I am drinking a delicious chilled homemade kombucha as I write this. And to my great satisfaction, I am happy to announce that my first batch turned out as good as I could have hoped. My only “complaint” (if you can really call it that – I’m seriously so proud of myself and happy to open the refrigerator, finding 5 bottles of freshly brewed, carbonated kombucha tea waiting for my enjoyment!) is it only made 5 16oz bottles. This means I can only have a little less than a bottle a day. I’m greedy when it comes to my daily kombucha intake and wouldn’t mind if I had about 2 bottles. And I certainly want enough to make where I can actually share with my friends and family. So, with this in mind, I’m going to start and double the recipe.
If you want to make Kombucha, it’s really simple. All you need are these ingredients:
* 1 gallon boiled water
* 2-3 black or green tea bags
* 1 healthy kombucha organism (oftentimes called a “mother” or “scoby”, which stands for ‘symbiotic culture of bacteria and yeasts’)
* 1/2 cups organic raw sugar (some people use 1 cup)
* 1 cup existing kombucha fermented brew (I would recommend a GT’s Raw Organic Kombucha) – aka “mother brew”
The most difficult item to find is the Kombucha organism, but there are ways to get one. Once you start asking around your local co-op and checking out their message boards, you might find a couple of local people who have been making their own kombucha for years and have extra organisms their existing scoby has made. If you don’t want to go down that route, you can find them online. A good website that I’ve known people to go through are HealthyVilliage.com. I found that the easiest way to get one was to ask around, and strike up Kombucha conversations (easier than it sounds, trust me!).
Before anything, be sure everything in your kitchen (utensils, countertops, gallon jar you use, etc) are CLEAN. Because this is an organic culture, in its raw state, a clean environment is the safest way to go.
Some who are skeptical of “living organisms” and homemade projects involving live cultures in ones’ kitchen, I can rest assure this is a very safe and healthy task. Some might question the fermentation process with tea and yeast, creating an “alcholic beverage”. This is a valid concern, however to put your mind at ease, while the yeasts do create alcohol, the bacteria in the cultures eats up the alcohol and produces organic acids. Very small amounts of alcohol, about 1%, are left in the Kombucha.
There are so many wonderful benefits for Kombucha. I find I feel more energized, balanced, and clear during the day when I have about 2 cups. I forgo coffee or tea, and drink my Kombucha in place of any other caffeinated substance. It’s a good feeling. A cleansing feeling. It has been claimed to improve metabolic disorders, HIV, arthritis, chronic fatigue, liver damage, allergies, hypertension, and cancers. And, getting past the initial “shock” of its vinegary taste … it becomes a delicious treat. So much, in fact, you’ll want to make it yourself.