Several of my recipes in Toadally Primal Smoothies call for kombucha. Kombucha is a fermented tea that is outrageously delicious. Today’s post is a guest post by Renee Harris who shows us how to make kombucha for pennies on the dollar! A video tutorial has been embedded at the bottom of this post. Enjoy!
You can buy Kombucha on tap at Whole Foods for $2.99 (14 oz).
Or, you can make it at home for 21 cents (14 oz).
We’ve been making Kombucha at home for the past couple of years and it’s been a delicious way to add fermented tea to our diet. Although Kombucha is an acquired taste, once you’re used to it, you’ll enjoy the benefits of the little guys (a.k.a. active enzymes) working on your digestive system.
It’s so easy to brew!
To make approximately one gallon, you need:
- 3 quarts of distilled or purified water
- 1 cup sugar
- 4 Pekoe black tea bags
- Kombucha mushroom (a.k.a. SCOBY)
- Bring water to boil in a stockpot
- Add sugar and boil 5 minutespot and steep for 15 minutes
- Allow sweetened tea to cool to room temperature (overnight works).
- Pour sweetened tea into a one gallon jar, including 8 oz of kombucha from the last batch, top with the SCOBY (darker, rougher side faces down), and cover with a breathable cloth (muslin, linen or cotton), securing with a rubber band. Learn how to grow a SCOBY here: http://smallnotebook.org/2009/07/27/how-to-make-kombucha-tea/
- Store in a dark place for 7-12 days, longer will create a more acidic taste
- Test tea at intervals between 7 and 12 days. It should have a “bite” to it; if not, continue fermentation two or more days until ready. (Use a baster to remove tea for testing)
- Finally, the Kombucha is ready for consumption. Remove the SCOBY by placing in a glass dish. Pour tea through mesh strainer into a pitcher and refrigerate. Best served ice cold and sipped in a wine glass
By this time you should already have your next batch of tea ready (steps 1-3) and you would continue at step 4.
TIPS: As your Kombucha SCOBY grows new babies (babies grow on top of the “mother”), save the new babies to make more batches or give away to friends. After several batches, you should discard the old mushroom. I currently have 4 gallons of Kombucha brewing at the same time and still toss old (and new) SCOBY every couple months. More tips can be found here: http://smallnotebook.org/2009/07/27/how-to-make-kombucha-tea/
Guest Post by Renee Harris of MadeOn Skin Care: While the Kombucha ferments, Renee produces lotion, lip balm, sunscreen, rash cream, goat milk soap and bug repellent using primal ingredients like beeswax, coconut oil and shea butter.
To learn more about kombucha visit the following site: Kombucha Kamp
Do you like kombucha? What is your favorite flavor? Do you make it at home? In a similar way that was presented here? Leave a comment below with your thoughts!