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As you can see from the fizzy head on this glass of booch, I figured out how to keep the fizz. I just needed to let it set at room temp longer. In my chilly house, it takes a good week to get a nice fizzy second ferment. I’m thinking I need to get a heating system from Kombucha Kamp. There just isn’t a warm enough place in my house for the majority of the year. I like how these wrap around the whole system rather than just warming from the bottom.
- 1 quart kombucha
- 2″ piece of ginger, peeled and sliced into matchsticks
- 2 tbsp lemon juice (adjust amount to taste)