Abby here… real quick… don’t forget to sign up here for this weeks $40 Gap gift card give away!
Last week I took an intentional break from the norm and spent very little time in the kitchen. Generally, I spend a ton of time in there so the 7 days off were pretty refreshing.
I have been playing catch up all since Monday, and today I had to deal with all the kombucha. Honestly.. I love the stuff. My kids and I drink it everyday, so in order to never run out I rotate through 3 gallons.
Here’s a little tid-bit about me. I am not a pack-rat. Other than photos, there aren’t many things I’m attached to. I feel no attachment to yearbooks or things in that nature, but there’s one thing lately I can’t let go. You see, almost everytime you make a batch of kombucha, your “mother” scoby produces a “baby” scoby. Which means that I have, well, a ton of scobys.
And I have a hard time letting them go.
So until I can figure out a way to give all these away or just let go, I’ve got quite a collection.
But back to today’s task… bottling my kombucha. If you aren’t already making your own, check out Jeanne’s post on how to get started. If you have any questions about the process, feel free to leave a comment and we will get right back to ya!
I’ll pick up where she left off. A second fermentation is not necessary, but is worth the trouble. Here’s what do to do:
Once your kombucha is done brewing, remove your scoby and use a filter to pour kombucha into smaller jars. Before I began making my own, I had bought way to many bottles at the store so I have a ton of perfect glass jars this!
Fill the bottles about 80% leaving room up top for your flavorings. I love adding organic grape or apple juice, but fresh or frozen fruit works as well. I had no juice on hand today, so I just used frozen berries. Once your jars are full, put lid on tightly and keep in a warm spot for another 3 days.
After the 3 days put your kombucha in the refrigerator and enjoy! Remember, this is a carbonated beverage so no heavy shaking and be cautious when opening.