Guest guest Posted September 12, 2007 Report Share Posted September 12, 2007 In my last batch of 3 liters of KT I used 1/4 cup of unsulphured blackstrap molasses to 3/4 cups of sugar. I am after the minerals in the molasses, although I don't really care for its taste. To improve on the taste of the finished Kombucha, I added several slices of ginger root and let it sit in room temperature for a couple of days before refrigerating. It worked! I like this rather strong,interesting combination of flavor as an occasional alternative to my other favorite kombucha drinks. Do Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.