so lucky
Almost Self-Reliant
I know we had a kombucha thread going a couple of weeks ago, but I can't find it now. I think I have finally made the perfect batch of kombucha. Mine had been getting too vinegary as I waited for the sugar to be eaten up, but I sampled a batch I started on Aug 3rd, this evening and dang it is good! and carbonated! So I sliced some fresh ginger into the individual jars that I strained it into, filled them about 1/8th inch from the top, used wax paper to protect the liquid from the metal screw top, and capped them up tight. I will leave the jars on my counter for only 24 hours this time, then stick them in the fridge. The last batch I had turned really vinegary after I put the ginger in and left to carbonate.
You know, they always say don't use any fruit or juice while it is brewing, because the fruit might kill the scoby, which makes sense. But this batch grew a nearly 1/4 inch new scoby on it, on top of the floating ginger pieces! So much for killing your scoby!
If it is not gingery enough, I think I will try juicing some ginger and putting it in the bouch. Trying to get it as much like Synergy Ginger as I can. If anyone knows any other ways to get it ginger tasting, maybe you can share? Thanks.
You know, they always say don't use any fruit or juice while it is brewing, because the fruit might kill the scoby, which makes sense. But this batch grew a nearly 1/4 inch new scoby on it, on top of the floating ginger pieces! So much for killing your scoby!
If it is not gingery enough, I think I will try juicing some ginger and putting it in the bouch. Trying to get it as much like Synergy Ginger as I can. If anyone knows any other ways to get it ginger tasting, maybe you can share? Thanks.