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Sunday, April 2, 2017

Kombucha

Here's my set up. I keep the big jar covered with a dish towel. That's the "scoby" Symbiotic Culture Of Bacteria and Yeast, in the jar. It takes a week to 10 days to convert the green tea and sugar into kombucha. This scoby was grown from a little blob found in a bottle of commercial kombucha by a friend years ago, it just keeps chugging along, and pieces of it have gone to my friends who now make it too. Frankly I used to hate kombucha but Paul loves it, so in an attempt to save money, I learned to make it. Of course now I've acquired the taste and love it too. This is my first batch flavored with juiced tumeric root. Usually I just use ginger root. After the first brew in the jar, it goes into the bottles with a little more sugar and the flavoring in order to acquire some fizz (3-6 days). Then it goes into the fridge to chill and enjoy.