Sharing tips on how to make and flavor your own kombucha at home!
Hi friends! Hope you’re having a lovely morning! This week is a bit bonkers and we’re enjoying time with some friends who are here from Florida! I’ll be back on Friday with some faves, but in the meantime, here’s a post from the archives. If you’re curious about making your own kombucha at home, here’s the full how-to!
So, it FINALLY HAPPENED.
After about a year (maybe a little longer") of inconsistently making kombucha at home, I finally made some that tastes even better than store-bought stuff.
Orange Cranberry Ginger Homemade Kombucha
It was getting really close, and I was happy with the flavor combos I?d tried, but it was always a little too tangy, too sweet, not fizzy enough, etc.
After quite a bit of experimentation, I got the result I?d been searching for; it was a glorious moment indeed. A warm embrace was shared with the kombucha jar before holding the scoby in the air like a baby Simba while singing a celebratory chant.
(Ok, just in my mind.)
Tips on How to Make Kombucha at Home
-I followed the steps in this post, but will outline them again, updated with the current techniques.
1) The quality of the scoby (the starter bacteria that looks like a flat, opaque gummy disk) makes all the difference in the world. I got an awesome scoby from Amazon, but I?ve also ordered a dud that ended up molding. (A little tidbit about mold: a lot of people are rightfully fea...
