durian_2008 said:

Do you have an opinion on the ideal temperature range for fermentation?

Also, must the jar be open for fermentation, or would a couple inches of air in a sealed container be enough for the culture to breath?

Thanks.

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whattheheck said:

I know, I know. I GOT to get on this. ASAP. Somebody threw out links somewhere, so I need to go find them and get on it.

Do you flavor yours?

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I hope I get the courage to make my own some day. I say this as I'm off to buy a $3 bottle.

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fuck that shit. ive got a daily supply for pennies.

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There are many people there willing to give out free cultures, as long as you pay for shipping (or if close enough, just pick it up)

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MOTH said:

Hey, do you eat Durian?!

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durian_2008 said:

I'm not a fan of the FDA, but I've decided to pay the $3 for a source which passed health inspections. Clark's is the nearest place for me. No offense, strangers...

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to each his own. just know that kombucha along with every other fermented food has been fermented/brewed for hundreds to thousands of years without the FDA.  FDA regulated foods = heat treated or preserved foods with less nutrients than you would get normally.

ive been drinking home brewed kombucha for a few years, never once had a problem. and ive never heard of anyone who has.

durian_2008 said:

I'm not a fan of the FDA, but I've decided to pay the $3 for a source which passed health inspections. Clark's is the nearest place for me. No offense, strangers..

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leftysurprise said:

to each his own. just know that kombucha along with every other fermented food has been fermented/brewed for hundreds to thousands of years without the FDA.  FDA regulated foods = heat treated or preserved foods with less nutrients than you would get normally.

ive been drinking home brewed kombucha for a few years, never once had a problem. and ive never heard of anyone who has.

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MOTH said:

I ate my first durian last month!  I devoured most of it!  It was SUCH an experience, as I was tripping on LSD at the time. 

I can't wait to go to Thailand and try some straight from the tree. 

I like it.

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My first encounter with durian was also on LSD.  Psychedelics and weird fruit FTW

durian_2008 said:

durian_2008 said:

I'm not a fan of the FDA, but I've decided to pay the $3 for a source which passed health inspections. Clark's is the nearest place for me. No offense, strangers..

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leftysurprise said:

to each his own. just know that kombucha along with every other fermented food has been fermented/brewed for hundreds to thousands of years without the FDA.  FDA regulated foods = heat treated or preserved foods with less nutrients than you would get normally.

ive been drinking home brewed kombucha for a few years, never once had a problem. and ive never heard of anyone who has.

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You're right. I heard it came from caves, that Mongols carried it on horseback, but I've ruined it, before. Trying to figure out what I did wrong, but I believe the solution was too sweet and not sufficiently acidic. I ask myself what kind of measurements they might have used, if any.

Another way to think about it is how much does it cost to mail in a secure box? I thought those things cost about $3.

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durian_2008 said:

I heard that wine gets carbonated if you seal it, toward the end of the fermentation. That's why I thought kombucha might be able to breath, if a little bit of air was at the top of the sealed container. Doesn't the kombucha have to be sealed for a while, before it gets that little bit of fizz, like in the bottles you buy at the store? Or, does this happen in the open?

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