Kombucha Konvert: Thanks entirely to my daughter Jenelle R Hahn in Oregon, Im now a producer of high quality home-brewed Kombucha. She gave us the starter scoby, and newbie instructions. After some initial failures (Kombucha vinegar for the first batch) I asked for more guidance, and was soon producing, for minimal cost, one of the most fantastic forms of liquid refreshment Ive tasted in my 64.58 years on this earth. One of my favorite flavorings so far is orange peels. Thats right, not an orange, but the peels that you would usually throw away. One peel from a medium size orange provides just the right amount of flavor for three quarts of knock-your-socks-off good Kombucha. Mike Hahn and I purchased some commercially made Kombucha in Eugene, and were disappointed that it didnt taste as good as the home brew. It was kind of weak and anemic tasting, compared to Jenelles product. And thanks to her guidance plus some good luck, Im now making my own way better than commercial brew. Im posting a link to Kombucha instructions, but with the following advice: 1) I never add quite as much tea as the recipe calls for. Probably about half of the 8 bags in the recipe. 2) I NEVER brew for the 7 to 10 days called for. At 3-4 days I separate the liquid from the scoby and add fruit flavorings in three sealed mason quart jars. I leave those jars out another 1-2 days, then put them in the refrigerator after removing the remaining flavorings. In the quart jars they build up carbonation from the carbon dioxide byproduct of fermentation. It is this fizz that makes the overall batch so special. (Oh, dont leave them constantly sealed or the fizz might blow up the jar) Link: thekitchn/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858
Posted on: Tue, 30 Sep 2014 21:27:18 +0000
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