Today’s the day for feeding the kombucha.
For those that don’t know, Kombucha is a living colony of bacteria and yeasts that turns tea and sugar into a healthy, nutritious, tasty drink.
We do what is called a ‘continuous ferment’, which is where you add the new food to a large container where all the action happens.
Everyone who keeps Kombucha has different tricks, and tips for growing and feeding it.
As with most things, I like to keep it simple, so heres my recipe for the weekly feed:
- 6 tablespoons of tea
- 6 tablespoons of sugar
- a pinch of rock salt
- 2 litres of water (filtered or spring)
That’s it! No rocket science involved.
All I do is drain off a couple of litres of already fermented liquid into bottles before adding the new food. Two litres lasts me about four days, which is about the time it takes to get the new stuff ready. Then I just repeat the process.