At Happy Herbalist all our brewing containers may be used to ferment any Probiotic - Yogurt, beer, wine, cider and vinegar. Ginger Beer, Water Crystals and Kombucha can be fermented with anything that you have in your kitchen. It really does not matter to the Kombucha SCOBY. It is, a matter of preference.
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Welcome to our Functional Food website. We believe food makes our life Healthy and Happy.
We nurture Kombucha, Kefir, Ginger Beer, Caspian Sea Yogurt, and other Probiotic Drinks not only for their flavors but to enhance their medicinal effects.
By integrating Traditional Chinese Medicine with common Teas, Herbs & Spices with these unique Functional Foods and Probiotic drinks we believe we truly can create our own little miracles.
Caspian Sea Yogurt also goes by the name Matsoni yogurt. It contains a myriad of live cultures and is one of the few yogurts that will culture at room temperature. It's also a serial culturer; meaning you can use it continually to create new cultures.
It is a mesophilic culture, meaning it thrives at a moderate temperature. Culturing in winter might mean finding a warmer part of the house. It is a slightly tart yogurt with a unique viscous consistency. As it is a yogurt you create at home it is not as thick as supermarket yogurt since it is not builked out with emulsifiers.
Caspian Sea Yogurt is grown and produced by the Happy Herbalist since 1997. Different sea yogurt like:
Most Probiotic Ferments do best in a warm temperature setting. We at Happy Herbalist recommend a temperature range from 74 F to 84 F (22-28.8 C) ,for Kombucha, Jun, Ginger Beer, Water Kefir, and Vinegar. While Villi and CSY and vegetable ferments like sauerkraut do well in the mid 60's (15.5 C) While one does not need constant temperature the greater the consistency the more reliable and predicable will be your ferment. OPTIONAL digital regulator helps maintain the optimal temperature without fear of over-heating.
We at Happy Herbalist use these heaters not just for Kombucha but for our JUN, water kefir and milk kefir grains as well, depending on how cold it is. The ideal scenario would be a heater for each ferment, but if you have a lot of them, that may not be possible. Multiple small jars or a few gallon jars can each be wrapped around the heat strips we offer, so it may be possible to have a whole slew of fermented veggies going with just one or two Kombucha heating mats.
All our brewing containersmay be used to ferment any Probiotic - Yogurt, beer, wine, cider and vinegar. Ginger Beer, Water Crystals and Kombucha can be fermented with anything that you have in your kitchen. It really does not matter to the Kombucha SCOBY. It is, a matter of preference.
For the connoisseur of kombucha. Aluminum, and of Couse lead vessels should be avoided for one's own personal health.
What matters most to the kombucha and vinegar production is the shape of the container. The larger the surface area the better. The depth does not matter. The ratio of surface to depth does not matter. What is important is that the Acetobacter bacteria have as much surface oxygen as possible. Adequate ventilation is required. Lactobacillus and yeast ferment with or without oxygen.
All ferments give off heat, evaporation and odor. Therefore be sure not to enclose your container in too tight a space, and to leave sufficient headroom (typically 3-4 inches) from the top of the container to anything above the container such as a shelf. Evaporation may condense on the surface just above and condense back into the ferment causing contamination. Evaporation may also condense in corners and without light, mold and mildew rapidly develops. Contrary to popular belief normal room light will not adversely affect the ferment.
516 Alliance Circle Cary,
North Carolina 27519,
Phone Number: 919-518-3336
Toll Free: 888-425-8827