Goji Kombucha

This was a 1 quart experiment in which I steeped dried goji berries and fermented the result.

I used:

  • 1/4 cup white sugar
  • 1/4 cup kombucha tea
  • 4 tb chopped dried goji berries

My post-steep, pre-fermentation straining was inadequate, and there was a variety of small debris clearly visible. Eventually, most of it floated to the top, where it gave the scoby an odd pinkish orange speckle. After two weeks, the scoby formed a seal around the edges of the jar, and a bubble of CO2 pushed it off of the surface of the kombucha. The scoby was very strange, and fell apart with minor pressure. Look for pics below. Next time I should use a paper filter during or after steeping, and check more often to make sure the scoby isn’t sticking.

The flavor had a distinct sharp sourness, vaguely resembling green apples. After 2 weeks, my warm straw-sample tasted pretty good despite having a pH of only 3.6. ¬†After refrigeration, the flavors from the warm sampling were still there, but much more subtle. More than any other kombucha I’ve made, it tastes like juice, reminding me of a slightly weak but slightly tart apple juice. I need to get more goji berries and try this again, maybe letting it ferment a bit longer.

Here are my first ever blog pics;¬†They’ll probably become an occasional occurrence.

scoby top

The top of the scoby

scoby bottom

The bottom of the scoby

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