Kombucha
About two years ago, I became interested in brewing my own kombucha. I've liked the stuff ever since I was a child (Mom made it at home), and buying good old GT's was not financially sustainable. As I always do before embarking on a new project, I conducted a good deal of research--- typical homeschooler behavior! I am happy to report that my efforts have paid off big-time, and I now put up about 18 bottles per week. I've experimented with many different flavors involving all sorts of fruits, flowers, seeds, spices, herbs, etc. Flavoring is the most creative aspect of the process and therefore the most enjoyable. Myer and I are able to drink a bottle each per day of the best 'booch I've ever tasted, and the cost is quite low as tea and sugar (to fuel the Symbiotic Culture Of Bacteria and Yeast, or SCOBY) are relatively cheap. In addition to being a delicious and refreshing beverage, kombucha is also quite nutritious, providing good-for-the-gut yeast and bacteria, as well as organic acids such as acetic and ascorbic acids, a variety of enzymes, amino acids, antioxidants called polyphenols, and vitamins B1, B6 and B12. I find it helps with digestion, can be a great energizer, and gives me an all-around clean feeling inside!
Here are instructions for starting your own kombucha:
I use the "continuous brew" system, and it really seems to work better than the batch-by-batch method. It's cleaner, safer, and makes more 'booch. Here are some good resources about continuous brew:
The ceramic crock with spigot is the only equipment I bought, although "kombucha kamp" advertises a lot of other accessories. I purchased the crock here:
I started mine in a glass gallon jar and later transferred it to the crock when the "mother" was strong. I combined: 1/2 jar of PLAIN GT's kombucha (you can get it at Whole Foods) together with a gallon of sweetened black tea. This "SCOBY fuel" should consist of 1 cup sugar (raw, organic cane is best) dissolved in a gallon of tea. My go-to tea is Trader Joe's English Breakfast--- 8 bags per gallon, steeped for 10 minutes or thereabouts. You can experiment with teas, but remember that the culture likes CAFFEINATED teas. Make sure the tea is room temp when you add the half bottle of 'booch. Then you just cover the jar with a cloth and rubber band to hold it on, and let the whole thing sit in a WARMish, DARKish place for a couple weeks. Never EVER store your SCOBY in the fridge; she will die! Room temperature or a bit warmer is best.
The really important thing is to keep your whole operation clean, so as to avoid mold problems. I've never seen mold myself, but I've heard it's obvious when it happens. You should only use glass and never touch the tea or mushroom with plastic, wood, or metal. You can use stainless steel (I use a big stainless pot to boil the water in for tea), but that's it. Always clean your hands and equipment with vinegar before you begin, and DON'T use soap--- this kills the bacteria in the culture. In addition, be sure to use filtered water to make tea, and boil it for five minutes before adding teabags.
Once you have a nice, vinegary batch, you can transfer it to the crock, add more sweetened tea, and wait a while longer--- taste as you go until it seems right to you. Now that my SCOBY is very strong, I can take out 8 or 9 bottles every four days. The culture grows pretty fast once it gets going, so you'll have to peel it apart every few weeks and discard the extra (or give it to a friend who wants to start their own). One benefit of using the continuous brew crock is ease of bottling. Occasionally the spigot gets clogged, but you can clean it out by blowing bubbles into it from the inside with a straw.
If you want to bottle and flavor, the best bottles are Grolsch bottles. I love those things! The gasket is long-lasting, and the green coloring of the glass helps keep the bacteria-guys safe (they don't like direct light). You should always put your flavorings directly into the bottle before you fill it up with kombucha, and add about a teaspoon of sugar or honey (raw buckwheat honey is divine) as well so that the bacteria have some "food" for the second ferment. When you've filled and sealed the bottles, put them in a warm place to set for about a week. I use the fridge-top for my entire 'booch operation, and it has worked perfectly. Please put your bottles in a tray of some sort, as they occasionally explode... and the tray will save you much time and stress if this happens!
Some of my favorite flavors include: fenugreek, rose petal, hibiscus, cardamom, lemon peel, juniper, basil, anise, raspberry, tellicherry pepper, beetroot, rosemary, nutmeg, and garam masala. I ALWAYS put a piece of fresh ginger in, no matter what other flavors I am experimenting with. I just love ginger so much... I can't not.
Happy brewing!
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