Guest guest Posted June 26, 2012 Report Share Posted June 26, 2012 Supposedly it's best (according to Hannah Crum, of Kombucha Kamp) to use GTs *original* raw kombucha, NOT the enlightened kt, when growing a new SCOBY (b/c of the changes they made to be able to sell that kombucha to folks who are under 21). That said, I agree w/ Jaxi that flavor, etc. depends a lot on your environment, at least that has been my experience, with both kombucha and kefir. Think about how San Francisco is famous for its sourdough bread (which starts its life as a ferment). That distinctive flavor is due to the bacteria and other organisms in the SF Bay area, which are not prevalent in other areas. Very cool, when you think about it! Vicki in Orlando > > Greetings. > > I have been making my own KT now for about 1 month. I restarted after a few years awol. > > I started my brew from a bottle of GT's Enlightened Original... Quote Link to comment Share on other sites More sharing options...
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