I made my first batch of kombucha and blogged about it here. This is batch number 5. It’s much better than my first batch, which, in comparison, tasted like a mixture of sweet tea and vinegar.
This fizzy stuff tastes like a delicate white champagne. But better. I love it.
- It’s the fifth batch, so each batch grows better with time. You have to keep mixing in a pint of aged kombucha with each new batch, and of course you can let your mushroom (scoby) grow.
- I also switched to plain white sugar on batch number 3. This speeds up the kombucha fermentation and makes a much healthier brew. Feed that scoby! It can’t easily digest organic raw sugar as well for some reason. Feed it simple sugar. It’s a yeast, not a child. (It also eats the sugar so you don’t have to).
- This was my first batch with green tea, which I’m liking. It has a more white champagne taste, rather than cider-y, fruity or dark.
I would love to be able to share a cup of health with you my readers! I also would love to know what you think of the taste, even those of you who think this whole process is weird. And of course, I would love to know what those of you who are fermented food or kombucha fans think of it, too! 🙂
Nothing takes away that dizzy feeling from not having eaten the right things, or for too long, like a cup of home brewed kombucha. I down a glass before I go to the gym and it gives me energy while calming my stomach. It is chock full of enzymes, probiotics and vitamin B. For more kombucha health benefits, read this.