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.
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).
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.
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)
Divide the fresh ginger juice evenly between the 4 mason jars
and pour the tea into each jar until full.
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.