A friend of mine has a kombucha that’s been perking along happily, and she finally felt confident to split off some of the scoby and pass it my way. We’ve just about finished drinking my first batch, and it’s really yummy! I occasionally treat myself to store bought kombucha, so I knew what I was getting into – the drink is a bit vinegary and not everyone likes it. But the home brewed stuff is much smoother, and mine is flavored with black currants, so I think it’s a bit fruitier than the commercial stuff too.
That weird sludgy thing in the big jug is the scoby. It’s a combination of bacteria and yeast and it is what ferments the tea. After a week or so in the big jug I pour off the tea into secondary jugs and add fruit. After about 4 more days it’s ready to drink.
The great thing about this is that it’s not time consuming. Steeping more tea is much faster than brewing a batch of wine (to reference another hobby of mine that’s taken a serious back-burner these days) and if something ferments for a couple of extra days there’s no harm done.
I really enjoyed my sourdough starter one summer a couple of years back. I’m curious to see how long I can keep this going.
Have you tried any live culture sorts of kitchen projects?