All About Kombucha - Complete Guide to growing a SCOBY, brewing Kombucha + second fermentation

[@TurkensRule]

I don’t use any caffeinated tea anymore, once the scoby got robust, I use celestial seasonings peach or berry herbal tea. It works great! For the second fermentation we use our homemade apple cider, mixed berry or aronia juice. Makes a great drink!

[@Leelalicious]

That sounds like a delicious alternative! I have extra scobies so I should try an non-caffeinated version too

[@stephanierose9071]

Fantastic demonstration. I have my first batch at day 9, so I am ready to bottle. I found this so helpful. Thank you and kindest wishes from Stephanie in the UK 🌹

[@Leelalicious]

Glad it was helpful!

[@Michaelaz62]

Excellent job! You have answered a lot of questions.

[@Leelalicious]

Glad it was helpful!

[@JohnGreenwoodPhotography]

Thank you for the video. I have just started with my first batch. For the scoby hotel, you said to add the scoby to strongly brewed tea, do you add sugar to that? Thank you.

[@PNNYRFACE]

You did great job with this presentation I learned a lot Thank you so much 🙏🏼

[@Leelalicious]

I am glad you found it helpful!

[@jasong1033]

Very informative and helpful presentation. My first batch should be ready in around 2 weeks

[@Leelalicious]

Glad it was helpful!

[@kerwin8883]

Could the jam be used to flavor a 2nd fermentation?

[@Leelalicious]

@@kerwin8883 yes I think it should work. There is sugar to feed the microorganisms and fruit to flavor it for you

[@kerwin8883]

@@Leelalicious thank you so much for your reply! I am definitely going to try it!

[@sandybryson6086]

My scoby starter tea tastes like vinegar, since I made a gallon, can I use it on my salads as I would vinegar? I guess what I am asking is it ok to consume?

[@Leelalicious]

@@sandybryson6086 sounds like you have make kombucha vinegar. It’s safe to consume, also delicious and full of probiotics

[@Rubeninsular]

Quite a lovely guide. The kombucha possibilities are almost endless. The steps for making kombucha reminds me of the rye bread starter fermentation process (which I began but failed 😅) but easier. That fuzzy and fruit flavor add-on is pretty amazing. Much like a really old bottle of wine that turns into vinegar as it ages. Don't get me started on gut health too, it really puts a wall of protection as it improves your immune system, a shield for many diseases along with good nutrition, of course, that goes hand in hand. ❤👏

[@Leelalicious]

Thank you so much for the kind comment. I've had a batch of Kombucha that I kind of forgot about in a busy season and it really turned into a sort of vinegar. I bottled it and use it like my homemade vinegars too. I really is so similar to cider vinegar. And still so good for gut health altogether

[@Rubeninsular]

You're welcome, @@Leelalicious . Thanks to you too for sharing your stories, experience and cuisine, they are indeed something really special to share with anyone!

[@brentyoung7655]

I really enjoy your videos and they are very helpful I have a question I took my kombucha out of my first fermenting then I added my fruit and then I put it in the refrigerator by mistake for my second fermenting. My question is if I take it out of the refrigerator can I let it return to room temperature and then will the second fermentation process begin thank you. And also I made sauerkraut from your video waiting for it to ferment

[@Leelalicious]

This may be too late, but there should be no problem taking it from the fridge and starting second fermentation then

[@juliebishop6898]

What do you do with the scoby after you've made the kombucha? does it go in the scoby Hotel? I really enjoy your videos. You make it sound very straightforward. There's so much information out there it's nice to find something simple.

[@Leelalicious]

I usually start my next batch right away. But if you are going to take a break, then a scoby hotel is a good way to keep it until next time

[@tinaswan1]

Can you use filtered water?

[@Leelalicious]

Yes I always use filtered water

[@annapreidl5843]

How are you getting the fruit back out of the bottle? Does it just slide out?

[@Leelalicious]

Yes I try to cut it small enough so that it would easily fit the bottle opening. Sometimes it needs a little shaking to get the last pieces out

[@summersweety1277]

A chop stick works well to get the stubborn bits out.

[@Leelalicious]

@@summersweety1277 Great idea. And most people have those around. I sometimes use culinary tweezers but they are not exactly a common kitchen item

[@Liz-md7on]

Do you have to add the store bought Kambuchq? How can you make it without a store bought?

[@Leelalicious]

Kombucha is not a spontaneous fermentation (like sauerkraut). You need to introduce the be bacterial & yeast culture somehow. Either by buying a scoby or getting some from a friend. Or you can grow your own from store-bought kombucha.

[@stephenshort8113]

You can grow a scoby for free ..... sweet black tea allowed to sit covered with a cloth will produce its own scoby in a few weeks

[@Leelalicious]

@@stephenshort8113 I am not sure you’ll be able to collect the right combination of wild bacteria and yeast to make kombucha. More likely what you end up with is a vinegar mother. However I recently learned that you don’t necessarily need a scoby to brew kombucha as long as you have some active unpasteurized starter kombucha to introduce the right bacteria and yeast culture. It will take longer than with a scoby and a scoby might form eventually at the top

[@lashabulatsashvili1954]

Dear can you tell me if its okay to use normal sugar? I dont understand why most tutorials are saying to use canned organic sugar is there a big difference?

[@Leelalicious]

As far as I understand kombucha thrives on sugar made from sugar cane. Therefor the recommendation to use cane sugar. Some refined sugars (especially in Europe) are derived from sugar beets which isn't ideal apparently. But I have never made a side by side comparison

[@stephenshort8113]

Normal sugar from shops is fine ..... it always works

[@monicakhalil2298]

I poured two whole bottles of unflavored unpasteurized kombucha (Gutsy) with organic sugar. A scoby formed in a week, but one additional week later it turned from smelling vinegary to good smelling strong cheese. I have to toss it right?

[@Leelalicious]

Yeah sorry cheese smell does not seem right

[@monicakhalil2298]

You are right, there was mold, I tossed it thank you. I think there wasn't enough air circulation in that room and it also got too warm.

[@VathSophanin]

Good recipe.

[@Leelalicious]

Thanks a lot

[@VathSophanin]

@@Leelalicious Welcome 🤗

[@fatmedaher6677]

Can i use honey or brown sugar, or coconut sugar instead of white sugar?

[@Leelalicious]

You can, but honestly I think its a bit of a 'waste' since it is only used to feed the scoby bacteria and yeast. And they will be just as happy with plain sugar. Most of the sugar will be consumed by them, not you

[@fatmedaher6677]

@@Leelalicious thank you for the explanation.

[@stevealexander2649]

@@Leelalicious thats good to hear, I was wondering how a food with sugar esp white as its base,could be considered healthy

[@threebarrelwines4385]

Hello! Love your videos! Is that an old bottle of Flensburger?

[@Leelalicious]

Good eye. It sure is 😄

[@Killuminati78]

She's indeed delicious. The kombucha.

[@silviaalcantar2545]

How long can i store in the refrigerator? Does it expire?

[@Leelalicious]

It can last several months in the fridge. 6-12 I'd say but it will keep slowly fermenting more and the texture softens too

[@franciscachesca]

Just found your channel. Looking forward to the sourdough bread recipe. I am Vegan though, so hopes it is suitable for me.

[@Leelalicious]

Here is a no knead multigrain version already kzbin.info/www/bejne/l5raipiaYtGja7ssi=yXsp59i_f8mmZYje I’ll make a video for the rustic version soon. And yes, totally vegan. Just flour, salt, and starter

[@dudridupreez8378]

🎄🎉💗💜🧚🏼‍♀️🧜‍♀️🧞‍♀️💍👑👒👙👠👗👛🦄🦋🐩🦚🐅🐆🦭🐈🐈‍⬛🦩🌈🌼🌸🌺🪷🪻🌻💐🌷🌹✨⭐️💫❄️🥨🥖 from KLARA my 5 year old daughter. We are going to make kombucha. Thanks for your video 👍🏻

[@Leelalicious]

Aww I love it. My now 10yo was writing in emojis at that age too (and still loves using lots of them 😁). All the best for your kombucha making

[@hennesseyme9112]

Gwah-vah

[@switgarlik]

Haha nice thematic recipes.

[@Leelalicious]

Glad you like them!

[@summersweety1277]

I eat the second ferment fruit . I don’t strain.

[@Leelalicious]

Even better to get more of the probiotic benefits this way.

[@ThePickledsoul]

I'm surprised you don't make water kefir

[@Leelalicious]

I used to! And loved it. Then we moved to the tropics for a bit and my grains couldn't handle it 😔 But we are back at a more temperate climate now. So thank you for the reminder that I need to get my hands on new kefir grains again

[@stevealexander2649]

@@Leelalicious all good educational stuff, tvm