In article ,
Chris Hogg wrote:

+2. The various links to Kombucha that come up on Google show a quite
well-defined disc of jelly-like stuff. The ginger beer plants I knew
were never like that - more of a soft amorphous blob that sat in the
bottom of the jar.

The way that ALL of those mechanisms work, whether sourdough, lambic
beers, kombucha or ginger beer plant, is by starting off a fermentation
with some convenient yeast, and then letting it evolve naturally. The
result will be a mixture of fungi and bacteria that is dependent on
both the location and how you maintain it (e.g. the acidity, type of
food, and level of aeration).


Regards,
Nick Maclaren.