A few months ago I happened upon a beverage that was totally new to me called kombucha. Kombucha is black (or green) tea which has been fermented. Once I tasted kombucha, I was in love. I mean totally smitten. Seriously hooked. Kombucha is tasty, fizzy, refreshing, fizzy, and well, carbonated and fizzy. Ever since I gave up soda pop a few years ago, I had been missing sipping an ice cold, fizzy something on a sweltering hot afternoon. Not only does kombucha taste good, turns out it's good for you, too. The fermenting process transforms the tea and sugar into a genuinely healthy beverage that's full of probiotics, detoxifiers, vitamins (including C) and a multitude of other goodies. Without further ado, here's how to make your own kombucha.
1. You need to acquire a 'mother' or SCOBY ("Symbiotic Colony Of Bacteria and Yeasts"). The SCOBY is the 'factory' that does the transforming. I ordered mine off the internet. If you want one, let me know and I'll send you one or you can do a Google search and order one yourself.
This 'mother' is having a 'baby'. The 'mother' is folded back revealing the 'baby'. I'll send you one of the babies.
2. Because the 'mother' is alive, we want to treat her right. (We all know that if mama ain't happy, ain't nobody happy). That means that everything must be kept clean: hands, containers, bottles, pots, etc. Remove all fruit, vegetables, bread, dirty dishes, sponges, etc, away from the area. The 'mother' doesn't like metal so only touch her with wooden utensils. Mother also doesn't like to ferment in anything except glass. Only glass. No exception. No plastic, crystal, pottery, etc. Don't do it. You'll be sorry.
3. "Mother' doesn't care what kind of tea you use as long as it's CHEAP. Nothing organic or flavored. No herbal tea, either. No guarantees if you cheat on the tea and try to use something exotic and expensive. "Mother" likes cheap white sugar, too. No honey, agave, brown sugar, etc. She will, however, let you use organic sugar or evaporated cane juice if you like.
3. In a stainless steel pot, bring 3 quarts of non-chorinated water to a boil.
4. Add one cup of sugar and boil for 5 minutes.
5. Add 4 tea bags and let steep 12 minutes. If you want to use green tea, use 3 green tea bags plus one black tea.
6. Remove the tea bags and let the tea come to room temperature.
7. Pour into a gallon jar, add 1/4 c. of the tea that comes with the 'mother' (or cider vinegar if you don't have any starter tea. Just don't use cider with the 'mother' in it, like Bragg's). Only one mother is allowed.
8. Place a clean cloth over the jar and secure with a rubber band. I like to use my grandmother's handkerchiefs. Don't use cheesecloth or you'll end up with fruit flies.
I triple the recipe. I love the stuff.
9. Let the tea with the 'mother' rest in a clean, quiet, dark, well-ventilated place for 6-10 days. After that, you can use a plastic spoon to dip under the 'mother' and get yourself a little taste. If it's fizzy and not too sweet, but not too sour, it's ready to be bottled. The good stuff tastes like a cross between Martinelli's and champagne. Heaven.
10. Swing-top bottles are best. They allow the gas that is being formed to escape. There's nothing quite like having bottles of kombucha exploding in your pantry.
11. Once the kombucha is in the bottle, you can refrigerate it. It's best to let it age a bit before imbibing. If you like yours extra fizzy, you can keep it at room temperature for a few days and then refrigerate it. Be aware that if you do let your kombucha sit out the extra days, you'll end up with a slightly alcoholic beverage.
Because kombucha is a healthy, detoxifying beverage, it's recommended that you start out drinking it in small amounts, say 3-4 oz the first few days and working your way up to whatever is right for you.
That's it! Easy-peasy.
My only problem with kombucha is the name...it sounds scary to American ears and everyone looks at you funny when you tell them what you're drinking.
Any ideas for renaming this lovely stuff??
