After I was treated for multiple pathogens with rounds of antibiotics I wiped our all of my gut bacteria and continued to experience poor digestion, acid reflux and all the symptoms of IBS (irritable bowl syndrome). It was a frustrating time for me because I thought just getting rid of the pathogens would bring my health back to normal. It was not until I added kombucha into my diet that my symptoms started to fade and I felt like I was finally getting my health back. I continue to drink kombucha on a regular basis and have found making it at home to be the most cost effective way to keep it in my diet. It is a great entry point into the world of fermented foods. I am going to share how I make it and hopefully inspire you to give it a try. First you need black or green tea. Organic is preferable but I don't always use organic. I have found blends to produce really delicious results. This green and ginger is one of my favorites. Also black with fruit is really good. You need 6 regular sized tea bags. Sugar is the next ingredient. Use organic raw sugar. You will need 1 cup of sugar. Water is the third ingredient. Tap water is not going to cut it here. Use purified water or spring water to keep your kombucha healthy and free of harmful chemicals. You need 1 gallon. You need a gallon size glass or ceramic container. This is your fermentation vessel. I reuse pickle jars for this purpose but you can buy one new gallon size glass jar too. Finally, you will need to attain a scoby. This is the bacteria that cultures the tea into kombucha. If you know someone who makes kombucha, they are usually more than happy to share a scoby or you can purchase one online. With each brew a new scoby is created. Check craigslist or simply do a Google search to pull up all the available scobys. You can see my scoby in the picture above. It is a disk that forms on the top of the tea as it ferments. I leave to scoby in the fermenting jar and pour off the ready kombucha into bottles. The jar above is ready for a new batch of tea to be added to make more kombucha. Bring a small pot of water to boil and add your tea bags. Steep for the recommended time for the tea (usually 3-5 minutes). Remove the tea bags and add sugar. Stir until the sugar is dissolved. Cover the pot and let it sit until it cools to room temperature. Then you are ready to add the tea to the scoby. Simply pour the tea into the jar and then top it up with water until the level reaches the shoulder of the jar. Then cover the container with a coffee filter secured with a rubber band. A towel could also work to cover the fermentation vessel if you are using something that has a larger mouth. Put the container in an out of the way spot in your kitchen and let it sit for at least two weeks. I don't really keep track that well of how long it ferments. I often give it a smell to determine how sour it is. It will take on a vinegary smell that gets stronger the longer you ferment it. I have come to enjoy my kombucha pretty strong, so I have let mine ferment for a month sometimes.
Your kombucha scoby is pretty resilient and will continue to grow and multiply with each brew. One thing that will kill your scoby is anything metallic. So if you ever remove the scoby from your fermentation vessel, do not put it in a metal container or ever stir the kombucha with a metallic spoon. I don't ever stir mine. If you use the method I described above you won't ever have to either. When your kombucha is ready, pour it into bottles or jars for a second ferment to create carbonation and additional flavors. If you are using jars, get some plastic lids for them so the kombucha doesn't come into contact with the metallic lid. I use swing top bottles and shredded ginger root as my basic second ferment and then add whatever I have on hand. Frozen or fresh fruit or even a bit of fruit juice works great. Experiment with flavors to create your favorite blend. Let your bottled kombucha sit out on the counter for an additional 3 days before transferring it to the fridge to slow the fermentation. You will want to check on the pressure each day by opening the jars or bottles and letting some pressure out. Kombucha is a wonderful alternative to soda and most of the sugar will be fermented out by the time you drink it. It is rich in antioxidants and probiotics and will give your microbiome that boost of good bacteria that it needs. If you would like more of my favorite recipes, visit my homepage and fill out the form at the bottom of the page. Happy kombucha making!
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AuthorJessica Mutunga is passionate about good simple living that focuses on relationships, food and creating a supportive healthy environment. She is The Light Way Coach. Archives
May 2022
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