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Started this discussion. Last reply by Saroj Earl Mar 15, 2012. 2 Replies 0 Likes
The last time I used kefir grains was a few years ago when I knew someone who had a cow who I was getting raw milk from but the cow passed away and now I also find the grains in the back of my…Continue
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I guess you see I finally posted on the Kombucha discussion.
You'll get it this time! Here's detailed instructions on how to change your profile photo:
1) Click the Settings link (it's on the right hand side of this page, under Inbox, Alerts and Friends), and then you will see the My Settings page.
2) Click the Browse button on this page, the My Settings page. You see the Photo line and the photo next to it? That's the generic photo I assign to everyone when they first sign up to Zoobird. Next to it, there is a text box that you can type in a file location for your profile photo if you know it. It might be c:\photos\Saroj.jpg if you're using Windows. Next to that are the words "Upload a Photo (GIF, JPG or PNG; limit 10MB)" And, next to that is a button labeled "Browse". That's what you lick to enter your Windows Explorer or Finder (if you're on a Mac) to find your profile on your hard drive. Once you find it, you can click on the photo's name to select it and go to the bottom of the page and click the button called "Open" to select it. Or, you can double click on the filename of your photo and that will do the same thing and select it.
3) Then scroll down your My Settings page and look on the lower right of the page You'll see a button labeled "Save". You'll save your new profile photo when you click that "Save" button!
In brief, to change your profile photo, you go to Settings, upload the photo and save it! That's it!
Let's continue our kombucha discussion here, in the Camillia Sinensis group, in the How to Make Kombucha discussion, so everyone can see what we're saying about brewing kombucha.
Congratulations & good luck with your first batch of kombucha. I'm certain you'll be enjoying your own fresh delicious brew when it's ready. Sorry, I don't know the science of kombucha. And I haven't experimented with length of time for fermentation. I consistently go from new moon to full moon or full moon to new moon, but I've seen that in the warm weather, the babies are much thicker and the taste is a little more vinegary so I often shorten the fermentation by a day or two in summer and lengthen when the winter is colder. I consistently use about 1-1/2 cups of organic cane sugar, haven't experimented with different sugars or amounts. I haven't tried adding fruit juices either. Oh, and I've never refrigerated a scoby. I had never heard that. Let me know if you learn more on that. I consistently get a kombucha that tastes similar to champagne to me.
I tried some of this yesterday - one strawberry and one "super greens". They were so good! I will be brewing soon. Went perfectly with the fresh radish and collard green Kenyan style. Got the recipe from my Ethnic Vegetatian Recipes book! Have you seen my post on it? Lok here. I spruced it up with some Jamaican Yellow Curry....
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