It was kombucha bottling day! I make a one gallon batch of fresh kombucha each week which gives me a glass every day while the next batch is brewing. This batch I flavored with ginger, using crystalized ginger which not only adds the ginger flavor but also the additional sugar for continued fermentation (a few bubbles). It will be ready in a few days. I like using the swing top bottles because they're just easy. Below are pics of my kombucha at the end of the first fermentation prior removal of the Scoby (or Mother), the crystalized ginger and a separate pic of the Scoby itself (the smaller one is from a quart sized jar) waiting to be added to the next batch.
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