Kombucha is a great drink to have around on the homestead, or any home for that matter. It is easy to brew, tastes great and has many health benefits. People have been drinking it for thousands of years. It is essentially a fermented tea that becomes carbonated when fruit is added to it. The way it ferments is by adding a SCoBY to brewed tea. SCoBY stand for ‘symbiotic culture of bacteria and yeast.’ When it is added to brewed tea and sugar, the yeast and bacteria consume the caffeine, tannins and sugar and the tea ferments, creating a wonderful drink full of probiotics.
Kombucha seems confusing at first but it is actually quite simple. There are kits online where you can buy a SCoBY and starter liquid, however, there are also Facebook groups that sell them for the price of shipping. Which is usually only $10-$15. I belong to “Kombucha Nation: Cultures, Health and Healing!” and it is a great site, and there is a ton of knowledgeable people that have been brewing for years! They allow you to post pictures and ask if your brew looks ok. There are references and recipes too!
What you will need:
1 Gallon Glass jar (I bought a Ball jar that cost $20 at Canadian Tire) you can buy one with a spigot, but the spigot has to be made with 304 SS or higher grade, no plastic!
2 cups of ‘starter’ (I will explain below)
1 coffee filter
1 rubber band
8 tea bags (no flavored teas with oils, should be black, green or oolong)
14 cups of distilled water, or boiled tap water
1 cup of sugar (white sugar works the best and really cannot be substituted – do not use stevia, honey or artificial sweeteners, the bacteria and yeast consume the sugar and it is important to the fermentation process)
1 wooden spoon for stirring that is really clean
White vinegar (for cleaning only!!!)
Sterilize your gallon jar buy washing it with hot soapy water, then with white vinegar and rinse
Boil your 14 cups of water, add 8 tea bags, add one cup of sugar and stir, let cool
Pour cooled tea and sugar into gallon jar
Add 2 cups of starter (when you buy a SCoBY the person should give you 2+ cups of fermented tea with the SCoBY, this is called ‘starter’ and it is important to have enough of it so you don’t get mold)
Add your SCoBY (it usually floats to the top, but not always)
Secure a coffee filter over the top of the gallon jar with a rubber band, this keeps the fruit flies out. Do not use a tea towel or anything like that, they can get in the smallest holes. The coffee filter is not penetrable, but still breathable.
Do not use a metal utensil to stir or touch your kombucha.
Let the tea ferment for 14-21 days.
If for any reason you see mold, DO NOT consume it. Throw out all contents of the gallon jar and re-sterilize everything. The SCoBY cannot be re-used.
Never add vinegar to Kombucha! You can get vinegar eels. Blech!
Do not keep near bread products or fruit (incase mold develops), or other ferments. You risk cross contamination.
Keep in a warmish, dark place in the kitchen. If it is really cold it takes forever to ferment. If it is really warm it will ferment quickly!
By the end of the 2-3 weeks, you will see a new ScoBY forming on the top. This is the baby to your original mother SCoBY. You can save all your extra SCoBY’s in a ‘hotel’. Glass container with lid, add all your SCoBYs some fermented tea, and they will keep for months. You can also give them to people to share the wealth!
This first process is called your 1F, or “first ferment” in the world of Kombucha.
Now onto your 2F or “second ferment”
Buy glass bottles that are rated for carbonation. Do not buy decorative ones or they will explode!!!
I use ‘GTs’ Kombucha bottles. I bought a bunch of pre-made Kombucha at local health food store, drank all the Kombucha (which is delicious) and saved the bottles.
First sterilize the bottles by boiling them for 5-10 minutes.
Let them cool, and fill them with tea (save a bit of room)
Add fruit or fruit puree.
I have added cut up grapes, pure grape juice, ginger, raisins etc. This is what gives the tea carbonation.
Burp your bottles every couple days so that the carbonation doesn’t build up so much that it bursts through the top when you go to open it.
2F takes 2-5 days, just keep an eye on it!
*Kombucha needs to slowly be introduced to your diet, because it is a ferment it can cause gas and tummy upset if you drink too much at once. So start with a few ounces a day and build from there. It also flushes toxins, so be sure to also consume a lot of water when you drink Kombucha*
Disclaimer: I am not a doctor or health food professional. I am just giving information based on my personal experiences. Please use it responsibly, and research other information!