At last… I’m sorry it has taken me soo long…
First of all, for those of you who don’t know what Kombucha is: Kombucha is a fermented beverage made from sugared black tea.
To begin with, you need a scoby. You can grow your own, buy one or get one from a friend. (Assuming you know someone who already makes Kombucha!) A scoby (or “mother”) resembles a jello like pancake or a jellyfish. Here are two of ours:
You also need:
– 3 quarts Water
– 1 cup White Sugar
– 4 bags of Organic Black Tea
– 1/4 cup Kombucha
Step 1: Fill a pot or large tea kettle with three quarts of clean, filtered water…
Bring to a boil…
Step 2: Pour hot water into a bowl or other container…
Add cup of sugar and stir to dissolve … This is going to be some very sweet tea – I know because I tried it! :p It is important to use white sugar as opposed to honey or a natural sugar.
Step 3: Add teabags and let steep until water is completely cool… If the water is still hot/warm, it could kill the Kombucha scoby.
Step 4: Pour cooled tea into a large gallon jar…
Step 5: Add 1/4 cup of Kombucha from a previous batch…
Step 6: Place Scoby on top of liquid… It may float, it may sink – I’m never sure what ours will do!
Step 7: Cover jar with cheese cloth and leave in a warm place for 7-12 days…
Step 8: After about 7 days have passed, test the Kombucha. It should taste tangy and no longer sweet and sugary. If you can still taste the sweet tea, than leave it to ferment longer. I use a straw to remove a little bit of the Kombucha and taste it that way.
Step 8: When the Kombucha has finished, repeat steps 1-4. Then remove scoby from the completed batch. A new scoby should have begun to grow but will be firmly attached to the old one. Don’t try to separate them until the baby scoby has grown to be about 1/4 inch thick, otherwise you will (or at least I did!) demolish the new one in the process of removal. Remove 1/4 cup of the Kombucha for the next batch, then cover tightly and refrigerate until ready to drink! Follow steps 5-7 and start all over again! You can use your scoby many, many times.
Important: Do not use metal lids to cover the container that holds the Kombucha. I tried it and the Kombucha literally ate away at the metal!
Enjoy!
Note: The Kombucha demand is so high in our house, that I actually make two batches at a time – hence the fact that you can see two jars in several of the pictures. :)
To the KING be all the glory!
Great! I am going to need to try making it sometime this year. LOL. Not sure when yet. I’m not big on kombucha, but Mr. K is (as you already know) so I will do it to bless him. :) Who knows…maybe I’ll even try it! :D
That last picture looks like you’re drinking wine! LOL. Thanks for sharing this recipe!
Hmmm, very interesting. :) I’m not sure I would like it, but I’d be willing to try it– is suppose to be like a wine, or just a drink? I know the last time I tasted wine (in Texas, actually) I was very disgusted–how bitter stuff like that makes a glad heart, I’ll never know. :P
~Jamie
Ooh, that looks interesting and tasty! Mmm…
I’m enjoying reading over your blog, Rebekah, after seeing some of your posts at Rapunzel’s Resource and Ribbons of Light. (You are way braver than I am too, I can see – a pet spider! *falls over*) Anyway, I’d love it if you’d drop by my blog, too!
(It’s been a long time since I’ve been here.)
Mmmm, that looks good! I know my dad would like that! ;)
Reaction to first picture:
AAAAAAH!
…it’s the aliens…
Anyhoo… HEY. It IS alien. It has to have artificial sweetener!
…flee for your lives…
Goodness. I’m in a mood. The pictures were great. And the kombucha is interesting.
Hilarious comment about the wine, Jamie. But this is fermented. Rebekah, does it gain alcohol content?
^ROFL You’re funny! No sir, it doesn’t really gain any alcohol – if my memory serves me correctly it may gain 0.01%. :)
To the KING be all the glory!
Rebekah
“Be diligent to present yourself approved to God as a workman who does not need to be ashamed, accurately handling the word of truth.” 2 Timothy 2:15
Hello Miss Rebekah, this is Janel. How are you all doing? I was wondering where you all finally found your scoby and where I might find some? Tell your Bethany and your mother I say hello.
I just started making Kombucha and I must admit, it’s easier than I thought! Have you ever done a second ferment to flavor the Kombucha? Today four quart jars with different flavors were ready–our first tries! All of them were flavored with ginger, and the first was flavored with blueberries too, the second with apple, and the third with lemon (the last was just ginger). I’m going to post sometime next week about the whole process!
I like that last picture.
Thank you! :)