Emma Christensen, a homebrewing expert, states, "Ferment kombucha for at least five days or up to about three weeks. The shorter you ferment, the sweeter the taste; the longer you ferment, the more tart or sour the taste." This advice emphasizes that the fermentation duration is key to crafting the desired flavor profile, allowing for customization and experimentation.
Christensen advises new kombucha makers to start tasting their brew on the fifth day, saying, "If you're new to making kombucha, I recommend letting it ferment undisturbed for five days and then tasting it daily until you like the flavor." This iterative tasting process helps brewers achieve their perfect balance of sweetness and tartness.
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