The Quirky World of Kombucha

Sweet Tea (Right) meet Kombucha (Left)

Kombucha (Kahm - BOO - chuh) sounds like the name of an alien queen about to launch an inter-galactic attack.  Fortunately for you and me, it is actually a fizzy, refreshing beverage that's simple to make at home and, like all ferments, carries a litany of health benefits (Sorry, no vaporizing laser guns). Weldon brews a batch of this fermented black tea nearly every week.  We typically gulp the last drop just in time for the next batch to be poured up and chilled in the fridge. While some fermented drinks also create alcohol (think of grain-based beers or fruit-based wines), kombucha is not an alcoholic ferment.  It's bubbly zing has a tasty finish that resembles a yeasty apple-y cider -- though go figure, it doesn't contain any apples.  It's a healthful and delicious treat for anyone.  Despite its exotic name and persona, kombucha is one of the easier ferments to undertake, in my opinion.  If you're interested at all in incorporating fermentation into your culinary skills and dietary enjoyment (and health!), I highly recommend kombucha as an introduction.  Soon, you may find yourself collecting crocks and jars to also make sauerkraut, pickles, vinegars, and more!  For more detailed reading about fermentation including specifics about kombucha, anything by Sandor Ellix Katz is a MUST.  The recipe below is derived from Katz's Wild Fermentation.

Finding a "Mother"/SCOBY/Mushroom (different names, same organism) is the first step to this process. I'll

Are you my mother?

be brutally honest, this is not a pretty mother.  It looks and feels like a slimy pancake, but this organism is the key to a proper kombucha ferment. You may be a little weirded out at first that this "thing" is alive and floating for a week in a liquid you plan to drink. Don't worry, it doesn't have tentacles, eyes, or anything else remotely daunting about it.  Just remember, yogurt, aged cheeses, and a lot of other yummies that aren't so foreign to your fridge have live beings in them, too. The live cultures are an integral part of the flavor and healthfulness of these foods.  Also, keep in mind that fermentation is the oldest form of food preservation.  Humans have been fermenting for thousands upon thousands of years.  We're just now getting back around to doing so in our modern plebeian kitchens.  Now, to begin your scavenger hunt...The good news is that every time a batch of kombucha is brewed, a new mother is formed.  This means there are lots of brewers out there eager to pass on a fresh mother to newbies who are getting started.  In our home, we've got a mother to spare almost every week.  (Note to neighbors: you're welcome to have one!  You may even get a demonstration if you show up at the right time and say, "please.")  If you don't know someone personally, look for online groups or on sites such as craigslist. You'll be surprised that it's fairly simple to find a mother...usually for free.

You will also need:
1 large-mouth glass jar or ceramic crock for the fermenting stage -- no metal or plastic
1 gallon of filtered water
8 bags of organic black tea (yes, it must be organic) -- this is easily found at Kroger or most big box stores with a health food section if you don't have access to a whole food co-op, etc.
1 cup of dehydrated cane juice/raw sugar or the like -- this sounds like a mountain of sweetener, but fear not, the mother actually feeds on the sugar as part of the process, so the end product will be a far cry different than the mound you started with.
Optional: A few Spearmint leaves or other pleasant herb in a tea ball or spice bag
Glass Jar(s) or pitcher to store your kombucha after it's ready to drink  -- no metal or plastic
Cheesecloth
A Funnel

Note:  Always handle your mother with clean hands and remember to keep it in a bit of kombucha at all times to prevent dry-out.  Because the process encourages healthy bacteria, we do not recommend using antibacterial soap before working with your mother.  Also, whether in active fermentation or in storage, always keep the mother right-side up. Though slightly more difficult to distinguish on fresh mothers, the velvety side is the bottom.  The top develops a more leather-like feel with age.

1.  In a large stainless steel pot, bring water and sugar to boil.  Remove from heat and add tea bags. (If using herbs, add them now as well).  Immediately, cover and allow to steep up to 15 minutes.


2.  Remove tea bags (and herbs).  Allow tea to cool, uncovered, to body temperature. This may take several hours.

Mother gets to work

3.  When the tea is cooled, pour it into the large-mouth glass jar or crock.  Place the mother right-side up in the tea.  The mother will float.  Add the small bit of mature kombucha as an inoculation (much like a sourdough starter.)


4.  Cover the jar/crock with a clean cloth.  For added bug-security, we stretch a
large rubber band around the lip of the jar.

All dressed up to ferment!

5.  Store jar in a dark, slightly warm space (70-85F) for about 1 week. You can begin to taste the kombucha after just a few days, but we typically wait a week.  As the fermentation progresses, you will notice bubbling -- that's a good sign that it's working!  The longer it ferments, the stronger the taste and effervescence.   Keep in mind, the warmer the space, the faster the fermentation, so don't take this timing as a science. Winter vs. Summer timelines may also vary.  Don't be afraid to experiment; simply stick with what your palate prefers.  

6.  After the desired fermenting stage, the kombucha is mature and ready to pour, store, and drink.  It's also time to start another batch (if desired).

New mother ready for storage

7. Ta Da! You'll notice that there are now TWO mothers.  The original has essentially recreated itself, producing a new mother on top of the first. Remove both mothers (being careful to keep them top-side up) to a glass bowl or wide jar. Add a bit of kombucha liquid to keep them moist and barely floating. You will need at least one of these mothers immediately if you plan to start a new batch.  If you're not ready to brew a new batch, simply cover the glass bowl or container tightly and store your mother(s) in the fridge for up to a few weeks until you're ready to brew again.  Notes on mothers: We like to keep at least one fresh mother on hand as back-up.  It is a good idea to discard, give away, or compost excess mothers.  After 3-5 batches, we often retire a mother in favor of a fresh one.  It is normal for the mother to get thicker as she ages.

Pouring up the goods

Yummmm

8.  To pour & store your mature kombucha:  With cheesecloth lining a funnel as a strainer, pour the kombucha from the large-mouth jar or crock into glass bottles.

9.  Chill thoroughly and store in the refrigerator. Enjoy with or between meals.  Daily ingestion of small doses of ferments is best for a healthful gut.



Now that I've allayed any fears about an inter-galactic meltdown or a googly-eyed monster in your drink, I hope you're intrigued enough to give this tasty brew a try!