Kombucha

I made Kombucha! I’m pretty proud of myself! 😊 OK, it wasn’t really very hard…lol I actually used to make it/keep it up about 5-7 years ago…not sure why I let it go. I think maybe we went on vacation & it got forgotten about, out of the habit, etc.

Kombucha is “a beverage produced by fermenting sweet tea with a culture of yeast and bacteria.” It has a lot of health benefits including being good for your gut. A SCOBY is “short for symbiotic culture of bacteria and yeast, is a syntrophic mixed culture of bacteria and yeast used in production of several traditional foods and beverages.”

Anyhow, I am excited to have a batch going again. And now I can experiment with flavors…like cranberry & Elderberry. Yum!

It can take up to 20 days to get to where you want it. The longer you wait, the less sugar is left & the more “sour” it tastes. So keep tasting it every couple days until it has the taste you want.

When the Kombucha has the taste you want, scoop off 1 C of starter liquid to start the next batch & the SCOBY. You only need 1 per batch, so you can either start another batch or give it to a friend. It doesn’t hurt to leave more in, either, as you can see from my pictures, I have several SCOBYS.

The bottle your Kombucha & store it in the fridge, in glass bottles. You can flavor it with fruit puree or fruit juice, or just drink it as is! It lasts 1-3 months in the fridge.

And, I just discovered that you can make a sourdough starter & sourdough bread with just flour & Kombucha! I’m heading to go start it right now! I’m excited! 😊 (It’s good to find pleasure in the little things.)

**Note, don’t refrigerate the SCOBY! Just the finished product.**