




- Vaccines and modern medicine
- Antibiotic apocalipse
- Gut microbiome => immunity / mental health
- Transfer experiment
- PREbiotic / PRObiotic
- Fermented procucts (not pasteurization)
	- kombucha
	- kefir
	- kimchi
	- picked food
	- kvas










## Komucha


![[scoby.jpg | 350]]
*Symbiotic culture of bacteria and yeast (SCOBY)*



![[kombucha-jar.jpg | 350]]
*First fermentation*

#### Recepie:

- 70g/l sugar
- green/black tea (not teabags)
- room temp
- 14 days -> 1st ferment
- 3-10 days -> 2nd ferment with fruit

#### Info

- r/komucha
- Stores with healty foods selling commercially
- Many types of acids - low ph - microbes thrive
- 0.5% alcohol (USA regulations)






Don't toss those pineapple skins! Turn them into a delicious and refreshing Mexican probiotic drink called tepache. It's a great alternative to soda or kombucha and perfect for staying cool in the summer heat. 

Tepache Recipe:

Add the skins of 1 pineapple to a 2L jar.

Mix in ½ cup sugar or brown sugar (piloncillo is typically used but I couldn't find it), 1 inch of ginger, and 1 cinnamon stick.

Fill to the top with water.

Let it ferment for 5 days.

Bottle it up for a second fermentation for 2 days. Then, chill in the fridge before serving.

Enjoy this bubbly, homemade treat! 

IS you would like the link a step by step YouTube video comment "YT Tepache"
