Our homemade kombucha is awesome! It’s a bit sweeter than what we usually buy and is nicely carbonated.
For anyone not in the know, kombucha is essentially fermented sweet tea that is purported to have a number of health benefits. I think it tastes a bit like carbonated apple cider. My husband and I both loved it the first time we tried it, but it might be an acquired taste for some. I’m looking forward to having something other than water to drink, and I hope that hubby will cut down on his pop consumption.
It takes a while to brew but is no more difficult than making a pot of iced tea. I started with a dehydrated starter culture from Cultures for Health, but you can also order a ready-to-use culture from Kombucha Kamp. I followed the directions for rehydrating the culture and after a month, we had a baby SCOBY (symbiotic culture of bacteria and yeast — sounds yummy, right?) floating on the top of the liquid.
To make our first batch, I boiled 5 c of water and divided it between two quart-sized glass jars. I dissolved 1/4 c sugar in each jar and then added two tea bags. Once this mixture cooled to room temperature, I removed the tea bags and added 1/2 c starter tea and one SCOBY to each jar. I covered the jars with paper coffee filters and put them in a corner. In 7 days, we will have more ‘bucha. Easy peasy.
As you can imagine, two very scant quarts of kombucha are not going to last us very long. We need to get a gallon jar to make our next batch, and I’m very intrigued by the concept of continuous brewing.