We’ve upped kombucha production by doubling the number of fermenting jars…we went from one to two(!) We are putting 6 bottles of Black Cherry into the fridge every three days. We found these great bottles on the Internet, 16oz size with stainless tops.
Kombucha is a great source of probiotic cultures – good for the gut bugs!
Happy Homesteading,
T.
Our newest recipe for making Kombucha uses a scobi and continuous brew. We use the organic Black Cherry concentrate flavor and a dash of tangerine essence. It is very good and it cycles every 5 days. We used to use the yeast method, and frankly the taste with this method is much better (Don’t tell Ray I said so.)
Your question may be “Why are you including Kombucha under the soil-building tag. That’s a good question and the explanation can be discovered by exploring the Thriving Learning Communities website. It talks about the early days of community building and how food and nutrition is the foundation for everything else we do.
Soil building…it’s a lot of work. Start with small changes and be patient. Try Kombucha.
Happy homesteading,
T.
|
Kombucha is a tea based organic drink that can be flavored with organic fruit concentrate (we like Black Cherry). The starter ferments for about 9 days, then is added to the bottles with the flavor concentrate and stored in the dark for 24 hours. It develops a nice fizz. Refrigerate and the drink will keep for up to two months (although it never lasts that long!) |