Ok, so I am literally drinking Kombucha as I write this…
I have my SCOBY now what?
Whether you made your SCOBY from scratch or were lucky enough to get one from someone else, here is the next step.
The equipment needed is pretty much exactly the same.
*2-quart or larger saucepan *Long-handled spoon (I use plastic. Even as fastidious as you might be, wood hangs onto bad bacteria) *2-quart or larger glass jar, like a canning jar (not plastic or metal) *Tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar. Not Cheesecloth or you will get Fruit Flies! *Rubber band
8 cups water (filtered is best or if your local tap water is high in chlorine etc. let it sit for 24 hours to dispel chemicals.)
4 black tea bags or 1 flavoured, green or otherwise plus 3 black. Decaf is fine.
1 Healthy SCOBY
1.5 cups store bought or ready made Kombucha. Using your SCOBY liquid is ideal.
1 cup white sugar
Boil 1.5-2 cups water with sugar and tea bags. Stir until all sugar has dissolved. Remove from heat and let stand with tea bags for 5-10 mins.
Remove tea bags and add remaining water to pot. Temperature should be close to room temp at this point. If you think it’s warmer allow it to cool for a bit. If it’s too hot it can kill your precious SCOBY doby doo.
Once your sweet tea has cooled add it to your clean, prepared jar.
Now pour in your SCOBY and premade Kombucha or SCOBY liquid.
Cover your jar with elastic and paper towel or cloth.
Place your jar of tea in a cupboard out of direct sunlight.
Allow to ferment for about a week. In warmer weather my ‘buch is ready by about 5 days. I open the top and give it a sniff or even use a clean straw to check. If left too long it will be vinegar.
At this point you may choose to do a second ferment. I have another jar that I use for this. I put all but about 2 cups of my fermented tea into this jar and then add fruit or ginger or a combo. I cover this with a canning lid (left a little loose) and put it away for another 2-5 days depending on the house temp. It makes a fizzier Kombucha with some great flavour combinations.
If I am impatient (which is 98% of the time) I just pour 8 cups of it into a glass juice jug and put it in the fridge to drink through out the week.
Have fun and message me if you have any questions!
Here it is… My very first post on my shiny new blog.
I want to share with you all the simplicity that is Kombucha. It’s been around since, like … forever.
I swear, Stegosaurus were drinking this. Nah, I am kidding. Obviously that wouldn’t bode well for my pitch on drinking this glorious elixir. In all seriousness though, it’s benefits are endless. The first recorded use was in China in 221 BC and was known as the “Tea of Immortality”. ImmortaliTea? ..See what I did there?
Kombucha has been used for many ailments and illnesses from acid reflux to cancer.
Here is a short list of popular benefits:
Improved pancreas function
Improved mood (helps with anxiety/depression)
Reducing Candida (yeast)
Helps nutrient assimilation
May be beneficial for weight loss
I have noticed a few benefits myself but I am pretty new to the ‘booch. I am hoping long term I will see more. One thing that has really stuck out on the short term is the disappearance of nightly heartburn. Another awesome pro has been mood stability. I think it is aiding in my PMDD. But that is a whole ‘notha blog post to come.
All health benefits aside. It’s just plain delicious. Kombucha should be slightly fizzy with an almost apple cider quality to it. This makes it a great alternative for beer or pop drinkers.
Have I convinced you?
Want to make some?
The making process is easy but takes some patience. What I suggest is getting yourself a few bottles of organic raw Kombucha to sample. My favourite brand is GT’s. I just like good old fashioned original unflavoured. I highly recommend this brand if you are starting from scratch.
First order of business, you will need a SCOBY (Symbiotic culture of bacteria and yeast)
It’s an ugly jellyfish looking thing that you can either buy or beg from a friend. Heck, you can even order one online! But it’s way cooler to grow your own.
They are sometimes known as Kombucha mushrooms or mothers.
Here are my SCOBY at various stages
See…I told you they were oogly. But to the trained eye those babies are a thing of beauty.
If you want to make your own from scratch it takes a good 2-4 weeks. If you get yourself a SCOBY your wait for tea is cut down to 1 week. I bought one off a used site if you can believe it?! But in the meantime I had started my own SCOBY growth.
1 cup of store bought unflavoured Organic Raw Kombucha
1/2 cup white sugar
4 bags black tea (can be decaf) I do not like Red Rose for this as I find it to be too bitter.
7 cups of water **(filtered is probably best. I don’t filter and have had great results but the tap water where we live is the bomb. You could boil your water and let it sit out for 24 hours as well to rid it of any chlorine.)
*2-quart or larger saucepan
*Long-handled spoon (I use plastic. Even as fastidious as you might be, wood hangs onto bad bacteria)
*2-quart or larger glass jar, like a canning jar (not plastic or metal)
*Tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar. Not Cheesecloth or you will get Fruit Flies!
If you have some old school canning jars kicking around, the larger zinc rims with a piece of cotton fabric or strong paper towel work really well.
Here’s what to do:
Bring 2 cups of water and the 1/2 cup of sugar to boil in your pot or saucepan. Stir to dissolve sugar.
Turn off and remove from heat and add your tea bags. I let mine steep for only 5-10 mins. **Some steep until the water cools. I have done both and find no difference but time. Plus over steeping has caused me some bitter booch. Alternatively you can make your tea using all 7 cups of water but I don’t like waiting for it to cool. I am super impatient with everything.
Remove tea bags and add sweet tea to your glass vessel of choice.
Now add 5 cups of cold or room temp water to your sweet tea.
Add one cup of pre-made Kombucha tea**If you can manage to get some of the brown yeasty strands or any floaty bits from your store bought tea into yours, it’s definitely helpful.
Cover with your towel and rubber band.
Place your SCOBY factory in a cupboard or dimly lit area. I find it best if you can just put it away where it won’t be jostled or have too many temperature fluctuations. Growth will start within days. the warmer your storage area the quicker it will happen.
Here is my Kombucha Cupboard.
We converted an antique sewing machine cupboard and hoped to use it as a coffee bar. It ended up just being a plant stand with storage. As you can see it’s a perfect fermentation cupboard.
Tagging and dating is essential for me as I have multiple batches going all the time.
In a few days you will see bubbles forming on top. Slowly but surely a nice layer or pancake looking jellyfish will start to form.
Go to my next post for instructions of how to make your first batch of Kombucha!!
Thanks for finding me in the craziness of the internets. My goal for this blog is to share my journey to a minimalist, self sufficient life. In a nutshell that is the plan. I am impatient and wish my blog was filled already with juicy tips on natural living, and recipes. Be patient with me and you won’t be disappointed.
I really wanted to start the blog I could never find. I don’t know about you but I have a hard time finding any non secular sites with the information I crave. I hope that I can provide you with the blog of my dreams.
It should fill quickly with experience on micro farming, homemaking, cooking, baking, homesteading, and generally doing things the old way.
Stick around. I think we will have a pretty good time.