The fermented Kombucha tea just can’t be left alone, it’s been our carbonated drink replacing soda. It’s fizzy probiotics are addicting and we have begun to crave the elixir. It is time that we make our own and drink the flavors best suited to the family, considering just how easy it is to make.
To make Kombucha, we had to first make the mother bacteria or SCOBY which is the culture of bacteria that makes healthy fermenting tea. We also needed
7 cups non chlorinated water
1/2 gallon Mason jars
4 Black Tea Bags
1/2 cups granulated sugar
We brought 3 and 1/2 cups water to a boil in a saucepan and with a wooden spoon stirred 1/2 cups sugar until it dissolved. Turning off the heat, we opened 4 tea bags and put them in the mason jar. The sugar water was poured over the ready tea bags and left to cool to room temperature.
At room temperature, another 3 1/2 cups of water was added to the jar. The jar was left alone for the tea bags to steep. One cup of original Kombucha was added to the tea.
The original Kombucha was purchased at our local grocery store in the health food section. The jar must be covered and kept in a dark place for 2 weeks, we covered ours with cloth napkins and kept them in place with a rubber band. We keep them covered so that fruit flies are not attracted.
Living in a wood heated cabin in spring does not ensure a warm temperature so the growing SCOBY is kept in the highest place and close to the stove to ensure a 70 degrees. We make sure that the jar is kept in a place that is not jostled, so that the SCOBY is able to grow in peace.
As the SCOBY grows, it looks much like yellow bubbles along the top and smells like yeast. Make sure to check on it as it grows, watch for black coloring and foul smell. The solution that the SCOBY is grown in is not kept because it ferments to long and taste too much like vinegar.