I have been anxiously awaiting my opportunity to brew up a batch of kombucha. The only thing that was holding me back was getting my hands on a SCOBY. Luckily for me, I received one as a birthday present from a friend who fostered it herself. Yeah these are the birthday presents we look forward to as we get older. Ha! SCOBYs are kind of scary looking, like something from a Sci-Fi movie. They really are amazing organisms though.
I used all black tea for this batch of kombucha. But you can use green or a combination of green and black. That is what is on deck next for me. For this go ’round though, I jumped head first and after bottling my fermented friend, I used sliced rounds of ginger in a couple of bottles and Tahitian vanilla in my weck jar. I suggest you “burp” your bottles on occasion as one of mine got so carbed just two days in, the entire bottom blew out and made a huge mess in my pantry. Regardless of that mishap, the ginger and the vanilla both taste wonderful. The ginger has some nice heat on the back-end and the vanilla has a great nose and some vanilla sweetness up front on the taste.