My first kombucha tastes off-the-charts delicious!

March 13, 2022 by Joshua
in Art, Creativity

I’ve never cared much one way or the other about kombucha. I’ve tasted it once or twice, but it comes packaged, so I avoid it.

I’ve been making vinegar for a while from apples and water, sometimes adding sugar, since I have some a neighbor left when he moved. The vinegar tastes delicious and has resulted in a bunch of the yeast and bacteria cultures that grow as I pass them from one batch to the next.

I figured kombucha and vinegar were similar, just kombucha had tea. I don’t drink much tea. In fact, I have two containers of tea leaves at least ten years old in my cupboard for guests, but I rarely make any. Finally, it hit me; if I take over ten years to use the tea, I might as well try making kombucha with it.

I didn’t even look up how to make it. I figure it’s tea, water, sugar, and a culture of yeast and bacteria. Instead of sugar, I used apples and a little maple syrup I had left over from my CSA years ago that isn’t sweet any more and I didn’t know what to do with. For all I know, I did it wrong and it could have tasted better.

I basically made vinegar but with tea and I can’t believe how delicious it tastes. Now I wish I’d sampled more to compare it against. I can’t wait to make more. I wish I could describe the flavor: rich, smoky, tangy.

I’m fermenting more all the time. The chutneys taste amazing too. I’m branching out into new varieties there. I should have unplugged my fridge long before, since that’s what prompted this exploration and discovery of flavors, nutrition, and connection to cuisines of the world.

Here are pictures:

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