SCOBY

My second attempt at making my own kombucha is underway. Fermented sweetened tea tastes better than it sounds :-) So after my success with home-made fermented lemonade, I'm having a go at kombucha again.

A SCOBY is a symbiotic culture of bacteria and yeasts.

Pictured here are my scoby hotel, which is housing spare scobies, and a bottle of rather delicious kombucha vinegar, the result of leaving it to ferment for several months longer than necessary.

More info here: https://zerowastechef.com/2017/05/10/kombucha-lesson-plan-free-brew-log/