The important bit here is that it uses actual tea, from the tea plant.
Unfortunately, theres almost no science to support these assertions.
If youre looking to kombucha for potential healing properties, I wont tell ya no.
Get to know the SCOBY gang
Lets talk about the SCOBY, the coolest part of kombucha-making.
SCOBY stands for Symbiotic Culture of Bacteria and Yeast.
(Its also sometimes called a mushroom, but thats just plain wrong.)
Where do you get a SCOBY of your own?
These daysyou can buy them online, but you might be able to source one locally.
and I was like Shut up book, you dont know my friends.
Book 1, Lesley 0.
Each batch equals one new SCOBY to make your next batch of kombucha!
(Some folks apparently use extra SCOBYs to makeskincare products.
Thats way beyond my own interests, but maybe it appeals to you.)
That said, kombucha has never conclusively been attributed to an outbreak of foodborne illness.
Pay attention to how kombucha hits your guts and decide how much is enough for you.
Yes, part of the fermentation process involves the production of alcohol.
Point being, if youre sensitive to booze, you might want to try a different hobby.
The mighty booch
Enough talking.
Using antibacterial soap might sound like a good idea, butdontit can leave residue that may impede your brew.
Use very hot water and/or a 50/50 mixture of distilled white vinegar and water instead.
While there are several different types of brewing vessels, I strongly suggest going with a glass one.
Pour the other three quarts of room temperature water into your vessel.
By now your tea should be done brewing, so dump those teabags in the compost.
Add the cup of sugar to the tea, stirring until its completely dissolved.
Let the tea concentrate sit to cool a bit.
With a clean finger, test the temperature.
When it feels right, take those clean hands and drop in the SCOBY.
Once the SCOBY is in the vessel, pour a cup or two of mature kombucha on top.
Your SCOBY may sink at this point; if it does, dont worry, itll still work.
Put the clean tea towel over the top of the jar.
I like to secure the tea towel with a rubber band or some string just for extra certainty.
And now: Wait.
Your kombucha will get to fermenting, and the flavor will depend on how long you let it go.
The first taste of your own kombucha is pretty magical.
This doesnt sound like much, but Ive learned a little flavor goes a long way.
Add your flavors and then fill the bottle with kombucha, leaving some headspace at the top.
I recommend using swing-top bottles for convenience.
(Warm temperatures accelerate fermentation; cool temperatures slow it down.)
Developing carbonation is a tricky balance that requires your conscientious attention.
I scoffed at others stories of exploding bottles (because Im a dumb jerk!)
until a bottle on my counter exploded mere moments after Id left the kitchen.
Luckily that situation turned out fine, but believe me, kitchen cockiness does not prevent explosions.
And thats ityouve made your first batch!
Its called self-reliance, and it tastesso good.
