Go to the Recipe: Make “Instant” Kombucha with a Fruity Shrub and Whipping Siphon
Why would you even call this kombucha? Its just carbonated tea and fruit juice... The defining aspect of kombucha is fermentation. This is essentially like posting a instant sourdough bread recipe where you use yeast and add vinegar to make it sour.... great innovation. Why don't you guys create a proper fermentation class with simple sourdough, kombucha, water kefir, lactoferments all the way to different garums and Japanese ferments.
The cold toddy method delivers clean, smooth flavors and has less variables than hot steeping, like time and temperature.
Oh ya, keeping it as cold as you can all the time is key for maximizing bubbles and bite.
For the tip on metallic taste, I’m assuming you put it in the fridge once you insert the third cartridge?
This is going to enrage the kombucha crowd. I’m all for it.
Would be cool to see you guys do proper kombucha too though!
Thank you ! I wasn't sure if there was "why" for the method shown and this extra info helps.
So many ways to make tea. I don't see any trade off. Any way will work. The world is your tea bag.
What is the trade off of making the tea as outlined here vis using Rapid Infusion with the iSi?
