This recipe for classic jasmine tea kombucha goes in-depth on the history, science, and technique for perfect kombucha every time.
A Symbiotic Dance: How It All Comes Together
Technically, you could even sustain a healthy SCOBY in sugared water. The bacteria, yeast, and residual acids will survive and grow in a kind of stasis; over time, the SCOBY will form new layers and grow in size.Typically, the best source for a SCOBY is a friend or someone in your neighborhood who is reliably brewing their own kombucha: SCOBY’s grow quickly and can easily take over a brewing vessel, so more likely than not, a kombucha brewer will be happy to offload excess SCOBY material .
Properly fermented kombucha also has a certain lightness or bubbly texture on the palate when you taste it. While the jar is open to the air, there is still some carbon dioxide generated and trapped beneath the SCOBY during the first fermentation. “You can see bubbling underneath, and when you push the SCOBY aside to taste the tea, there should be a lot of activity going on in there.
As far as shape, round is the way to go. It’s generally unwise to select a square or any sharp-sided shape, since the distribution of pressure is unequal—creating weak points in the glass. At worst, using square-shaped glass can result in unintended explosions. Plus, those fancy flip-top bottles with square sides aren’t specifically designed for carbonation in the first place.
Whole chunks of ingredients produce a clearer finished result, but carbonation tends to be slower; you also have to strain out those chunks at the end when serving if you want a smooth, clear drink.
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