I made a trade a few months ago, scoring some water kefir grains for a box of veggies from our garden. I quickly found out that kefir is *much* more time consuming than my favorite fermented drink, kombucha. Keeping up with kefir requires you to start a new batch every 48 hours, otherwise your grains can starve and die off. With kombucha, you set the jar of sweetened tea and the mother scoby on the counter, and walk away for 2 weeks. However, it can be really easy to forget about kombucha, because it is so very low maintenance. With all the focus on the demanding water kefir cultures, my poor jar of kombucha was neglected and got left to its own devises for a while. When I finally pulled back the towel from the top of jar, I was amazed at what I found:
One gigantic kombucha scoby. And that was the baby!! Wowsers. One thing I loved in looking at the culture was how you could see all the layers upon layers that were formed as the scoby grew and grew. You can kind of make them out in the picture below:
This baby scoby was happy and healthy as can be, and made a great gift to a friend who was anxious to start brewing her own kombucha. Fermentation is wild, crazy, and thankfully, very forgiving!
One gigantic kombucha scoby. And that was the baby!! Wowsers. One thing I loved in looking at the culture was how you could see all the layers upon layers that were formed as the scoby grew and grew. You can kind of make them out in the picture below:
This baby scoby was happy and healthy as can be, and made a great gift to a friend who was anxious to start brewing her own kombucha. Fermentation is wild, crazy, and thankfully, very forgiving!