Hi. A friend recently gave me a SCOBY, which is sitting in my refrigerator with a couple of liters of kombucha she's just brewed. I've made the booch before but not for a long time now. Also, I'm not particularly interested in buying tea every time I want to brew a new batch (and I'd like to keep it going pretty much all the time, if possible). A couple of questions:
What exactly is it about the tea that ferments? Can you just start putting vegetables (i.e. "steeped" tomato water, or cucumber water, etc.) in with it, and as long as you put in enough sugar, is that going to sustain a SCOBY?
What about garlic, or chili peppers?
If one is making alcoholic kombucha (i.e. anaerobic kombucha), then is there a certain alcohol level to which the booch will go before the culture dies out? Has anybody here experimented much with this?
Like I said, I've brewed before, but I've never made anything extremely interesting. It seems like a cool idea to make a sort of tomato-cucumber-chili pepper fermentation using the SCOBY if that's possible. I keep looking online for information but most of the time if you type anything like tomato, cucumber, or chili kombucha into Google it just comes up with people's ideas for kombucha mixed drinks. I just need to know if the yeast, etc. in the mother will eat the vegetables after a "tea" has been made from them.
Thanks!
Submitted January 13, 2015 at 10:52PM by zenmaintenance http://ift.tt/1u3nEsg Kombucha
No comments:
Post a Comment