Thinking of starting over again with just a bought bottle. We ended up having another couple batches taste fine, but it came back pretty quick. We started having them smell like really strong sulfur when we got back to brewing! After reading up a bit, I think it happens when they start self cannibalizing! We were not sure at first and pulled the scoby, scrubbed it with water only, cleaned the jar out, and started from scratch with the apple cider vinegar (it can work as a starter, which we call “mother juice”, but at the price of it taking a couple batches to not taste like the vinegar). We were brewing for 8 or so months, hardcore, and after months of reusing the same scobys, allowing them to build up extra thick in the jar (they brew ALOT faster the more scoby/motherjuice to tea that we use!), we left our scobys unattended too long I think. We started having an issue earlier this year. We like adding a handful of dried hibiscus too! We used a lot of fruity zingers from Celestial Seasonings with great success too. Our favorite combos have been the Republic of Tea’s 20 Herbs blend. We brew ours with various combos of flavorful tea blends in addition to the tannin-full tea, and it means as we sample ours, we know exactly how it’s sourness will blend with the flavor combo.
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I use to use strictly green tea, but white tea, red tea, and even coffee work! (i haven’t tried coffee yet but some pinterest page said they used coffee, and even mountain dew!) If the homemade kombucha is too sour, you can add more sugar and keep the fermentation going, but that just delays the process. You can also order pre-made kits for making homemade kombucha, like these.īottom line: You’ll have to experiment to see how long each step of process will take based on the conditions in your home and your own tastebuds. Overall, I was psyched at how easy this was to do at home, and I’m already planning to expand my little operation so I can double or triple my homemade kombucha production. You have to reserve at least a cup of homemade kombucha out of each batch to get the next started.
SYNERGY KOMBUCHA WHOLE30 FULL
I ended up with *almost* four full 32 oz jars of homemade kombucha (one ginger-mango, two blueberry-raspberry and half a jar of plain).
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Since I’m all about stupid-easy stuff, I made a fruit puree (directions below) and froze it in ice cube trays so that I could add it exactly when my homemade kombucha was ready – which happened to be during the week when I was uber-busy. I came up with ginger-mango and blueberry-raspberry. I used a recipe for plain kombucha to start, then created my own flavor combinations for the second fermentation (to make more carbonation). Watch my tutorial and see how easy it is to grow your own kombucha SCOBY: Get one from a friend or even better, grow your own at home. One of the most common questions future kombucha makers want to know is where to get a SCOBY. Click here to read more about kombucha health benefits. In reality, it looks like a pale, weird, flat pancake and sort of like a science experiment. How is Kombucha Made?įor those new to kombucha brewing, a SCOBY is a magical Symbiotic Colony Of Bacteria and Yeast which gobble up (ferment) the sugar, metabolizing it into the slightly carbonated, tangy drink that’s rich with probiotics and beneficial acids. It was high time to get a SCOBY and start fermenting my own homemade kombucha. Recently, I decided that I’d had enough of spending $4 for a bottle of GT’s. I love fermented foods – I make my own sauerkraut and plan to start making kimchi – and it makes me feel kind of off the grid. Meanwhile, brewers of homemade kombucha were laughing.
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I started buying kombucha before the great freak-out of 2010 – thanks a lot, Lindsay Lohan – during which the unquantified alcohol that could be in the drink caused it to be suddenly yanked off store shelves. Okay, so there are a few more details than that but overall, it’s pretty simple.
![synergy kombucha whole30 synergy kombucha whole30](https://i.pinimg.com/originals/0b/55/97/0b5597048e27b908149ff4f3fafae1ee.png)
Homemade kombucha is truly stupid-easy to make, and saves you a lot of money over store-bought.Īll you need is tea, sugar, a SCOBY and patience.