For this post, I’m sharing one of the weird things I do. I make Kombucha. Some people love it, some people hate it. I’m one who hates it, but it’s worth the effort. I may have to hold my nose and gag a little when I drink it, but I do it because I believe it’s doing really good stuff for my body. It’s referred to as ‘functional food’ with tremendous health benefits. read more…
Are you ready for this?…
Kombucha is fermented by bacteria and yeast commonly known as a “SCOBY” (symbiotic colony of bacteria and yeast)
It’s alive and it grows… and reproduces
It’s like my own science experiment and I do it because…
—» HOMEMADE KOMBUCHA SHOPPING LIST «—
*I double the recipe below and store it in glass bottles
*All items can be ordered below from Amazon
- large glass jar/ wide lid/ no plastic
- old thin white (clean) tee-shirt or thin dish towel
- 1 SCOBY – purchase online or local health food store… or if you live near me, I’ve got a free one for you 🙂
- 8 cups of filtered or distilled water
- 1/2 cup organic REAL sugar (the scoby uses the sugar as food)
- 4 black tea bags (play around with flavors. When doubling the recipe I also like to use green tea)
- 1 cup pre-made kombucha – you can buy it (but when I give a scoby to a friend, I give it in a cup of kombucha you can use to start your tea)
- glass bottles for storing
—» WHAT I DO «—
1. Boil water in a large pot on the stovetop. Once boiling, remove from the heat and add your sugar, stirring until it dissolves.
2. Allow the pot to sit and cool to room temperature.
3. Once it’s cooled, put it in the big glass jar. Drop in your SCOBY, 1 cup of pre-made kombucha and the tea bags.
4. Cover your jar with the cloth or thin kitchen towel and keep it in place with a rubber band. Don’t use the jar lid… it needs air to pass through.
5. Allow the kombucha to sit for 7–10 days depending on the flavor you’re looking for. Less time produces a weaker kombucha that tastes less sour, while a longer sitting time makes the kombucha ferment even longer and develop more taste. Some people have reported fermenting kombucha for up to a month with great results, so taste test the batch every couple of days to see if its reached the right taste and level of carbonation you’re looking for.
The SCOBY will grow a ‘baby’ that can be given to a friend or tossed.
There might (will) be things from the SCOBY floating in your newly made tea (OMG)… so unless you want to eat it (ew), strain it really good and transfer to your glass bottles.
I’d love to know if you are brave enough to make this yourself. If not, that’s cool. We can still be friends. You should still have some as ‘functional food’. Find it at your local health food store (price range around $3-$5)
In case you are grossed out by the pictures above, please take a moment and enjoy these beautiful and lovely smelling roses before you leave this post. 🙂