My first batch of komucha is ready… almost. In just under three weeks
It’s ready for its second fermentation. I strained the scoby and the
liquid, then replaced the scoby into a solution of strong black tea and
sugar to start a new batch. A little taste reveals that it’s just tart
enough, put it into a new clean jar with grated fresh ginger root and
little sugar; this second fermentation should only take two or three
days. This is going be one very healthy tonic.
Bacteria and fungus synergize to create a fibrous rubbery float called a
scoby. As they consume sugar and tea they create amino acids and make micro
nutrients more available. The scoby is very resilient and sturdy but is susceptible to the influence of other non-beneficial fungus. When handling it be sure to wash your hands well, and use soft plastic tools.