My scoby is multiplying!
This past week I posted on Facebook, asking if anyone was interested in a scoby to make Kombucha. I explained I have a few extra of these cultures and was willing to give one away to a good home. I had some takers. Woohoo! Some were even excited. I can understand…it’s $3 for a 12 ounce bottle in the grocery store. So, “brewing” your own kombucha probiotic drink (I love saying that, even in my head) can save you a pretty penny. Explaining this “brewing” process a few times and seeing some takers seem somewhat nervous to take the scoby home, I decided the next post on Tasty Tuesday would be about “how to” get some kombucha going. Well, at least how I do it. So, here we go.
- Get a scoby. I have seen them even on Craigslist, however, Amazon.com is where I purchased mine. This is actually my second attempt. My first purchase was a dehydrated culture. I had a difficult time getting it active. The scoby, this time around…well….IT’S ALIVE! It’s also prolific. So, please keep in mind, like any live cultures, they do multiply.
- Brew some tea. I use green tea and some other types of herbal teas with it. I brew the tea in a coffee maker running two pots of water through one tea herb mixture. This gives me a gallon of tea. The tea will need to be cooled down to room temperature. Otherwise the culture will die from the high heat. To complete the brewed tea, I add a heaping cup of organic granular sugar (regular white sugar will work too, just as well). Yes, I do have a sweet tooth, but sugar is what the cultures live on. You can use any tea. I use a mixture of green tea and herbal tea. I have just started using this type of tea and really like it. I found it at Dixie Nutrition, I will update this post if I find it in other stores.
- I cover the tea with a coffee filter and use a rubber-band to hold the filter in place. This keeps the bugs out and allows air to the mixture. I put the bottle on the counter and let the scoby do it’s job. It takes about a week for the kombucha to be ready. This, however, depends on a few things: a.) the size of the scoby…the ratio scoby to tea makes a difference in the fermentation speed; b.) room temperature…the hotter the area of room the jug is placed, the faster the fermentation process.
Some of you may already know the health benefits of adding fermented foods into your diet. I once heard, “All disease begins in the gut.” (I think Hippocrates is attributed to this quote.) Foods laden with good bacteria help improve digestion by improving gut flora. Therefore cultivating a healthy gut will bring health and wellness. More specific information on the health benefits can be found through a google search about probiotics. I also like Dr. Axe’s website. He provides some great information. So since probiotics have great health benefits, I usually have a few cultures developing in my kitchen from time to time. Kombucha is one of them…and one of the easiest to “brew”.
In past posts, I have talked about kefir and ginger ale. Anyone else have a favorite culture or other fermented food they would like to share? I’d love to hear about it.