I purchased my symbiotic culture of bacteria and yeast (SCOBY) a few weeks ago but only got it started last evening. It came in a dehydrated form and will take all of 30 days before it is fully rehydrated and ready to use. This is a big step for me. Back in my Brooklyn days I sipped on Kombucha daily and depended on it to set my gut straight which it totally did. But it was an expensive practice that I was unwilling to maintain after moving to Poughkeepsie because I was not convinced that it made financial sense. So naturally I started exploring ways and means of making my very own kombucha at home. For those of you unfamiliar with it, kombucha is essentially a fermented tea that is brewed anywhere from 5-30 days and is packed with healthy probiotics, loads of B vitamins, enzymes, and beneficial yeasts and bacteria. It primarily strengthens your tummy, equipping it to take on bad bacteria, absorb essential nutrients and to keep illness and diseases at bay sometimes even reversing them.
People have been brewing, consuming and enjoying the rewards of kombucha for hundreds of years now. I see it as an exciting journey as Kel and I establish our position amongst the ranks of those who take the matters of their health into their own hands. Stay tuned for more updates and detailed insights on how I started and maintain my brew as well as fruity recipes and adventures I enjoy as I explore the benefits of brewing my very own kombucha at home. But for those of you who can not wait until then, here’s the basic recipe I used for starting my first batch…
1 quart of filtered, purified water
1/4 cup of sugar
2 Red Rose tea bags
1/4 cup distilled vinegar
Warm the water, sweeten with sugar and allow tea bags to steep just like you would if preparing tea. I love a strong tea so I allowed mine to draw until the mixture reached room temperature. After cooled, remove tea bags and add vinegar and SCOBY to the mix. Cover securely with a tightly woven fabric to allow air to circulate while keeping fruit flies and other particles out. Place your set up away from direct sunlight keeping in mind that once it has started brewing, your SCOBY will not take kindly to being moved if even slightly.
~Use a wooden spoon, your SCOBY should never come into contact with metal as it degrades the integrity of the bacteria.
~Use a glass jar to brew your kombucha
~I purchased my SCOBY from Cultures For Health and have benefited from all of the helpful information they have on their site. Be sure to check them out if you are interested in purchasing your very own, I highly recommend them.
Until next time!