Kombucha Loving

Happy weekend to everyone! I know I’m not alone in looking forward to the weekend from Monday through the week. Its not that I don’t  love my job but I love sleeping in, going for nice long walks, visiting the farmers markets, going for brunch etc. a little bit more, crazy I know.

For the past 10 days or so I’ve been doing some new kind of kitchen experimenting that I thought I’d share.

It all started with my weekly (if not daily) whole foods trip for my absolutely favorite treat-kombucha. I have always known it was good for me but I also knew that I LOVED the taste, I would easily shell out $4-5 dollars for a small bottle! (crazy I know). Then I got the man friend equally as obsessed as I was, no longer were the whole foods trips $4-5 dollars but we were going and buying 3,4,5 bottles at a time! (plus the many other wonderful delicious things only whole foods offers). One of my mini new years resolutions is to be a little more cautious with my spending (read: no more $5 kombucha everyday), enter my friend Danni from school. Danni had taken a kombucha making class a few months before and had a spare scoby to give me so I could start brewing my own. At first I was a little intimidated but it ended up being the easiest and most delicious experiment either.

So before I get going on my step by steps you probably want to know what this kombucha is. Essentially kombucha is a fermented tea known for its amazing healing properties. Kombucha is full of probiotics, enzymes, B vitamins, lots of minerals and anti-oxidants. Kombucha is great for anyone detoxifying, for anyone with digestive troubles, for anyone with joint/muscle pain and for anyone looking for a little immune boosting power! Basically kombucha is the shit! And bonus, it is SO easy to make at home.

What you need:

  • 1 scoby with kombucha started juice (if you don’t have any friends making kombucha you can buy them off craigslist, online, or shoot me a message and I’ll get one of my scoby’s to you)
  • 12 tea bags (I used jasmine green tea but black tea works well as well)
  • 1 cup organic cane sugar
  • 1gallon (16 Cups) of pure clean water
  • 1 cup of freshly juiced ginger
  • A giant glass jar- enough to fit 1 gallon of water
  • A kitchen tea towel and elastic band
  • Smaller bottles for the kombucha, I use 4-1 quart mason jars per batch

First thing you do is bring the 1 gallon of water to a boil, turn off heat and allow tea bags to steep for about 20 minutes, remove tea bags. After 20 minutes stir in the sugar until dissolved.

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Once the tea has cooled to room temperature pour it in the large glass jar, pour the kombucha starter juice (roughly 2 cups of kombucha from your previous batch (or store bought)) into the jar and carefully place the scoby on top of the tea (don’t be worried if it doesn’t float).

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Cover the top of the jar with a tea towl, secure with an elastic band and put away in the pantry for roughly 7 days.

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After 7 days you can go ahead and remove the scoby (along with some tea to start another batch) and drink the tea as is or you can add a flavor and start a second fermentation process.

For Ginger Kombucha:

Juice 1 cup of ginger (While I had the juicer out I juiced another cup of ginger juice and froze it in an ice cube tray for my next batch. Next time I make ginger kombucha I will just add 2 ginger cubes to each mason jar)

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Divide the fresh ginger juice evenly between the 4 mason jars

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and pour the tea into each jar until full.

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Then secure the lids tightly as the tea will start to naturally fizz and store those jars in the pantry for another 2-5 days, depending on your preference- go ahead and taste every day until your satisfied.

As you can see it is easy peasy! Right now I have 4 jars of ginger tea fermenting along with a new batch of kombucha, the beauty is you can just keep re-using the scoby each time you finish making a batch. Now please go get yourself a scoby and start on this fun kitchen adventure, you will not regret it! The heath benefits speak for themselves.

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