Guys, I'm on it. I'm on the Kombucha train. I have spent years avoiding the ride because...it's fungus?!? But with renewed energy and excitement for the year ahead, I am committing more time to my health. Health is wealth! Join me and let's get proactive.
Last summer I helped my sister, Tika, fill thirty bottles of her own, home-grown Kombucha tea. Properly disinfecting and prepping equipment is an essential step. Needless to say, we used so much vinegar that her apartment smelled like a bizarre easter-egg sort of crime scene. It was potent. Smells aside, the tea was downright delicious. I was amazed at how easy it was to make and even more surprised by how awesome it made me feel.
I try to enjoy a bottle of Kombucha a week. It seriously improves my digestion and gives me a much appreciated boost of energy. Store bought bottles do get pricey, though. So I have decided to culture my own scoby (Symbiotic Colony of Bacteria and Yeast) and make my own tea. My inner scientist is incredibly stoked.
Now, I have decided to start two batches. For Batch I, I will be growing a scoby from scratch to embrace the full-on fungal experience. For Batch II, I purchased a mature scoby from Kombucha Kamp to jumpstart the process. This company was highly recommended on many, many blogs. I received my scoby in the mail promptly, with an incredibly helpful tip sheet.
I did a ton of research on the likelihood of growing a scoby from scratch and my assessment? It is not a sure-fire thing; sometimes you are successful and sometimes nothing happens. So, if you are on a time crunch or particularly eager to get brewing, I recommend purchasing a mature scoby to get started. There is virtually no room for error.
To attempt culturing a scoby yourself, follow the directions below.
1 gallon glass jar
1 dish towel
1 cup white vinegar
2 jars organic, unflavored, raw Kombucha
1 cup black tea
1 tablespoon sugar
Boil one cup of hot black and stir in sugar. Leave to cool.
Thoroughly rinse glass jar with white vinegar to disinfect interior. Add two jars of organic, raw Kombucha to large glass jar. Add cup of black tea. Use dish towel as lid, secured with rubber band. Store in a dark, warm space. Leave undisturbed for 3-4 weeks.
I'll update mid-growth and let you know how it's going!