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/ck/ - Food & Cooking

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12254287 No.12254287 [Reply] [Original]

Any fellow dirty hippies out there making kombucha?

I just started my first batch. Any general tips? Favourite flavors?

>> No.12254293

Has anyone gotten sick doing this? Lol

>> No.12255085

>>12254287
I just let mine go a little longer than usual (13 days) and it’s super “punchy”. Not like fruit punch but like apple cider vinegar punchy. ...mixed with mango juice is delicious.

Pull early for a sweeter ‘booch and later for a more vinegar-y booch.

>> No.12255194

The health benefits of that crap are sketchy at best but the health risks certainly aren't

>> No.12255218
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12255218

Omg kombucha

>> No.12255568

Kombucha tastes like bitter sweaty balls. Trust me I've had plenty of balls in my mouth.

>> No.12255672

Mine gets really acidic, I have to cut it with mango or pomegranate juice. It does however carbonate really well as a fizzy drink.

>> No.12255773

Get some fermentation grade swingtops. Bottle after 4 days with a shot of flavored simple syrup. I'm a real big fan of blackberry syrup with a shot of lavender. Lemonades are also real choice.

>> No.12256018

>>12255194
I'm ready to die

>>12255085
I was thinking I'll try pulling at 8 days at first and see how that goes. I'll try the mango juice, thanks anon

>>12255773
Good advice, I will get those. Do you make your own syrup or buy it?

>> No.12256053

>>12255194
you mean like fermented anything...?
it's not that difficult and it's pretty obvious when you screw up or something is wrong

>> No.12256077

>>12254287
My favorite secondary fermentation flavor is pineapple juice. Just started the first fermentation on 2 gallons 2 days ago. Usually takes about 2 weeks, but my scoby is smaller than normal so we'll see.

>> No.12256100
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12256100

>>12254287
I just stated a large batch 3 days ago. I used 3 types of starters from diffrent manufactures of kombucha. I also use black tea, chaga tea, and agave as the sugar source. Mine often taste like alcohol the first week then moves to a more vinegar taste with a quick growing scoby.

>> No.12256108

>>12255085
Vinegary? Doesn't that literally mean it's gone rancid?

>> No.12256110

>>12255194
There are pretty much no health risks if you’re not an idiot. Don’t use sketchy vessels to ferment in and regularly check for mold. That’s literally it.

>> No.12256190

>>12256108
Not at all, just maybe gone too long with not enough sugar. You can literally make straight vienegar with it.