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TThe drink is prepared by mixing tea with sugar, adding the Scoby in a sealed jar and letting it ferment in a warm environment.
Scoby's bacteria and yeasts convert sugar into ethanol and acetic acid, which removes harmful insects and gives kombucha its distinctive tangy taste.
Rory McCoy, director of Little Duck The Picklery, Dalston, East London, said, "The popularity of Kombucha continues to grow, and our best-selling flavors are tea with peach, raspberry and rhubarb. have one of herbs with sage.
"I think doing kombucha is a very creative thing, it takes about seven to 14 days to prepare a lot, but you have to be careful.
"You ferment bacteria and there are bad bacteria in everything.The key to a good kombucha is that it must look attractive.You should not drink it". it is too dark and brown or if the Scoby is moldy and stained. "
His company does not sell Scobys to consumers, but sells them to the restaurant industry.
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