In the Kitchen
|One gallon tea jar with scoby floating on top.|
“The SCOBY, or Symbiotic Colony of Bacteria and Yeast, is the collection of microbes responsible for turning sweet tea into a probiotic beverage. Essentially, it is a living colony of beneficial organisms that turn sugar into healthful acids and probiotics.” Taken from Wellnessmama.com
There are LOTS of health benefits of kombucha. Again, taken from Wellnessmama.com:
“To be clear- it isn’t some magic pill or silver bullet, but it may help the body function well by supporting:
Improved pancreas function
Improved mood (helps with anxiety/depression)
Reducing Candida (yeast)
Helps nutrient assimilation
May be beneficial for weight loss”
After the initial ferment, I put the tea in bottles and added some fruit to do a secondary ferment. This is the part that makes the carbonation. At first, I used whole fruit, and then the next time, I made some fruit syrup and used that. You let it sit another 3 days and then put it in the fridge.
|Secondary ferment with huckleberries and raspberries|
Here is a website with a whole bunch of recipes for flavoring your kombucha. The sky is the limit on flavoring your kombucha!
Then, I started reading about continuous brew kombucha. You use a bigger container (at least 2 gallons) and then add sweet tea to the top each day and draw off the finished kombucha from the bottom. There are even MORE health benefits to kombucha that is in a continuous brew situation.
|My continuous brew jar of kombucha. We keep it on top of our water heater.|
Making your own kombucha can save you a lot of money. One 16 ounce bottle in the store will cost about $4.00. I think I figured out that I could make 8 gallons of kombucha for the cost of one bottle at the store…maybe even more…