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Veganuary
Fermentation and Your Gut
Interview with Patrick O’Connor – producer of Organic Kitchen Kombucha and owner of PJ Kombucha
What initially intrigues (and sometimes admittedly repulses) most people about kombucha is the scoby: that solid mass within the drink. This scoby (acronym for the ‘symbiotic colony of bacteria and yeast’) is created during the fermentation process when the most dominant bacteria in the starter of other bacteria and yeasts start building into a fibrous […]
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Taking Five
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