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.
Linked to With Some Grace for FYBF
my slow living adventure 
Looks fascinating, and full of goodness. Enjoy!
It is really fascinating watching things grow in your kitchen in a good way!
I need to try your kefir and kombucha
Sent from my iPhone
Let’s catch up soon and I’ll bring you a bottle!!
This looks absolutely interesting! I had to google “kombucha” 😛
I can’t remember when I first heard about it. It wasn’t that long ago. A friend wanted to make some I think, and she’s the one who shared some of her scoby with me. I also started seeing (and tasting) commercial ones. There was even an organic juice guy at our local Eco fair who was selling a raw homemade one which was delicious.
Yum, I hope the baby is coming my way. Fermenting is definitely one of lifes small pleasures! So happy to be on the same path as you…
Yes it’s yours Annie! Not sure how big it needs to be before I separate it. It’ll be in the next week or two I think.
I’ve been reading a few posts lately about fermenting. I need to look into it more. I had no idea this could be done from home and the benefits.
Yeah it’s pretty amazing. I heard recently that it is thought that the Korean consumption of kimchi protected the population almost entirely from succumbing to the Asian bird flu epidemic a few years back. There’s definitely something in this whole fermented food theory. It’s definitely fun to make. My kitchen is like a laboratory!!
Sounds interesting. A friend of mine does this but I’ve been too scared to try it but more and more I think I might have to!
I must admit the scoby looks pretty disgusting. I separated a baby and gave it to a friend today. It is weird, but I have been tasting the 4 different flavoured bottles I did the second ferment on last weekend and it’s gorgeous!