What is Kombucha? Kombucha is a fermented drink. Non-alcoholic! Fermentation has many benefits. It breaks down hard-to-digest substances; it leaves beneficial lactic acid and other healthy substances, it preserves food and makes it taste better. It benefits our overall health.
In August I took a Kombucha-making class from Ann Green, of Bread, Stock and Barrel. I have now divided my first SCOBY ( an acronym for Symbiotic Culture of Bacteria and Yeast) and I have started three more batches of Kombucha. I let my first batch go a little longer while I looked for jars* that would be appropriate for my other batches. My first batch was a little on the vinegar side. The earlier you drink it the sweeter. I think my favorite has been to drink it after 8-10 days of fermenting.
I used most of the first batch to make second fermented kombucha. I added kombucha to my bottles**, added some juice, left some room at the top and sealed it. I left it in a dark place for a week. Fizzy Kombucha! For my next batch, I decided that I would strain the Kombucha I put in the bottles for a second fermentation. I think I prefer that. The pressure can really build up so do not forget your second fermented batch. Two weeks max at room temperature and then refrigerate for up to a year. So far grape is my favorite and tastes like sparkling grape juice. I think most of my family prefer the plain Kombucha second fermented. I really like it too.
Here is the recipe I received in my class.
Kombucha
1 gallon-sized jar preferably with a large mouth
cotton cloth and rubber band
SCOBY
2 Family sized tea bags, 6-8 regular, or 3-4 teaspoons loose (green or black preferably organic)
1 cup of sugar (any you prefer)
1-gallon filtered water (no chlorine)
Brew your tea with 6 cups of water. Steep 10 minutes and add 1 cup of sugar (don’t skimp) and stir until dissolved. Allow your tea to cool to room temperature to avoid killing your SCOBY. When it is cool pour your tea into your jar and fill with your SCOBY and 1 -2 cups kombucha from your previous batch. If needed fill the space with your filtered water leaving 1-2 inches from the top. Your SCOBY may sink to the bottom but will float back to the top in a couple of days. Place the towel over the top and secure with a rubber band, NOT THE LID. Place the container in a warm, dark place and leave it for a week or more. If you like it sweeter, leave it for 1-2 weeks. If you like it more vinegary leave it for about 3-4 weeks.
I am feeling more comfortable with my Kombucha making. It is very easy to make.
If you have any questions please post them below. If you are a Kombucha maker please chime in with your tips, favorites, or any recipes.
* The best gallon size jars I have found are at Walmart with pickles in them 🙂 A gallon jar of pickles is half the price of an empty gallon jar.
**Also, for the second fermenting I bought bottles on Amazon, Grolsch swing top bottles and a couple of bottles from Bed, Bath, and Beyond.
You may reach Ann Green at www.breadstockandbarrel.com