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Brad Makes Kombucha


In this inaugeral episode of 'It's Alive' with Bon Appétit test kitchen manager Brad Leone, we follow him through his process of brewing his own kombucha. Main take aways include: be creative, keep your SCOBY clean, take care of her, feed her, and use food-grade bottles to avoid glass explosions. It's a learning experience. Update: Brad now uses a concentrated formula that doesn't require ice. He mixes 2 quarts of water with sugar and tea. Then dilutes it with room-temperature water.
Contributor: Bon Appetit


Keywords: conde nast , conde nast entertainment , bon appetit , diy kombucha , homemade kombucha , how to make kombucha , how to make kombucha at home

Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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