Kombucha

Kombucha is a bit of an acquired taste- it's a fermented tea, which provides lots of wonderful probiotics (similar to those in yogurt). You may have seen it in stores- the most common brand I've seen is GT's Kombucha, which is delicious (especially the flavors with chia seeds). My kombucha habit was getting a bit out of hand though, so I decided to try brewing my own. My sister did this for years in college, so I knew that it wasn't difficult, just takes a little time and experimentation.

 

While this is significantly cheaper than store-bought kombucha, I have yet to make a batch that I feel is quite as good. It's tasty, just not quite there. So, this is really more of a project for if you feel like trying something new.

 

 

 

You’ll need:

* a SCOBY (symbiotic culture of bacteria and yeast), also known as a “mother”**

* a large glass jar

* tea (anything caffeinated but without bergamot- SCOBYs seems to react best to plain tea)

* sugar (or maple syrup)

* cheesecloth or a paper towel
 

** If you have a friend who is already brewing kombucha, you can probably get a SCOBY from them for free. If you don't, they are available online from several different places. There are also instructions available to grow your own SCOBY from store-bought kombucha, but rumor has it that these aren't very effective. I got my SCOBYs from several friends, so I can't vouch for any of the online or home-grown options.

 

Instructions:

Brew the tea according to package directions, stirring in about 1/3 c. sweetener per approximately 4 cups tea. You can adjust this amount to taste, but the SCOBY needs both sugar and caffeine to do its thing. Let the sweet tea cool to room temperature. Put the sweet tea in the glass jar with the SCOBY and about 1-2 c. kombucha from a previous batch. Cover tightly with the cheesecloth or paper towel and place in a cool, dark area. Let brew for 7-10 days, then check its flavor. Depending on the size of your jar it may take longer to ferment to the point you like. The longer it ferments, the less sweet it will be, and the more likely it'll be carbonated.
 

Once it’s ready, decant the kombucha into glass bottles/jars. These will keep in the fridge 1-2 weeks, but may need some head room to accommodate carbonation. The SCOBY can be kept in the fridge in a glass container with 1-2 c. kombucha for several weeks at a time, if you don’t want to have a batch going. Your SCOBY will grow a new SCOBY underneath it as part of this process- you can take that one out to make a second batch or give away, or leave it attached.
 

Variations:

Boil chunks of ginger as you heat the water for the tea, and use maple syrup to sweeten.

Try a flavored black or green tea- I've had good luck with blueberry tea.

I’ve heard that you can mash fruit and add it during the fermentation period, but have not tried it.

 

Trouble shooting:

If your kombucha smells off, it probably is. You may want to dump that batch.

Your SCOBY should be fairly clean and uniformly colored. Bumps and bubbles are ok, but anything mold-like on the surface could mean that it's compromised. Use your best judgment.

 

*Disclaimer: kombucha is a fermented product, and like all bacterial cultures can be unpredictable. I am not a doctor or food scientist, and do not promise success or safety. I have personally used this process succesfully, but that is the only endorsement I am able to give. Use your best judgment about the products you consume.*