I've only actually drank, like, four cups of kombucha in total, as I'm still ironing out a niche for the "mother" mushroom. My first brew failed of sluggishness, as I chose a less than ideal tea and sugar, and the new SCOBY grew mold because I didn't reserve enough starter fluid. I performed a kind of fungus surgery, then, with vinegar, white sugar, and black tea infusion. Luckily the original SCOBY had sunk, and was spared exposure to the mold.
Anyway, I continue to be amazed at the health impact, like a fog has been lifted from my mind, and a weight from my body. A sad realization is dawning on me, that basically every good nutritive instinct I've ever had, has been turned against me by corporate commercialism and Big Sugar. I was coaxed away from comforting fiber goodness by sugary cereal, very early in life. A hugely destructive detour away from fermented foods was engineered by soda, and then, as a young adult, beer. Even my constant companion chocolate looks like it's occupying a seat that rightfully belongs to coconut.
Coconut oil is the bomb, as it turns out, not Dollar Tree moisturizer. By nature combining the qualities of fruit acid with fatty acid, a natural antiseptic if not antibiotic... I don't see any reason not to go full crunchy with cosmetics, except that I still prefer perfumery to essential oils. (I guess that's like the sugar for your nose.) Put the coconut oil on before your splash. That's it: balm. You could tone it down to jojoba or cocoa butter, if your skin becomes too lively and pops out some acne, but that's the basic recipe: medium-chain triglyceride, aqueous emulsifier. Witch Hazel, U.S.P. as the splash, for full crunch.
So how does the Razorock DE1 compare to the Rimei RM2003?
ReplyDeleteI have not done a side-by-side, but the Baili has essentially taken the spot in my lineup that the Rimei formerly occupied: the dangerous, straight-like razor that I use only when I feel up to it. One doesn't HAVE to use it that way, though. It is equally comparable to the Merkur 41c, when the blade is tightened down fully. Because of that, and the quality, I find it much superior.
DeleteSUCCESS! Poured off my first kombucha today. I find a bit of a disconnect between "what it takes to ferment a batch" and "what it takes to grow a new SCOBY. Instead of a massive mushroom, the mother just expanded a bit, with a couple "gobs" appended. A thin skin covering the rest of the liquid surface was sufficient to build a good fizz. I could pretty well tell it was done by the brew color and smell, but I tasted it before bottling. Just like the store stuff, and wife agreed. I'd like more body, though, so I have to figure out what juice/syrup to finish it with, secondary fermentation and whatnot.
ReplyDeleteEarning my pay, for once. But again I have to credit shaving for teaching me the art of health pathfinding in the face of commercialism, as I easily avoided investing in a commercial kit online. I located a lovely glass vessel with a spigot for $10 at Big Lots (cold drinks dispenser). The SCOBY will now be able to take its sweet time growing, undisturbed, as I have given it a proper 2 cups of starter and switched to the continuous brewing method.
It's apparently the combination of 2 parts finished kombucha to one part weak, sweet tea that stimulates growth of the pellicle.
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