From Pear Vinegar to Kombucha

My experiment this week was to use the mother (aka mushroom or scoby) from my pear vinegar I have curing to make kombucha. Kombucha is supposed to be a super healthy Russian fermented tea. I don’t know what kombucha usually tastes like, so my comparison there is mute. But, I can say it tastes like a weak fruit soda pop with a hint of tea and is delicious. I only let it ferment about 5 days, until the new baby was forming across the top, but YUM! I didn’t feel like spending money for a kombucha mother when I don’t even know if I would like it.

Wait For It….

Although I may not be posting a daily blog, I am writing two research papers which I will post here soon’ish. One is on feminism and food choice. The other is on the process of finding “safe” drug dosage recommendations and its relationship to aluminum adjuvants in vaccines. Then in my excess free time, I have been reading, The Raw Truth About Milk. I’ll fill you in on the raw milk info from that book that I found most interesting. Meanwhile, both of my children are teething.