Last week I attempted to make kombucha tea without a starter “mushroom.” Instead, I used a jar of kombucha that I’d bought at the grocery store. Kombucha is so incredible at reproducing itself that I wanted to see if the live cultures in it would form a mushroom. Well, after twelve days, here it is.
Normally, a kombucha mushroom will take the shape of the container it’s in. You can see that this one is hardly a shape at all! But there were bubbles; it was fermenting. So, if it looks like kombucha and smells like kombucha, is it kombucha? I tentatively decided to give it a try.
It didn’t taste as potent as kombucha tea normally does and wasn’t quite as carbonated. It was also much sweeter. I guess there weren’t enough cultures to consume the sugar and ferment it. It tasted kind of like sparkling cider! Not bad. I put it in the fridge and think we’ll still drink it. Since I have another bottle of kombucha from the store, I thought I’d try again. This time I halved the recipe and lowered my sugar ratio.
I’ll let you know next week how it turns out! If this doesn’t work, I’m going to find a mushroom for those of you who have never heard of or brewed kombucha. They’re pretty amazing!
Post script: No head wounds were incurred in the making of this batch! *big smile*