Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 Is there a secret trick to getting kombucha to turn out? Does the container HAVE to be pyrex like NT says, or would a gallon mason jar work? what about a large stoneware bowl? Is there a certain temperature zone within which it needs to ferment? I ask because I tried it and I think I messed it up... Of course, the only container big enough that I had on hand was the enameled bowl, and with heating the house by woodstove, the kitchen tends to be in the 50-60 degree range. It had a thick slimy/gelatinous layer of stuff grown on the top of the liquid, with stringy tendrils hanging from the bottom of it. or is it *supposed* to be that way? Quote Link to comment Share on other sites More sharing options...
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