I'm addicted! But it's too expensive in the stores...does anyone have tips or tricks? Where did you buy or get your culture?
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Just saw this thread - I make KT, as well as other ferments. My favorite second ferment is fresh crushed pineapple - the flavors really marry well. Dried fig is also a good one, it tends to round off the sharp edges (tang). I recently made some from yerba mate, too, and while it was good, I prefer the standard KT. I like to alternate with mixes of white, green, jasmine green, oolong, darjeeling, black (blend), white, and pu erh teas. Pu erh smells barnyard-y when brewed but makes a wonderful kombucha. I've also found white cane sugar to work best; I use sucanat and unrefined (brown) cane sugar for water kefir, but my scobies like plain white sugar best.So I bought 2 scobys online and they are multiplying like mad. My favorite 2nd ferment by far is adding candied ginger +/- mint leaves. I also used Trader Joe's mango tea and it was terrific.
I'm not scared of a little ETOH.We LOVE kombucha around here!!! Our favorite juice to use is organic (we usually only do organic kombucha) Concord grape juice. It's sooooooo good!!! It does have a trace amount of alcohol so, you may not want that. I think it's like 3% or something like that. We also use black tea