Refilling a Home Kombucha Using Green Tea

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[@emulmao3814]

I don’t understand how such a professional video is so underrated keep working dude, your going to blow up

[@satsukiyatouji4720]

You are right.

[@garrettsawyer3363]

Won’t green tea be bitter steeping in boiled water for 20 minutes? I thought green tea should be brewed at 180?

[@nelathan]

add the sugar after the tea is steeped so you get a better extraction

[@ZeedatsCulinary]

Your voice is so soothing

[@joerod9935]

You’re voice is soothing 😒

[@Hoihallo01]

Where to find a scoby? How do you know you have a good scoby?

[@Sinjitoma]

My guy, I think you’re over brewing the tea. 20 minutes is ages.

[@leviyouler3362]

I’m trying this one👌🏼

[@stephanielanyon7707]

Can you do a video on how to make fruit flavored Kombucha? For how much I drink the stuff I Really need to make it myself. I have gastroparaesis and this drink helps me be able to eat without Horrible medicine with Horrible side effects. Also other fermented foods and drinks also help so your videos thus far have been informative.

[@DeathMetalDerf]

Every single one I've tried has just tasted like vinegar to me. Like wine that's gone somewhat sour.

[@mikeyaustin7526]

That's how it tastes

[@all4god780]

It only tastes too vinegary if you've over fermented it. Try it after 10 days, than leave longer if too sweet. It's about fermenting for right amount of time so it doesn't taste too sweet or to vinegary. Don't give up 👍

[@sparkoflight963]

Ribena!! ❤️

[@saragracie5554]

What type of sugar? Brown is ok or is white sugar the ONLY WAY?

[@all4god780]

Brown sugar

[@nicksa27]

Not sure if I’m missing something but don’t you need some yeast to get the fermentation? I’ve seen other kombucha recipes which call for yeast

[@ily1057]

No, the SCOBY (symbiotic colony of bacteria and yeast) that lives in the thin film on the top and in the starter tea ferments the new tea and sugar

[@cali.delinquent9657]

Do you guys know the difference between fermentation and rotting?

[@-heheheheh1178]

Fermentation is caused by yeast

[@PlentifulWorms]

fermentation is very controlled, only good bacteria growing. Rotting is more chaotic and creates harmful bacteria you do not want in your body

[@mikeyaustin7526]

Everyone is right, but to add a little more context there is little actual difference in what you do to after it's packaged. Like you just leave the food out for stuff to grow in both systems. The difference between the processes is moreso in the steps leading up to it than what is actually happening (besides controlling temp or light). For example, in a ferment you sterilize everything you're using like the container and lid, this means that no other harmful bacteria (besides the good ones growing naturally on the food) is present in the environment. In unboiled ferments you must use distilled water, because it is sterile too. Additionally ferments do sometimes rot, you can tell by physical growths and the smell, but think of the difference between a rotten food in your fridge, and kimchi. One smells rotten and looks rotten, one smells like food. This isn't comprehensive, but I hope it can illustrate how it looks different and why we need two words.