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Righto – I’ve got a feeling I know why you’re here. You’re curious about Kombucha… AKA ‘The Booch’, AKA ‘The Booch Fizz’, AKA ‘Probiotic Tears from Heaven’. Ok, so I may have made those names up, but you’re gauging how much joy I get out of this traditional drink. There is something truly special about ‘Kombucha Culture’ that really sends a buzz through me. It’s a drink we can cultivate and nurture ourselves, share with family and friends, receive huge health benefits from, and all the while stay true to a beautiful and long standing food preparation technique.
So, you’ve probably got a few questions about the stuff. Like:
What is kombucha?
Great question! Well, kombucha is a traditional and naturally fermented, lightly carbonated tea, usually served cold. The beauty of kombucha is that it’s super easy and inexpensive to make; kids love it too!
Why should we drink kombucha?
Kombucha is a potent pro-biotic which supports immune function, improves digestive health, and re-populates the gut with good bacteria. Kombucha also happens to be packed full of B Vitamins and anti-oxidants.
What the heck is a SCOBY (and starter tea)?
Ok, so this is where it gets a little weird! Like some other fermented foods, we need something to give the fermentation process a kick-start… enter the SCOBY! (Or Symbiotic Culture of Bacteria and Yeast). No SCOBY – No BOOCH! The SCOBY tends to float around in some starter tea, which is essentially around 500mls of kombucha from your last batch.
How do I acquire a SCOBY (and starter tea)?
The good news it that SCOBYs multiple almost every time that you brew a batch of kombucha. So, if you have a friend who brews the stuff, why not ask to grab one of their babies, floating in a jar full of starter tea/kombucha? They will happily off-load one of their SCOBY babies, as most of us have a hard time keeping up with the rapid rate of their creation.
*If that fails, you can even buy a dehydrated SCOBY from some health food stores, or on e-bay. Sounds weird, by why not?!
…or make one of your very own. See Instructions here – http://www.foodrenegade.com/how-to-grow-a-kombucha-scoby/
Rest assured – once you acquire that very first SCOBY and starter tea, you’ll be making your very own SCOBY babies and looking to ‘pay it forward’ yourself.
A few notes and tips:
– The first few times you make kombucha, you will be convinced that you’re not doing it right. Just remember, this is not an exact science, and there’s plenty of room for error. Just trust the process and your taste buds; forget the rest.
– The longer you brew the first fermentation, the more tart or ‘vinegary’ your kombucha will be, and the less residual sugar will remain.
– If you don’t have thick / strong mason jars that can withstand the heat from boiling water without cracking, please prepare your kombucha in a pot, then transfer to glass once at room temperature.
– Brown growth may form around the SCOBY, float through the batch, or even settle at the bottom on the jar. This is completely normal, and you’ll sieve this out when bottling. Green or grey mould is NOT OK (please discard the batch).
– If you’re worried about exploding bottles, place them in an Esky or cooler during the second fermentation.
– Don’t worry if your ferment doesn’t yield another SCOBY; it won’t happen every time. The batch is still OK.
– You’re SCOBY might sink to the bottom during the first ferment, or float to the top; it is of no consequence.
– I recommend starting your next batch as soon as your second ferment begins. This way you never go without kombucha.
– The added fruit will add flavour, but also encourage further carbonation (sugar or honey also work – but I prefer fruit)
– I recommend starting slow when it comes to drinking. Consider starting with one quarter or half a cup, and working your way up to a full glass per day. It’s a potent probiotic remember, so your system might not be ready right away.
– Feel free to test the kombucha during the first ferment. It’s not an exact science, so it’s ready once it arrives at a flavour that you enjoy. Find your threshold of tartness.