You are reading a single comment by @Lucybee and its replies.
Click here to read the full conversation.
-
Could be, I usually used boiling water to make the brine then let it cool.
Ooh sounds good! Hope they work out and you enjoy!
I think I'll do beetroot and oregano, tastes likes an umami ketchup!Any ideas from anyone on kombucha flavours? I'm a bit tired of the usual rose, rhubarb, lavender or lemon and ginger I do.
Lucybee
Have looked in to it and the problem could be the tap water I used to top up the first batch, so this time no water added so will see how it goes.
Looking at your radishes have decided to give that a go, so have collected some radish. Not to decide to finely slice or to julienne? Also got some skinny cucumbers that I will slice and ferment with smoked garlic. Will use bottled water, or filtered and boiled.