Evde kombucha yapımı hakkında her şey - Bölüm 2 - İkinci fermantasyon ve @tahinpartisi ile tadım!

This is the most creative and fun part of making kombucha! You can create amazing drinks with various fruits and aromatics (ginger, cinnamon, mint, etc.). I've explained how to do it in detail in the video. In the last episode, we have a very fun tasting session with Feyza and Oğuz from the Tahini Party channel :) If you haven't watched the first episode yet, I recommend starting there:    • Evde kombucha yapımı hakkında her şey - Bö...   Ordering kombucha mushrooms: 1- https://www.trendyol.com/kombucca/org... 2- https://www.trendyol.com/etik-farma/o... (This is the one I use, but it's currently out of stock) After fermentation, add the kombu mushrooms to 1.5 cups of starter tea, as shown in the video. You can store it with your starter tea by covering it with cheesecloth for a few days. If you won't be making a new batch for a while, you can prepare a "scoby hotel." A scoby hotel, or "kombucha hotel," is the name given to the storage area for your mushrooms (you'll have more mushrooms after a while, as the culture forms a new layer with each fermentation). This environment is essentially the same as the mixture you prepared for the first fermentation. So, after preparing your sweetened tea and bringing it to room temperature, you can add your mushrooms and store it as if you were fermenting. The only difference is that instead of removing it after 10 days, you can let it sit for 3-4 months. The resulting kombucha will have turned to vinegar after this time, but the mushrooms will be preserved in good condition. You can also use this sour kombucha as a starter tea. If you have any questions, please share them in the comments, friends; I'll answer them all. Have a delicious, probiotic-filled day!