Is anyone currently making kombucha?
I would love to chat about recipes for a second ferment.
I've been just putting random stuff in the bottles and leaving them for a couple of days. I'm scared to let them go too long because I don't want the bottles to explode!
This time I have apple ginger, pineapple, peach, and berry. Using totally random stuff I had in the kitchen.
My kombucha has been pretty vinegary also, and I would love tips on how to fix that.
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Desiree, mom to 5 sweet blessings, Lacy 24, Jordan 22, Joanna 20, Emma 19, and Ethan 17
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