My own brew in reused bottles |
It started out innocently enough. Every couple months the
display of brightly colored bottles would catch my eye on my way out of Whole
Foods and I would decide that I had to try the new flavor or the one with chia
seeds. Pretty soon I was grabbing one
every time I shopped and eventually I was making special trips for the sole purpose
of buying Kombucha. You’ve probably seen the viral video “Whole Foods Parking
Lot” where DJ Dave claims he’s “been on edge ever since they took Kombucha off
the shelf.” Yikes. I can only imagine.
So what is Kombucha? Put plainly it’s a slightly carbonated,
fermented tea. The idea of drinking a “fermented” beverage may not sound
appealing. However, it’s the same process by which beer and wine are created. A
sugar solution is created, then injected with one or more strains of yeast or
bacteria which consume some of the sugar and convert it to alcohol.*
As for what’s so amazing about it, Kombucha is said to have
a number of health benefits ranging from cancer prevention to reducing gray
hairs! However, the only benefits I have personally experienced are improved
digestion and increased energy. Kombucha is full of probiotics and other
healthy amino acids, which help to detoxify the liver and eliminate waste. As
for increased energy I may be experiencing a placebo effect but I have found
that drinking a bottle of Kombucha in the morning is even more effective than a
cup of coffee. (And if you know me you know what a bold claim this is!)
A few months ago I was thrilled to find that supermarkets
such as Vons and Pavilions had begun to carry Kombucha. However this only made
it more convenient, not cheaper, to purchase. My friend Sarah suggested I start making my
own which sounded crazy. I might as well brew my own beer! (Hmmmm.) But
after conducting some research I found a great resource here in la (and
available online for those outside the area.) I was able to get all the
supplies I needed as well as tons of helpful tips and advice.
I am proud to say that I have just completed my first
successful batch of Kombucha and it’s just as delicious as the store bought. All it cost me was the tea bags and sugar, which I already had in
my pantry, and the flavoring. (I got my culture from Sarah
but you can also purchase online.)
Supplies:
Removing the culture from my first batch |
Tea kettle or pot
1 gallon glass container
3 quarts of purified water
1 cup of sugar
4-5 tea bags
1 “SCOBY” and 1-2 cups of starter liquid (available online)
Tightly woven cloth cover and rubber band
Brewing Recipe:
Heat 4 cups of purified water in a tea kettle. Just as the
water starts to boil, turn off heat and let cool 1-2 minutes, then add to your
brewing vessel. Add 4-5 tea bags (green, black or combo.) Steep 5-10 minutes.
Remove the tea bags and stir in 1 cup of sugar until dissolved. Add 2 quarts (8
cups) of purified water; this should bring the temp of the boiled water down to
lukewarm. Add SCOBY and starter liquid (the entire contents of the plastic bag
you get online.) In future batches retain a cup from the top of your brew.
Cover container with a tightly woven cloth and rubber band. Place the container
in a dark, warm ventilated area for 7-21 days. A new culture will form on the
top.
Bottling:
With clean hands remove the cultures and place in a clean jar. Ladle 2 cups of liquid from the top of brew and place over cultures, then close the jar. This
will serve as the culture and starter liquid for the next batch. Find clean bottles with tight
fitting lids. (I reused store bought Kombucha bottles.) If flavoring the
Kombucha place fruit/juice/ flowers etc. directly into the bottles. Place
bottles in the sink, insert a funnel in your first bottle and ladle or pour the
Kombucha into it. Screw on lids and set aside 1-3 days, burping the bottles to release
carbonation. Move bottles to the fridge a they reach the desired carbonation/
flavor. This halts fermentation occurring due to flavoring.
*Many popular brands of Kombucha were pulled from the
shelves of Whole Foods in June of 2010 after alcohol levels of 0.5 to 2.5% were
detected in some strains. (This is the “kombucha crisis” to which DJ Dave refers
in his rap.) Store bought brands now contain only “trace amounts of alcohol.”
No comments:
Post a Comment