So I remember when kombucha was just starting to become a trend in the mainstream health and wellness world. I was SO not interested. It looked disgusting and its description sounded disgusting. Nope. Not for me.
However, I am like that kid at the dinner table that, if you introduce to a veggie that they despise enough times, they’ll eventually try it. Kombucha is suddenly all over the place (heck, lots of tap rooms offer this stuff in their own growlers!) and as it has made its mark, I somehow got sucked into the idea that I wanted to give it a fair try. Low and behold…I love it!
Not only am I seriously a fan of the taste (really enjoying all the different types and flavors available EVERYWHERE) but I am super impressed with its benefits! That just makes it taste even better to me somehow.
Here are just a few of the touted benes:
Cleansing and Detoxification
Reduced Joint Pain
All I can say is that I love that I am ingesting a probiotic and that it offers a more natural energy source (I am not a stranger to energy drinks so this is awesome). I just feel GOOD drinking it.
This stuff is not cheap, however. I’d say $3 a bottle is a good average for 12-16oz. Nope…not cheap. But amazing. So, what’s a girl to do?? Make my own of course!
I won’t lie, I tried this once before and it didn’t work. I didn’t get enough of the right info and I didn’t talk to anyone in depth about how they personally made it. I got this fly verbal tutorial from the lady I bought my original scoby from and I tried to marry that info with stuff I found online and it just. didn’t. work. I felt way confused and it ended up growing mold. Oops. That happens.
Since then I got some great advice from a friend who has been making it since long before it was ever popular. She also sent me a link to some directions that she trusted. I appreciate that because I need stuff written down and in front of me!!
So…Kombucha: take 2
I did some Christmas shopping on Groupon and stumbled across a Groupon for a Kombucha kit! Hello! Had to get it. Merry Christmas to me. It was only $15 and I got a scoby, 3 dark bottles for my finished product, 2 different types of tea and some evaporated cane sugar. Not bad! My hubby had bought me a really cute jar for my original batch. So, I was set!
What to do:
Find some scoby. What the heck is scoby?? It’s essentially the starter. Just like sourdough bread. It has all the awesome cultures you need. It looks gross, but that little guy is what holds all the good stuff you need for it to be so stinking great for you.
Here’s the place I got mine from through Groupon: Kombucha Brooklyn brewing supplies
They have great products and great costumer service. However, they are in NY, and there are lots of local places to get your supplies from. In fact, if you don’t know someone who makes their own who can give you your own scoby, people sell it on Craigslist and Amazon.
Once I got my stuff, I heeded the advice of my friend and followed the directions she sent me the link to: Oregon Kombucha
One major thing I had overlooked was temperature. I didn’t make sure that mine was staying at the optimum temp. I also let it brew too long.
What you need to start:
A large jar or glass/ceramic container: gallon size
Black or green tea
A plan to keep your Kombucha at the right temp
When you follow the directions you will learn that Kombucha brews best between 75-90 degrees. Yup. Missed that part the first time around.
Our solution, since we don’t have a nice safe spot in our place that is a consistent temp, was to put it in a cooler. We have a large glass measuring cup full of hot water that we change out 2-3 times a day to keep it toasty in there. Found that idea online and it seems to be working!
So there you have it. I am not going to go into detail with the directions, as I gave the link to the ones I used and they are great!
Would love to hear about your adventures with Kombucha making!! We’re on Day 3 of this batch so I will be sure to update! We will start checking on Day 7 to see how it’s doing…just a taste test. You let it go longer if you want a stronger, more tart taste. That is what we want!