Just for you.
I haven’t shown you anything of the Kombucha that I made a while back. (As I’m typing this, it was just last week.) So, without further ado, here’s what it looked like just a week after being refreshed.
Can you see that SCOBY floating on top of the tea? Maybe you can see the bubbles as well. That’s the SCOBY having digested the sugar in the tea. It’s fermenting, which is exactly what I need it to do. The colony digests the sugar, making the tea virtually sugar free in the end, and as a result, ferments to become Kombucha.
I’m hoping that within the next few days I can start a dozen, or so, bottles to a second fermentation. As I wrote in an earlier post, I’m going to use pineapple, mango, and guayaba, (passion fruit). I can’t wait.
Kombucha is one of those food items that you like, or you don’t. It took me a few tries to like the flavor, but once I did, wow; it’s now a favorite of mine.
I think, to start at least, I’ll do 4 bottles of guayaba, 4 pineapple, and 4 combined mango, and pineapple. I know I like the mango, and pineapple, and I really like guayaba flavored juice, but I’m going to try the guayaba separately the first time around.
Anyway, I just wanted you to know I hadn’t killed the SCOBY. It’s alive, and well in my pantry.
Until next we meet, stay happy, healthy, and safe. Wash, cover, and protect yourselves.