"The live 'symbiotic culture of bacteria and yeast', or 'SCOBY' that ferments sugar in sweet tea to kombucha, like any living thing, thrives on attention and care - the more nurturing it receives, the tastier the kombucha it produces."
"[The microbes that make kombucha] are happiest at warm room temperature, 70 to 80 degrees Fahrenheit... It will ferment more quickly at warmer temperatures and is generally fine up to about 90 degrees Fahrenheit."
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