fermenting Archives

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

About 3 years ago my husband was diagnosed with an auto-immune disease. This began a close examination of the foods we eat. My non-cooking husband started making homemade mayo, ketchup, pickles, saur-kraut, bone broth and now he has begun fermenting foods. He has made several batches of saur-kraut, fermented tomatoes, peppers, saur-kraut, and cucumbers. I grew up with pickle and saur-kraut making but fermenting is a new thing for me.

So what is the difference between pickling and fermenting. My understanding is that pickling is preserving by acidity. Fermenting is a specific process of preserving but uses lactic acid (Lacto-fermentation). In her booklet, Cultured Beverages, Ann Green of Bread Stock and Barrel, says, “Fermentation began with creation – bacteria and/or yeast and vegetables, fruits, dairy or animals were all that was necessary. Man has had the joy and thrill of discovering and cultivating various combinations of these elements to produce such things as wine, cheese, chocolate, bread, pickles, and even …kombucha.”

What happens in the process of fermentation? Again quoting from Ann Green. “In every case, lactobacillus bacteria and sometimes various strains of yeast eat the sugar and starches found in the medium and replace the sugar and starch with lactic acid. In the process, many vitamins and minerals are increased, the food, juice or milk is made more digestible and sugar and starch are either eliminated or reduced. Antioxidant and anticancer substances may also be produced or enhanced. The bacteria are also very happy to eat the sugar and starch and reproduce to create what we call a “probiotic” beverage or food.”

There are a lot of resources available online for free about fermenting foods. Check it out! Let me know if you ferment foods and what you have found helpful.

***You can find out more about Ann Green at www.breadstockandbarrel.com or on Facebook – Bread, Stock, and Barrel