It occurred to us that we had not included kombucha in any of our descriptions for our upcoming event. See below for info about kombucha. We won’t have time to cover it, but kombucha is a tea fungus (yeast) starter.
If you’d like to bring any kombucha tea fungus – also known as SCOBYs – to the event below, do so. Let people know at the MeetUp site. Everyone seems to have some they want to share.
Few people recognize that Kombucha is really a yeast based beverage. The right yeasts have incredible nutritional benefits, and their physical effects on food and drinks are huge.
Kombucha is at first a sweet yeasty drink, then as lactobacteria get involved and lower the PH, yeasts that are acid tolerant take over. The difference between vinegar and kombucha is very small.
Vinegar typically has around 6% acetic acid in it, kombucha has 1%. People that drink vinegar often add lots of different juices, or water and roots or herbs. This is called switchel.
Some people like to pickle with kombucha, instead of vinegar. Add lots more salt if you do that.
The incredible variety of yeasts in kombucha – depending on what type of tea, sugar and fungus exist where it is made – include subspecies of Saccharomyces, Saccharomycodes, Schizosaccharomyces, Zygosaccharomyces, Brettanomyces/Dekkera, Candida, Torulospora, Koleckera, Pichia, Mycotorula, and Mycoderma.
There at least several subspecies of most of each of these yeasts in kombucha. Kombucha also seems to have it’s own yeast as well called Zygosaccharomyces kombuchaensis.
The combination of chilled yeast and bacteria is a winner, whether in kombucha or sake. Hundreds of different brewed bevereages around the world clearly show that if you feed yeast the right sugars, however you break them down, it will perform. And make something tasty. if you are very careful.
There are dozens of books written about kombucha, and even more scientific research papers. If you are at all interested in hearing more about what we have to say about kombucha or the science of lactobacteria and acid tolerant and intolerant yeasts, let us know.
The Event: January 27th, 7 to 9:30 come ask questions about any of the recipes or methods used in this post. Two extremely skilled fermenters, and cutting edge brewers, Chris Cuzme and Mary Izett.
They create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at their menu!
Try some things that we made using enzymes, and yeasts starters. We’ll answer any question that you have about anything fermented. Plus, this is a #vegan event.