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Kickin 'it With Kombucha

Kickin 'it With Kombucha



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Kombucha is vandag die nuutste en moontlik vreemdste drankie op die voedselmark. Dit is wat Kombucha u kan bied en wat kritici oor hierdie nuwe eliksir sê.

1. Eerstens, wat ter wêreld is Kombucha? Dit is 'n ligte gegiste en versoete teedrank wat heeltemal natuurlik is.

2. Hoe dit gemaak word: swart of groen tee + suiker + bakterieë en gis, gegiste in glas of keramiekhouer + 1 week = Kombucha.

3. Dit blyk dat Kombucha al 2000 jaar bestaan. Wat geweet het? Die Chinese het hierdie bruisende tee vir optimale gesondheid gedrink.

4. Kombucha is 'n probiotiese drank, wat beteken dat dit lewende kulture en goeie bakterieë bevat. Ja, ek weet dit klink ontstellend, maar Kombucha kan help om u maag te herstel as gevolg van die probiotika wat die spysverteringskanaal laat skop.

5. Kafeïen nodig? Ruil u gewone vanilla latte in vir 'n bottel Kombucha om 'n energieke dag te hê.

6. Hier is die goeie deel: Kombucha -tee bevat alkohol; maar jy hoef nie 21 te wees om dit te koop en te drink nie. Dis 'n wonderwerk! Soortvan. Ek is jammer om jou nuutgevonde opgewondenheid te demp, maar ek dink nie jy word gou dronk op Kombucha nie.

7. Voorbereiding vir 'n Spring Break -bodem? Kombucha kan 'n uitstekende toevoeging tot u nuutste dieet wees. Sommige brousels bevat minimale suiker en 'n sweempie proteïene wat verrassend vul.

8. As u 'Kombucha' op Google soek, kan u interessante, maar soms kommerwekkende inligting vind: resepte om u eie te maak, belaglike bewerings van die dood en baie variasies om te probeer. Kyk na die Kombucha -debat as u dit regkry, maar moenie dit te ernstig opneem nie.

9. Baie gesondheidswerkers bevraagteken die geldigheid van die gesondheidseise wat met Kombucha verband hou weens die gebrek aan deeglike wetenskaplike navorsing. Baie van hierdie bekommernisse spruit uit die gebruik van 'tuisgemaakte' Kombucha. Waarskuwing: Moenie 'n Kombucha -brouer in u koshuis of woonstel word nie. Die risiko van besmetting en groei van slegte bakterieë is te hoog.

10. Gaan plaaslik in plaas van tuisbrou! As 'n Austiniet kan u heerlike plaaslike brouerye eet, soos Kosmic Kombucha, Buddha's Brew, Wundr-Pilz en Live Soda Kombucha.

U wonder dus miskien: 'Hoe verbruik ek hierdie geheimsinnige brouwsel?'

Begin met 'n leë glas.

Foto deur Kathryn Stouffer

En voeg jou nuutgevonde eliksir by die glas. Drink gelukkig, drink vonkelrig.

Foto deur Kathryn Stouffer

As hierdie woorde u nie in die gedrang bring nie, gaan haal 'n bottel Kombucha by u plaaslike kruidenierswinkel (ek beveel Whole Foods, Central Market of HEB aan) en probeer dit self. My persoonlike gunsteling: Kosmic Kombucha, 'n teelimonade met pittige sitrus en 'n subtiele skeut sout. Die bruisende gemors kalmeer die maag en hou jou vas tot die volgende maaltyd. Soet perfeksie in 'n bottel.

Cheers!

Die berig Kickin 'it With Kombucha verskyn oorspronklik op die Spoon University. Besoek die Spoon University om meer plasings soos hierdie te sien.


Kickin 'it With Kombucha - Resepte

Dit kan 'n uitspraakles verg, maar kombucha benodig geen spesiale toerusting of toestemming nie. Kombucha is 'n gegiste drank wat die volgende groot voedselbeweging word vir diegene wat op 'n natuurlike manier gesond wil bly of gesond wil bly. Maar wat presies is Dit?

Kombucha is 'n tee wat gegiste is met 'n probiotiese kultuur. “Probiotic ” verwys na lewende mikroörganismes, jogurt bevat byvoorbeeld 'n voordelige probiotiese kultuur. Kickin 'Kombucha (KK) se stigter in Houston Robert Lopez beskryf kombucha as 'tradisioneel begin met groen of swart tee met bygevoegde suiker om die kultuur te' voed '. Die gistingstyd wissel na bron van koolhidrate, houer, temperatuur, tipe tee en die eienskappe van die simbiotiese kolonie bakterieë en gis (SCOBY). Die SCOBY sit die suiker, kafeïen en tanniene om in verskillende aminosure en B -vitamiene. Die gevolglike brousel is probioties ryk, natuurlik bruisend en effens suur. Dit kan verder beklemtoon word met vrugte en verskillende plantmiddels. ”

Kickin 'Kombucha produseer jaarliks ​​ses variëteite van sy bruisende tee en twee seisoenale geure. 'Ek probeer dink aan geure wat goed pas by kombucha se natuurlike suurheid', sê Lopez, 'en ek neem die voedings-/medisinale waarde van 'n bestanddeel in ag. Ek geniet dit baie om met plaaslike boere te werk om die bestanddele wat hier in Texas verbou word, uit te lig. ”

Lopez het nooit na kombucha gegaan om 'n sakeonderneming te word nie. Nadat hy sy been vir die tweede keer gebreek het, het hy dit tuis begin brou, omdat dit sy liefde vir goeie tee kombineer met sy plesier. Terwyl Lopez dit met familie, vriende en kollegas gedeel het, het die idee van 'n 'lewende' tee met moontlike gesondheidsvoordele hom geïnteresseerd. 'N Vriend het Lopez aangemoedig om sy kombucha op die plaaslike boeremarkte te probeer verkoop. Twee jaar later en sewe vriende sterk, is Kickin 'Kombucha 'n onderneming en 'n kombucha -krag waarmee rekening gehou moet word.

Hoewel die onderneming nie spesifieke gesondheidsvoordele kan waarborg nie, meen Lopez dat dit duidelik is. 'Ek waardeer kombucha baie, want in teenstelling met baie ander gesondheidsaanvullings/funksionele drankies, kan u dit letterlik voel werk. Persoonlik vind ek dat dit binne enkele minute 'n maag kan vestig en kan help met spysvertering. Dit gee jou ook baie energie en jy voel oor die algemeen net beter nadat jy dit gedrink het. U het nie 'n hele toetspaneel nodig om te weet of dit werk nie; u kan dit voel. ”

Ek het gehoor van kombucha-dit is nou algemeen beskikbaar in enkelbottels by Whole Foods, H*E*B en ander winkels-en ek het dit selfs geniet. Sommige soorte bevat egter stukkies gis wat daarin dryf, en dit laat my altyd drink. Maar ter wille van die deeglike monsterneming van 'n plaaslik vervaardigde drank, het ek 'n groep vriende bymekaargemaak en ons het 'n Kickin 'Kombucha -proe gehad. Ons het al ses geure geproe (die seisoenale was nie in seisoen nie): Wide-Eyed, The Grape Divide, Straight Up, Everyberry Hibiscus, Passionate Pineapple and Goodness.

Grootoog word gemaak met gemmer, suurlemoen, guarana ('n vrug wat baie kafeïenboontjies bevat, inheems aan die Amasone) en ginseng. Dit het 'n baie sterk gemmerbyt. Tasters het opgemerk dat dit 'n gemmer na die brand in hul keel gelaat het. Dit is merkwaardiger as die ander geure. Kommentaar sluit in: "Reuke wat gefermenteer word", "smaak beter as wat dit ruik" en "Ek voel gesonder." Daar word voorgestel dat dit goed verhit word vir 'n seer keel, gemeng met bosbessiesap of limonade oor ys, of as wortel of ander wortelgroente geglasuur word.

Die druiwekloof kombineer Concord -druiwesap met gemmer, sitroengras en vars lemmetjiesap. Tasters sê dadelik: "Dit ruik na wyn." Hulle hou baie meer van hierdie smaak as die vorige. Dit is beskryf as sagter, soos 'n vonkelwyn. Interessant genoeg is dit vergelyk met Lambic -bier en Manischewitz -wyn. Proeerders het gedink dit sal goed werk in 'n pons met sherbert, in 'n sangria, 'n smoothie of net oor vars bessies gegooi. Hierdie smaak was 'n gunsteling by die groep.

Volgende was Reguit op. KK sê hierdie smaak is vir die puriste. Dit is 'n onvervalste kombucha, gebrou uit hul mengsel van tee en tisanes. Tasters was mal oor die skoon geur van Straight Up. Hulle het hierdie geur uitgesonder as een wat hulle alleen sou drink. Dit het 'n laer duiseligheid en smaak soos 'n verfrissende gegeurde water. Een proeër sê: "Dit smaak soos vitamienwater, maar dit les eintlik jou dors." Tasters het gedink dat dit 'n goeie drankie sou wees nadat hulle by die grasperk gekom het. Daar is ooreengekom dat dit nie die moeite werd sou wees om dit anders as in 'n waatlemoensop te kook nie, vanweë sy delikate smaakprofiel.

Everyberry Hibiscus word gemaak met hibiskus en granaatappelsap en feitlik elke bessie wat u kan noem. Hierdie geur smaak baie gefermenteer en gons, maar verfrissend. Vreemd genoeg het dit baie min hibiskusgeur gehad. Tasters het opgemerk dat hulle dit net op hul tonge kon proe en dat daar geen nasmaak of keelbrand was soos die Wide-Eyed-geur nie. Die groep het gedink dit is ook soos 'n vonkelwyn en sal dit goed oor sorbet gooi. Die sterk bessiesmaak sal beesvleis of wildsvleis goed hou, en dit sal uitstekende vinaigrette maak.

Passievolle pynappel het 'n heel ander reaksie van die proegroep ontlok. Hierdie geur is KK se tropiese wending. Dit het passievrugte saam met pynappel, mango en papaja. Tasters se kommentaar was: "Nie 'n fan nie," "bla - wat 'n teleurstelling" en "met al die ander opsies, waarom kies u hierdie een?" Hierdie smaak was so anders dat die groep gewonder het of ons 'n slegte hoeveelheid kry.

Uiteindelik, na my mening, het ons die beste vir laaste gespaar, Goodness. Die naam sê alles. Dit is 'n suurlemoen-toegediende kombucha met verskeie supervoedsel: koringgras, matcha, spirulina en chlorella. As dit eers oopgemaak word, ruik dit na gemmer, maar daar is geen groot gemmer smaak of brandwond nie. Dit is sitrusagtig met 'n goeie nasmaak. Dit lyk soos 'n "gesondheids" drankie, maar proeërs was aangenaam verras met sy skerp sitrus en skoon smaak. Dit sal wonderlik wees met 'n komkommer of selderystok en wodka of selfs beter met 'n bloedige Mary -mengsel. Ideaal vir 'n vinaigrette of gemeng in pekelwater vir groente of komkommers.

Kickin 'Kombucha is beskikbaar in Houston, Austin, Dallas/Fort Worth, San Antonio en, mees onlangs, Oklahoma City. As jy 'n Greenling kliënt, is dit ook nou beskikbaar vir aflewering by die huis.

Lopez sê dat die onderneming nie 'n nasionale begeerte wil hê nie, want elke bottel word steeds met die hand gebottel uit klein hoeveelhede. 'Ons het geen voorneme om die wêreld oor te neem nie. Ons wil net die beste kombucha moontlik maak vir ons stad en deel met 'n paar ander in die omgewing. "


Kickin 'it With Kombucha - Resepte

Dit kan 'n uitspraakles verg, maar kombucha benodig geen spesiale toerusting of toestemming nie. Kombucha is 'n gegiste drank wat die volgende groot voedselbeweging word vir diegene wat op 'n natuurlike manier gesond wil bly of gesond wil bly. Maar wat presies is Dit?

Kombucha is 'n tee wat gegiste is met 'n probiotiese kultuur. “Probiotic ” verwys na lewende mikroörganismes, jogurt bevat byvoorbeeld 'n voordelige probiotiese kultuur. Kickin 'Kombucha (KK) se stigter in Houston Robert Lopez beskryf kombucha as 'tradisioneel begin met groen of swart tee met bygevoegde suiker om die kultuur te' voed '. Die gistingstyd wissel na bron van koolhidrate, houer, temperatuur, tipe tee en die eienskappe van die simbiotiese kolonie bakterieë en gis (SCOBY). Die SCOBY sit die suiker, kafeïen en tanniene om in verskillende aminosure en B -vitamiene. Die gevolglike brousel is probioties ryk, natuurlik bruisend en effens suur. Dit kan verder beklemtoon word met vrugte en verskillende plantmiddels. ”

Kickin 'Kombucha produseer jaarliks ​​ses variëteite van sy bruisende tee en twee seisoenale geure. 'Ek probeer dink aan geure wat goed pas by kombucha se natuurlike suurheid', sê Lopez, 'en ek neem die voedings-/medisinale waarde van 'n bestanddeel in ag. Ek geniet dit baie om met plaaslike boere te werk om die bestanddele wat hier in Texas verbou word, uit te lig. ”

Lopez het nooit na kombucha gegaan om 'n sakeonderneming te word nie. Nadat hy sy been vir die tweede keer gebreek het, het hy dit tuis begin brou, omdat dit sy liefde vir goeie tee kombineer met sy plesier. Terwyl Lopez dit met familie, vriende en kollegas gedeel het, het die idee van 'n 'lewende' tee met moontlike gesondheidsvoordele hom geïnteresseerd. 'N Vriend het Lopez aangemoedig om sy kombucha op die plaaslike boeremarkte te probeer verkoop. Twee jaar later en sewe vriende sterk, is Kickin 'Kombucha 'n onderneming en 'n kombucha -krag waarmee rekening gehou moet word.

Hoewel die onderneming nie spesifieke gesondheidsvoordele kan waarborg nie, meen Lopez dat dit duidelik is. 'Ek waardeer kombucha baie, want in teenstelling met baie ander gesondheidsaanvullings/funksionele drankies, kan u dit letterlik voel werk. Persoonlik vind ek dat dit binne enkele minute 'n maag kan vestig en kan help met spysvertering. Dit gee jou ook baie energie en jy voel oor die algemeen net beter nadat jy dit gedrink het. U het nie 'n hele toetspaneel nodig om te weet of dit werk nie; u kan dit voel. ”

Ek het gehoor van kombucha-dit is nou algemeen beskikbaar in enkelbottels by Whole Foods, H*E*B en ander winkels-en ek het dit selfs geniet. Sommige soorte bevat egter stukkies gis wat daarin dryf, en dit laat my altyd drink. Maar ter wille van die deeglike monsterneming van 'n plaaslik vervaardigde drank, het ek 'n groep vriende bymekaargemaak en ons het 'n Kickin 'Kombucha -proe gehad. Ons het al ses geure geproe (die seisoenale was nie in seisoen nie): Wide-Eyed, The Grape Divide, Straight Up, Everyberry Hibiscus, Passionate Pineapple and Goodness.

Grootoog word gemaak met gemmer, suurlemoen, guarana ('n vrug wat baie kafeïenboontjies bevat, inheems aan die Amasone) en ginseng. Dit het 'n baie sterk gemmerbyt. Tasters het opgemerk dat dit 'n gemmer na die brand in hul keel gelaat het. Dit is merkwaardiger as die ander geure. Kommentaar sluit in: "Reuke wat gefermenteer word", "smaak beter as wat dit ruik" en "Ek voel gesonder." Daar word voorgestel dat dit goed verhit word vir 'n seer keel, gemeng met bosbessiesap of limonade oor ys, of as wortel of ander wortelgroente geglasuur word.

Die druiwekloof kombineer Concord -druiwesap met gemmer, sitroengras en vars lemmetjiesap. Tasters sê dadelik: "Dit ruik na wyn." Hulle hou baie meer van hierdie smaak as die vorige. Dit is beskryf as sagter, soos 'n vonkelwyn. Interessant genoeg is dit vergelyk met Lambic -bier en Manischewitz -wyn. Proeerders het gedink dit sal goed werk in 'n pons met sherbert, in 'n sangria, 'n smoothie of net oor vars bessies gegooi. Hierdie smaak was 'n gunsteling by die groep.

Volgende was Reguit op. KK sê hierdie smaak is vir die puriste. Dit is 'n onvervalste kombucha, gebrou uit hul mengsel van tee en tisanes. Tasters was mal oor die skoon geur van Straight Up. Hulle het hierdie geur uitgesonder as een wat hulle alleen sou drink. Dit het 'n laer duiseligheid en smaak soos 'n verfrissende gegeurde water. Een proeër sê: "Dit smaak soos vitamienwater, maar dit les eintlik jou dors." Tasters het gedink dat dit 'n goeie drankie sou wees nadat hulle by die grasperk gekom het. Daar is ooreengekom dat dit nie die moeite werd sou wees om dit anders as in 'n waatlemoensop te kook nie, vanweë sy delikate smaakprofiel.

Everyberry Hibiscus word gemaak met hibiskus en granaatappelsap en feitlik elke bessie wat u kan noem. Hierdie geur smaak baie gefermenteer en gons, maar verfrissend. Vreemd genoeg het dit baie min hibiskusgeur gehad. Tasters het opgemerk dat hulle dit net op hul tonge kon proe en dat daar geen nasmaak of keelbrand was soos die Wide-Eyed-geur nie. Die groep het gedink dit is ook soos 'n vonkelwyn en sal dit goed oor sorbet gooi. Die sterk bessiesmaak sal beesvleis of wildsvleis goed hou, en dit sal uitstekende vinaigrette maak.

Passievolle pynappel het 'n heel ander reaksie van die proegroep ontlok. Hierdie geur is KK se tropiese wending. Dit het passievrugte saam met pynappel, mango en papaja. Tasters se kommentaar was: "Nie 'n fan nie," "bla - wat 'n teleurstelling" en "met al die ander opsies, waarom kies u hierdie een?" Hierdie smaak was so anders dat die groep gewonder het of ons 'n slegte hoeveelheid kry.

Uiteindelik, na my mening, het ons die beste vir laaste gespaar, Goodness. Die naam sê alles. Dit is 'n suurlemoen-toegediende kombucha met verskeie supervoedsel: koringgras, matcha, spirulina en chlorella. As dit eers oopgemaak word, ruik dit na gemmer, maar daar is geen groot gemmer smaak of brandwond nie. Dit is sitrusagtig met 'n goeie nasmaak. Dit lyk soos 'n "gesondheids" drankie, maar proeërs was aangenaam verras met sy skerp sitrus en skoon smaak. Dit sal wonderlik wees met 'n komkommer of selderystok en wodka of selfs beter met 'n bloedige Mary -mengsel. Ideaal vir 'n vinaigrette of gemeng in pekelwater vir groente of komkommers.

Kickin 'Kombucha is beskikbaar in Houston, Austin, Dallas/Fort Worth, San Antonio en, mees onlangs, Oklahoma City. As jy 'n Greenling kliënt, is dit ook nou beskikbaar vir aflewering by die huis.

Lopez sê dat die onderneming nie 'n nasionale begeerte wil hê nie, want elke bottel word steeds met die hand gebottel uit klein hoeveelhede. 'Ons het geen voorneme om die wêreld oor te neem nie. Ons wil net die beste kombucha moontlik maak vir ons stad en deel met 'n paar ander in die omgewing. "


Kickin 'it With Kombucha - Resepte

Dit kan 'n uitspraakles verg, maar kombucha benodig geen spesiale toerusting of toestemming nie. Kombucha is 'n gegiste drank wat die volgende groot voedselbeweging word vir diegene wat op 'n natuurlike manier gesond wil bly of gesond wil bly. Maar wat presies is Dit?

Kombucha is 'n tee wat gegiste is met 'n probiotiese kultuur. “Probiotic ” verwys na lewende mikroörganismes, jogurt bevat byvoorbeeld 'n voordelige probiotiese kultuur. Kickin 'Kombucha (KK) se stigter in Houston Robert Lopez beskryf kombucha as 'tradisioneel begin met groen of swart tee met bygevoegde suiker om die kultuur te' voed '. Die gistingstyd wissel na bron van koolhidrate, houer, temperatuur, tipe tee en die eienskappe van die simbiotiese kolonie bakterieë en gis (SCOBY). Die SCOBY sit die suiker, kafeïen en tanniene om in verskillende aminosure en B -vitamiene. Die gevolglike brousel is probioties ryk, natuurlik bruisend en effens suur. Dit kan verder beklemtoon word met vrugte en verskillende plantmiddels. ”

Kickin 'Kombucha produseer jaarliks ​​ses variëteite van sy bruisende tee en twee seisoenale geure. 'Ek probeer dink aan geure wat goed pas by kombucha se natuurlike suurheid', sê Lopez, 'en ek neem die voedings-/medisinale waarde van 'n bestanddeel in ag. Ek geniet dit baie om met plaaslike boere te werk om die bestanddele wat hier in Texas verbou word, uit te lig. ”

Lopez het nooit na kombucha gegaan om 'n sakeonderneming te word nie. Nadat hy sy been vir die tweede keer gebreek het, het hy dit tuis begin brou, omdat dit sy liefde vir goeie tee kombineer met sy plesier. Terwyl Lopez dit met familie, vriende en kollegas gedeel het, het die idee van 'n 'lewende' tee met moontlike gesondheidsvoordele hom geïnteresseerd. 'N Vriend het Lopez aangemoedig om sy kombucha op die plaaslike boeremarkte te probeer verkoop. Twee jaar later en sewe vriende sterk, is Kickin 'Kombucha 'n onderneming en 'n kombucha -krag waarmee rekening gehou moet word.

Hoewel die onderneming nie spesifieke gesondheidsvoordele kan waarborg nie, meen Lopez dat dit duidelik is. 'Ek waardeer kombucha baie, want in teenstelling met baie ander gesondheidsaanvullings/funksionele drankies, kan u dit letterlik voel werk. Persoonlik vind ek dat dit binne enkele minute 'n maag kan vestig en kan help met spysvertering. Dit gee jou ook baie energie en jy voel oor die algemeen net beter nadat jy dit gedrink het. U het nie 'n hele toetspaneel nodig om te weet of dit werk nie; u kan dit voel. ”

Ek het gehoor van kombucha-dit is nou algemeen beskikbaar in enkelbottels by Whole Foods, H*E*B en ander winkels-en ek het dit selfs geniet. Sommige soorte bevat egter stukkies gis wat daarin dryf, en dit laat my altyd drink. Maar ter wille van die deeglike monsterneming van 'n plaaslik vervaardigde drank, het ek 'n groep vriende bymekaargemaak en ons het 'n Kickin 'Kombucha -proe gehad. Ons het al ses geure geproe (die seisoenale was nie in seisoen nie): Wide-Eyed, The Grape Divide, Straight Up, Everyberry Hibiscus, Passionate Pineapple and Goodness.

Grootoog word gemaak met gemmer, suurlemoen, guarana ('n vrug wat baie kafeïenboontjies bevat, inheems aan die Amasone) en ginseng. Dit het 'n baie sterk gemmerbyt. Tasters het opgemerk dat dit 'n gemmer na die brand in hul keel gelaat het. Dit is merkwaardiger as die ander geure. Kommentaar sluit in: "Reuke wat gefermenteer word", "smaak beter as wat dit ruik" en "Ek voel gesonder." Daar word voorgestel dat dit goed verhit word vir 'n seer keel, gemeng met bosbessiesap of limonade oor ys, of as wortel of ander wortelgroente geglasuur word.

Die druiwekloof kombineer Concord -druiwesap met gemmer, sitroengras en vars lemmetjiesap. Tasters sê dadelik: "Dit ruik na wyn." Hulle hou baie meer van hierdie smaak as die vorige. Dit is beskryf as sagter, soos 'n vonkelwyn. Interessant genoeg is dit vergelyk met Lambic -bier en Manischewitz -wyn. Proeerders het gedink dit sal goed werk in 'n pons met sherbert, in 'n sangria, 'n smoothie of net oor vars bessies gegooi. Hierdie smaak was 'n gunsteling by die groep.

Volgende was Reguit op. KK sê hierdie smaak is vir die puriste. Dit is 'n onvervalste kombucha, gebrou uit hul mengsel van tee en tisanes. Tasters was mal oor die skoon geur van Straight Up. Hulle het hierdie geur uitgesonder as een wat hulle alleen sou drink. Dit het 'n laer duiseligheid en smaak soos 'n verfrissende gegeurde water. Een proeër sê: "Dit smaak soos vitamienwater, maar dit les eintlik jou dors." Tasters het gedink dat dit 'n goeie drankie sou wees nadat hulle by die grasperk gekom het. Daar is ooreengekom dat dit nie die moeite werd sou wees om dit anders as in 'n waatlemoensop te kook nie, vanweë sy delikate smaakprofiel.

Everyberry Hibiscus word gemaak met hibiskus en granaatappelsap en feitlik elke bessie wat u kan noem. Hierdie geur smaak baie gefermenteer en gons, maar verfrissend. Vreemd genoeg het dit baie min hibiskusgeur gehad. Tasters het opgemerk dat hulle dit net op hul tonge kon proe en dat daar geen nasmaak of keelbrand was soos die Wide-Eyed-geur nie. Die groep het gedink dit is ook soos 'n vonkelwyn en sal dit goed oor sorbet gooi. Die sterk bessiesmaak sal beesvleis of wildsvleis goed hou, en dit sal uitstekende vinaigrette maak.

Passievolle pynappel het 'n heel ander reaksie van die proegroep ontlok. Hierdie geur is KK se tropiese wending. Dit het passievrugte saam met pynappel, mango en papaja. Tasters se kommentaar was: "Nie 'n fan nie," "bla - wat 'n teleurstelling" en "met al die ander opsies, waarom kies u hierdie een?" Hierdie smaak was so anders dat die groep gewonder het of ons 'n slegte hoeveelheid kry.

Uiteindelik, na my mening, het ons die beste vir laaste gespaar, Goodness. Die naam sê alles. Dit is 'n suurlemoen-toegediende kombucha met verskeie supervoedsel: koringgras, matcha, spirulina en chlorella. As dit eers oopgemaak word, ruik dit na gemmer, maar daar is geen groot gemmer smaak of brandwond nie. Dit is sitrusagtig met 'n goeie nasmaak. Dit lyk soos 'n "gesondheids" drankie, maar proeërs was aangenaam verras met sy skerp sitrus en skoon smaak. Dit sal wonderlik wees met 'n komkommer of selderystok en wodka of selfs beter met 'n bloedige Mary -mengsel. Ideaal vir 'n vinaigrette of gemeng in pekelwater vir groente of komkommers.

Kickin 'Kombucha is beskikbaar in Houston, Austin, Dallas/Fort Worth, San Antonio en, mees onlangs, Oklahoma City. As jy 'n Greenling kliënt, is dit ook nou beskikbaar vir aflewering by die huis.

Lopez sê dat die onderneming nie 'n nasionale begeerte wil hê nie, want elke bottel word steeds met die hand gebottel uit klein hoeveelhede. 'Ons het geen voorneme om die wêreld oor te neem nie. Ons wil net die beste kombucha moontlik maak vir ons stad en deel met 'n paar ander in die omgewing. "


Kickin 'it With Kombucha - Resepte

Dit kan 'n uitspraakles verg, maar kombucha benodig geen spesiale toerusting of toestemming nie. Kombucha is 'n gegiste drank wat die volgende groot voedselbeweging word vir diegene wat op 'n natuurlike manier gesond wil bly of gesond wil bly. Maar wat presies is Dit?

Kombucha is 'n tee wat gegiste is met 'n probiotiese kultuur. “Probiotic ” verwys na lewende mikroörganismes, jogurt bevat byvoorbeeld 'n voordelige probiotiese kultuur. Kickin 'Kombucha (KK) se stigter in Houston Robert Lopez beskryf kombucha as 'tradisioneel begin met groen of swart tee met bygevoegde suiker om die kultuur te' voed '. Die gistingstyd wissel na bron van koolhidrate, houer, temperatuur, tipe tee en die eienskappe van die simbiotiese kolonie bakterieë en gis (SCOBY). Die SCOBY sit die suiker, kafeïen en tanniene om in verskillende aminosure en B -vitamiene. Die gevolglike brousel is probioties ryk, natuurlik bruisend en effens suur. Dit kan verder beklemtoon word met vrugte en verskillende plantmiddels. ”

Kickin 'Kombucha produseer jaarliks ​​ses variëteite van sy bruisende tee en twee seisoenale geure. 'Ek probeer dink aan geure wat goed pas by kombucha se natuurlike suurheid', sê Lopez, 'en ek neem die voedings-/medisinale waarde van 'n bestanddeel in ag. Ek geniet dit baie om met plaaslike boere te werk om die bestanddele wat hier in Texas verbou word, uit te lig. ”

Lopez het nooit na kombucha gegaan om 'n sakeonderneming te word nie. Nadat hy sy been vir die tweede keer gebreek het, het hy dit tuis begin brou, omdat dit sy liefde vir goeie tee kombineer met sy plesier. Terwyl Lopez dit met familie, vriende en kollegas gedeel het, het die idee van 'n 'lewende' tee met moontlike gesondheidsvoordele hom geïnteresseerd. 'N Vriend het Lopez aangemoedig om sy kombucha op die plaaslike boeremarkte te probeer verkoop. Twee jaar later en sewe vriende sterk, is Kickin 'Kombucha 'n onderneming en 'n kombucha -krag waarmee rekening gehou moet word.

Hoewel die onderneming nie spesifieke gesondheidsvoordele kan waarborg nie, meen Lopez dat dit duidelik is. 'Ek waardeer kombucha baie, want in teenstelling met baie ander gesondheidsaanvullings/funksionele drankies, kan u dit letterlik voel werk. Persoonlik vind ek dat dit binne enkele minute 'n maag kan vestig en kan help met spysvertering. Dit gee jou ook baie energie en jy voel oor die algemeen net beter nadat jy dit gedrink het. U het nie 'n hele toetspaneel nodig om te weet of dit werk nie; u kan dit voel. ”

Ek het gehoor van kombucha-dit is nou algemeen beskikbaar in enkelbottels by Whole Foods, H*E*B en ander winkels-en ek het dit selfs geniet. Sommige soorte bevat egter stukkies gis wat daarin dryf, en dit laat my altyd drink. Maar ter wille van die deeglike monsterneming van 'n plaaslik vervaardigde drank, het ek 'n groep vriende bymekaargemaak en ons het 'n Kickin 'Kombucha -proe gehad. Ons het al ses geure geproe (die seisoenale was nie in seisoen nie): Wide-Eyed, The Grape Divide, Straight Up, Everyberry Hibiscus, Passionate Pineapple and Goodness.

Grootoog word gemaak met gemmer, suurlemoen, guarana ('n vrug wat baie kafeïenboontjies bevat, inheems aan die Amasone) en ginseng. Dit het 'n baie sterk gemmerbyt. Tasters het opgemerk dat dit 'n gemmer na die brand in hul keel gelaat het. Dit is merkwaardiger as die ander geure. Kommentaar sluit in: "Reuke wat gefermenteer word", "smaak beter as wat dit ruik" en "Ek voel gesonder." Daar word voorgestel dat dit goed verhit word vir 'n seer keel, gemeng met bosbessiesap of limonade oor ys, of as wortel of ander wortelgroente geglasuur word.

Die druiwekloof kombineer Concord -druiwesap met gemmer, sitroengras en vars lemmetjiesap. Tasters sê dadelik: "Dit ruik na wyn." Hulle hou baie meer van hierdie smaak as die vorige. Dit is beskryf as sagter, soos 'n vonkelwyn. Interessant genoeg is dit vergelyk met Lambic -bier en Manischewitz -wyn. Proeerders het gedink dit sal goed werk in 'n pons met sherbert, in 'n sangria, 'n smoothie of net oor vars bessies gegooi. Hierdie smaak was 'n gunsteling by die groep.

Volgende was Reguit op. KK sê hierdie smaak is vir die puriste. Dit is 'n onvervalste kombucha, gebrou uit hul mengsel van tee en tisanes. Tasters was mal oor die skoon geur van Straight Up. Hulle het hierdie geur uitgesonder as een wat hulle alleen sou drink. Dit het 'n laer duiseligheid en smaak soos 'n verfrissende gegeurde water. Een proeër sê: "Dit smaak soos vitamienwater, maar dit les eintlik jou dors." Tasters het gedink dat dit 'n goeie drankie sou wees nadat hulle by die grasperk gekom het. Daar is ooreengekom dat dit nie die moeite werd sou wees om dit anders as in 'n waatlemoensop te kook nie, vanweë sy delikate smaakprofiel.

Everyberry Hibiscus word gemaak met hibiskus en granaatappelsap en feitlik elke bessie wat u kan noem. Hierdie geur smaak baie gefermenteer en gons, maar verfrissend. Vreemd genoeg het dit baie min hibiskusgeur gehad. Tasters het opgemerk dat hulle dit net op hul tonge kon proe en dat daar geen nasmaak of keelbrand was soos die Wide-Eyed-geur nie. Die groep het gedink dit is ook soos 'n vonkelwyn en sal dit goed oor sorbet gooi. Die sterk bessiesmaak sal beesvleis of wildsvleis goed hou, en dit sal uitstekende vinaigrette maak.

Passievolle pynappel het 'n heel ander reaksie van die proegroep ontlok. Hierdie geur is KK se tropiese wending. Dit het passievrugte saam met pynappel, mango en papaja. Tasters se kommentaar was: "Nie 'n fan nie," "bla - wat 'n teleurstelling" en "met al die ander opsies, waarom kies u hierdie een?" Hierdie smaak was so anders dat die groep gewonder het of ons 'n slegte hoeveelheid kry.

Uiteindelik, na my mening, het ons die beste vir laaste gespaar, Goodness. Die naam sê alles. Dit is 'n suurlemoen-toegediende kombucha met verskeie supervoedsel: koringgras, matcha, spirulina en chlorella. As dit eers oopgemaak word, ruik dit na gemmer, maar daar is geen groot gemmer smaak of brandwond nie. Dit is sitrusagtig met 'n goeie nasmaak. Dit lyk soos 'n "gesondheids" drankie, maar proeërs was aangenaam verras met sy skerp sitrus en skoon smaak. Dit sal wonderlik wees met 'n komkommer of selderystok en wodka of selfs beter met 'n bloedige Mary -mengsel. Ideaal vir 'n vinaigrette of gemeng in pekelwater vir groente of komkommers.

Kickin 'Kombucha is beskikbaar in Houston, Austin, Dallas/Fort Worth, San Antonio en, mees onlangs, Oklahoma City. As jy 'n Greenling kliënt, is dit ook nou beskikbaar vir aflewering by die huis.

Lopez sê dat die onderneming nie 'n nasionale begeerte wil hê nie, want elke bottel word steeds met die hand gebottel uit klein hoeveelhede. 'Ons het geen voorneme om die wêreld oor te neem nie. Ons wil net die beste kombucha moontlik maak vir ons stad en deel met 'n paar ander in die omgewing. "


Kickin 'it With Kombucha - Resepte

Dit kan 'n uitspraakles verg, maar kombucha benodig geen spesiale toerusting of toestemming nie. Kombucha is 'n gegiste drank wat die volgende groot voedselbeweging word vir diegene wat op 'n natuurlike manier gesond wil bly of gesond wil bly. Maar wat presies is Dit?

Kombucha is 'n tee wat gegiste is met 'n probiotiese kultuur. “Probiotic ” verwys na lewende mikroörganismes, jogurt bevat byvoorbeeld 'n voordelige probiotiese kultuur. Kickin 'Kombucha (KK) se stigter in Houston Robert Lopez beskryf kombucha as 'tradisioneel begin met groen of swart tee met bygevoegde suiker om die kultuur te' voed '. Die gistingstyd wissel na bron van koolhidrate, houer, temperatuur, tipe tee en die eienskappe van die simbiotiese kolonie bakterieë en gis (SCOBY). Die SCOBY sit die suiker, kafeïen en tanniene om in verskillende aminosure en B -vitamiene. Die gevolglike brousel is probioties ryk, natuurlik bruisend en effens suur. Dit kan verder beklemtoon word met vrugte en verskillende plantmiddels. ”

Kickin 'Kombucha produseer jaarliks ​​ses variëteite van sy bruisende tee en twee seisoenale geure. “I try to think of flavors that will pair nicely with kombucha’s natural acidity,” says Lopez, “and I take into account an ingredients’ nutritional/medicinal value. I really enjoy working with local farmers to highlight ingredients grown right here in Texas.”

Lopez never set out for kombucha to become a business venture. After breaking his leg for the second time, he began to brew it at home because it combined his love of good teas with his enjoyment of cooking. As Lopez shared it with family, friends and co-workers the idea of a “living” tea with possible health benefits intrigued him. A friend encouraged Lopez to try selling his kombucha at the local farmers markets. Two years later and seven friends strong, Kickin’ Kombucha is a company and a kombucha force to be reckoned with.

While the company cannot guarantee specific health benefits, Lopez thinks they are obvious. “I really value kombucha because unlike many other health supplements/functional beverages, you can literally feel it working. Personally, I find it can settle a stomach in minutes as well as aid in digestion. It also gives you great energy and you generally just feel better after drinking it. You don’t need a whole panel of testing to know if it is working, you can feel it.”

I had heard of kombucha – it’s widely available now in single-serving bottles at Whole Foods, H*E*B and other stores – and I even enjoyed some of them. Certain types, however, have little bits of yeasty stuff floating in them, and that always puts me off a beverage. But for the sake of thoroughly sampling a locally produced drink, I gathered a group of friends and we had a Kickin’ Kombucha tasting. We tasted all six flavors (the seasonal ones were not in season): Wide-Eyed, The Grape Divide, Straight Up, Everyberry Hibiscus, Passionate Pineapple and Goodness.

Wide-Eyed is made with ginger, lemon, guarana (a high-caffeine bean-like fruit, native to the Amazon) and ginseng. It has a very strong ginger bite. Tasters commented that it left a ginger after-burn in their throat. It is markedly fizzier than the other flavors. Comments included, “Smells fermented,” “taste better than it smells” and “I feel healthier.” It was suggested that it would be good heated for a sore throat, mixed with cranberry juice or lemonade over ice, or used to glaze carrots or other root vegetables.

The Grape Divide combines Concord grape juice with ginger, lemongrass and fresh lime juice. Tasters immediately said, “Smells like wine.” They liked this flavor much more than the previous. It was described as softer, like a sparkling wine. Interestingly, it was compared to Lambic beer and Manischewitz wine. Tasters thought it would work well in a punch with sherbert, in a sangria, a smoothie or just poured over fresh berries. This flavor was a group favorite.

Next was Straight Up. KK says this flavor is for the purist. It is unadulterated kombucha brewed from their blend of teas and tisanes. Tasters loved the clean flavor of Straight Up. They singled out this flavor as one they would drink all by itself. It has lower fizziness and tastes like a refreshing flavored water. One taster said, “It tastes like vitamin water but it actually quenches your thirst.” Tasters thought it would be a great drink after coming in from mowing the lawn. It was agreed that it would not be worth cooking with other than maybe in a watermelon soup because of its delicate flavor profile.

Everyberry Hibiscus is made with hibiscus and pomegranate juice and practically every berry you can name. This flavor tasted very fermented and fizzy, but refreshing. Strangely it had very little hibiscus flavor. Tasters commented that they could taste it only on their tongues and there was zero aftertaste or throat burn like the Wide-Eyed flavor. The group thought it was also like a sparkling wine and would be good poured over sorbet. The strong berry tastes would hold up well to beef or venison and it would make great vinaigrette.

Passionate Pineapple evoked a much different response from the tasting group. This flavor is KK’s tropical twist. It has passionfruit paired with pineapple, mango and papaya. Tasters comments were, “Not a fan,” “blah – what a letdown” and “with all the other options, why pick this one?” This flavor was so different that the group wondered if we got a bad batch.

Finally, in my opinion, we saved the best for last, Goodness. The name does say it all. It is lemon-infused kombucha with several superfoods added: wheatgrass, matcha, spirulina and chlorella. When first opened, it smells like ginger but there is no big ginger taste or burn. It is citrusy with a good aftertaste. It looks like a “health” drink but tasters were pleasantly surprised with its crisp citrus and clean taste. It would be great with a cucumber or celery stick and vodka or even better with bloody Mary mix. Perfect for a vinaigrette or mixed in pickling brine for vegetables or cucumbers.

Kickin’ Kombucha is available in Houston, Austin, Dallas/Fort Worth, San Antonio and, most recently, Oklahoma City. If you are a Greenling client, it is now available for home delivery, too.

Lopez says the company has no desire to go national because each bottle is still bottled by hand from small batches. “We have no intentions of taking over the world. We just want to make the best kombucha possible for our city and share with a few others nearby.”


Kickin’ it With Kombucha - Recipes

It might take a pronunciation lesson, but no special equipment or permit is required to kombucha. Kombucha is a fermented drink that is becoming the next big food movement for those looking to get or stay healthy in a natural way. But what exactly is it?

Kombucha is a tea fermented with a probiotic culture. “Probiotic” refers to living microorganisms yogurt, for example, contains a beneficial probiotic culture. Houston-based Kickin’ Kombucha (KK) founder Robert Lopez describes kombucha as “traditionally starting with green or black tea with an added sugar to ‘feed’ the culture. The fermentation time varies upon carbohydrate source, container, temperature, type of tea and the characteristics of the symbiotic colony of bacteria and yeast (SCOBY). The SCOBY converts the sugar, caffeine and tannins into various amino acids and B vitamins. The resulting brew is probiotic rich, naturally effervescent and slightly acidic. It can be further accented with fruits and various botanicals.”

Kickin’ Kombucha produces six varieties of its fizzy tea year around and two seasonal flavors. “I try to think of flavors that will pair nicely with kombucha’s natural acidity,” says Lopez, “and I take into account an ingredients’ nutritional/medicinal value. I really enjoy working with local farmers to highlight ingredients grown right here in Texas.”

Lopez never set out for kombucha to become a business venture. After breaking his leg for the second time, he began to brew it at home because it combined his love of good teas with his enjoyment of cooking. As Lopez shared it with family, friends and co-workers the idea of a “living” tea with possible health benefits intrigued him. A friend encouraged Lopez to try selling his kombucha at the local farmers markets. Two years later and seven friends strong, Kickin’ Kombucha is a company and a kombucha force to be reckoned with.

While the company cannot guarantee specific health benefits, Lopez thinks they are obvious. “I really value kombucha because unlike many other health supplements/functional beverages, you can literally feel it working. Personally, I find it can settle a stomach in minutes as well as aid in digestion. It also gives you great energy and you generally just feel better after drinking it. You don’t need a whole panel of testing to know if it is working, you can feel it.”

I had heard of kombucha – it’s widely available now in single-serving bottles at Whole Foods, H*E*B and other stores – and I even enjoyed some of them. Certain types, however, have little bits of yeasty stuff floating in them, and that always puts me off a beverage. But for the sake of thoroughly sampling a locally produced drink, I gathered a group of friends and we had a Kickin’ Kombucha tasting. We tasted all six flavors (the seasonal ones were not in season): Wide-Eyed, The Grape Divide, Straight Up, Everyberry Hibiscus, Passionate Pineapple and Goodness.

Wide-Eyed is made with ginger, lemon, guarana (a high-caffeine bean-like fruit, native to the Amazon) and ginseng. It has a very strong ginger bite. Tasters commented that it left a ginger after-burn in their throat. It is markedly fizzier than the other flavors. Comments included, “Smells fermented,” “taste better than it smells” and “I feel healthier.” It was suggested that it would be good heated for a sore throat, mixed with cranberry juice or lemonade over ice, or used to glaze carrots or other root vegetables.

The Grape Divide combines Concord grape juice with ginger, lemongrass and fresh lime juice. Tasters immediately said, “Smells like wine.” They liked this flavor much more than the previous. It was described as softer, like a sparkling wine. Interestingly, it was compared to Lambic beer and Manischewitz wine. Tasters thought it would work well in a punch with sherbert, in a sangria, a smoothie or just poured over fresh berries. This flavor was a group favorite.

Next was Straight Up. KK says this flavor is for the purist. It is unadulterated kombucha brewed from their blend of teas and tisanes. Tasters loved the clean flavor of Straight Up. They singled out this flavor as one they would drink all by itself. It has lower fizziness and tastes like a refreshing flavored water. One taster said, “It tastes like vitamin water but it actually quenches your thirst.” Tasters thought it would be a great drink after coming in from mowing the lawn. It was agreed that it would not be worth cooking with other than maybe in a watermelon soup because of its delicate flavor profile.

Everyberry Hibiscus is made with hibiscus and pomegranate juice and practically every berry you can name. This flavor tasted very fermented and fizzy, but refreshing. Strangely it had very little hibiscus flavor. Tasters commented that they could taste it only on their tongues and there was zero aftertaste or throat burn like the Wide-Eyed flavor. The group thought it was also like a sparkling wine and would be good poured over sorbet. The strong berry tastes would hold up well to beef or venison and it would make great vinaigrette.

Passionate Pineapple evoked a much different response from the tasting group. This flavor is KK’s tropical twist. It has passionfruit paired with pineapple, mango and papaya. Tasters comments were, “Not a fan,” “blah – what a letdown” and “with all the other options, why pick this one?” This flavor was so different that the group wondered if we got a bad batch.

Finally, in my opinion, we saved the best for last, Goodness. The name does say it all. It is lemon-infused kombucha with several superfoods added: wheatgrass, matcha, spirulina and chlorella. When first opened, it smells like ginger but there is no big ginger taste or burn. It is citrusy with a good aftertaste. It looks like a “health” drink but tasters were pleasantly surprised with its crisp citrus and clean taste. It would be great with a cucumber or celery stick and vodka or even better with bloody Mary mix. Perfect for a vinaigrette or mixed in pickling brine for vegetables or cucumbers.

Kickin’ Kombucha is available in Houston, Austin, Dallas/Fort Worth, San Antonio and, most recently, Oklahoma City. If you are a Greenling client, it is now available for home delivery, too.

Lopez says the company has no desire to go national because each bottle is still bottled by hand from small batches. “We have no intentions of taking over the world. We just want to make the best kombucha possible for our city and share with a few others nearby.”


Kickin’ it With Kombucha - Recipes

It might take a pronunciation lesson, but no special equipment or permit is required to kombucha. Kombucha is a fermented drink that is becoming the next big food movement for those looking to get or stay healthy in a natural way. But what exactly is it?

Kombucha is a tea fermented with a probiotic culture. “Probiotic” refers to living microorganisms yogurt, for example, contains a beneficial probiotic culture. Houston-based Kickin’ Kombucha (KK) founder Robert Lopez describes kombucha as “traditionally starting with green or black tea with an added sugar to ‘feed’ the culture. The fermentation time varies upon carbohydrate source, container, temperature, type of tea and the characteristics of the symbiotic colony of bacteria and yeast (SCOBY). The SCOBY converts the sugar, caffeine and tannins into various amino acids and B vitamins. The resulting brew is probiotic rich, naturally effervescent and slightly acidic. It can be further accented with fruits and various botanicals.”

Kickin’ Kombucha produces six varieties of its fizzy tea year around and two seasonal flavors. “I try to think of flavors that will pair nicely with kombucha’s natural acidity,” says Lopez, “and I take into account an ingredients’ nutritional/medicinal value. I really enjoy working with local farmers to highlight ingredients grown right here in Texas.”

Lopez never set out for kombucha to become a business venture. After breaking his leg for the second time, he began to brew it at home because it combined his love of good teas with his enjoyment of cooking. As Lopez shared it with family, friends and co-workers the idea of a “living” tea with possible health benefits intrigued him. A friend encouraged Lopez to try selling his kombucha at the local farmers markets. Two years later and seven friends strong, Kickin’ Kombucha is a company and a kombucha force to be reckoned with.

While the company cannot guarantee specific health benefits, Lopez thinks they are obvious. “I really value kombucha because unlike many other health supplements/functional beverages, you can literally feel it working. Personally, I find it can settle a stomach in minutes as well as aid in digestion. It also gives you great energy and you generally just feel better after drinking it. You don’t need a whole panel of testing to know if it is working, you can feel it.”

I had heard of kombucha – it’s widely available now in single-serving bottles at Whole Foods, H*E*B and other stores – and I even enjoyed some of them. Certain types, however, have little bits of yeasty stuff floating in them, and that always puts me off a beverage. But for the sake of thoroughly sampling a locally produced drink, I gathered a group of friends and we had a Kickin’ Kombucha tasting. We tasted all six flavors (the seasonal ones were not in season): Wide-Eyed, The Grape Divide, Straight Up, Everyberry Hibiscus, Passionate Pineapple and Goodness.

Wide-Eyed is made with ginger, lemon, guarana (a high-caffeine bean-like fruit, native to the Amazon) and ginseng. It has a very strong ginger bite. Tasters commented that it left a ginger after-burn in their throat. It is markedly fizzier than the other flavors. Comments included, “Smells fermented,” “taste better than it smells” and “I feel healthier.” It was suggested that it would be good heated for a sore throat, mixed with cranberry juice or lemonade over ice, or used to glaze carrots or other root vegetables.

The Grape Divide combines Concord grape juice with ginger, lemongrass and fresh lime juice. Tasters immediately said, “Smells like wine.” They liked this flavor much more than the previous. It was described as softer, like a sparkling wine. Interestingly, it was compared to Lambic beer and Manischewitz wine. Tasters thought it would work well in a punch with sherbert, in a sangria, a smoothie or just poured over fresh berries. This flavor was a group favorite.

Next was Straight Up. KK says this flavor is for the purist. It is unadulterated kombucha brewed from their blend of teas and tisanes. Tasters loved the clean flavor of Straight Up. They singled out this flavor as one they would drink all by itself. It has lower fizziness and tastes like a refreshing flavored water. One taster said, “It tastes like vitamin water but it actually quenches your thirst.” Tasters thought it would be a great drink after coming in from mowing the lawn. It was agreed that it would not be worth cooking with other than maybe in a watermelon soup because of its delicate flavor profile.

Everyberry Hibiscus is made with hibiscus and pomegranate juice and practically every berry you can name. This flavor tasted very fermented and fizzy, but refreshing. Strangely it had very little hibiscus flavor. Tasters commented that they could taste it only on their tongues and there was zero aftertaste or throat burn like the Wide-Eyed flavor. The group thought it was also like a sparkling wine and would be good poured over sorbet. The strong berry tastes would hold up well to beef or venison and it would make great vinaigrette.

Passionate Pineapple evoked a much different response from the tasting group. This flavor is KK’s tropical twist. It has passionfruit paired with pineapple, mango and papaya. Tasters comments were, “Not a fan,” “blah – what a letdown” and “with all the other options, why pick this one?” This flavor was so different that the group wondered if we got a bad batch.

Finally, in my opinion, we saved the best for last, Goodness. The name does say it all. It is lemon-infused kombucha with several superfoods added: wheatgrass, matcha, spirulina and chlorella. When first opened, it smells like ginger but there is no big ginger taste or burn. It is citrusy with a good aftertaste. It looks like a “health” drink but tasters were pleasantly surprised with its crisp citrus and clean taste. It would be great with a cucumber or celery stick and vodka or even better with bloody Mary mix. Perfect for a vinaigrette or mixed in pickling brine for vegetables or cucumbers.

Kickin’ Kombucha is available in Houston, Austin, Dallas/Fort Worth, San Antonio and, most recently, Oklahoma City. If you are a Greenling client, it is now available for home delivery, too.

Lopez says the company has no desire to go national because each bottle is still bottled by hand from small batches. “We have no intentions of taking over the world. We just want to make the best kombucha possible for our city and share with a few others nearby.”


Kickin’ it With Kombucha - Recipes

It might take a pronunciation lesson, but no special equipment or permit is required to kombucha. Kombucha is a fermented drink that is becoming the next big food movement for those looking to get or stay healthy in a natural way. But what exactly is it?

Kombucha is a tea fermented with a probiotic culture. “Probiotic” refers to living microorganisms yogurt, for example, contains a beneficial probiotic culture. Houston-based Kickin’ Kombucha (KK) founder Robert Lopez describes kombucha as “traditionally starting with green or black tea with an added sugar to ‘feed’ the culture. The fermentation time varies upon carbohydrate source, container, temperature, type of tea and the characteristics of the symbiotic colony of bacteria and yeast (SCOBY). The SCOBY converts the sugar, caffeine and tannins into various amino acids and B vitamins. The resulting brew is probiotic rich, naturally effervescent and slightly acidic. It can be further accented with fruits and various botanicals.”

Kickin’ Kombucha produces six varieties of its fizzy tea year around and two seasonal flavors. “I try to think of flavors that will pair nicely with kombucha’s natural acidity,” says Lopez, “and I take into account an ingredients’ nutritional/medicinal value. I really enjoy working with local farmers to highlight ingredients grown right here in Texas.”

Lopez never set out for kombucha to become a business venture. After breaking his leg for the second time, he began to brew it at home because it combined his love of good teas with his enjoyment of cooking. As Lopez shared it with family, friends and co-workers the idea of a “living” tea with possible health benefits intrigued him. A friend encouraged Lopez to try selling his kombucha at the local farmers markets. Two years later and seven friends strong, Kickin’ Kombucha is a company and a kombucha force to be reckoned with.

While the company cannot guarantee specific health benefits, Lopez thinks they are obvious. “I really value kombucha because unlike many other health supplements/functional beverages, you can literally feel it working. Personally, I find it can settle a stomach in minutes as well as aid in digestion. It also gives you great energy and you generally just feel better after drinking it. You don’t need a whole panel of testing to know if it is working, you can feel it.”

I had heard of kombucha – it’s widely available now in single-serving bottles at Whole Foods, H*E*B and other stores – and I even enjoyed some of them. Certain types, however, have little bits of yeasty stuff floating in them, and that always puts me off a beverage. But for the sake of thoroughly sampling a locally produced drink, I gathered a group of friends and we had a Kickin’ Kombucha tasting. We tasted all six flavors (the seasonal ones were not in season): Wide-Eyed, The Grape Divide, Straight Up, Everyberry Hibiscus, Passionate Pineapple and Goodness.

Wide-Eyed is made with ginger, lemon, guarana (a high-caffeine bean-like fruit, native to the Amazon) and ginseng. It has a very strong ginger bite. Tasters commented that it left a ginger after-burn in their throat. It is markedly fizzier than the other flavors. Comments included, “Smells fermented,” “taste better than it smells” and “I feel healthier.” It was suggested that it would be good heated for a sore throat, mixed with cranberry juice or lemonade over ice, or used to glaze carrots or other root vegetables.

The Grape Divide combines Concord grape juice with ginger, lemongrass and fresh lime juice. Tasters immediately said, “Smells like wine.” They liked this flavor much more than the previous. It was described as softer, like a sparkling wine. Interestingly, it was compared to Lambic beer and Manischewitz wine. Tasters thought it would work well in a punch with sherbert, in a sangria, a smoothie or just poured over fresh berries. This flavor was a group favorite.

Next was Straight Up. KK says this flavor is for the purist. It is unadulterated kombucha brewed from their blend of teas and tisanes. Tasters loved the clean flavor of Straight Up. They singled out this flavor as one they would drink all by itself. It has lower fizziness and tastes like a refreshing flavored water. One taster said, “It tastes like vitamin water but it actually quenches your thirst.” Tasters thought it would be a great drink after coming in from mowing the lawn. It was agreed that it would not be worth cooking with other than maybe in a watermelon soup because of its delicate flavor profile.

Everyberry Hibiscus is made with hibiscus and pomegranate juice and practically every berry you can name. This flavor tasted very fermented and fizzy, but refreshing. Strangely it had very little hibiscus flavor. Tasters commented that they could taste it only on their tongues and there was zero aftertaste or throat burn like the Wide-Eyed flavor. The group thought it was also like a sparkling wine and would be good poured over sorbet. The strong berry tastes would hold up well to beef or venison and it would make great vinaigrette.

Passionate Pineapple evoked a much different response from the tasting group. This flavor is KK’s tropical twist. It has passionfruit paired with pineapple, mango and papaya. Tasters comments were, “Not a fan,” “blah – what a letdown” and “with all the other options, why pick this one?” This flavor was so different that the group wondered if we got a bad batch.

Finally, in my opinion, we saved the best for last, Goodness. The name does say it all. It is lemon-infused kombucha with several superfoods added: wheatgrass, matcha, spirulina and chlorella. When first opened, it smells like ginger but there is no big ginger taste or burn. It is citrusy with a good aftertaste. It looks like a “health” drink but tasters were pleasantly surprised with its crisp citrus and clean taste. It would be great with a cucumber or celery stick and vodka or even better with bloody Mary mix. Perfect for a vinaigrette or mixed in pickling brine for vegetables or cucumbers.

Kickin’ Kombucha is available in Houston, Austin, Dallas/Fort Worth, San Antonio and, most recently, Oklahoma City. If you are a Greenling client, it is now available for home delivery, too.

Lopez says the company has no desire to go national because each bottle is still bottled by hand from small batches. “We have no intentions of taking over the world. We just want to make the best kombucha possible for our city and share with a few others nearby.”


Kickin’ it With Kombucha - Recipes

It might take a pronunciation lesson, but no special equipment or permit is required to kombucha. Kombucha is a fermented drink that is becoming the next big food movement for those looking to get or stay healthy in a natural way. But what exactly is it?

Kombucha is a tea fermented with a probiotic culture. “Probiotic” refers to living microorganisms yogurt, for example, contains a beneficial probiotic culture. Houston-based Kickin’ Kombucha (KK) founder Robert Lopez describes kombucha as “traditionally starting with green or black tea with an added sugar to ‘feed’ the culture. The fermentation time varies upon carbohydrate source, container, temperature, type of tea and the characteristics of the symbiotic colony of bacteria and yeast (SCOBY). The SCOBY converts the sugar, caffeine and tannins into various amino acids and B vitamins. The resulting brew is probiotic rich, naturally effervescent and slightly acidic. It can be further accented with fruits and various botanicals.”

Kickin’ Kombucha produces six varieties of its fizzy tea year around and two seasonal flavors. “I try to think of flavors that will pair nicely with kombucha’s natural acidity,” says Lopez, “and I take into account an ingredients’ nutritional/medicinal value. I really enjoy working with local farmers to highlight ingredients grown right here in Texas.”

Lopez never set out for kombucha to become a business venture. After breaking his leg for the second time, he began to brew it at home because it combined his love of good teas with his enjoyment of cooking. As Lopez shared it with family, friends and co-workers the idea of a “living” tea with possible health benefits intrigued him. A friend encouraged Lopez to try selling his kombucha at the local farmers markets. Two years later and seven friends strong, Kickin’ Kombucha is a company and a kombucha force to be reckoned with.

While the company cannot guarantee specific health benefits, Lopez thinks they are obvious. “I really value kombucha because unlike many other health supplements/functional beverages, you can literally feel it working. Personally, I find it can settle a stomach in minutes as well as aid in digestion. It also gives you great energy and you generally just feel better after drinking it. You don’t need a whole panel of testing to know if it is working, you can feel it.”

I had heard of kombucha – it’s widely available now in single-serving bottles at Whole Foods, H*E*B and other stores – and I even enjoyed some of them. Certain types, however, have little bits of yeasty stuff floating in them, and that always puts me off a beverage. But for the sake of thoroughly sampling a locally produced drink, I gathered a group of friends and we had a Kickin’ Kombucha tasting. We tasted all six flavors (the seasonal ones were not in season): Wide-Eyed, The Grape Divide, Straight Up, Everyberry Hibiscus, Passionate Pineapple and Goodness.

Wide-Eyed is made with ginger, lemon, guarana (a high-caffeine bean-like fruit, native to the Amazon) and ginseng. It has a very strong ginger bite. Tasters commented that it left a ginger after-burn in their throat. It is markedly fizzier than the other flavors. Comments included, “Smells fermented,” “taste better than it smells” and “I feel healthier.” It was suggested that it would be good heated for a sore throat, mixed with cranberry juice or lemonade over ice, or used to glaze carrots or other root vegetables.

The Grape Divide combines Concord grape juice with ginger, lemongrass and fresh lime juice. Tasters immediately said, “Smells like wine.” They liked this flavor much more than the previous. It was described as softer, like a sparkling wine. Interestingly, it was compared to Lambic beer and Manischewitz wine. Tasters thought it would work well in a punch with sherbert, in a sangria, a smoothie or just poured over fresh berries. This flavor was a group favorite.

Next was Straight Up. KK says this flavor is for the purist. It is unadulterated kombucha brewed from their blend of teas and tisanes. Tasters loved the clean flavor of Straight Up. They singled out this flavor as one they would drink all by itself. It has lower fizziness and tastes like a refreshing flavored water. One taster said, “It tastes like vitamin water but it actually quenches your thirst.” Tasters thought it would be a great drink after coming in from mowing the lawn. It was agreed that it would not be worth cooking with other than maybe in a watermelon soup because of its delicate flavor profile.

Everyberry Hibiscus is made with hibiscus and pomegranate juice and practically every berry you can name. This flavor tasted very fermented and fizzy, but refreshing. Strangely it had very little hibiscus flavor. Tasters commented that they could taste it only on their tongues and there was zero aftertaste or throat burn like the Wide-Eyed flavor. The group thought it was also like a sparkling wine and would be good poured over sorbet. The strong berry tastes would hold up well to beef or venison and it would make great vinaigrette.

Passionate Pineapple evoked a much different response from the tasting group. This flavor is KK’s tropical twist. It has passionfruit paired with pineapple, mango and papaya. Tasters comments were, “Not a fan,” “blah – what a letdown” and “with all the other options, why pick this one?” This flavor was so different that the group wondered if we got a bad batch.

Finally, in my opinion, we saved the best for last, Goodness. The name does say it all. It is lemon-infused kombucha with several superfoods added: wheatgrass, matcha, spirulina and chlorella. When first opened, it smells like ginger but there is no big ginger taste or burn. It is citrusy with a good aftertaste. It looks like a “health” drink but tasters were pleasantly surprised with its crisp citrus and clean taste. It would be great with a cucumber or celery stick and vodka or even better with bloody Mary mix. Perfect for a vinaigrette or mixed in pickling brine for vegetables or cucumbers.

Kickin’ Kombucha is available in Houston, Austin, Dallas/Fort Worth, San Antonio and, most recently, Oklahoma City. If you are a Greenling client, it is now available for home delivery, too.

Lopez says the company has no desire to go national because each bottle is still bottled by hand from small batches. “We have no intentions of taking over the world. We just want to make the best kombucha possible for our city and share with a few others nearby.”


Kickin’ it With Kombucha - Recipes

It might take a pronunciation lesson, but no special equipment or permit is required to kombucha. Kombucha is a fermented drink that is becoming the next big food movement for those looking to get or stay healthy in a natural way. But what exactly is it?

Kombucha is a tea fermented with a probiotic culture. “Probiotic” refers to living microorganisms yogurt, for example, contains a beneficial probiotic culture. Houston-based Kickin’ Kombucha (KK) founder Robert Lopez describes kombucha as “traditionally starting with green or black tea with an added sugar to ‘feed’ the culture. The fermentation time varies upon carbohydrate source, container, temperature, type of tea and the characteristics of the symbiotic colony of bacteria and yeast (SCOBY). The SCOBY converts the sugar, caffeine and tannins into various amino acids and B vitamins. The resulting brew is probiotic rich, naturally effervescent and slightly acidic. It can be further accented with fruits and various botanicals.”

Kickin’ Kombucha produces six varieties of its fizzy tea year around and two seasonal flavors. “I try to think of flavors that will pair nicely with kombucha’s natural acidity,” says Lopez, “and I take into account an ingredients’ nutritional/medicinal value. I really enjoy working with local farmers to highlight ingredients grown right here in Texas.”

Lopez never set out for kombucha to become a business venture. After breaking his leg for the second time, he began to brew it at home because it combined his love of good teas with his enjoyment of cooking. As Lopez shared it with family, friends and co-workers the idea of a “living” tea with possible health benefits intrigued him. A friend encouraged Lopez to try selling his kombucha at the local farmers markets. Two years later and seven friends strong, Kickin’ Kombucha is a company and a kombucha force to be reckoned with.

While the company cannot guarantee specific health benefits, Lopez thinks they are obvious. “I really value kombucha because unlike many other health supplements/functional beverages, you can literally feel it working. Personally, I find it can settle a stomach in minutes as well as aid in digestion. It also gives you great energy and you generally just feel better after drinking it. You don’t need a whole panel of testing to know if it is working, you can feel it.”

I had heard of kombucha – it’s widely available now in single-serving bottles at Whole Foods, H*E*B and other stores – and I even enjoyed some of them. Certain types, however, have little bits of yeasty stuff floating in them, and that always puts me off a beverage. But for the sake of thoroughly sampling a locally produced drink, I gathered a group of friends and we had a Kickin’ Kombucha tasting. We tasted all six flavors (the seasonal ones were not in season): Wide-Eyed, The Grape Divide, Straight Up, Everyberry Hibiscus, Passionate Pineapple and Goodness.

Wide-Eyed is made with ginger, lemon, guarana (a high-caffeine bean-like fruit, native to the Amazon) and ginseng. It has a very strong ginger bite. Tasters commented that it left a ginger after-burn in their throat. It is markedly fizzier than the other flavors. Comments included, “Smells fermented,” “taste better than it smells” and “I feel healthier.” It was suggested that it would be good heated for a sore throat, mixed with cranberry juice or lemonade over ice, or used to glaze carrots or other root vegetables.

The Grape Divide combines Concord grape juice with ginger, lemongrass and fresh lime juice. Tasters immediately said, “Smells like wine.” They liked this flavor much more than the previous. It was described as softer, like a sparkling wine. Interestingly, it was compared to Lambic beer and Manischewitz wine. Tasters thought it would work well in a punch with sherbert, in a sangria, a smoothie or just poured over fresh berries. This flavor was a group favorite.

Next was Straight Up. KK says this flavor is for the purist. It is unadulterated kombucha brewed from their blend of teas and tisanes. Tasters loved the clean flavor of Straight Up. They singled out this flavor as one they would drink all by itself. It has lower fizziness and tastes like a refreshing flavored water. One taster said, “It tastes like vitamin water but it actually quenches your thirst.” Tasters thought it would be a great drink after coming in from mowing the lawn. It was agreed that it would not be worth cooking with other than maybe in a watermelon soup because of its delicate flavor profile.

Everyberry Hibiscus is made with hibiscus and pomegranate juice and practically every berry you can name. This flavor tasted very fermented and fizzy, but refreshing. Strangely it had very little hibiscus flavor. Tasters commented that they could taste it only on their tongues and there was zero aftertaste or throat burn like the Wide-Eyed flavor. The group thought it was also like a sparkling wine and would be good poured over sorbet. The strong berry tastes would hold up well to beef or venison and it would make great vinaigrette.

Passionate Pineapple evoked a much different response from the tasting group. This flavor is KK’s tropical twist. It has passionfruit paired with pineapple, mango and papaya. Tasters comments were, “Not a fan,” “blah – what a letdown” and “with all the other options, why pick this one?” This flavor was so different that the group wondered if we got a bad batch.

Finally, in my opinion, we saved the best for last, Goodness. The name does say it all. It is lemon-infused kombucha with several superfoods added: wheatgrass, matcha, spirulina and chlorella. When first opened, it smells like ginger but there is no big ginger taste or burn. It is citrusy with a good aftertaste. It looks like a “health” drink but tasters were pleasantly surprised with its crisp citrus and clean taste. It would be great with a cucumber or celery stick and vodka or even better with bloody Mary mix. Perfect for a vinaigrette or mixed in pickling brine for vegetables or cucumbers.

Kickin’ Kombucha is available in Houston, Austin, Dallas/Fort Worth, San Antonio and, most recently, Oklahoma City. If you are a Greenling client, it is now available for home delivery, too.

Lopez says the company has no desire to go national because each bottle is still bottled by hand from small batches. “We have no intentions of taking over the world. We just want to make the best kombucha possible for our city and share with a few others nearby.”


Kyk die video: How-To Make Kombucha (Augustus 2022).