In this video I show you guys what I’ve been rambling on about when it comes to the consequences of using refined sugar in your Kombucha recipes. Now, I was one of those people back in the day. I would say. ‘don’t worry, the sugar feeds the bacteria, not you!’, but this is completely untrue.

I’ve found there remains a ‘sugary essence’ so to speak in Kombuchas brewed using refined sugar, yet when we use more natural sources of sugar, like Coconut Sugar or fruit juice (as shown in my Fermented Foods ECourse) the end product is much more healthy, and actually offers the tremendous health benefits purported to come from drinking this ancient drink!

Remember, refined sugar hasn’t existed all that long, so what did the SCOBY live on for thousands of years beforehand? We only have nature to look to, so keep that in mind when brewing 😉

For a FREE sample of my course where I show you how to make Kombucha using coconut sugar, click here ! 

kombucha kale brock fermented foods course

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