Kombucha!  Now, now...do not fear.  If you have heard of kombucha before and were afraid, let's try again!  Kombucha is an ancient way of fermenting tea to create a lovely home for beneficial bacteria.  This beneficial bacteria is wonderful for repleneshing good flora in the intestines. 

Making kombucha is easy and you do not need many supplies to get going today.  You'll need a large pot for boiling 12 c. water.  A large glass (food grade) container for fermenting.  A kitchen towel, strainer, tea bags, organic sugar....hmmm what else?  Ah hah!  1 bottle of plain raw kombucha.  Use any brand you like.

The initial step is to grow your SCOBY (a.k.a. mushroom, which it is not)  SCOBY: Symbiotic Colony of Bacteria and Yeast. (Once again, do not fear!)

Boil your water for 10 minutes to purify it and kill off anything you don't want or need in the water.  Add 1 cup organic sugar and boil 5 minutes more. Then add 6 black tea baghs, preferably organic and boil for 3-5 minutes.  Remove the bags, cover the pot and let sit overnight or until the tea reaches room temperature.

The next morning, pour you new sweet tea into the food grade glass container and then pour over that the whole bottle of raw kombucha.  Cover this with cheesecloth or a clean kitchen towel and place the whole thing in a relatively cool to warm dark space.  I keep mine in a cabinet above the stove in the kitchen.  Anywhere between 10 days and 3 weeks, you'll have some stuff growing on top of the tea, this is your SCOBY.  As long as there is no mold (just like bread mold..hairy and soft) you are good to go.  taste your kombucha along the way, maybe every 10 days or so. Check for flavor!  It will smell a bit like sweet vinegar.  Once your SCOBY is about 1/4" thinck, you can strain the kombucha into individual bottles, old kombucha bottles that you have saved or ball jars, etc.  Put the lid on well and let them sit on the counter for 4 days or so, then refrigerate.  The second fermentation happens in the little bottles (this can also be done in one big bottle if you like).  The second fermentation will create a more effervescent feel/ taste to your kombucha tea. 

Done.  Yum.  If you want to add some flavoring to the kombucha, do so when you rack the tea into the smaller bottles before letting it sit for the second fermentation.  Add strawberry puree, organic grape juice, crystalized ginger minced up well, etc.  Try new things!  This is YUM and has been used in many cultures to help keep the insides healthy, give a nice energetic boost, satiate the appetite a bit and to strengthen the immune system.
It is also a great replacement for soda.  If you are addicted to sodas, start drinking this.  (Not 12 a day, though.  All things in moderation!  Start with 8 oz.-12 oz. a day and then work your way down to 4-6 oz.  You don't need much of this powerful beverage!)

I hope this was helpful and enjoy!  If you have any questions, email me!

In Peace,
Kirsten