Fizzy, Flavored Kombucha: Everything You Should Know | Joe vs. The Test Kitchen

What drinks do you think are worth making at home? I'd love to hear your favorites!

Frugal Budget Tip: a home dehydrator rack with the trays removed at the low temperature setting (which is about 80 to 85 degrees fahrenheit with my dehydrator) is excellent for fermenting kombucha.

Tried dozens of combos for a second brew. Lately my fav has been- Meyer lemon 🍋 , ginger🫚 , pineapple. 🍍 Amazing!

I prefer to add priming sugar before bottling and fill one in a plastic soda bottle. Test for fizz by squeezing the bottle, once the bottle is firm but not rock hard, refrigerate.

I wish my job would let me explode bottles of kombucha. Lol Loved the episode!

Jack Bishop sighting! 9:34

The grolsch-style bottles are great, but the gasket doesn’t always fail like it should. I went on vacation and forgot about the bottles of cranberry-ginger soda I had put in the refrigerator to slow their fermentation. The morning after we got home I opened the fridge to find one of the bottles had failed at the bottom of the neck, propelling the top of the bottle up into the ceiling of my refrigerator and coating everything in the fridge in a mist of cranberry-ginger soda.

WOW, JUST WOW!! This is hands down the best and most complete ATK instructional video you have ever put out. Excellent.

@josephgitter One thing that should be mentioned is that after 5 days of the ferment in the bottle, they should be put in a refrigerator to chill before opening (or for storage for a few days) to slow the fermentation. Chilling will also prevent the high pressure kombucha geysers shown in this video, but I still open them under a mixing bowl to catch any that is spit out from the hard pop and any that bubbles out. Found that out after I painted my ceiling with kombucha and figured there had to be a way to prevent it haha. Also, a little kombucha after the first batch + the pellicle can be saved in a mason jar in the fridge for the next batch if you feed it some tea and sugar every few days to keep it alive or keep it frozen for up to about 1.5 months (after that, they seem to die off completely in my experience).

What a fantastic episode!!

Excellent video! I was so excited to see ATK tackle kombucha, and this video was excellent! Now it's time for me to clean my dormant continuous brew and try a new batch with your recipe...thanks, Joe!

I've been making kombucha in South Africa for about 3 years now! I do local trade and make some really well received products. I will make strawberry Cheong and use the cheong as the base of my kombucha. It allows me to buy a ton a strawberries and use them as needed.

Brilliant video very well explained. I'm about 6 days into my first batch, so this video came out at the perfect time.

I'd like the links for the items you used to make the fermenting chamber with. thanks

I used to make a continuous brew kombucha. I had to stop when we moved because iur new kitchen just didn't have the space for the insanely large jar. This video has inspired me to start up again on a smaller scale. On the second fermentation, I always used a bit of pure fruit juice, and I always had perfect bubbles. However, it just never occurred to me to create different flavors with pulp. Love that idea! I'm ordering the juice book, too. Thanks for posting this!

Thank you so much for this very informative and interesting and entertaining video

ATK You finally got on the kombucha train. 🚂 Been making it for years!

I've seen kombucha at the store and, I think, on a restaurant menu somewhere, but I didn't know what it was. Now, after watching this and reading the wikipedia article, I have a good idea. It's too difficult for me to make, I think 🙂

Great video. I have been making it for years. I add 1oz(2 tablespoons) of grape juice to each bottle. I will try adding some pineapple juice and heat.

I used to make it all the time, then got tired of it, but I'm at it again! The best one I made was out of the juice of some frozen/thawed rhubarb and raspberries. Yumm!