It’s about time I find out for myself what all the hype is about and I’m dragging you into this wonderland with me, for company.
The creatures in this story would be well at home in the Forbidden Forest of Harry Potter fame. Bacteria comes to life and multiplies of its own accord into a jelly like disc that’s as ugly as sin and is called a Mother. Mother’s name is Scoby. Scoby slowly grows a baby which is attached to her and is a clone of herself. Good grief, if I go missing, check the latest batch of Kombucha.
- It is a probiotic which is good for your gut health. Having good gut health can: help you better absorb nutrients and minerals in what you eat, improve digestion, even lessen the effects of depression and anxiety.
- One word, detoxicant, who doesn’t want those nasty toxins removed from their body.
- Kombucha contains vitamin B which can play a role in reducing blood pressure.
- It contains glucosamine which will improve my sore knees and your arthritis. That’s will be good on Saturday morning when I am jumping around at Zumba.
- Sarah Wilson of I Quit Sugar fame states “Kombucha allegedly eliminates grey hair, increases sex drive and improves eyesight”. She also states “Kombucha contains antioxidants. Powerful antioxidant nutrients can prevent and lessen wrinkles by promoting skin elasticity.”
If you are still not an evangelist of Kombuch after reading the 5th point you are a lost soul. Me, I’m a convert ready to spread the gospel of Kombucha just based on that last health benefit.
I made my first scoby.[bctt tweet=”‘Scoby’ is an acronym for symbiotic culture of bacteria and yeasts.” username=””]
I followed the instructions on this site here and I got this:
It actually worked, I am such a skeptic at times and after 2 days of no change I really didn’t believe it was going to work. I noticed changes at 3 days and although, as you can see here, it was a very thin layer I dived in to give the it a go.
I made a small batch of tea with:
- 1 litre of warm water poured over,
- 1/4 cup of sugar and,
- 2 black organic tea bags which I let steep for about 5 minutes.
When it was cool I added:
- 1/2 cup of starter tea, a raw organic shop bought kombucha this will kick start your fermented tea. In future batches I will be able to put aside some of my own kombucha for this step.
- The newly formed scoby.
I covered it with a paper towel held in place with a rubber band.
This now needs to sit for at least 7 days and the heat of the summer here in Brisbane it should only take that long. If you live in a colder climate, then obviously it takes longer.
After 3 days.
It looks healthy and smells as I imagine it should.
When you are ready to taste a good tip is to use a straw to get down the side of the Kombucha to taste the tea. It can be anywhere between sweet and tart.
Once you have the flavour you want pour off the tea leaving enough to start your next batch and keeping the scoby. This can be safely stored in a little of the tea.
At this point you can flavour your tea.
Here the possibilities are endless:
- ginger and lemon
- fruit juice
- even coffee, but beware this is a whole different method due to the acidity and oils coffee contains.
I am keen to try lemon and ginger but for my first batch I will add smashed fruit such as raspberries and leave it in airtight bottles for a few days to ferment again. This should create a good fizz so be careful when you open that bottle. Maybe put a towel over the top. It is not fun cleaning anything fizzy off the ceiling. Just saying!
If you prefer something a little less fizzy you can drink it immediately.
I will re-post in a weeks’ time with results. As with the unpredictability of the creatures in the Forbidden Forest it maybe that the bad bacteria takes over and turns bad and killing my scoby, if so I will have to start again. You can be right there with me to make that judgement.
Join me on Facebook to make the discovery.
I may need comforting.