Kombucha

Kombucha should beryllium tart and tangy, neither excessively saccharine nor excessively sour. Of course, sensation is subjective. Kristen Hinman finds that 7 to 10 days of brewing works good successful the warmer months, portion 2 to 3 weeks mostly is required successful cooler weather. Taste it, and vessel it erstwhile the brew reaches your desired tartness.

Kombucha can't beryllium made without a starter SCOBY (symbiotic colony of bacteria and yeast) and immoderate kombucha that has already fermented.

You tin marque your ain SCOBY, oregon procure 1 from a person oregon via online forums specified arsenic Craigslist; SCOBYs besides tin beryllium purchased from online vendors specified arsenic Kombuchabrooklyn.com and Getkombucha.com. Whoever provides the SCOBY should besides supply a cupful oregon much of fermented kombucha; alternatively, bottled kombucha tin beryllium purchased astatine Whole Foods and galore integrated markets. In betwixt brewing batches of kombucha, store the SCOBY successful a cupful of fermented kombucha successful a solid bottle. It volition support for years.

White sweetener is simply a requisite; neither agave nor chromatic volition work. You tin alteration the drink's spirit illustration by experimenting with antithetic teas, though. After plain aged achromatic tea, a basal white-pomegranate from Trader Joe's is Hinman's 2nd choice.

Never usage reactive vessels for brewing kombucha oregon for storing the SCOBY; solid is best. And, should immoderate mold ever signifier connected the SCOBY oregon successful the kombucha, discard some and commencement over.

Adapted by Kristen Hinman from assorted recipes.

Ingredients

Adapted by Kristen Hinman from assorted recipes.

Tested by Kristen Hinman and Bonnie S. Benwick .

Related Recipes

• SCOBY