Bottomless Kombucha

Our website here at CFH is so extensive, even after spending hours and days and weeks… reading and reading, I still find new things. Fortunately, we were tagged in a Facebook post and the email showed up in our inbox.

I am constantly running out of kombucha, my absolute, hands-down, favorite cultured beverage. I make a gallon at a time, but I drink it too fast for my three week culturing period to maintain a constant supply. Yes, I culture my kombucha for three weeks. I want to be sure to remove as much sugar as possible from the beverage. For me, limiting sugar is important.

As I sit here kombucha-less and waiting another week for my kombucha to finish, the email with a link to our page about “Setting Up a Kombucha Continuous Brewing System” shows up in our inbox. I could hear the “ta-da!” music playing in my head. This was cause for celebration!

I will never run out of kombucha again!!

Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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Culture Cover Problem Solver

A practical cover for your starter culturesI don’t know about you, but I never have enough rubber bands around my house…at least not the right size that I need at the time. On more than one occasion I have rummaged through drawers and searched the house from top to bottom looking for a rubber band. One day, after another rubber band broke, when making kombucha I had a brilliant idea! Why not put a metal ring over the coffee filter?!

I tried it and it worked! The filter keeps the metal from touching the culturing liquid and the ring is, of course, the perfect size since it’s made for the jar. Now I use the rings for all my coffee filter covered cultures; kombucha, water kefir, milk kefir, etc. I love when things are simpler.

Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

More Posts