I confess. I had an addiction to Dr. Pepper. What finally cured me?
Kombucha — the fizzy, mildy sweet and tart, health drink that works wonders detoxing our bodies.
I'll be honest. I want your email address. I promise not to do anything weird with it! I'll even send you a copy of my e-book
Saturated Fat *IS* Healthy!
challenging politically correct nutrition
I confess. I had an addiction to Dr. Pepper. What finally cured me?
Kombucha — the fizzy, mildy sweet and tart, health drink that works wonders detoxing our bodies.
Making kombucha is a simple process, although many are still intimidated by the prospect of fermenting their own beverage. My favorite flavor combination is to brew up a batch of kombucha with jasmine green tea, then do a second fermentation with apple juice added. The resulting apple jasmine kombucha is profoundly refreshing.
I know it’s wild. Those of you who ferment your own dill pickles, relish, sauerkraut, kombucha, kimchi, chutneys, and other fruits and vegetables probably feel like you have a sign pasted to your forehead that reads: WEIRDO.
But, apparently, fermentation has become all the rage in San Francisco. Tara Duggan of the San Francisco Chronicle wrote a feature-length article on the trend which includes a handful of yummy sounding recipes.