Tonight I started the second ferment for my first brew of kombucha, and I feel like the proud parent to a little kombucha scoby baby. It’s been a bit of a journey to get to this point. It wasn’t as simple as the water kefir I’ve been making for about 6 months now. There’s a lot to learn. There are quite a few different methods and ideas about how it should be done. But I have managed to find a good source of kombucha information to follow, from The Wellness Mama, and I’ve set up a continuous kombucha system which at the moment will produce 4 litres of probiotic gorgeousness every week. I haven’t been able to keep up with the appetite of my family for fizzy drinks with water kefir, so I am hoping kombucha is just as big a hit. I’ve flavoured every litre I made tonight with something different. Bluberries, lemon, ginger and a mix of lemon and ginger, just to see which flavours work best. Another few days in the cupboard, and it’ll be fizzy, delicious and ready to drink.
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