<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>563806</id>
  <title>Kombucha</title>
  <published_at>Fri Oct 10 09:27:49 -0700 2008</published_at>
  <post_count>5</post_count>
  <board>
    <id>22</id>
    <name>Quebec (including Montreal)</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4095638</id>
        <content>Any ideas as to whether/where I can buy kombucha culture or commercial kombucha drink in Montreal?

Any tips would be appreciated. Thanks!</content>
        <published_at>Fri Oct 10 09:27:49 -0700 2008</published_at>
        <parent_id></parent_id>
        <user>
          <id>48563</id>
          <name>mainsqueeze</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4095775</id>
      <content>The Crudessence people sell it, from their cafe. But you can also call them, and buy it directly from their catering office, by the case.</content>
      <published_at>Fri Oct 10 10:23:38 -0700 2008</published_at>
      <parent_id>4095638</parent_id>
      <user>
        <id>81072</id>
        <name>lorie</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4096301</id>
      <content>You can find a culture at kombu.de - I would happily send you one but I'm in the states and who knows what they'd so with it at the border?

Also I priced it - homemade costs about 20 cents a pint and at Fairway in NYC it costs between $3. and $3.50 a pint! And I like the taste of homemade better. Little learning curve, but worth it. The culture reproduces itself every time you make a batch. Enjoy!!!

:)</content>
      <published_at>Fri Oct 10 13:45:35 -0700 2008</published_at>
      <parent_id>4095638</parent_id>
      <user>
        <id>231803</id>
        <name>chesterfielddavenport</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4096330</id>
      <content>Thanks for the link. 

Can you clarify what a kombucha baby is?</content>
      <published_at>Fri Oct 10 13:58:40 -0700 2008</published_at>
      <parent_id>4096301</parent_id>
      <user>
        <id>48563</id>
        <name>mainsqueeze</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>5021362</id>
      <content>when you use a scoby to ferment a batch of sweetened tea, the original scoby is the "mother" and the new tissue which develops on the surface of the liquid is the "baby".  

fyi: if you're trying to cultivate scobys, after your KTea is fermented to your liking, pour off the KTea. peel the baby from the mother and let it sit in a minimal amount of the old KTea (i.e., don't add fresh tea or sugar).  I guess, like plants, the harsher the conditions, the harder they work to pass on their genes. the baby will grow much thicker than it would in a depth of tea; it will grow very white.  these always remind me of calamari steaks.

if you need more KTea while you promote growth in the baby, re-use the mother.

hope this helps.  I've been fermenting KTea for most of this year, and still as enthusiastic as when I first started.</content>
      <published_at>Fri Sep 11 00:39:26 -0700 2009</published_at>
      <parent_id>4096330</parent_id>
      <user>
        <id>287097</id>
        <name>meowzebub</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4096756</id>
      <content>I occasionally see people advertising on craigslist. Sometimes they give it away (those alien things take over your house easily, scaaaaaryy); or look for people that could barter for it, </content>
      <published_at>Fri Oct 10 18:11:03 -0700 2008</published_at>
      <parent_id>4095638</parent_id>
      <user>
        <id>53259</id>
        <name>emerilcantcook</name>
      </user>
    </post>
  </posts>
</topic>
