Author: Klaus Kaufmann, DSc
The tea fungus known as kombucha is celebrated worldwide for its ability to aid digestion, eliminate toxins, support the immune system, and boost energy. Kombucha is fermented in sweetened black tea, a process that converts it into beneficial enzymes, acids, and vitamins. The result is a beverage that’s naturally healthful, tangy, and delicious.
Popular science writer Klaus Kaufmann discusses the health benefits of kombucha and its historical uses. He also shares personal stories of recovery and rejuvenation, and gives step-by-step instructions for how readers can create their own fermented beverage at home.
This revised edition of Kombucha Rediscovered includes current information on the absence of glucuronic acid in kombucha, the latest kombucha brews, and the use of white tea and kefir grains as bases to ferment kombucha.
120 pages, paperback, published 2013.
Questions on Kombucha Rediscovered
- From noramarie at 8/30/13 10:54 AM
- Can green tea be used instead of black? Are there probiotics in kombucha?
- Yes, and it makes a delicious kombuch with a light flavor! You'll find information about the yeast and bacteria composition of kombucha here: http://www.culturesforhealth.com/kombucha-yeast-bacteria
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