Fig Kombucha

This morning as I was stirring up my brew, I was wondering what to put in for flavoring. So far, ginger is our all time favorite. I didn’t have any ginger in the house, have cuts on 2 fingers so figured digging in the dirt to get fresh ginger might not be the best idea for today so I was looking around to see what sounded interesting. Figs! We have those.

Fig Kombucha

It was a small batch so I made 2 blueberries from Ikea blueberry syrup and 2 figs to see if we like that. If we like the fig, I’ll make more in a few days when the next batch is ready to bottle up.  Hmm . . maybe fig/ginger together would be good. I wonder if pumpkin/cinnamon would work with my fresh pumpkin. Not sure it has enough flavor to infuse the tea but what’s one bottle just to find out. I probably have enough goji berries that I can pick those and try a batch of that too.

Kombucha

With it being so warm, the kombucha brews up/ferments so quickly that I’m making just one batch instead of two so we don’t end up with kombucha taking over the place. In the winter, it takes a good 7 days for the first ferment and usually 5 or 6 for the second ferment so I keep two batches going. In the summer, the first ferment is done in 3 or 4 days and same with the second ferment.

We love that stuff!