all the ingredients in a bottle jar and make sure the jicama are not floating. (I put another small glass inside the jar to make sure no floating jicama)

Let it ferment for 1 days and refrigerate

After fermentation, the jicama becomes softer and the solution become a bit sour...but I like it...!!!:-)

1. 17 Dec 2018 08:30

Cauliflower carrot fermented with kombucha vinegar

Cauliflower carrot fermentation with kombucha vinegar

Cauliflower 400 gram

1 carrot

0,5 teaspoon of rocky salt

1 bayleaf

1 clove of garlic

200ml water

10ml kombucha vinegar

Rub with salt to clean the carrot

Wash the cabbage under running water and soak 10 minutes in salty water and 1 spoon of vinegar to remove any chemical bcs I am using the ordinary veggie (not the organic one.

Wash the all the veggie to remove excess salt.

Make rocky salt solution

10ml kombucha

Put the veggie into the solution 

Cover the top with a slice of kombucha scobby

Ferment it for 1 day outside refrigerator

Tasting result: smell of cauliflower and taste sour

9 days after being refrigerated the cauliflower is still good the floating one is soft but still good, the sinking cauliflower is still crunchy.

(I do not like the taste though...)

Milk coffee kombucha (not recommended)

The taste is coffee cream (I don't like it, but the dog likes it)

Kombucha kismis 25 Dec 2018

Rebus 200 gram kismis, saring.

Rendam dlm kombucha secukupnya