Oh my goodness! We used to make kombucha and when it was fermented enough we would bottle it putting a little something in each bottle. Hibiscus made it extra fizzy and such good flavor. I think we just left it for a day or two for the "second ferment" in the bottle. Then some of us strained the pieces out. Others just ate them. Blueberry also made a nice fizzy kombucha. One bottle actually exploded in the kitchen in the middle of the night. Scared the heck out of us!
Absolutely we used to do this in the past. Because we live in the subtropics we just had to ensure that there were clear days and just to be safe we would bring the trays undercover at night.
Another great video! Looks so delicious ….. oops almost forgot I tasted your kombucha and they are lovely!!!
They are a very handy plant to cultivate and the Kombucha is gorgeous 😊
A video on making the kombucha ginger roselle would be appreciated!. Great video!
Thanks very much glad you liked it we will be doing a clip in summer when all the ingredients are plentiful 😊😊
I second this, that would be great
Oh my goodness! We used to make kombucha and when it was fermented enough we would bottle it putting a little something in each bottle. Hibiscus made it extra fizzy and such good flavor. I think we just left it for a day or two for the "second ferment" in the bottle. Then some of us strained the pieces out. Others just ate them. Blueberry also made a nice fizzy kombucha. One bottle actually exploded in the kitchen in the middle of the night. Scared the heck out of us!
Can you also dry it outside in the sun?
Absolutely we used to do this in the past. Because we live in the subtropics we just had to ensure that there were clear days and just to be safe we would bring the trays undercover at night.
And in the tumble dryer.