Kombucha

Making Kombucha from Scratch

Welcome!

Here it is… My very first post on my shiny new blog.

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Kombucha Time in my kitchen.

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:

  • Liver detoxification
  • Improved pancreas function
  • Increased energy
  • Better digestion
  • 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.

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My FAVE brand of ‘booch

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.

Here we go!

IF YOU HAVE A SCOBY GO HERE FOR STEP 2

You will need:

  • 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.)

Equipment-

*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

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.

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accidental reflection photobomb.

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.

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now we wait…

Go to my next post for instructions of how to make your first batch of Kombucha!!

If you have any questions please contact me.