How To — Kombucha RSS

So you've made Kombucha or Water Kefir. Now what? Of course, you can drink it as is, but you can make it even more delicious with a second fermentation! Be sure to remove your grains or SCOBY and start them in a fresh batch of sugared water or tea. The finished product is what you're going to flavor. You can use fresh fruit or juice. Be sure to wash your fruit well, and organic is always preferable. You don't want pesticides adding their nastiness to the mix. Basically what you're doing is adding the sugar from fruit or juice, causing fermentation to start up again. Cut your fruit into chunks or slices. More surface area will help the flavor infuse...

 Note: if you're not planning to start your Kombucha SCOBY right away, store it in the refrigerator until you're ready. You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover wooden or plastic spoon 1/4 cup sugar (evaporated cane sugar works best) 3 cups water (non-chlorinated & non-fluoridated is best) 2 tea bags (black or green tea is best) or 2 tablespoons loose leaf tea in a tea ball or reusable tea bag Kombucha starter (SCOBY) 1/4 cup plain, unflavored Kombucha (this is included with your NW Ferments starter - don't throw it away!) Directions: Heat water to nearly boiling. Pour water into jar.  Stir...