A few weeks ago, I started brewing my own kombucha.
I grew my own SCOBY and then put everything in a giant glass jar to do its thing.
I used green tea.
After what seemed like forever, my ‘bucha was ready for its second fermentation.
For me, brewing kombucha is a work in progress. This is actually the second time I’ve tried it– the first time I didn’t wait long enough for the SCOBY to eat the sugar from the tea. So when I tasted it, my brain exploded with a sugar rush.
I’m hoping this time is different. I’m still a little scared…it’s not like buying it at the store where they tell you how much sugar is in it…you kind of have to know by taste, which I don’t yet.
Have you ever brewed your own kombucha? How did it go? Any words of advice?