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Brewing Kombucha

kombucha

The SCOBY is floating near the top

We are brewing our first batch of kombucha at the moment.  A year ago I attempted to brew kombucha, but didn’t have the right conditions and had to chuck it all out.

Since then I picked up a few huge jars because I’d hoped to try again some day.  There was a starter cultures listed on Kijiji for $5, so I gave it another shot, plus did some more research.

This is a sterilized four litre jar, and we used Darjeeling tea, a cup of sugar, and two small scobys (starter cultures).  After eight days you can already see some carbonation bubbling to the top.  We capped it with a coffee filter and rubber band; the fruit flies came out of nowhere!

Kombucha is fermented – a food preservation method that actually increases the nutrient value.  It’s bubbly like pop, yet good for you, with alcohol content around a mere .5%!

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