In my first kombucha recipe, one of the concerns some of you had was the use of sugar to feed the yeast and bacteria. As I pointed out, very little sugar is left behind. But if you’re drinking a few nips of the stuff per day, it can add up to several teaspoons. So I gave things a crack using rice malt syrup, which contains no fructose.
RMS is a blend of complex carbohydrates, maltose and glucose. It’s fructose free, slow releasing and doesn’t dump on the liver like pure glucose. This recipe below was previously included in my fructose-free chai kombucha post, but I felt it was lost amongst the star anise and cinnamon sticks, so I’m sharing it here as a stand alone.
I’d read that honey doesn’t work when making kombucha – the theory being the antibacterial agents kill the SCOBY (symbiotic colony of bacteria and yeast). So I was a little concerned about rice malt syrup – it’s a fermented product and I had a picture of the different bacteria squabbling for attention in the bowl, eventually annihilating each other. Plus, I’d used RMS to make my Fermented Ginger-Ade and found it needed to be a