I mentioned several weeks ago that I was attempting to brew my own kombucha. But after viewing the unsightly SKOBY forming on the top of the tea, I realize that something has gone quite wrong. A healthy SKOBY has a smooth rubbery finish, and an even tan coloring. But the monster growing in my room has obviously been contaminated.
So this time my kombucha failed, but I will undoubtedly try again in the future. If anyone has any tips as to why my attempt went wrong please let me know!
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Hahahahaha, finally, some food writing that doesn't make me feel inferior.
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