Kombucha

Kombucha is a fizzy drink that has recently gained popularity; it is a healthy alternative to soda that tastes good.

What is Kombucha?
Kombucha, also called tea kvass, is a sour-tasting fermented beverage of Russian origin made by fermenting sweetened tea with a SCOBY.
SCOBY is an acronym that stands for Symbiotic Colony of Yeast and Bacteria. The probiotic bacteria and yeast ferment the sugar and tea, and carbon dioxide is a by-product of the fermentation process.

Kombucha can improve digestion and strengthen the immune system and is a good substitute for soda. Lab tests confirm it has anti-microbial activity, but the acetic acid is responsible for that effect. (Acetic acid is the acid which gives vinegar it’s sour taste).

Kombucha is very easy to make:

Cherry Kombucha

Organic Sugar
Green Tea or Black Tea
A large stainless-steel pot
One-gallon glass jar
SCOBY
Tart Cherry Juice (flavor)
Grolsch-style Bottles (optional)

Obtain a SCOBY. You can get one for free from someone who makes kombucha because a new SCOBY forms with each brew. I planned on ordering mine from Culturedfoodlife.com, but they were out of stock, so I got this one from Amazon.

Boil 3 quarts of water. Once the water is boiling, add one cup of sugar. Cover the pot and let the sugar dissolve for 5 minutes.
Add five bags of green or black tea (or a combination). Let the tea steep for 10 minutes, then remove the tea bags.
Let the water cool; this is important. If the water is hot, your SCOBY will die when you place it in there. It will take a few hours to cool, so plan accordingly.

Once the water is cooled, add your SCOBY plus 1/4 cup of plain kombucha from a previous brew. (If you have a new SCOBY, use the liquid it came in).

Cover the jar with a cloth. The cheesecloth is a little too porous. (Some people use paper towels with a rubber band). Let the Kombucha ferment for approximately a week. You can ferment it longer, but it will taste more “sour” than sweet. My family prefers the taste of kombucha fermented for five to seven days.

You can bottle your kombucha, add the cherry juice, and refrigerate. (This is what I did initially. I add one TBS of tart cherry juice to each quart). But if you want more fizz, do what is a second fermentation.

Second Ferment
I hesitated to try this because I second fermented water kefir once, and when I opened the bottle of kefir, it made a mess in my kitchen. I have not had that problem with second fermenting kombucha yet.

Add 1 TBS of tart cherry juice to a Grolsch bottle. (I ordered mine here). Using a funnel makes this easier. Please make sure you use a jar DESIGNED for pressure. I do not recommend trying to second ferment in a jar not designed for that use. Add the Kombucha tea. I fill up the bottle 3/4 of the way.

Place the Kombucha bottles where you won’t forget about them. I often place them just in case there is too much pressure build-up. (If a bottle explodes, then it is contained).

Ferment 12-24 hours. You can second ferment longer, but I have not tried that yet.

To learn more, I recommend this book: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.