The following is a posted question/statement… the answer might be somewhat surprising to you:
“As I understand it, the K-cell thrives on your cheap nasty white refined sugar…..for the very same reason that it’s not too good for people. White sugar indiscriminately pours right into your bloodstream… and that’s no good. Par contre, a simple one-cell organism like K, with its inability to process very much, can make max use of the refined stuff. But don’t worry, the nasty white refined sugar that you’d never put into your own system, is totally processed and consumed by your pet K cell, whilst producing a beautiful health drink for you!….. Does anyone have any science to add on this??…….briggi! ”
What We Say:
Absolutely correct… sort of. So while we believe using plain, cheap, refined white sugar is the best for your kombucha (we said the word cheap in terms of price, but even if this stuff was as expensive as the organic sugar varieties, we would still select this type of sugar over any other), to grow.
With that said, however, if you feel very strongly over another type (for example if eating strictly organic is highly important too you), feel free to use different types as the hazards of you brewing something that is not kombucha are slim.
though they are slim, there is always a chance your brew can either become contaminated, or changed into a different substance. So please excercise the following precautions:
1- Always brew a small batch using the plain ole white sugar, and if you are going to experiment make sure you have a back up SCOBY so that you can begin new if things go not according to plan.
2- Boil your tea for an additional 10 minutes. This will insure a better “break down” of your sugars (for example sugar in the raw, takes longer to dissolve than refined white sugar). The more dissolved your sugar is, the easier it is for your kombucha culture to absorb and grow happily ever after.
Hope you learned a little more about the kombucha hazards and safety regarding what type of sugar to use.