Homemade Kombucha Part A
I love Kombucha. Kom-bu-what? Kombucha is a fermented tea that you drink cold. It’s fizzy and fantastic. Kombucha is an excellent source of probiotics which helps to improve your immune system, so you’re less likely to get sick and may help you recover from being sick. Probiotics also increase the good bacteria in your digestive tract helping to improve your digestive health and overall tummy happiness. Kombucha is also full of B-vitamins which are your energy vitamins, who doesn’t want more energy?
I drink a couple bottles of Kombucha a week, although it’s recommended to drink daily, I certainly do not want to shell out the cash-o-la to buy a bottle everyday. So I decided to make it from home! I found a great local company in Portland, Lion Heart Kombucha, who sells starter kits, and went to pick one up!
A starter kit is important because you need a SCOBY- the mother. This is a blob like organism (looks like a jelly fish to me) that nibbles at your sweet tea fermenting it into delectable drinking goodness. Here is how you make it! Acquire a SCOBY (such as in a starter kit or from a friend who has an extra.. read on and you’ll see how extra’s are made).
To make 1 quart of Kombucha you’ll need 3 1/4 cups of water brought to a boil. Then add 1 cup of sugar, preferably organic raw cane sugar. Remove from heat and stir.
Next add 3-4 tsp of loose leaf tea in a bag or about 10 tea bags to your pot. Green or black tea is an excellent base for your kombucha.
Let tea steep for two hours. What to do in the mean time? Drink some Kombucha of course! You know you’re a fan when you have back up while you’re making more.
Once your tea has cooled, or reaches approximately 98 degrees F, remove tea bag and pour sweet tea into a big glass jar.
TIME FOR THE SCOBY!
Wash hands. SCOBY is sensitive and any bacteria on your hands could affect your kombucha. Place SCOBY into jar. I think the Scob (we are on a knick-name bases now) is kind of cute! Look at it swim in it’s sweet bath of tea.
Cover with a clean towel and rubber band to keep it seeled so no pests or bugs can crawl in. I think the Kombucha Jar looks like it’s going on an Egyptian Excursion.
Date and name the flavor of your Kombucha.
Place in a warm darkish place to ferment. I like to place mine on top of the fridge.
Let sit for about 10 days. You can taste test your Kombucha and if it’s too sweet it needs to ferment longer. You want a slight vinegar taste. Wonder how they make flavored Kombucha? Once you have your base made (this is typically how the plain Kombucha flavor is made) you can add juice or fruit puree to the Kombucha. My next batch I am going to add some fruit puree! Once your Kombucha is ready to drink, save your newly made Kobumcha in very clean glass jars and keep in the fridge. I use mason jars or my recycled glass kombucha jars from my store bought Kombucha. Store your SCOBY in a glass jar covered in a cool dark place or store in the fridge if it’s going to be a while before you make your next batch. Your SCOBY will grow layers overtime and these are known as babies. Once your SCOBY makes babies, it’s a mother! So you may hear a SCOBY called a mother. Babies can be peeled off the mother and passed along to other Kombucha making hopefuls to make their own. It doesn’t hurt the mother or change the Kombucha process if you want to leave the layers / babies on the mother. They will be a happy family.
If you would like to make Kombucha from home or have any questions the gals at Lion Heart Kombucha are really helpful and open to questions to help you get started. You are always welcome to contact Healthy Grocery Girl at firstname.lastname@example.org with any questions for Kombucha making or general nutrition questions.
READ Homemade Kombucha Part B to see how my first batch turns out! Happy Sipping!