I recently began brewing kombucha tea and getting into fermented foods such as sauerkraut/kimchi and drinks like Kefir. I mainly started eating/making fermented foods and drinks for the probiotics, I know they are super good for your gut and my digestive system has been on the fritz lately. Post up any recipes or brews you got going this was my first bottling of kombucha for a secondary fermentation. left to right is 2x blackberry, 1x blackberry/ginger, 1x ginger and 1x mango/apple then I have probably over 5 liters of more kombucha started on the 16th and the 17th
Yeah I used to make homemade batches from cultures. I like the slight buzz of the fermented drink plus the energy kombucha gives, it feels more 'clear headed' than coffee this guy has good affordable starters http://www.kombuchaamerica.com/
My scoby dealer forgot to bring it today. I'm about to make my first batch. I'm using sweet tea for round 1. Then I have some organic juoce for round 2, If you can get this stuff it is great. You might be able to get it at Natural Grocers. I like it on burritos or in a bowl of brown rice with 2 fried eggs.
I got my scoby in a gallon of sweet tea. For science I add 5 grams of dry sift hash. I'm not sure if I just ruined the kombucha but we shall see. Edit for pics. I wish I didnt press this hash b/c I'm sure powdery kief would be best. I overworked this on the screen so it has a green tent to it. But its still good hash.
awww you should've tried it with a second ferment in a bottle instead, that might possibly fuck up your culture if it doesnt work out. do you have a SCOBY hotel with some extras in it?
Just field test the finshed product and it works! Its probably more effective just smoking the hash but this is interesting. I started the first ferment on Tuesday. Then added strawberries and basil on Sunday. I tasted it before the fruit and it had a very earthy weed taste. The fruit took that taste away. Just now I strained the fruit out and I'm going to let the bottles sit over night then put them in the fridge. I took a sip and can feel a slight head high after 20 minutes. I dont know if the liquid will get you high or its the chunks of hash floating around. I started another gallon jug with 5 grams of hash. I added the hash this time when I was steeping the tea so the hash particles are broken down into smaller pieces(let cool before adding scoby). Any recommendations for this next brew? EDIT: just drank a whole bottle and got a slight buzz. I dont drink booze and I think the buzz is from alcohol.
I'm korean and work in a japanese resturant, so half the food I eat is fermented... My grandma used to make kimchi, much better than the store bought stuff, but is lost art as my parents buy the store bought stuff. Still it's good,just not as tasty. My mom ferments this juice, using burdock, radish, and some other vegetables I've never seen before. Tastes bad, but the following week I feel great. I'm starting to drink a ton of barley and roasted corn tea, I've read It has many health benefits.
Bottled some Blueberry/Strawberry and Raspberry kombucha today, first time Pureeing the fruit before adding it to the bottles, hopefully speed up 2F
my mom drinks kombucha and it always smells like vinegar with whatever tea she used. she has a scoby the size of a salad plate (8-9") and sells the scobys for $5. everyone in town is into probiotics, GF eating, vegan restaurants, etc and so they sell pretty well for her. she's just a beginner and only has one recipe using tea but I haven't heard of the fruit juice kind. would this taste cover the vinegar fermented smell I just can't seem to get around? the live cultures floating around in there also get to me but maybe if it was thicker like orange juice so I didn't see them? so I guess I'm looking if anyone has a recipe that they would suggest for someone who wanted to try it but didn't like the smell or weird floaties? I'm sure this sounds stupid but I'm still curious.
Yes with certain fruit/juices you can cover up the vinegar pretty well. You do a secondary fermentation, or 2F for short, in bottles with fruit and/or juice to add flavor/carbonation. The SCOBY is left in your brewing vessel, although there is sometimes yeast in your bottles but thats fine, thats the good stuff! I really liked blackberry/ginger, ginger is great for adding carbonation too so be sure to burp your bottles once or twice a day.
I'm gonna try that. There's so much of it! There's a cider mill with all flavors I love and it's super thick. I'll pick some up and check out 2F. Thanks! I'll let you know. I've been using it as face toner since mine ran out. It works much better.