Originally Posted by AnthonyG
Yeah I like kombucha and I've been having it for years although I buy the real deal made by experts on a small/moderate scale.
I'm curious, do you make your own by brewing a kombucha mother culture or is there some sort of easier way to do it. I've often thought of making it but I get put off because kombucha realy likes it hot and it can get pretty cold in Canberra. What I buy is made in Queensland which is far warmer than here.
Regards, Anthony
I have quite a few friends that make it, so spare 'scobies'(big mother culture) are very plentiful. Room temperature is fine, but the warmer it is the quicker it will brew. Ill put it above my fridge, in the hot water closet or someplace warmer than the rest of the house. My house is typically pretty cold, 60F and it seems to take a 1 1/2 weeks. Let it sit in the fridge for a month with the lid on tight after its donef or more carbonation.
I follow 'Nourishing Traditions' as much as possible, and it seems you do to. They have a good kombucha recipe-