Kombucha and ginger are a dynamic duo of superhero proportions. Kombucha is delightfully tart and fizzy; ginger brings a warm and spicy side-kick punch. I've been brewing batches of kombucha for years now, and I've spent many many of those batches in a quest to find my perfect recipe for ginger kombucha. In the end, you can't beat simplicity: super-fresh ginger in every bottle.
There's really no arguing that it's ugly. And kind of alien-looking. And yeah, even downright gross. But dang it! Scobys make some delicious kombucha! If you want to save a few bucks on your 'booch habit, there's just no getting around it. You're going to need a scoby. You can beg a scoby from a kombucha-brewing friend, or you can order a fresh one online. But there's one more option: you can grow your own.
*Great tips! Going to start doing this one: Do you heat the entire gallon of sweet tea when you start a new batch of kombucha? This takes longer to cool and there’s an opportunity for mold/bacteria to be attracted to the sugar during the cooling process. Instead, boil just a quart of water and add your tea and sugar to that. Then, once it has brewed, you can add the remaining quarts of cold water to cool your brew quickly. There’s less waiting time this way, as well.