Making your own Kombucha

What is Kombucha?
Kombucha is a fermented tea drink thought to have originated in eastern Europe or the far-east. It’s very popular in natural-health and medicine circles and for good reason!

Why would we want to drink it?
Kombucha is full or all sorts of nutrients and helpful nutrition. It contains the range of B vitamins, particularly B1, B2, B6 and B12, which give the body with energy and help process fats and proteins, and also support a healthy immune system. It’s also rich in vitamin C. This is all in addition to several organic acids that promote health and wellness and are thought to provide a detoxifying effect to the body. Wikipedia has a great article on Kombucha here.

But I heard that…
Like all natural health foods, Kombucha has its detractors. Some people have been harmed drinking Kombucha – that’s true. People are also harmed eating every food known to mankind! People get harmed when they have an allergy, don’t prepare or handle foods properly, lack moderation, or just from being in the wrong place at the wrong time. Such is the case with Kombucha. We’re not willing to dismiss the claims of thousands of people throughout centuries who’ve used this stuff just because a handful of people have experience harmed from “edge cases” which all tend to be from controllable circumstances. Use common sense. Have a clean environment to prepare this stuff in. Don’t prepare it in containers that could leach chemicals, lead, etc. If it looks moldy, start over, etc. etc.

What’s all this business about Mushrooms and a SCOBY?
Komucha is a fermented beverage (mildly .5%-1.5%). Fermentation is done by a SCOBY which is an acronym for Symbiotic Colony of Bacteria and Yeast. Doesn’t that just sound delightfully appetizing? It’s often called a mushroom because it looks like some sort of fungus, but in reality, it’s the above. We think it looks like a blintz that has been soaked in tea for a long time. Again, it’s not too visually appealing, but without one, you won’t make real Kombucha. Many people buy them from sources online, etc. sometimes spending a bit of cash in the process! We’re not very comfortable spending money to get one from a source we know nothing about. So we set out to make our own.

Here’s how we grew our own kombucha SCOBY:

  1. First, we rounded up a few 1 gallon glass jars. Easily appropriated from local sub shops.
  2. We purchased a few bottles of plain “GT’s Kombucha” from a local grocery store. What? They sell the “deadly” stuff? (sarcasm). It’s best to find one with lots of floaty stuff.
  3. We purchased some organic black tea. (Not Earl Gray!)
  4. We then prepared about 3 quarts of organic black tea. We used decaf, although some say you should not. The point of going organic with the tea is that you don’t know what kind of chemicals are in non-organic tea that you might not want to ferment 😉
  5. Next, we added about 1 and 1/2 cups of sugar. Some say not to use raw sugar – we did, and it’s fine.
  6. After this cooled to the 85° F range, we poured it into a 1 gallon glass jar (clean of course),
  7. We then poured in one whole bottle of the plain GT’s Kombucha,
  8. Next, we topped it off with spring water to within a half inch of the top.
  9. We then covered this with a clean cloth napkin secured with a rubber band, then stored this away from direct sunlight in a warm spot.
  10. Because the Kombucha ferments best around the 85° F range, we placed ours on top of a heating pad.

Finishing things up
Normally, Kombucha ferments in about 7-10 days. To grow a SCOBY takes longer. After about a week, we started to notice a film on top of the liquid which ultimately became our SCOBY. Our plan was to just leave it in place until it grew a SCOBY, which it did after about three weeks. By then, we thought our Kombucha tea would be no good, but it tasted just fine, so we bottled it in smaller bottles to be consumed in the next few days.

Final thoughts
Despite the fact that you’re drinking liquid that has been sitting out for  10-21 days with a bunch of yeast and bacteria floating on top, this stuff tastes pretty good! Even the kids like it, which ought to tell you something. It has a bit of a vinegar after taste, but is also sweet. It’s very much a sweet and sour drink. We serve it chilled and find it quite enjoyable in 8 oz. servings. It makes a great alternative to soda since it’s 1) a little sweet 2) it’s slightly carbonated (because of the fermentation) and 3) non-caffeinated (ours is as at least)!

So what does this have to do with simple life? Well, for one, it supports a healthy lifestyle which keeps us out of the doctor’s office. Secondly,  kombucha, like many fermented foods, is self-sustaining, meaning it’s always giving you what you need for the next batch! We like this idea because we can use simple materials to produce food that is beneficial and tastes good. So long as we can make tea, and have some sort of natural sweetener, we could make Kombucha.

We’ll post more on our Kombucha experience in the days ahead.

Kefir: The dairy “swiss army knife”

One if the things we’re interested in doing is maintaining a good variety of healthy foods, but in a way that is affordable and sustainable. At this time, due to where we live, we cannot  get a cow or goats for milk. Despite this, we still want to be able to produce simple dairy products on our own without having to depend on the market for every dairy product. We still have to purchase milk, which we get raw from a local farmer.

Enter Kefir – an ancient fermented milk drink that has been around for eons. We think that kefir is the swiss army knife of dairy for those looking to be able to use one item to produce a variety of other items. Kefir on it’s own is much like yogurt and offers all the same benefits, but in bigger doses and with less work. If kefir grains are added to fresh milk, they will ferment the milk within 24 hours. Once fermented, the resulting kefir can be left to sit for another 1-3 days during which time it will separate into curds and whey. The curds can be eaten, or further refined into “laban” which can be used as cottage and cream cheese right away. Or, salt can be added to this laban and becomes the basis for harder cheeses like cheddar and Parmesan cheese. Also, kefir can be fermented to different lengths and strengths producing different tastes and usefulness.

This whole process does not require refrigeration and is a good way of getting usefulness from milk without energy use. Further, the kefir grains are constantly growing and multiplying, thus keeping the owner in a constant supply of kefir grains to eat, use, or share with others.

This is all in addition to many health benefits known to accompany kefir!

If you’re looking to add a “tool” to your simple life arsenal – particularly if you have access to a fresh supply of milk – consider kefir! You won’t be disappointed!