Those who know me well, know I love exploring the culinary world of making. I have tackled canning, pickling, and all sorts of new things. So, naturally I was more then excited when a neighbor asked if I wanted a SCOBY from her previous batch of kombucha. Of course I did. I always want to try something new.
I also know that this beverage is a love or hate thing for most people. I personally love it and it helps my tummy. Those of you who join me in loving also know it is a bit of a luxury at typically $4.00 a bottle.
So why not try it. I might not want to do this all the time but, I tackled it. It’s not to difficult and as with any prospect like this I recommend you work extra clean…hands, counters, bottles.And, you too can brew your own kombucha. It’s pretty interesting overall. I have three more days to give the bottles but, can’t wait!
1 cup sugar
4-6 bags tea – for loose leaf, 1 bag of tea = 1 tsp I used organic green tea bags
Kombucha Starter Culture – SCOBY
1 cup starter liquid
cloth cover/paper towels
Boil 4 cups of water.
Add hot water & tea bags to pot or brewing vessel.
Steep 5-7 minutes, then remove tea bags.
Add sugar and stir to dissolve.
Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
Add SCOBY and starter liquid.
Cover with cloth cover and secure with the rubber band.
Say a prayer, send good vibes, commune with your culture (optional but recommended).
Set in a warm location out of direct sunlight (unless vessel is opaque).
Do not disturb for 7 days.
After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary.
Decant & flavor (optional).
I bottled and added flavor. I placed bottles in the same warm place and they will stay for 3 more days. Be sure to “burp” the bottles to release the gasses so you don’t have an explosion from all the build up in the bottles. Then refrigerate to stop the process of fermentation.
Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifyer and you want to flush the newly released toxins out.
…use a refrigerator stored SCOBY to make Kombucha.
…use a dehydrated SCOBY to make Kombucha.
…attempt to grow a SCOBY from a commercial bottle of Kombucha that:
has been pasteurized
has been flavored
has been filtered or reformulated
says anything less than “100% Kombucha” on the label
…use a fresh, full-size Kombucha SCOBY to begin brewing.
…store your SCOBYs in a SCOBY Hotel in a dry and dark place.
…pass along healthy, fresh SCOBYs with at least 1-2 cups of mature Kombucha Tea and complete, clear instructions to ensure success. If you cannot, recommend a reputable source instead.