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.
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