My bacterial drinks section
From left to right - Birch sap/Pu’er Tea Kombucha, Ginger Bug, another Birch sap kombucha, Ginger and turmeric root bug, Elderflower Kombucha and, finally Kvass made from Sourdough bread from St. John Bread and Wine
The underside of a birch sap and pu’er tea kombucha. The birch sap kombucha was given to me as a liquid at Nordic Food Lab, having been made with reduced sap and and honey/verbena kombucha starter. I recently fed it 200g Pu’er tea, sweetened with a tablespoon of raw forest honey, and the scoby started to form three days later.