Re: Kombucha recipes, tips, tweaks, and general Q & A
Christie, I think you could use canning jars, but I also think that corking it tightly is what makes it fizzy. Mine's never very fizzy til after the second ferment.
I've used big glass jugs, too, like from apple juice and found corks to fit. Something like that might work. Or maybe call around to some restaurants in your area to see if you could get some bottles from them.
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