It has been about a month since we talked about kombucha. I’ve been so busy and just forgot about it. The only reason I remembered was because of a strong vinegar order coming from my cabinet. I realized kombucha had completely fermented; I had one full scoby and three babies.
Now that we have a scoby and are fermented elixir it’s time to flavor komucha! I am not a fan of plain kombucha, so next week I will show you a step by step tutorial on how I flavor my kombucha. Now here are some important tips: If you started with me and forgot about it as well, don’t drink it whatever you do, because it’s highly acidic. Make sure you wash your hands before you touch your scoby. A scoby can attract mold real quick.
Interesting. I have never heard of it before. You probably shared the history behind it earlier, but what are the health benefits of this kombucha?
There are so many benefits, but the main reason I drink it is for the probiotics . Yogurt has a lot of probiotics, but I cant have too much because I am lactose intolerant. Kombucha is the next best thing for a healthy gut 🙂
It’s finally fermented, that was quick! Can’t wait to hear more on how to sweeten it 🙂
Yay! Jessica I am excited to show you 🙂
Yay, that’s awesome that they are fermented and have little babies 🙂 Can’t wait to hear what flavors you used.
Thanks Kelly! Ha ha ha I love my babies 🙂
Wow I’ve never heard of this! It looks so cool though 🙂
It’s one of my favorite fizzy drinks 🙂
I just made my rejuvelac for my smelly vegan soft cheeses! Fermenting stuff is pretty fun! I’m not a fan of plain kombucha either and thanks for the tip on the scoby! I look forward to hearing what flavors you will use for them!