Aaagh...my new batch is ready. Just the way I like it, tangy but not too sour. This is the container I make my kombucha tea in (glass). I ran out of cheese cloth, so this time I used a paper napkin with a rubber band seal. I let it sit for 10 days in my pantry. It is dark in there and still airy enough to allow for growth and fermentation. If you look closely, you can see the mushroom resting on the bottom. I have since placed it in a smaller mason jar with one cup of reserved liquid for my next batch. Kombucha, the living probiotic tea, a much better way to rejuvenate and energize (than coffee)!
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