Kombucha

var _gaq = _gaq || [];
_gaq.push([‘_setAccount’, ‘UA-29313228-1’]);
_gaq.push([‘_trackPageview’]);

(function() {
var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true;
ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’;
var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s);
})();

I’ve become enamored with kombucha again.  I’m not exactly a novice.  I was brewing kombucha a few years ago with great success but life got crazy and my kombucha seemed to suffer from neglect.  I threw out my collection of SCOBY’s and hoped to start over.  Years later, I finally got a bottle of raw kombucha and began growing my own SCOBY.  I also ordered a SCOBY but didn’t realize it would arrive to me in a dehydrated state and would take just as long to start making kombucha as it would for me to grow my own SCOBY.  Actually longer.  My homegrown SCOBY is growing like crazy and producing all the kombucha I need in my continuous brewing system while I’m still waiting for my dehydrated one to really get to work.

How do you grow your own SCOBY?  Very simple.  I followed the directions I found on Food Renegade’s website How to Grow a Kombucha SCOBY and withing a couple weeks, I was in the kombucha making business.  If you don’t have access to raw kombucha, you can buy a live SCOBY non-dehydrated and with starter tea from Kombucha Kamp.  I wish I had known about them a while ago.  I had to get my raw kombucha while on vacation because there isn’t any in my city.  Ordering an already formed mother also removes the weeks it takes to grow your own.  You’ll be making kombucha in about a week.  Another advantage to ordering one is the support you get.  Kombucha Kamp provides awesome online support and a guarantee.

My idea for this page is to link to different kombucha recipes, either mine or ones I find on the internet.  After the initial ferment, your kombucha is fine to drink but a second fermentation is so much fun.  You can make it fizzy like soda and experiment with all sorts of fun flavors.  You don’t want to play with flavors during the first ferment because it can damage the SCOBY.  Best to play around during the second run.  This page will be a work in progress.  I’ll add new ones as I come across them.

How to set up a Continuous Brewing System


http://www.picklemetoo.com/2012/03/kombucha-continuous-brewing-system.html

Kombucha Recipes: 


Here are some ideas for flavoring your kombucha.  Some are links to recipe and some are just simple instructions.  For the simple ones, add the recommended ingredients and let set at room temp for 2-3 days.  You can adjust the amount of juice/fruit to taste.  Try your own combinations and have fun!  If you want me to add your recipe, comment below.

• Lemonade Kombucha: 1-2 tbsp lemon juice in about 11 oz kombucha
• Food Renegade’s “How to Brew Flavored Kombucha“
• Apple Pie Kombucha: 1/4 cup apple cider + 1 cinnamon stick per quart.
• Vanilla: Add 1-2 tsp vanilla.
• Fresh or frozen berries:  Add about 1/4 cup of your berry of choice per quart .
• Orange Cream Kombucha: 1/4 cup orange juice, 2 tsp vanilla per quart.
• Orange Cream Kombucha II: Zest and juice from 1 orange, 2 tsp vanilla per quart.
• Coffee Kombucha  Yes, coffee kombucha.  Just make sure you use a spare SCOBY since you shouldn’t reuse it for Kombucha tea. Coffee isn’t the ideal SCOBY environment.
• Peppermint:  Add peppermint extract to taste, a few drops at a time.
• Ginger:  Add a few thin slices of fresh ginger.

**I am affiliated with Kombucha Kamp (full disclosure).  Purchasing through my links will earn me a small commission.  Obviously you don’t have to use my links but if you like what you see on my webpage, please consider helping support this page.  Thanks!