Humans, kombuchas, countrymen … lend me your ears!
It turns out that kombuchas get distracted sometimes and forget to blog … in my own defense though I tried to keeping an agenda but it just got soaked in in my jar. What a mess.
So, good news! I finally discovered that I am, in fact, a girl komucha and have sent at least 30 or 40 children out into the world to different friends. It is never easy watch dozens of your children leave the jar, but if I know humans the way I think I know them, then I am sure all my little buchas will be ok.
Brewing and tapping in my house has become a regular thing, with dozens of successful recipes being created, along with a few pretty terrible creations that went straight down the drain. More kombucha for the sewer folk I guess. There’s people down there too right?
My family wanted me to tell you all about the way we do things in our house because it seems to work really well, and to be honest, I have to give them credit because they make me look good when they serve up what I have been making.
Here’s how we do things in my house – Klooé Style!
- Make a new batch of kombucha in a 4 litre jar, using 1 and a half cups of cane sugar syrup
- Let your kombucha brew for 5 days, not more, not less
- Strain your batch, and in a 250ml bottle, put in 2 ounces of fresh juice and fill to the top with kombucha tea
- Place bottles in a dark space and after two days give the tops a twist to release pressure
- For the next 2 to 3 days release pressure until things get really fizzy
- Put bottled kombucha in the fridge and enjoy when you like







