i’ve hinted about a “new project” that liz and i have been working on several times in the past couple weeks. i’m excited to show you the finished project today, as we just finished it last night!
we made our own kombucha!
both of us have been loving kombucha all summer, but at $3.50 per bottle, it is definitely a special once-a-week-tops kind of treat. however, i knew you could brew your own, so first i kept my ears and eyes open for a friend/acquaintance who brewed their own and i could beg for a scoby* baby from. but no luck.
*scoby stands for symbiotic colony of bacteria and yeast and can also be called a “mushroom” or “mother”. it’s the thing that you put in with the tea to ferment it and turn it into kombucha.
after some google searches, i found this tutorial from food renegade on how to make your own scoby…. hooray!
first, i gathered my supplies:
-some black tea and an unflavored 100% kombucha
-plus sugar and filtered water.
i brewed my cup of tea using the filtered water.
after steeping the tea for 3-5 minutes, i stirred in a heaping tablespoon of regular granulated sugar.
then, i waited
forever for about 3 hours for the tea to cool to room temperature. if the tea is too hot, it will kill the bacteria and yeast in the kombucha and no scoby will grow. you don’t want that! waiting wasn’t too bad though, i just went about my business and checked the tea until it was cool!
then a cup of sweetened tea went into a jar with a half cup of unflavored 100% kombucha (i got mine at the willy street co-op). it’s important to sweeten the tea since the sugar is what the scoby “eats” during the fermentation process. not much, if any, sugar is left at the end – don’t worry!
i covered it with a paper town and a rubber band (so it can breathe, but nothing could get in), set it in a warm place away from direct sunlight (i just left it on the kitchen counter in a corner), and waited for 2 weeks.
when the scoby is about a 1/4 inch thick, it’s ready.
it’ll probably smell very vinegar-y by this point because the sugar has been fermented.
it’s finally time to start the kombucha-making-process!
and i’ll tell you more about that later….