Yes. I have successfully brewed my first batch of Kombucha.
What is Kombucha? Basically, Kombucha is a fermented tea full of belly beneficial probiotics. It is believed that Kombucha
originated from China and has been brewed for over a thousand years. Some of the benefits from drinking Kombucha are said to be...detox the body, cleanse the liver, help ward off sugar cravings, clear the skin, increase energy levels, aid with weight loss, etc. Whether it can do all that, I don’t know. I just know I love how it tastes and makes my feel.
How is it made? First, you brew up a pot full of black tea. Add some organic cane sugar and let it dissolve. The SCOBY (or symbiotic culture of bacteria and yeast) feeds off the sugar. Pour the sweetened tea into a large jar after it has cooled. Add your SCOBY along with the starter liquid (I ordered my starter SCOBY from www.kombuchabrooklyn.com). Cover the opening of the jar with a piece of clean cotton cloth so the SCOBY can breathe. Sit back and let it go to work. Start checking it after 4 days or so to see if it is palpable to you. Once it ferments to the level you like, it’s time to bottle!
The easiest way to bottle is by using an auto-siphon. Pump the auto-siphon and transfer your Kombucha to clean sanitized bottles. Be sure to leave about 2 cups of your brew in the brewing jar along with your SCOBY. Then you can just top off the jar with more sweetened black tea and let the process start all over. Once you have the Kombucha in the bottles, you can keep it as it is, or add flavorings. I added dried ginger! Yum! Cap off the bottles tightly. Place them in a dark, dry place for 2 or 3 days to let their bubbles develop. Then into the fridge to stop the fermenting process!
Voila! Time to enjoy. Hope you are game to try brewing your own Kombucha at home. Yum it up! And “Here’s to your Health!"