The only hard part of making kombucha at home is getting starter culture. Here’s an easy way to do that:
Get a bottle of K.T.’s [or any non-pasteurized brand] . . . and remove the cap, cover with cotton [or paper towel] and rubber band, set in warm spot [room temperature is fine] for about [2 or] 3 weeks and a nice baby culture will grow on the top! Simply pour the entire contents in your . . . tea and sugar mixture and you are on your way!
I noticed the same thing with Rejuvenation Company kombucha stored at room temperature. You can speed up culture growth if you transfer the kombucha to a container with a wide mouth, so that it can get more oxygen. You might add sugar, a few teaspoons/cup of kombucha.
The only hard part of making kombucha at home is getting starter culture. Here’s an easy way to do that:
I noticed the same thing with Rejuvenation Company kombucha stored at room temperature. You can speed up culture growth if you transfer the kombucha to a container with a wide mouth, so that it can get more oxygen. You might add sugar, a few teaspoons/cup of kombucha.