Thursday, November 01, 2012


My kombucha is probably struggling with the low temperatures in my kitchen this week, but I'm excited to be trying something new. After my big success with sauerkraut, I thought I'd continue my latest obsession with fermentation. It isn't really fermenting, but a symbiotic culture of bacteria and yeast, hence SCOBY.  I like kombucha brews, so we'll see how this one tastes in a few days.

No comments: