I am a kombucha fanatic though my wallet is not. After saving up a few empty bottles I figured it was time to do some research and start brewing my own. The main ingredient in brewing kombucha is a SCOBY. What is a SCOBY your ask? Why I will happily tell you.
First, let’s talk about what kombucha is. Kombucha is a fermented tea that has been drunk around the world for centuries. It is well loved for its refreshing flavor and probiotic properties. The specific yeasts and bacteria in kombucha are what gives it its fizz and unique flavor. At the heart of the process is the SCOBY which stands for Symbiotic Culture of Bacteria and Yeast. The bacteria and yeast, like most couples, have a complex and mutually beneficial relationship that lead to the delishness we call kombucha.
If you live in a major city you can probably purchase a SCOBY from a fermentation store or a fellow brewer. You can also purchase dehydrated starter culture online just be sure to rehydrate before you begin gathering tools and ingredients for your brewing process. I decided to start the process from scratch by making/growing my own SCOBY. I found a very easy to follow recipe here.
What you need:
- 1 bottle Organic Raw Kombucha
- Glass bowl
- Caffeinated black tea
- Boiling water
- Dish towel
- Large rubber band
- Glass jar or bowl with plastic lid
In your glass bowl put two tea bas and tablespoon of sugar. I use a organic pure cane sugar. Top with 2 cups of boiling water and let steep for 10 minutes.
Remove the tea bags and stir until all the sugar is dissolved. Let cool to at least 85 degrees then add the whole bottle of RAW kombucha and stir.
Cover the bowl with dish towel and secure with rubber band. Place the bowl in a cool dry place out of direct sunlight. Now leave it alone for TWO WEEKS.
Two weeks later and you have a baby SCOBY. Now let’s brew some kombucha.