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Kombucha

I love the taste of kombucha. Since I already do some fermentation at home, I figured that I could try fermenting my own ‘booch at home, too. So last month, a friend gave me a jar of kombucha with a gelatinous, leathery-like film floating at the top. It was pretty gross-looking, but this was the SCOBY or the “symbiotic culture of bacteria and yeast,” and it was essential for making my own kombucha.

There are plenty of kombucha-making tutorials online, but my friend recommended that I watch the You Brew Kombucha channel on YouTube. Andrea and I learned that it’s actually pretty straightforward to make kombucha, and it’s also really cheap! It’s just tea and sugar (and time). There are basically two parts to kombucha making:

First Fermentation

We put sweet black tea (we use Assam tea at home) along with the SCOBY in a large jar, and we just basically let it sit there for 7-10 days. We should be okay as long as we have a piece of cloth over it (to prevent contamination) and that it’s away from direct sunlight. We also try and taste the tea from time to time to see if it’s good enough for our liking.

Second Fermentation

We technically have kombucha after the first fermentation, but the second fermentation adds additional flavor and carbonation. This is fun for us because we get to mix in different fruit juices and try out different flavors.

We first puree the fruit and put them in bottles. We then pour the kombucha into those bottles and shut them tight. The sugar will turn into carbon dioxide as it ferments for a few days (4 seems to be the sweet spot for us), making the kombucha fizzy.

My personal favorite so far is honey with lemon juice. It makes a really refreshing kombucha.

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