My kids love them! What do you do with your booch other than drink it on the rocks? Tell me below! I’m dying to know… Want to learn more about fermenting food? Check out Oh Lardy’s Guide to Fermenting Fruits & Vegetables. Sit back and enjoy your health and savings! Some of the flavors we’ve tried are this apricot kombucha and this strawberry kombucha.
If you seal the jar with a regular lid instead of the t-shirt it will slow down the evaporation and fermentation which is what you want for your hotel. Once you have several, you can start a SCOBY hotel! Just place them all in a jar making sure the liquid is covering them. Take the new one out of the jar and put it in another jar so you can start another ½ gallon. Save that SCOBY – It will last a long time, and another one will form. Here are some recipes for flavored kombucha: You can purchase a kombucha continuous brewer here. Video Instructions on How to Make Continuous Brew Kombucha: It WILL keep fermenting in the fridge so you may want to burp (open and close) the bottles if leaving them in for several weeks so the pressure doesn’t build up too much. Once its done, place in the fridge to slow down the fermentation.The Kombucha sucks all the flavor from the berries and tastes delicious! You can strain the fruit out or if you’re lazy like me, leave it in. Second fermentation: If you’d like to flavor your booch, bottle it (I use my store bought booch bottles that I saved or mason jars) add a few berries or fruit juice or lemon and ginger (the possibilities are endless!) and let it sit in the cupboard a few more days.Keep testing it until it tastes like you want it! Depending on the temperature and the size of the scoby the kombucha should be ready in about a week.Cover the jar with cloth using the rubber band to secure it (fruit flies love this stuff so don’t use cheesecloth- t-shirt material is much better).Once cool, pour tea into jar with the scoby.Wait for tea to cool to room temperature (hot water will kill or damage the scoby so this is important).Place scoby and starter liquid in the clean ½ gallon mason jar.Pour water over tea and sugar – we use about 2 tablespoons of green tea per ½ gallon.
Place tea bags or tea strainer with tea in center of bowl.
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