Isn't it odd how different the recipes are? I seem to be using slightly more sugar and tea to half the quantity of water i.e. half a gallon. I wonder if that is why mine gobbles up the sugar so fast? I got the recipe from Alick and Mari Bartholomew, the founders of the Kombucha Tea Network UK.
Edited by: ANTHEAMS at: 7/13/2012 (10:39)
Pounds lost: 10.0
Fitness Minutes: (56,083) Posts: 7,690 7/12/12 8:06 P
I use a one gallon glass container with 1 cup of sugar for my kombucha. I have tried to tap into it 14 days out and it's just too sweet for me. Mine doesn't taste vinegary at 28 days amazingly enough. The second fermentation is for adding flavorings and to enhance the fizziness of the final product. I like ginger kombucha so I add sliced ginger and let it sit for about 7 days once the fluid has been transferred to a separate container.
Check out the below link. She talks about the kombucha fermenting process including the second fermentation. Essentially, the longer you leave your kombucha, the more sugar it will consume which leads to a lower calorie count.
I am fascinated at that 28 days... Mine is already turning to vinegar after 8 days. When you say the scoby is eating the sugar, is it also eating the calories? I make three litres using 6 teaspoons of tea, and 250 grams of sugar. I use the continuous method so add to a container two thirds full of kombucha
Pounds lost: 10.0
Fitness Minutes: (56,083) Posts: 7,690 7/11/12 7:36 P
Depending on the ingredients used, kombucha is about 30 calories per glass (8 oz). And I think the amount of sugar is negligible depending on how long you age your kombucha since it feeds on the sugar. I usually age mine for about 28 days and then I transfer it to a separate container to age another 7 to 14 days away from the scoby. As a result, my kombucha is not overly sweet and is lower in sugar.
Help required from my fellow KKFF team members. I am trying to track my foods but do not know how to enter straight forward milk kefir or kombucha made at home. Do you add up the calories of the ingredients - so the kefir would be the same as a cup of milk - or what? With all that sugar the kombucha would be very high but I don't think it is. Any help gratefully received. Anthea
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