After a few more times brewing Kombucha, I managed to get a thicker Kombucha culture, around 0.5cm, that give me nicely fermented tea in 5 days. But yes, I am making like 2L max each time, not a lot of liquid to start with.
Close up of the Kombucha culture
After almost two weeks in preparing a kombucha scoby from a commercial bottled Kombucha, I obtained a very smooth, pale yellow scoby to start my very own home brewed Kombucha. I used Twinings’s White tea and Dutch Baby’s glucose as my tea base for the fermentation process.
My first Kombucha scoby
To see the making process, please click Making of Kombucha tea which is a video posted on YouTube, featuring photos of various steps during my preparation of Kombucha.
After researching even just a few informations about Kombucha, I have already fallen in love with its amazing “living” nature and the easiness of preparing one by yourself. There are bunches of recipes available on the web, but few sources mentioned about where to get the Kombucha scoby locally. Scoby, also thought as the “mother” of the Kombucha culture. There are a few online stores that sell a Kombucha Starter kit that include the glass container, the ingredients and also the Kombucha culture. For that, one can proceed with the fermentation process right away without preparing the scoby, which usually take a week to two. For person like me who want to have more control and fun with the preparation process, I decided to go in a slow and inexpensive way. In a recent visit to an organic food store, I bought the Rise Kombucha which has four favours. A detailed receipt has been put on the Rise Kombucha website.
Rise Kombucha