 |
Kombucha
Australia - kombucha cultures available, kombucha recipes, kombucha email support.
Kombucha Australia.
Linking Kombucha brewers in Australia, New Zealand & countries of Asia
A member of the worldwide Kombucha community
Kombucha Australia is supported by International Kombucha experts. Please support them in return by visiting their sites through their banners on these pages.
KOMBUCHA AUSTRALIA
began in April 2001 a time when all the English
language
online Kombucha
resources were located in USA and UK.
While we were welcome and the information
valuable,
the
news of available cultures and brewing equipment related to locations far
away. So initially KT_au was to provide a forum
for Kombucha Brewers in Australia, New Zealand and provide cultures to
people seeking them.
Soon people from countries of our ASIAN region were contacting us until our local membership ranged to India. We are now also host to Kombucha brewers from Europe and USA. We learn a lot from some very experienced Kombucha Brewers. In the early months of KT_au, I posted cultures to every continent in the world.
Now 4 Years later a new website is launched,
and STARTER
CULTURES are more reliably available through semi-commercial
production. We also have the support of International
Kombucha experts. To a be more knowledgeable brewer of Kombucha you are
encouraged to become part of the International Kombucha Community by
joining the email groups.
Kombucha is an ancient food and healing product originating in Asia. With the growth of interest in Eastern healing methods Kombucha became regarded as a delicious healthy beverage and part of a balanced diet. On its way to the Western World, this beverage has, in many cases appeared to have performed miracles. Hence names such as magical fungus, miracle fungus, gout jelly have been given to Kombucha because of its successful results in the treatment of modern illnesses. While Kombucha was already a popular healing remedy in the twenties and thirties in Russia, Czechoslovakia, Germany and Austria, the fermented beverage almost became extinct in the post war years of World War2. The reasons for this were twofold, people had to grow their own vegetables due to food shortages resulting in a more healthy and nutritious diet, and also sugar was in short supply. In the sixties and seventies, when the standard of living improved, Kombucha became known again as a miracle beverage.
In our society, where we have an abundance of food, which is sterilised, homogenised or preserved, a microbiological food such as Kombucha which aids digestion, can work wonders.
Kombucha, like many other healing products of natural medicine, cannot be seen as a single healing remedy. There is no single healing remedy which can give total health. Health is the balance of body and mind, which is one reason why larger dosages of products do not work, or can have a negative effect. When reading reports of how successful certain healing methods are, for example, when large congregations of vitamins were able to cure a certain illness, the only question is how long will it take until there are some negative side effects? If the natural dietary balance is missing, there cannot be health. Just as a fertilised egg kept at a constant temperature of 37.4degrees C (99 degrees F) for 21 days brings forth a healthy chick, a higher temperature and quicker breeding time, will result in no new energy inside the egg. This acceleration only result is a terrible smell.
An illness, like a jigsaw puzzle,
has many different parts. When curing an illness one should not only treat
the symptoms but also the cause. The delicious microbiological food Kombucha
can be very helpful in regenerating the bowel flora. It can do wonders
for the well-being of the body.
From Introduction, KOMBUCHA THE
MIRACLE FUNGUS, by Harald Tietze
