Krazy for Kombucha
A few months ago when I started diving deeper into nutrition my attention was sparked with fermented foods and probiotics. What are probiotics? Basically it is something that contains bacteria that helps our insides function a whole lot better. Think yogurt for a typical American. The problem is that yougurt is a terrible source of probiotics because the food vessel is so destroyed with typical store bought yogurts. There are other sources of probiotics such as sauerkraut, kimchi, supplemental options, kefir and kombucha. I tried sauerkraut and hated it. Kefir is okay but when getting it plain it is pretty brutal to eat. Kim chi was another strikeout and I’m really trying to limit my intake of non-food sources of supplements. I decided to pick up a bottle of this expensive stuff at Whole Foods. Kombucha simply put is fermented tea. It is made by brewing green/black tea with sugar and allowing the SCOBY (bacteria) to feed on the sugar. In the end it will not be sweet at all. I realized that I could handle this tea and it actually did not taste half bad. Score! Unfortunately, these suckers are not cheap. I’ve heard how easy it is to make it yourself at home. I was so nervous but gave it a try. Want to see how seriously easy it is?
First, buy a large glass (it has to be glass) jar or brewing vessel
Second, buy green/black tea, sugar (remember this is food for the bacteria) and a SCOBY (the good bacteria)
Third, Boil 4 cups of water and turn off as soon as it begins to boil. Steep 4-5 tea bags and dissolve 1 cup sugar for at least 5-10 minutes
Fourth, allow tea to come to room temperature (hot stuff will kill the SCOBY)
Fifth, when tea has cooled add it to brewing vessel.
Sixth, place starter liquid (you will recieve this when you buy a SCOBY) and your SCOBY in the brewing vessel
Seventh, cover top with a paper towel and secure with a rubberband
Eight, let that Kombucha brew for 5-7 days…do not mess with it. It will start to look weird but believe in the power.
Nine, try your tea after brewing time and if its still too sugary then let sit for a few more days. If it is good then bottle. Let the bottles sit for a day or two and then place in refridgerator to stop fermentation. You can add all kinds of flavorings to your Kombucha when you put it in the bottles (I used blueberry juice).
I HIGHLY suggest checking out Kombucha Kamp for information/purchasing of the SCOBY. This lady is fantastic and covers it all in detail.
I am no expert but if you have questions feel free to ask!
Have you ever had Kombucha?
Would you ever try brewing it?