Kombucha

I was visiting with relatives recently and the conversation turned to Kombucha.  My nephew and his wife make it regularly and drink it daily. I had never heard of it. I was interested in giving it a try and planned to look it up as soon as I got back home. The day after I returned, I received a newsletter from the food co-op I belong to, The Granary Food Co-op in Ortonville, MN. They announced they were having a class on making Kombucha.

I talked about this class with members of my knitting group that afternoon.  One member said she had been making and drinking Kombucha for several months and could even supply me with my own SCOBY! She also gave me detailed instructions on making it. A day later, I started my first batch.

This is my first jug of brew! You can see the SCOBY floating at the top. It is not unusual for it to float, lay sideways, or move around the jar. The jug is covered with a flour sack dish towel and sealed with a rubber band. You want the mixture to breath, but you must protect it from dirt, bugs, and other contaminants.

Kombucha is a mixture of black tea, sugar and water that is fermented using a SCOBY instead of yeast. A SCOBY (an acronym for symbiotic culture of bacteria and yeast) is what causes the mixture to ferment. It is very much like the 'mother' used to ferment vinegar. Other kinds tea can be added for flavor, but you have to add the black tea. I use a decaf tea. Also, you need to add a cup of sugar. This is non-negotiable. It has to be sugar, not Splenda, Stevia, or any other substitute.  Good quality water and the SCOBY are the only other ingredients necessary. You can add fruit, juice, ginger, or other things for taste as you become more familiar with the beverage.

Kombucha is rich in probiotics. There are numerous other health claims about it, but few have actually been proven. It is generally thought of as a healthy drink. (There are some websites listed below for more information). There is a very small amount of alcohol in the finished product, but very little. However, if you are sensitive to alcohol you should probably avoid Kombucha.

This is my SCOBY after making two batches of Kombucha. It is ready to split the baby off the mother. (Remove the bottom layer from the top).

After removing the SCOBY from the jar, I strained the liquid into a gallon plastic jar. I put the cover on and let it sit a day or so on the counter until the container was obviously "bloated". That adds some 'fizz' to the finished product. I then chill it and keep it in the fridge and enjoy until it is gone. By then I hopefully have another batch ready! I was amazed at how good it tastes! I had no idea what I was in for, but I am hooked.

Here are a few good links with brewing information, health information, etc.
    http://www.thekitchn.com/how-to-make-kombucha-tea-at-home-173858
    http://www.webmd.com/diet/features/truth-about-kombucha
    http://wellnessmama.com/8638/continuous-brew-kombucha/

I hope you will try this and enjoy it as much as I do! It looks a bit odd, smells a bit odd, but is delicious!