Kombucha is a fermented drink that includes beneficial bacteria and yeasts for your digestive health! (Yep, I’m still working on my gut flora – LOL) kombucha maker near me.
The gut is ground zero for autoimmune disorders and is the seat of our immune system. How well we digest our food, how much of the nutrients from our food get absorbed, and many other important things for optimal health are dictated by the health of our gut.
So – I decided to add Kombucha into my diet. I would buy a bottle here and there, sometimes I liked the flavor, other times I felt it had fermented too long and didn’t taste so good anymore! One of them I had purchased literally tasted like beer! (I don’t personally like the flavor of beer, so for me this wasn’t a good thing). Since you can never be truly sure how the flavor will come out when you open a store-bought bottle, I decided to make my own.
I seem to have issues with Camellia sinensis, which is the botanical name for the plant used to make Oolong, Black Tea, Green Tea, White Tea and Pu’erh teas. So, while the majority of Kombucha recipes you find online tell you to brew a black, green, white or oolong tea to make your Kombucha, this isn’t an option for me.
The reasoning behind the tea, other than flavor, is that it is slightly acidic. This can help avoid the growth of bacteria or yeasts you don’t want to have in your drink. In place of the tea, I used a little extra Apple Cider Vinegar.
Kombucha Made Easy
First, I needed a SCOBY. SCOBY stands for Symbiotic Culture of Bacteria and Yeast. They look like a flat whitish colored jellyfish type substance with little stringers coming off the bottom of them and can also be referred to as “the Mother”.
So, I took the bottle of Kombucha I had purchased that tasted more like beer and put it into a glass canning jar. I dissolved about 1/4 cup honey in a cup or two of water and once that was at room temperature I put it into the glass canning jar (gotta feed the SCOBY and they like to eat sugars!). I then secured a paper towel with a rubberband to the top of the jar (SCOBY needs to breathe, plus they can create a carbonation effect in your drink which can build up enough force to break the glass, so don’t seal it off). After a week I had a nice small SCOBY! YAY!
Now that I had a SCOBY, I wanted a bigger jar that had a spout at the bottom so I don’t have to disturb my SCOBY whenever I want a drink.
It turned out to be a gallon jar, so I put 6 cups of filtered water and one cup of honey in a big pot and started dissolving the honey into the water.
I then rinsed out the new jar with water, and took apple cider vinegar and splashed it around all over the inside of the jar. You don’t want to clean anything with soap that you are using for brewing your Kombucha as the soap could kill the very microorganisms you’re trying to breed! Once it was well rinsed, I put 2 cups of apple cider vinegar into the jar. I prefer to use Bragg’s because it contains “the Mother” which helps the SCOBY to grow.