After a week of letting my first batch of Kombucha ferment, it was time to move to phase 2 fermentation. I was a little apprehensive and intimidated by the scoby growing in the jar. I looked up pictures online to verify my scoby was healthy and not moldy. From the imagines I found, I was satisfied my scoby was healthy.
The only thing preventing me from moving on to phase 2 was finding the courage to taste the kombucha. Oh, boy. I was expecting the worst. I summed all my courage and steeled my stomach for a straw size siphon. I was pleasantly surprised. The kombucha actually tasted palatable. It tasted like sweet tea mixed with a little vinegar. The longer the kombucha remains in phase 1 fermentation, the stronger the vinegar taste. I decided to go with a sweeter flavor for my first batch. I prepped my laboratory (kitchen) work space and began the canning process for phase 2 fermentation.
I used frozen strawberries to flavor the kombucha. I mixed the frozen strawberries with a little hot water and then puréed them in the food processor. I added about 2 tablespoons to each mason jar. I saved a mason jar of tea so I could prepare another batch of kombucha phase 1. Meanwhile, I’ll let my four jars of strawberry kombucha set for 2-4 days. After that time, they should be ready to strain, refrigerate, and enjoy.
My fingers are crossed they kombucha is delicious!