I decided I didn't care for kombucha about ten years ago. In Montana...I have to go to Cheyenne to find it around here...not that I am looking.
Why Kombu Cha?
- Thread starter JustJoel
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
konbu-cha / Kobu- cha / Kombu- cha = Japanese Kelp tea
Kombucha = Mushroom tea, from Manchuria, it been around for at least 200 years maybe 2000 years, 1913 it was mention as beverage in Germany. Russia and Eastern Europe has been drinking and brewing their version of this since 1900 as far paper trail goes. It is tea and fungus fermented.. Yum?? Nah.. It has 80 different names if any one wonder, this was chosen by health nuts because it sounds more Asian mystic healthy then wonderpilz or Spumonto.
Kombucha = Mushroom tea, from Manchuria, it been around for at least 200 years maybe 2000 years, 1913 it was mention as beverage in Germany. Russia and Eastern Europe has been drinking and brewing their version of this since 1900 as far paper trail goes. It is tea and fungus fermented.. Yum?? Nah.. It has 80 different names if any one wonder, this was chosen by health nuts because it sounds more Asian mystic healthy then wonderpilz or Spumonto.
roadfix
Chef Extraordinaire
No wonder there's no mention of kombu or in its ingredients. I thought I was consuming kelp tea all along. I've been duped...... or I'm just clueless...
Psilocybe semilanceata tea is the only mushroom tea I am familiar with -- from the 1970s, not 1913 or sooner.
CD
GotGarlic
Chef Extraordinaire
You're thinking of Kabocha (Cucurbita maxima) - not Kombucha.
https://en.m.wikipedia.org/wiki/Kabocha
GotGarlic
Chef Extraordinaire
[emoji38] good one
