[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 77 KB, 940x788, KombuchaScoby.jpg [View same] [iqdb] [saucenao] [google]
12673403 No.12673403 [Reply] [Original]

I've been starting to make my own Kombucha with a scoby like the one in the picture and have a few questions. So far I've tried coffee, apple, mango and maple kombucha and I've used recipes from the Noma Guide to Fermentation. Now to my questions:

1) Can I use any fruit juices to make Kombucha? They all contain sugar, so I guess it should work, but are there maybe some where it doesn't work?

2) After a week when I remove the scoby, there is a white slimy layer on its downside and sometimes a more solide white layer on the upside. Is that normal and I should I remove those layers when I wash the scoby before using it again or should I love them?

Maybe someone here has more experience and can give me some advice.

>> No.12673423
File: 258 KB, 1200x788, 1532960587352.jpg [View same] [iqdb] [saucenao] [google]
12673423

>>12673403
>Kombucha

>> No.12673438

>kombucha
Eat the scoby to earn your mancard back.

>> No.12673439

>>12673423
/thread

>> No.12675056
File: 331 KB, 450x450, existential_hotsauce.png [View same] [iqdb] [saucenao] [google]
12675056

>>12673403
Why yes, I grow my own kombucha. How'd you guess?

>> No.12675089

>>12673403
just add juice after you brew

just take off any dark stuff that forms like scoby poop

>> No.12675162

>>12673403
Just fucking make kvass you fucking pussy

>> No.12675219

why are fermented drinks so based?

>> No.12675222

>>12673403
You're better off asking /diy/ than these autistic faggots. They usually have a brewing and fermentation general if you search the catalog

>> No.12676443

Add fruit juice when bottling for secondary fermentation and carbonizing. Don't expose your scoby to it. Yes, juice has sugar as well has bacteria killing preservatives like pottasium sorbate.

>> No.12677124

>>12673423
>hundread year old russian beverage
>can no longer consume it without stigma because of some low tier men
Yeah, that's not gonna fly chief.

>> No.12677141
File: 3.75 MB, 1440x2560, gatorade kombucha.png [View same] [iqdb] [saucenao] [google]
12677141

The pellicle is a product of kombucha, not a requirement for kombucha. You can use a liquid starter. This means you can compst the pellicles if they're piling up. Personally I like to keep the most beautiful one, and keep a second jar as backup.
The scoby will eat just about any sugar, pic related is gatorade (do not recommend). It prefers just white refined table sugar. I don't know about corn syrup though.

>> No.12677153

Kombucha is the soy of teas like bacon is the soy of meat

>> No.12677199

>>12675162
I just did tepache and I think kvass is my next foray into fermentation.

>> No.12677206

>>12677153
Tofu is literally the soy of meat, you buzzword faggot. Do you have any actual issue with kombucha or bacon? Or do you let other people tell you what's trendy so you can be a contrarian fuckboy with no personality?

>> No.12679167

1) yeah second fermentation is when you would add it.

2) nah that sounds normal. It's growing more scooby

>> No.12679193

Also for the record, you don't really NEED to add more sugar to the second fermentation. I think you can just bottle the sucker and burp it. Sugar makes the process go quicker though

>> No.12679213

>>12673403
>putting deli meat into your pissjugs
wtf

>> No.12679257

>>12673403
>1) Can I use any fruit juices to make Kombucha? They all contain sugar, so I guess it should work, but are there maybe some where it doesn't work?
ya during the second fermentation

>2) After a week when I remove the scoby, there is a white slimy layer on its downside and sometimes a more solide white layer on the upside. Is that normal and I should I remove those layers when I wash the scoby before using it again or should I love them?
thats fine, it will naturally do that and grow the more you use it

>>12673423
>>12675056
imagine being this insecure

>> No.12679982

Fruit juices and flavored syrups work great for secondary fermentation. I bottle after 4 days to ensure I have healthy active yeast. I've also done dried fruit and pureed frozen fruit.

>> No.12680887
File: 113 KB, 909x1024, 1563003987704.jpg [View same] [iqdb] [saucenao] [google]
12680887

>>12673403
Fucking Kombucha...Jesus Christ that shit is disgusting. It's the same thing as leaving tea out for a week and a half and drinking it.

>> No.12681191

>>12679257
fuck you soy
>>12680887
based

>> No.12681280

I hope none of you guys say komBUcha.

>> No.12681286

>>12681191
yea youre totally not triggered

>> No.12682560

closest thing to a fermentation thread so im asking here
can i make sauerkraut in a normal mason jar without an airlock? just put the stuff in, weigh down the cabbage with a water filled sandwich bag and put the lid on? or will that not work?

>> No.12683060

>>12673403
The new layer is the new baby scoby growing. When they start to separate you can use the baby for something else or give it away. I only know this because my mom tried making it before realizing kombucha tastes like ass and leaving her last batch for almost a year until I finally convinced her to throw it in the garbage.

>> No.12683219

>>12682560
According to the Preservation Kitchen, which has a whole section on making kraut with all sorts of vegetables:

>pick a container taller, rather than wider
>get a weight, it needs to be substantial as that's what's going to keep the vegetables submerged.
>Using extra brine as the weight is useful.
>if a lot of the top of the brine is exposed, you can use press a piece of plastic wrap on the top of the surface

If anyone wants more from this book, I can post scans later. It's a good book, I highly recommend for anyone just getting into pickling before moving onto fermenting.

>> No.12683259

>>12683219
Yes please, anon!