Name: Kombucha
Yield: makes 4 mason jars
Cuisine: European
Ingredients: 1 gallon filtered water8 tea bags or 2 tbsp loose tea (use only organic black and or green tea)1 cup organic cane sugar1 SCOBY with 1 1/2 to 2 cups of starter teaYou will need:a large jar that will hold 20 cups +a piece of thin cotton and elastic bandFor the second ferment after 7-10 days:your choice of fresh or frozen fruit and or fruit juice such as strawberries, blueberries, oranges, apples, mango, pear, peach, etc.spices such as cinnamon sticks, turmeric, ginger, anise, etc.herbs such as mint and basil4 or 5 glass bottles or canning jarswww.thevibrantveggie.com

Lately kombucha is all the craze. Depending who you talk to, it’s a health elixir or a high priced beverage masquerading as a healthy alternative to soda. It is said to have originated from China over 2000 years ago where it was called the ‘Tea of Immortality’. It is said to have similar benefits to apple cider vinegar. There are many links online for you to decide for yourself. Some of the purported benefits are:

supports a healthy gut (probiotics)
supports immune and digestive health
aids in natural detoxification
is antibacterial
is beneficial for the cardiovascular system
helps maintain a healthy liver

I have been enjoying brewing my own kombucha for over a year now. I figure a glass or so most days when I am craving something bubbly can’t be bad. It’s also a great drink to have on hand to serve guests as an alternative to wine. The flavours and colours can’t be beat and it makes for great conversation. 🙂

The trick to making kombucha is having a healthy SCOBY (symbiotic culture of bacteria and yeast). It’s a bit like the friendship bread starter, only it’s tough to make your own. You may be able to find a business locally that you can buy one from, or a friend who is making it and can give you a “baby” from the “mother scoby”. The scoby will grow and divide every 3 or so ferments. I took a workshop from a local kombucha company that taught me the steps of the first and second ferment. The second ferment is the most fun as this is where you add in your favourite fruits, herbs and spices. The whole process is really very simple. It’s just a waiting game as the drink ferments and all of the magic happens. Making kombucha is a great thing to do with your kids as they can make their own flavours and anticipate how they will taste!

I have outlined in easy to follow steps how to go about brewing kombucha. If you are in the Okanagan Valley area, send me an email and I can hook you up with a free scoby 🙂

Kombucha
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Serves: makes 4 mason jars

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 gallon filtered water8 tea bags or 2 tbsp loose tea (use only organic black and or green tea)1 cup organic cane sugar1 SCOBY with 1 1/2 to 2 cups of starter teaYou will need:a large jar that will hold 20 cups +a piece of thin cotton and elastic bandFor the second ferment after 7-10 days:your choice of fresh or frozen fruit and or fruit juice such as strawberries, blueberries, oranges, apples, mango, pear, peach, etc.spices such as cinnamon sticks, turmeric, ginger, anise, etc.herbs such as mint and basil4 or 5 glass bottles or canning jarswww.thevibrantveggie.com

Instructions

In order to make safe kombucha, it is important to wash all equipment carefully and use only stainless steel and glass.

Bring 16 cups of water to a boil.

Add 2 tbsp of tea into an empty tea bag or use 8 pre-purchased tea bags.

Allow to sit for 20 minutes then remove the tea bag and discard.

Stir in 1 cup of sugar and stir.

Allow pot of tea to cool to room temperature.

Pour tea into a large sterilized glass pickle jar (or other container that will hold at least 20 cups).

Using stainless steel tongs, add in the SCOBY and 1 1/2 cups of the tea in which it is immersed.

Cover the opening with a thin piece of cotton, secured by an elastic around the rim of the jar.

Allow to sit on the counter or in a pantry for 7-10 days.

After 7-10 days have passed, it is ready to drink, or you can do a second ferment. This is where it gets fun!

Remove the SCOBY using tongs and place in a glass container with a lid that seals.

Add 2 cups of the tea to the SCOBY in the container. Set in pantry to make your next ferment. Use again within a month. Allow it to burp every week or so.

Using a strainer, pour the tea into the glass jars. Fill to 3/4 full.

Add your choice of fruit and or fruit juice (helps the kombucha to be less acidic), spices or herbs. - as an example, to make one of my favourite flavours, in one mason jar, I would peel and chop up one blood orange and add in about an inch of finely chopped ginger root.

Close the lids on the jars and let them sit for 2-5 days at room temperature. Be careful when you open them and occasionally 'burp' the bottles to release excess pressure.

When you like the taste, discard the fruit after straining into another jar, and keep in the fridge.The more you practice with combinations and flavours, the better your brews will taste. Here is a hint... If your teas are not carbonated enough for your liking, add one or two raisins per mason jar to the second ferment. If your teas seem too vinegary, use only 1 cup of the tea with the SCOBY in your next ferment, and don't let your SCOBY sit idle for as long. Enjoy!

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