Sweet chili of mine

I admit it. I am awfully fond of kombucha. I try to get all my friends to try it, and I hand over my baby scobys to their new owner, with a secret wish that they soon will be as hooked as I am. The fact that I've had quite some success with brewing fizzy, tasty kombucha made me quite upset, when I tasted the first batch from my first baby scobys. It was flat. I felt awful. What had I done. Had I killed them? I hadn't done anything differently, had I?

A few Googles later, I found myself stuffing all the bottles with ginger, cinnamon, apricots, pretty much everything I could find at home. And I'm glad I did because oh how fun it is to infuse kombucha! It's also called the "second fermentation" as you've removed the scoby, but the fruit (or what ever you add) will start the fermentation again.

To sum it up; it turns out that non-fizzy kombucha is very OK as long as the scobys seem to be doing fine. The fatter the better. Mine are super chubby. Phew. Infusing your kombucha can still make it more exciting, and go nuts! My favourites so far are a mix of fresh chili, cinnamon and ginger, or simply fresh strawberries. Don't forget to open the bottles every day, as the pressure can build up to be pretty strong...

 Add your preferred flavouring to the bottle in small pieces. Fruit should preferably be mashed, add the juices too! Make sure there's about 5 centimeters free space at the top of the bottle. Remove the stuff you've added after a few days, or when the desired taste is there.

Add your preferred flavouring to the bottle in small pieces. Fruit should preferably be mashed, add the juices too! Make sure there's about 5 centimeters free space at the top of the bottle. Remove the stuff you've added after a few days, or when the desired taste is there.