If you haven’t ever tried Kombucha, you really should.
It has so many benefits to it, from being a probiotic drink that can aid in stomach upset and increasing good gut flora, to just being a delicious beverage that is easy to make, bottle and consume.
Of course, kombucha is just like granola in many ways.
Everyone seems to have a recipe that is their own, and no two are ever going to be the same. And, each recipe is delicious in it’s own right. When I first started drinking kombucha, I would buy a couple bottles at our local health food co-op. At the price of $4 a bottle, that was NOT something I did for very long.
I was able to find a mushroom, or scoby, online and get started brewing my own
Unless you can find a live scoby from a local friend, you will need to rehydrate your scoby to get it going. Cultures for Health has an awesome how to video for that here. Of course, I have played with different teas and fruit juice add ins for my home brewed kombucha. Here are some of my favorite recipes to brew, and all of them are for one gallon at a time:
Basic Recipe for Kombucha
4 cups boiling water
4 cups cool water
1 cup sugar (organic is best if you can)
tea (either loose leaf or bags)
1 gallon sized glass jar
Add the tea bags to the boiling water to steep for 10 minutes. Add sugar and stir to dissole. Remove tea bags, add cool water and allow to come to room temperature. Add scoby and brew for approximately 7-10 days. This may vary, depending on the temperature of your room.
I start tasting mine around 3-4 days in the summer. I am looking for an almost “vinegary bite” without it being sour. Once you start making your own, you will develop your tastes as to what you like. Pour off the tea and add the scoby to a fresh batch. Bottle and refrigerate. I usually put mine in a grolsch style bottle for the “extra fizz”, but you can just bottle it in mason jars.
Raspberry Oolong Kombucha
After brewing and before bottling, add in the juice of 6 limes. I have had to add a bit more sugar at times, depending on the season and tartness of the limes.