I am now working on my 3rd batch of Kombucha. The above photos are of my 2nd batch. I am trying to get it more fizzy but finding it a little challenging. I truly feel like a mad scientist when doing this! A great deal of trial and error.
filtered water, about 1 gallon
organic black tea
1 Kombucha scoby — click below for the one I purchased from Amazon
2 cups white sugar
large glass container
cloth to cover container
dark space to store for 5-7 days
- I brew 12 small bags of organic black tea. Sometimes I replace a few of the bags with organic green tea as well. I only use glass to steep my tea per the experts directions.
- After the tea finishes steeping I add the 2 cups of sugar and stir with a wooden spoon until completely dissolved.
- I then add the tea and sugar to the large glass container and add about a gallon of filtered water.
- I place the scoby on the top along with any saved liquids. After each batch is complete I save about a 4th of the mixture to add to the next batch for more consistency.
- I place a cloth over the top of the container and store it in the back of my pantry for 5-7 days.
So today I added the first kombucha ferment to 4 quart size mason jars with apple juice for an extra couple days. I have never done a 2nd ferment and am excited to see if it comes out apple flavored and extra fizzy.
The scoby is as always super weird to handle! I can see the mother splitting and making a baby, so that was cool. I have heard about the jars exploding on people so I wrapped each one in a dish towel for precautionary measures.
I will post about the final product in a couple days. Wish me luck!
Link to the scoby I purchased is listed below the photo:
This turned out really nice! Next time though I will not garnish with rosemary. It seemed really strong compared to the other flavors.
I hate measuring when I cook and take a Racheal Ray approach by just eyeballing it based on what I like and how much I am making.
I had a few asparagus spears hanging around so I tossed them in. I served rice and boiled green beans on the side.
-1.5lbs mild fish
-Onion and Garlic
Sauté the onion, garlic, and olive oil.
Preheat oven to 425. Layer pan with basil leaves on the bottom, add fish, top with onion and garlic mixture.
Add the olives and tomatoes. Top with lemon slices and bake for 20 minutes.
Garnish with rosemary. Salt and pepper to taste.
Dinner last night was so yummy and fairly simple. We grilled salmon on our George Foreman grill and it literally took about 4 minutes. The fillets were 6 oz each before cooking. We sprayed them with a little olive oil, added salt and dill seasoning.
I broiled the asparagus in the oven for about 10 minutes with olive oil, garlic, and salt.
We had the roasted butternut squash left over from the other night and I added a little salt and Thyme. I have been making these really amazing salads lately and this one was no exception! I did a lettuce combo of arugula and spinach. A few cherry tomatoes, sliced. Tossed in some goat cheese, roasted pumpkin seeds, raisins, garlic powder, onion powder, 1/2 lemon, 1 tbsp of avocado oil, and 1/2 tbsp of flavored vinegar.
I didn’t finish my salmon and the total calories estimated by My Fitness Pal without the wine was 305! I love fish night and especially the low calories!