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My friend told me to just 'let it ride' with my first kombucha SCOBY for 6 weeks
She swore the longer ferment would give it a stronger flavor, so I left my jar in the pantry. When I finally checked it, the thing had grown a new layer so thick I could have used it as a doorstop. The taste was like pure vinegar mixed with regret. Anyone else ever get advice that completely ruined a batch?
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leerobinson1mo agoMost Upvoted
My first SCOBY got so thicc I could've used it to patch a hole in the wall. Tasted like battery acid, so I feel you.
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emerycarr1mo ago
Man, is it REALLY that bad though?
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