Fermented Tea - I have been making Kombucha for a couple of years now. I had a scoby hotel so big my kids were threatening to call child protective services when I bring it to out show it off. I didn't make any food with it, in fact I fed it to my outdoor garden. However I have a new batch growing. I have found again gut healing in drinking small amounts of Kombucha and some of my family love it.
Fermentation Type: Kombucha
Date: January 5th, 2018
Ingredients: I used Summers Recipe- I usually make a larger batch however, this size is more manageable to consume .
1 quart Water
¼ Cup sugar
1 Tablespoon black, green, or red tea - I made mine with Hibiscus Leaves this time
(Your starter kombucha teabag kit contains 1T black tea and 1/4 C sugar)
1 “mother” of kombucha (in plastic bag with brown liquid)
Notes: I might have let the tea steep a bit longer than usual with a smaller batch size than I usually make however it didn't seem to change the flavour drastically.
Harvest Date: January 19th, 2018
Harvest Details: Worked well. Had a good flavour and just the right amount to drink in a couple of days. I like the hibiscus flavour and the bubbles in Kombucha. I also think I grew and impressive scoby in this batch, possibly the smaller vessel I fermented it in.