Kombucha

I've been drinking Kombucha.

I like the way I keep mine in glass ball jars using a coffee filter and the screw on portion of the lid. So if those who want to start want to get 1/2 gallon jars from the store or suntea jars, then you can save yourself money.

A couple of tidbits about drinking Kombucha:

We can state that many people who drink Kombucha report catching less colds and common flu's. This may be because of the anti-viral and anti-bacterial qualities of the tea and its ability to boost the body's immune response to illnesses. A recent medical study indicates that lactic acid, which is present in Kombucha, is also effective in preventing avian bird flu in chickens.

Kombucha, like Love,
Makes those young,
Whom age doth chill,
And whom it finds young,
Keeps young still.



This tough, slippery culture pad is not a fungus at all, but rather a SCOBY, Symbiotic Community of Bacteria and Yeasts (living well together), a mixture of one specific bacterium and one or more yeasts.

The beverage, Kombucha (a.k.a. teeschwamm, wunderpilz, hongo, cajnif, & other names) has a clean, slightly acid taste comparable to a light non-alcohol wine or apple cider.

One culture can be maintained for a lifetime!

Brewing Directions:

***Clean hands and no metal (rings, utensils etc) when handling the scoby***

The first time:

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  Make 2.5 quarts of tea using either green tea, black tea, or white tea with 3/4 cup of white sugar.

• 
  
  Let it steep until room temperature.

• 
  
  Place your scoby into the 1/2 gallon ball glass jar and pour in the cup of starter that came with it.

• 
  
  Pour the room temperature tea over the top and cover jar with a coffee filter and then use the screw on portion of the lid only. (the Kombucha needs air but you don't want bugs laying eggs on it)

Let sit in kitchen for 8 days.

Remembering that the scoby will grow to the width of his container with time.

The second and then on times:

• 
  
  Brew 2.5-3 quarts of tea with 3/4 - 1 cup of sugar and let sit til room temperature.

• 
  
  Pour readied Kombucha into a pitcher and set aside...

• 
  
  Place kombucha mushroom in a clean bowl so you can rinse out his home.

• 
  
  Place him back in the jar with a cup of the readied kombucha liquid and then cover slowly with the room temperature tea and recover.

• 
  
  Next you will want to strain your kombucha liquid before funneling into a 2 liter bottle to store in the fridge for drinking. I also strain each glass I drink because since this is a living drink it will continue to ferment even after straining and pieces of scoby seem to always be there. Drinking the scoby won't hurt you but you may not like the feel of it in your mouth.

As your scoby grows you may need to take a layer from the bottom off and discard it.