Kombucha Tip on "Weighting Down" the Mother SCOBY - to let the Baby Make a Good Seal

I've noticed now - after making several batches of Kombucha -  that the Mother SCOBY tends to float to the top of the tea mixture.

The "mother scoby" is either floating vertically - or at an angle of about 30 degrees -  and the mother pushes up on the brand-new Baby SCOBY, thus not allowing it to make a good seal around the edges of the jar,  *and* also not allowing the baby to grow as thick as it could - because the mother is taking up the room underneath it.

Here is a picture.......

** SSOO **  I've been trying to "channel a solution".  I did a bunch of searching around the internet and Amazon, and I believe that the Universe gave me the perfect solution !!!

I bought a bunch of "Ramiken"s  (at Pryde's in Westport)  --  or called ... ceramic custard-making cups  --  that are about 3-inches in diameter.  I believe that they would be perfect for placing on top of the mother SCOBY  --  in order to "weigh her down" to keep her lower in the jar - to give the baby a chance to get REALLY THICK and create a good seal around the edges, in order for maximum fermentation to occur !!!

Here is a picture (and they are only $3.95 each) !!

I shall try this on my next batch (since I currently have one in the making)....  and let all y'all know how it went !!!

:-)  Namaste !!!

Supertonic Recipe

This is a SUPERTONIC recipe that I learned from my Chiropractor - Page Crow - who perhaps got it from Richard Schulze ( https://www.herbdoc.com ).

This is to help build your immune system, and keep you healthy (of course....  you must also eat healthy foods as well.  It won't do much good, of course, if you eat Big Mac's at McDonalds all the time).

Here it is !!!  Enjoy it, and enjoy your health !!

INGREDIENTS:

• 8 bulbs of fresh garlic
• 3 "hands" of fresh ginger
• 8 thin/red/hot peppers
• 1 large white onion
• 1 large fresh horseradish root

PREPARATION:

Wash all the ingredients well, especially the horseradish root (it might possibly have dirt on it).  Peel only the "outer-skin" off of the onion and garlic.  There is no need to take the "thin skin" off of each garlic clove.  Grind up all the ingredients in a food processor, and put the entire batch of ground-up contents into a large, 1-gallon, restaurant sized pickle jar or olive jar.  Using a mixture of one-half apple cider vinegar and one-half vodka (a preservative), pour this liquid into the jar so the top of the liquid is one inch above the top of the ground ingredients.  Put the lid back on the jar.  Let the (capped) jar sit out in the open for 30 days.  Shake the jar every day, once in the morning, and once in the evening.

At the end of the 30 days, using cheese cloth (or appropriate equivalent), strain the juice into a separate jar, placing the ground ingredients into another large separate bowl.  Using cheese cloth, squeeze and strain out the remaining juice from the ground pulp into the juice jar.  There is a lot of juice left in the pulp that you want to get.  Store the strained juice in a dark container in a cupboard between uses.  (you could COMPOST the leftover food ingredients if you'd like).

For daily use, you may take portions of the tonic and place it into a smaller dark container such as a washed/cleaned out brown hydrogen peroxide bottle.

USAGE:

Squirt 2 eye droppers full of the tonic into your mouth and swallow it.  Do this in the morning and in the evening.  What does it taste like?  A very strong Italian Dressing (Italian Dressing with a kick).

ENJOY !!!