Hey there Folks! Today we make a little kombucha from unpasteurized kombucha you can buy in your local supersmarket or online.
Here is our stuff. We got two kombucha with the live bacterie inside.
In the bowl in the back we have just a bunch of black tea with a bunch of sugar, basically just sweet black tea. Let it cool down so you don’t kill the live bacteria that we need.
I tasted both yesterday evening and the raspberry one is so goooood while the lemon & ginger one is just nasty. So I’ll make two starters, both with the same tea as feeding ground for the kombuchas to-be.
So what we do is faily straight forward, vinny:
First, add the kombucha to the vessel, add the feeding-tea and get the lid going. That’s it!
After you pour the kombucha in the vessel check for leftovers in the bottle and rinse it with the feeding-tea and add to the vessel so you don’t loose any starter-bacteria!
Bottle is clean, all bacteria is in the starter.
Nice, nice, nice.
Now the same with the way better tasting rasberry one:
Same little trick to get all the bacteria.
BOOM! Here we have or finished little starters and we can check back in eh 3 days or 2 1/2 days eh 3 or 4 days
*we’ll check back in a week*
I took a couple of tablespoons of both startes and put them in this big thing and just added the rest of the feeding-tea to it.
Now we have two startes with relatively many starter culture from the bought kombucha and one rather large starter with less starter culture.
We’ll check back in a week if we have any SCOBY going!