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+- 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
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+## 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)
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+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.
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+Fill to the top with water.
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+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"
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