I had read plenty of blogs on the topic, and even found someone who was willing to trade me some of my elderby syrup for a SCOBY. Okay I knew I needed a SCOBY, but in everything I read I had never seen one. How would I know if she was really giving me a SCOBY? Off to do some research. I went to Cultures for Health (affiliate link on right) which includes videos, FAQ, troubleshooting, and more geared towards making kombucha. So, here is what I learned.
|Photo credit not my SCOBY|
Once the kombucha meets your taste you can then added flavor to it. For flavoring you can add any type of juice and drink it right away. Herbs, and fruits can be used to flavor the kombucha as well, but will need sit sealed in a jar for a couple of days.
|My SCOBYs, you can see the more mature one on the bottom, and the baby on the top.|
It is said that white sugar produces the best kombucha because it is the easiest one for the SCOBY to ingest. Due to toxins that may be present in store bought white sugar Cultures for Health recommends using organic evaporated cane crystals. I plan on using Turbinado raw cane sugar, the site says that using this brand makes it harder for the SCOBY to ingest. However, considering that, that is what was used in my SCOBY to begin with it should be fine. As a matter of fact that is the sugar I used to store it in, and again it is doing fine. If you are given a SCOBY be sure to find out what type of sugar was used.
organic green tea came, but due to being under the weather I have not been able to start my kombucha. One issue is that I have to make the sugar tea which for a gallon I need 13 -14 cups of boiled water with the sugar, and than let it cool which could take all day. However, one other item I ordered with my tea is a book called Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods. The book states to start it they way they make sweet tea here in the south. Take 3 cups of filtered water, boil it with 1 cup of sugar, take 2 Tbsp of loose tea or 8 tea bags and let it steep for a 1/2 hour. Pour it into the jar, I use a knife to absorb the hot water so the jar won't break, and add the rest of the water and cool to 98 degrees F.
I'm excited to start making my own kombucha, and creating wonderful healthy flavors.
I shared this post on Wildcrafting Wednesdays.