naturesownpath

Kombucha!!!

Ok, there are a lot of things I can say right off about Kombucha, but one thing I will not say about it is that it tastes anything like any fermented anything I've ever tasted before. Um, let me clarify.

I've had yogurt, cheeses of all kinds, beer, wine, and many other things that are fermented, but never have I had anything that tastes quite like this. Ok, except the sun tea my aunt Judy used to brew. :)
So, if you're considering brewing this, do IT! If you like tea, that is...it's so rich, and full bodied, and so, so, TASTY, that once you finish your first brew, all you can think of is how long before your next brew is finished!

So, go get a scoby, a plastic slotted spoon, a plastic bowl, four bags of tea, a quart of hot water, half a cup of sugar, a rag, a rubber band, and some kombucha, or vinegar, and get back here!

Ok, take a large jar, a quart size mason jar will do fine, and put your tea bags, sugar and hot water in. Wait until it's about room temperature. Add in your kombucha or your 1/4 c vinegar (I don't think it MATTERS what kind, so, I would use organic ACV...)
Put your SCOBY in. (Also known as 'Mother', a scoby is a bacterial culture that is capable, and usually does, produce another of itself during a successful brew.)
Once you have placed your scoby in your tea, cover your jar with a clean terry cloth or cotton kitchen cloth, and secure it with a rubber band. Why? Air circulation is very vital to the health of your kombucha. It needs to breath.
Place it in a dark, undisturbed area of your house (a pantry or closet will do well as long as the door is opened every day or so.) It needs to be out of direct sunlight, with air current on a semi-regular basis. Don't put it under your sink, near a bathtub, toilet, or anything else wet and stinky, or you will get moldy, stinky tea. Yuck.

Mark happily on the calander the day that you covered and stored your kombucha. Any time after seven days should be a moderate flavored brew, which you can adjust further to your liking as you go along.

I love making this, i've only just begun, so if you have any questions, I would direct you to either, CommonSenseHomesteading on face book, or The Sustainable Sweet and Savory Gourmet, also on face book. I am very, very fond of these two pages, but if they're unavailable, you may want to go see Let this mind be in you...they are so awesome, and have all helped me so much in my journey!

Happy Weekend, all, enjoy your food, enjoy your weekend, and enjoy your life!


UPDATE:
After over a month of enjoying kombucha in my home, I've come to be familiar with some things with it that I did not see coming...
You need to be stocked up on distilled water.
You will need to keep a good supply of containers...I enjoy buying ones that are filled with kombucha, and drinking them, and then adding the container to my stock. I found a good sized bottle with a nice wide mouth, so that will be the tea I buy from now on. Also, it is almost fifty cents cheaper per bottle than the first one I tried, so there you go.
You need sugar.
Your pantry/storage area may change in temperature if you are remodeling other parts of your house. A thermometer is helpful if you notice your brew is not thriving the way it should.
Your scoby will have DOTS. It will have dark spots. Get over it. The one thing it should NOT have is FUZZZZZZZ. :)