Q: I've brewed a batch of ginger kombucha for the first time. I've tasted it and it doesn't seem quite acidic enough. Does this mean I should leave it to sit longer? Does tartness increase with more fermentation time?
Sent by Rachel
Editor: As Emma mentions in her recipe for ginger kombucha, you should allow between seven to 10 days for fermenting. Taste your kombucha on day seven, and continue fermenting until it reaches the right level of tartness for you.
Readers, how long do you usually let your kombucha ferment?