Fun with Fermentables: Kombucha time!

We're pretty big into fermenting our own fermentables. Live cultures, the likes of which can be found in yogurt and other such partially pre-digested things, are good for you all around. By helping with digestion, they assist in immune function, hormonal balance, certain allergies, and supposedly (though not in my experience) weight loss.

Mark and I ferment whatever we can. Our favorite books on it so far are Nourishing Traditions and Wild Fermentation. In our "Fun with Fermentables" series, we'll spend some time chatting about what we ferment, why its awesome, and how you could do it too, if you'd like. Recipe number one, Kombucha!!

kinda yucky....hence the face. 

Kombucha is fermented tea, originating from China or Russia-depending on who you listen to. Popularized by the likes of G.T. Dave's Synergy (which is pretty tasty), kombucha has grown in popularity.  Essentially, a SCOBY (symbiotic colony of yeast and bacteria) is plopped into some sugary tea, which the SCOBY then digests and turns into fizzy awesomeness. If a slimy mushroom sounds unattractive to you... well... you're right. But it is worth it in health benefits.


It's energizing, it's detoxifying. It's sometimes called things like "The Tea of Eternal Life", basically very dramatic. The finished product is rich in B vitamins and other antioxidants and tastes quite yummy, though it may take some getting used to. We affectionately call it "Booch" for short, and it has become a staple for our home.

All kombucha recipes are kind of inadequate in that the SCOBY ( usually called a Mother) you use will always be a different size or shape than the next SCOBY. (men, take note! its how you USE it!) The important thing is to pay attention. When your tea is no longer sweet, the tea is finished. Every tea batch also produces another mother, which can then quicken your brew time, or be used in a separate batch. This makes kombucha the food of friendship. Passing mothers along is a great way to make pals. We got ours from a chick with dreadlocks who works at our food co-op. I'm not even making that up. Now we have TONS and our original is about two inches thick.

booch in process.

Here's a recipe which you can modify. It's modded from Wild Fermentations, which is an excellent book.

Kombucha
1) Find a mother. If you want one of ours, and you live near by, or want one mailed to you, pop on over!
2) Steep tea of your choosing.  Red, white, green. Play on. Try not to use metal or plastic from this point on. 
3) Add 1-1/2 cups sugar, most of this is digested pretty much completely. Stir to dissolve, cool to room temp. 
4) Add some of your last batch of kombucha if you have it, but no worries. Then add the mother. Cover with cheese cloth. 
5) Let sit at room temp until it no longer tastes sweet. If it tastes bitter you used too much sugar or waited too long. Usually 1-2 weeks. 6) Put in bottles. Let sit at room temp so the fermentation creates bubbles. You can add a little juice for flavor. My favorite is grape. 
7) Refrigerate, drink in my honor! 


Pretty easy for a healthy boost. Brewing your own is cheaper than store bought and fun to watch. Enjoy!!