I've had a bad kombucha tea habit for about 5 years now. I classify it as a vice because each 12oz. bottle runs about $4.50 and can only be found with certain dealers, shady organizations such as Whole Foods & Wild Oats. It's a fermented tea drink and depending upon which corner of the internet you ask, it's either going to cure cancer or possibly kill you because it's fermented & unpasteurized. As in most things I think the truth lies somewhere in the middle. It's a low-calorie, refreshing drink with pro-biotics that while much healthier than soda probably will not cure cancer. As for its raw, unpasteurized nature, it behooves you to be mindful of cleanliness should you endeavor to make your own, as I have.
| Meet Velma Mayweather "Mother" |
Scoby, sometimes referred to as the kombucha mushroom, or yeast mother, stands for Symbiotic Colony of Bacteria and Yeasts. I named mine Velma Mayweather. Gifted to me by a kombucha brewing co-worker, I know she came from a good home. You can buy a SCOBY online, or you can start your own simply by purchasing a bottle of raw, unpasteurized Kombucha (Google the directions if you try that one.)
Step 2: Procure large glass or lead-free ceramic jug
I found a green ceramic 1.5 gallon jug with a spicket. It's perfect. If you get a glass jug you will need to keep your kombucha in a dark, warm place, like a closet or in a cabinet. Ceramic you can leave on the counter.
Step 3: Make sweet tea.
Black or Green Tea, any flavor, even Lipton. I use 12 tea bags & 2 cups of sugar for 1.5 gallons. There are thousands of recipes out there, so look around. I brew the tea, add the sugar and pour it in my jug adding cold water until it's full. Cold water also brings the tea close to room temperature which is where you want it before adding your SCOBY. When sweet tea is room temperature just add your SCOBY in with the tea that is in the packaging. It might sink, it might swim. Doesn't really matter either way. Don't pour the kombucha from your SCOBY mother into the sink, that tea will help start your batch. Cover your jug with a tea towel NOT A LID. Your SCOBY needs to breathe. I secure the tea towel with an elastic ribbon. Rubber bands are popular for this purpose as well.
| Go on vacation. She'll be fine. |
Leave your mother alone. Go on vacation if you like. You can start tasting your kombucha around the 1 week mark. You can leave it to ferment for 2 weeks, depending on the flavor you prefer. It's sweeter at 1 week, more tart & wine-like after 2 weeks. The warmer it is, the faster it ferments.
NOTE: Contamination can occur. Should you be unlucky enough to grow mold on your SCOBY throw it out. Start over. There is no saving it.
Step 5: You might be finished
While you were off skiing, learning Mandarin, on a 7-day bender or snorkeling in the Maldives your mother produced a daughter. The daughter SCOBY will form at the top of your jug and will be an 1/8 to a 1/4 inch thick. Now you have two! This happens every time. Feel free to share or retire your mother to a jar in the fridge as a back-up.
If you like how it tastes, drink up! Strain it into containers and store it in the fridge. Start your new batch by brewing more sweet tea, adding your daughter SCOBY and about a cup of the kombucha you just made.
Step 6: You are an overachiever
There is a process called secondary fermentation, of which I am a big fan. This last batch I ventured into grape flavored kombucha, which is so delicious. I used pint mason jars, poured about an inch of grape juice in the bottom of the jar & then filled it up with kombucha and secured the lids. Then you set the jars in a dark place for a day or two and then pop them in the fridge until you're ready to drink them. The secondary fermentation also adds fizz.
THE END
| Grape Kombucha & a couple unflavored |
