Booch is my term of endearment for kombucha, in case you were saying; ‘What is booch?’ My my whole family loves the booch. We go through a lot of it, and we try a lot of different flavor combinations. Sour date booch is a flavor we fell in love with this winter when I let the booch go a bit too long. It was quite sour, but not yet turned into vinegar. Two of the kids actually like the sour booch just fine, but 2 did not so much love it. I just so happened to have some dates in the fridge and decided to slice them up and add them to the bottled sour kombucha to help sweeten it up a touch. Thus, my sour date booch was born.
- 1 batch of 30 day booch
- several dates, pitted & sliced very thinly
- Several wire stopper bottles
- 1 batch of kombucha usually gets me about 5-6 Grolsch bottles.
- Place 1 date sliced very thinly into each bottle.
- Bottle up your kombucha into your bottles.
- Place in a cupboard away from light and let ferment 1 more day. In colder temps it could go 2 more days.
If you are new to brewing kombucha and want to get started – check out Kombucha Kamp. They have everything you need to get started. Plus there are tons of videos and tips on the site. Click the image below.
Resources for Brewing
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Lydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health From The Inside Out in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest. Sign up for the Divine Health From The Inside Out newsletter! Pick up a copy of Lydia’s eBook; ‘Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals’.
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