Master Tonic

This s/b ready by the full moon on the 9th of September. I modified the usual formula: organic vinegar, garlic, red onions, horse radish, jalapenos , & ginger by adding a bunch or hot oriental peppers & fresh turmeric.


Tags

  1. master tonic
  2. food

Comments


Einaian says
seth 2014-08-31 21:34:21 17710
  it makes the hair on your chest stand buck upright ... huh ?
T. likes this too. I'm not sure about the chest hair. CJ could verify maybe via FB.


Seth says
so how was it?

Mark de LA says
seth 2014-09-10 07:41:20 17710
so how was it?
My best batch yet! I already pressed out a jug full but there may be enough to take a picture of in it's habitat later today. T liked it as well. No chest hair yet, though.


Mark de LA says
seth 2014-09-10 13:23:03 17710
good information.   I wonder what Rebecca would say were i to tell  her that the kombucha tasted like vinegar. 
If you google around the info on kombucha is abundant.  They say some like it that way. One is advised to test it about every week after the scobie forms starting about 2 weeks. 3-4 weeks is good. T likes hers sour & fermented with some strawberries in it for a week or so later. Two weeks plain is OK for me.
Like they say about cunnilingus - it is a matter of taste.


Mark de LA says

Mark de LA says
seth 2014-09-10 12:24:29 17710
hmmm ... do you food process it, or eat it like a mash?  What's the difference between what is in the jar as to what is in the vial?
Well you can find various recipes including this one .
When I first posted it on facebook someone posted a quick way to press the juice out of the pulp by putting a fine mesh bag in a colander and pressing the juice through. Then when it is all dry put the pulp in the bag & twist a bit for the residue.  Some use the pulp as a flavoring agent for marinades or salad dressing etc. The stuff in the labeled dark brown glass jug is just juice.  I can get one more jug out of the gallon container of mush & vinegar. It is potent & I could probably get another batch by putting another quart of organic apple vinegar in the brewing container.


Mark de LA says
seth 2014-09-10 13:10:51 17710
i traded a pumpkin to Rebecca for some Kombucha ... it is also fermented and very strong ... almost too strong to drink straight ... almost tastes like a good vinegar.  Your tonic must be in that direction thought perhaps even stronger ... drinking it must be a acquired taste.  
We have made kombucha in these same size jars. If the kombucha goes too long it tastes like vinegar.  In the Master Tonic case it starts with vinegar so it will taste like vinegar.  It is actually a vinegar extract of peppers, garlic, onions, horse radish, hot peppers & turmeric which flavors it.
Kombucha is tea & sugar & a starter of old kombucha fermented for a couple of weeks.  One has to cover it so that it can breathe but the bugs & small insects can't get in.  One of my last batches had worms in it indicating that some flies had probably gotten into the ferment. The prep for kombucha is more delicate like canning - sterilize everything including the cover which I made out of an old piece of T-shirt well cleaned & boiled.


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