Kombucha is indisputably full of probiotics and other happy things that our intestines love and that help boost our overall health. This first fermentation is where you actually make the kombucha. You must have a “scoby”. You can make your own or buy one off of Amazon. I suggest you make your own. Be sure to use clean filtered water. I use cane sugar, black tea and glass containers. Happy brewing.
General Notes:
– No metal or plastic containers
– Fermentation goes a bit quicker in warmer temperatures, and a bit slower in colder
– If you see any mold growing on your SCOBY, then toss your whole batch. A scoby will last a very long time, but it’s not indestructible. If the scoby becomes black, that is a sign that it has passed its lifespan.
– EVERYTHING must be CLEAN! if a bad bacteria slips in, it could ruin your batch
– Covering for the jar: Cheesecloth is not ideal because it’s easy for small insects, like fruit flies. Use a few layers of tightly woven cloth (like clean napkins or tea towels) to cover the jar, and secure it tightly with rubber bands or twine.
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