We've had our Kombucha going for about 5 years now. Second fermentation we use
lots of fresh ginger and golden beet. Gives it a nice fizz like ginger ale. Not life changing or
are we obsessive about it. Just a good shot glass every morning before a cup of coffee. I just need
to start a new batch once every 3-4 weeks.
Then I switch to a pint jar of water with a wedge of lemon, ginger, grated tumeric, black pepper
and a pinch of smoked chipotle powder with a couple of green tea bags as a cold brew. Refill a
half dozen times with water during the day. Fresh t-bag for the ride home if its late.
Not about to ferment anything fishy or meaty,
....Braised flipper is good-ish. A bit like that
half square inch of dark black in most tuna steaks. Oddly fishy/meaty.
