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Planning on making a batch of fermented garlic/honey today. Should be ready in a few months - before winter kicks in.

Might make some ginger/honey ferment too.

I think since the same bacteria are involved its safe to run both ferments in the same room.

The garlic/honey is to help fend off any kind of cold/flu, and the ginger/honey is for my disaster of a digestive system.
I made and drank daily my own kombucha at my old house…. It took a year, but fixed all of my gi problems. I was finally able to get off the heartburn pills after forever… now I just drink three a week (I buy it for now, but thinking about starting making my own again) to maintain. :pass: Might be worth considering…
 
I made and drank daily my own kombucha at my old house…. It took a year, but fixed all of my gi problems. I was finally able to get off the heartburn pills after forever… now I just drink three a week (I buy it for now, but thinking about starting making my own again) to maintain. :pass: Might be worth considering…

Interestingly enough I am using a little kombucha to lower the pH of the honey for the ferments :)

I think both the kombucha and the fermented ginger have similar probiotics. In thinking about it, though, it might just make more sense to make a big 'ol batch of ginger infused kombucha instead. Just need to make a bit of room in the fridge to store it once the ferment is done.
 
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Interestingly enough I am using a little kombucha to lower the pH of the honey for the ferments :)

I think both the kombucha and the fermented ginger have similar probiotics. In thinking about it, though, it might just make more sense to make a big 'ol batch of ginger infused kombucha instead. Just need to make a bit of room in the fridge to store it once the ferment is done.
Just for some information…

I found drinking a total of sixteen ounces a day, split into four servings seemed to really start making a difference. :pass:
 
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