I bring you my best creation yet—my home brewed, fermented with love, ginger berry Kambucha. It's a beautiful thing! I've been experimenting with my home made Kambucha for a little over a year now and I can finally say that it is absolutely deelish.
Here's are the details for anyone who's interested:
First I Brewed 2 gallons of Oolong tea according to package, then added 2 cups organic non-bleached sugar, after the tea cooled I poured the tea into 4 half gallon mason jars. I now have 4 scobies! I gently placed one scoby in each sweet tea filled jar. I covered with towels and rubber bands and stored in my upper cupboards for about 9 days. During this time the scoby eats the sugar in the tea and thus fermenting the tea to a healthy probiotic drink. After nine days I put the fermented tea into bottles with lids and added ginger and blueberries. The now bottled drinks go in room temp (65-80º) dark place and the second ferment begins. This is when the drink gets bubbly. Since it is winter here in Minneapolis and my house is not usually that warm I let the bottled drinks stay out on my counter for many days. This is more dangerous is the summer because my house is much warmer so the drinks ferment at a much faster rate. This second fermenting stage creates a nice bubbly healthy drink.
Who wants to try some?!