I have had made just about everything you can imagine at one point or another. But there are two things I have yet to add to that long list…
Beer and Kombucha
Seriously! You’d think I would have done this by now.
Well, let’s change that shall we?
Starting Kombucha Mother is really quite simple. You can purchase SCOBY (Symbiotic Colony of Bacteria and Yeast) at a number of health food suppliers, but why bother? Besides being more expensive – the average mother is around $20, this way will cost you about $3.50 – it’s easy and you get to say you made it yourself!
Here’s what you need –
- A bottle of Organic Raw Kombucha (right from the grocery store)
- 1 cup of sweetened tea
- A large glass jar ( a wide mouth mason jar is perfect)
- A kitchen towel or cheesecloth
- A rubber band
First, steep your tea – one tea bag in one cup of water. You can use any kind you like. For this batch I am using a black and orange pekoe blend. I will experiment with others next.
Sweeten your tea while it’s warm. For this you want to use regular sugar. One tablespoon. From all of my research, all other forms of natural sweeteners will cause the kombucha to be bitter. The sugar is only food for the bacteria.
Add the bottle of kombucha to the room temperature tea and cover. You want the cover to be thin enough so it can breath, yet keep out any bugs and what ever might be floating around the kitchen. Place it on the counter or in a cupboard.
Now you wait.
That’s it! I told you it was easy. My kombucha mother has been brewing for a few days now. The temperature of your house will determine just how long it takes for the mother to be ready. A thin layer will begin to form on the surface. This is the SCOBY. You are looking for a layer about 1/4 inch thick. When you have achieved this, you’re mother is ready and you are ready to make kombucha! It could take a week. It could take 3.
I will give you an update when mine is ready.