Is commercially-produced “kombucha” real kombucha? During preparation for last month’s episode of Fermentology For Now, Caroline pointed out that, since traditional kombucha-making involves taking some kombucha and using it to inoculate (or back-slop) a batch of sugar-sweetened tea, we should be able to use commercially-made kombucha to make a new batch. We decided to test the commercial kombuchas we had (as well as my home-brew) against this benchmark; if we back-slopped them in to some sweetened tea, would they make genuine kombucha?
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