Like when I went to New York for three days for work recently. I took a jar of yogurt and a plastic bottle of kombucha and got along just fine with a minimum of fuss.
|preparing the sweet tea to feed the big kombucha jar|
Kombucha is fermented black tea - you need to have the SCOBY (symbiotic community of bacteria and yeast) which is very strange looking in order to ferment the sweet tea. Any locals who want a kombucha starter SCOBY, please email me privately from the link on the sidebar and tell me, as mine is growing vigorously.
Per Rebecca's directions, I've been doing a secondary fermentation. I've got a gallon jar of kombucha just hanging out with its SCOBY. Then I pour off a bottle of the kombucha, seal it, and let it sit for a few days to build up a high level of fizz. I do this in a plastic bottle so I can press on the side to see how much pressure is building up; you want to be careful with this, as the pressure can make glass jars explode and I'm sure you can imagine the hazardous mess that ensues! Refrigeration slows the pressure way down, as does loosening the cap.
I am a novice at this sort of thing, so I'm not sure how many questions I can safely answer about kombucha.