I had seen some kombucha ready to drink at the Castle Hill markets for about the past two years. I bought a bottle, didn’t hate it, but also didn’t go mad for it either. I looked it up and realised that my mum had been making this kombucha around twenty years ago. Go mum!
Harris Farm had bottles of kombucha fizzy from another brand to buy, and I brought some of these along to try at our yoga class end-of-year party. At the end, we had a little bit left, so I looked up to see if I could make my own kombucha jellyfish from this store bought stuff.
The instructions I followed were from PaprikaHead.
As I would be away for several weeks, I started it growing by putting it first on the counter for two days. Outside temperature was about 35 C (95F). I did this because the label on the bottle recommended consumption within a week of opening. The jar was returned to the fridge whilst I was away, to slow the fermentation process.
Here she is, after about 1 week on the counter with 35 deg C temperatures:
The baby kombucha is about 3mm thick (1/8 of an inch). The liquid is that gem-red colour because I didn’t read the instructions properly, and started with a no-tea leaf raspberry herbal tea.
I then transferred to a larger container, fed the mother 1 litre of water, 1/3 cup of sugar, and two black teabags. I was supposed to leave this on the counter for a futher two weeks. However, after a week of hot and humid weather, she looks like this:
The thickness of the jellyfish ranges from 5mm to 10 mm (1/4 inch to 1/2 inch). I think that I’m ready to brew!