A little while ago, my new friend David shared with me a mother culture from his home brewed kombucha. Since I am finally settled in at my new place, and have my very own scoobie, it is time to begin the kombucha adventure. Now, I am no expert but I am trying my hand at a batch, and thought it worth while to share with you, my new fermenting adventure!
Really, like I said before, it is simple. My prior notion that I needed time to make kombucha is practically irrelevant, because it really only takes 10 minutes and a little patience. I have included Garrett's illustrated instructions, for your viewing pleasure.
(Click the photo for a larger view!)For my first batch, I definitely didn't let it sit long enough. However, it seems that my second batch was much more matured; after waiting one week.
Kombucha itself, is quite vinegar-y in taste. Personally, I love this aspect of it, but it is not for everyone. If you are not so keen on the taste of your first batch, try changing the type of tea you are brewing. While herbal teas that have more oils are not, such a great option, as they tend to lead to contamination; there are many varieties of teas that will work great. I urge you (once your scoby has multiplied!) to experiment, experiment, experiment! My current favorite is equal parts of green and black tea, with ginger added to taste. Simple, yet tasty!