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Sorsa Kombucha Blog
Here are a list of some of our favourite recipes.
By putting your kombucha through a second fermentation you can create some really fun and interesting flavours.
I tend to keep flavourings pretty simple. Most of the time, my brews are flavoured with whatever I have on hand. Even the tiniest additions can develop incredible flavours. A second fermentation completely changes the taste of the ingredients and the transformation leaves me smiling every time!
So have fun and experiment with different fruits, veggies, herbs and spices.
Getting down to business, a SCOBY stands for a Symbiotic Culture of Bacteria and Yeast.
A SCOBY, commonly known as the “mother” looks like a cream coloured jellyfish floating across the top of your brew. This Jelly-like mat is made up of a collective of microbes joined together by cellulose fibers. This community of bacteria work together to protect your brew from pathogens, stop evaporation and facilitate fermentation.
SCOBY Hotels are great to make when you build up a stock of SCOBYs or are wanting to take a break from brewing.
SCOBYs are hardy organisms that can happily remain in stasis if stored properly. By storing your SCOBYs in a ‘hotel’ they will be ready to dive straight back into brewing when you are.