September 11, 2013 in TRAVEL

I tried my hand at making kombucha. I infused it with mulberries from the tree down the street. Picking any fruit in the city (los angeles being the exception fallenfruit.org) people look at your like you’re wild. I taught some neighbors that the tree isn’t just bird berries. The first batch turned out amazing, so I immediately took the scoby and made another batch. I tucked it safely in the cabinet so it would be away from light, but also out of sight. So then i flew to NYC for shoot and forgot about the batch. When I pulled it out after about 10 days over brewed, it had turned into straight vinegar with a delicious sweet taste. Definitely couldn’t drink it, a glass might make you blind. So i salvaged an entire batch by using the kombucha vinegar with apple cider vinegar to pickle vegetables. The result was a very salty, garlic, dill, yet sweet tasting veggie.

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