Check out yesterday’s post on the benefits of fermented foods here.
Once you realize the benefits of kombucha, you will get tired of buying it! You will also find that your homemade version tastes better than the kombucha you can buy from a store. Here is how you bottle it and make it……
My kombucha-making hobby has taken over my kitchen! I need a bigger kitchen!
You NEED to use organic juice when bottling your kombucha! Do cutting corners and buying the cheap stuff. We have experienced with sooo many flavors. Our favorites: Pineapple, blueberry pomegranate, tart cherry, and apple/ginger.
I have purchased so many bottles of kombucha that I just saved the bottles and used them to bottle MY kombucha in. Hey, recycling is a good thing, right?! But the Synergy brand you can buy in stores is pretty legit. Just save the bottle for me 🙂
When I pull my ol’ pickle jars from under the counter filled with deliciouness…I must first test the kombucha. If it doesn’t ferment long enough, it is too sweet. If it ferments too long, you just might cough from the strong vinergar-like taste while sipping. If it is too sour, just add a lil more juice when bottling. If it is too sweet, put it back under the counter to sit for a few more days.
Put your freshly bottled bottles back in their dark/warm spot for the second ferment. Mine is in our cupboard where we store pots/pans. I usually leave them sit for 2 days because we run out of kombucha to drink and want more. You can do your second ferment for as long as you want.
Lastly, add the SCOBY back into the liquid (it should we luke-warm) along with the 1 cup of your original kombucha and cap your jar with a coffee filter or a cheese cloth. Put your jar back into it’s safe place to ferment for 7-14 days. Taste after day 7 to make yourself aware of the different stages your kombucha will go through.