Originally Posted by
bensyd
I guess it would be similar to brewing ginger beer? That needs to be vented daily to stop it exploding.
I started reading this thread then went to buy some groceries up the road and there was a whole shelf of kombucha, so I tried it. It's ok. I got the apple, but reading Barma's post above I'm guessing I should have got the cherry or plum or whatever the purple/red one was.
I brewed the first batch yesterday afternoon. No venting required as the jar is covered with a cotton cloth fastened with a rubber band. Now we just wait about 10 days or so. We have been debating what to flavor with. I see kombucha in the store that is flavored with flowers; lavender, hibiscus, rose and I'm wondering if I can just pick the hibiscus from the front yard.