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dahaka22 dahaka22 4 years
I'm coming back to it. Wonderful stuff!!!!!!
Anna-Monette-Roberts Anna-Monette-Roberts 4 years
 @Sarah10563 How do you make a spirulina kombucha? I looooove GT's and it would be awesome to recreate it at home!
Nancy-Einhart Nancy-Einhart 4 years
Wow, I knew it was fermented but had no idea about the scoby or baby scoby. Sort of cute, really.
Sarah10563 Sarah10563 4 years
I make my own kombucha, I have been for years since I am a graduate student and can't afford the $4 treat. Right now I have a ginger-green going, and a spirulina-green. I live in florida and it is hot in my house, I only have to ferment mine for 6 -7 days.  I think it's a great detox drink, cleans you out and wakes you up! I always drink it to ward off colds as well. 
Kombuchacha Kombuchacha 5 years
Yummy photos! BTW, we recommend covering kombucha with a bandana, or a clean, recycled t-shirt, or even a paper towel... (cheesecloth does NOT keep out dust/fruit flies) Have fun making your own kombucha!
Kombucha-Mamma Kombucha-Mamma 5 years
Hi Anna, Great post, beautiful pics! Thanks so much for spreading the Kombucha love! 1 very important note for your readers: SCOBYs should NEVER be stored in the refrigerator. They will look fine while being stored, but when you want to brew with them, they are very likely to get mold. I hear from new brewers all the time with the same problem. Sometimes the mold happens on the SECOND brew. It's weird but it happens all the time. Basically, making a SCOBY cold is putting the bacteria to sleep, but "sleeping" beneficial bacteria cannot protect themselves against invading aiborne (bad) bacteria, which then take over. Instead, store extra SCOBYs at room temperature is a simple SCOBY Hotel: If your readers need a recipe, please come by my blog. Of course I have SCOBYs too if people need them. Again great post and I'm reading up about this place Three Stone Hearth in Berkely. We need one here in my neighborhood! P&L, Hannah
Angelica Angelica 5 years
This is an awesome inside look! I'm a fan.
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