I’m obsessed with Kombucha! Fizzie, delicious, healthy, pro-biotic! Realizing I was spending $5 a bottle a day for something I could brew inexpensively at home meant it was time to learn.
I found 3 cute “Cheers” jars on sale at World Market; perfect for continuous brew fermenting jars. I ordered a SCOBY from Kombucha Kamp plus a starter kit.
Instructions were included and easy peasy: brew tea (I went with the Rooibos blend from Kombucha Kamp), add sugar, cool, sanitize bottles, add SCOBY, let sit for a week or two.
These early batches were before we had our water filter. I had to boil the water and extra 10 minutes to dechlorinate it. I added egg shells while boiling to add minerals.
This is my high tech bottling method. 🙂 I decided to save my store bought bottles & reuse them. They are thick and made to withstand a little carbonation already.
I blended fresh frozen raspberries & peaches in my NutriBullet and used the juice for my second fermentation. (I love my NutriBullet, but that’s a post for another day.)
I let my first jug build up a few SCOBYs then moved into three jugs.
We also invested in a warming mat for winter. California isn’t that cold but it helps.
Adam’s gotten into it too & has mastered flavors like elderflower-ginger.
Homemade Kombucha line up!
So yummy! ❤