Kombucha

Every other Wednesday is Story Hour and craft time with the kids at the local library. While my children were doing their thing, I was browsing a magazine.... I saw this:

I was floored.  A little sugar, a little tea...some scoby and a jar.  $45!!!!  Does that include shipping?

If you know me- I will just give you a SCOBY

I have been making Kombucha at home for years now.  It was all the rage back in the late 80's I believe.  It was THE trending healthy thing to consume.  While the claims at its amazing benefits are heavily exaggerated and blown way out of proportion in some cases- I believe it is always a good thing for any natural fermentation to be in the system.  It gives us the probiotics and certain acids and enzymes our body needs for digestion and to help detoxify.  Each SCOBY is different, each finished product is different with different enzymes found in it.  This is why the health administration won't patent it- it is far too unstable with outcome. It completely embodies change.

However- there are some always found in each batch:

1. At least one beneficial yeast

2. Acetobacter

3. A pH regulator called gluconic acid

4. A blood sugar stabilizer called acetic acid

Most batches contain compounds that help many people.  Containing pain relievers, anti-arthritic, anti-spasmodic, liver protectant and several antibacterial compounds.

***There are some concerns about the fermentation process- says one person I know.  I have yet to research them all, but will.

Always question.  If you believe it, research it for fact.  If you doubt it, research it for fact.  Don't go on what others try to convince you on.

With that being said....
Original recipe
You will need:
1 Quart of hot tap water
1/4 cup of sugar
2 bags of organic tea or homemade tea blends
1 SCOBY

In the following I x4 and made a 1 gallon batch

SCOBY (Symbiotic Culture of Bacteria and Yeast )

<this is what SCOBY in storage looks like

Take 1 gallon of hot tap H2O.  Non-chlorinated!!!!

1 cup of organic sugar-Stir until dissolved.

4-8 tea bags of organic tea.  

(MOST Kombucha is made using either a black tea or green tea.  Yes- ORGANIC.  Always organic)

The reason for this- other than the obvious- is that other teas are raised and harvested with far too many pesticides, herbicides and chemicals in general.  This introduction to the live scoby will kill it.

Try to find a glass container that has a larger surface area than depth.  This will help the SCOBY develop nicely. If you can't find a container like this- it will take a bit longer to ripen.

 Once the 1 gallon of tea is cooled to room temperature, pour it into your fermenting container.  Then pour in the scoby and the 1/3 cup of liquid it was dormant in.  Cover with a breathable cloth and tie off.  Store somewhere around 70-80*F and it should be checked in 5 days.  It most likely will take closer to 7.  Many find a perfect taste between 7 and 12 days which equals to 16g of sugar to an 8oz cup.  I like 10 days.  Surface area and temperature will cause fluctuations in finished product.  The longer you leave it to ferment the more vinegary and higher the alcohol content will be found in it which equates to a lower sugar content.  At this point many find the drink unpalatable and  must add a juice back into it which tends to bring the sugar content back up between 12-20g per 8oz of liquid.. 

 Alcohol found in it is usually no more than .5% if you pull from fermenting within the 7-12-ish days.  After that the alcohol can increase to 3% if left to ferment for 30 days.

Your SCOBY will have thickened and broadened to cover the surface area.  Now you can divide with kitchen sheers.  The one to be shared or stored in the fridge should have 1/3c of the finished Kombucha and a lid.  Make sure to give it 1-2 Tblspn every other week to keep it alive.

*** I have forgotten about 3 SCOBY containers last year for several months.  These were left in a basement in mid winter.  I know they froze solid and were not fed.  I used them anyway and 2 of the 3 were still in great shape and I have used them this entire year so far.
I feel these mothers are a lot tougher than directions make them out to be.

Kombucha is rumored to have started in China thousands of years ago.  A Korean physician named Kombu made a tea- which translates to "cha" to help heal Chinese Emperor Inyko.  It very well can make most feel better, but there are some it does make feel poorly. 

Many people claim that is helps their joint pain, clears up their eczema, keeps them from getting sick, gives them energy, clears their sinuses, alleviates headaches and the list keeps going on and on.  Then there are those who just like the taste and say they feel no different.  Try it for yourself.

Hannah Crum of Kombucha Kamp says:

"Kombucha is not a pancea- it doesn't cure anything!  It brings the body back into balance so that is may heal itself naturally. That is how it is able to do so much"

On a different note... The Paleo Mom says  "When your body creates antibodies against gluten, those same antibodies also recognize proteins in other foods.  when you eat those foods, even though they don't contain gluten, your body reacts as though they do."
Yes, yeast is one of those foods, in ALL its forms.  Yes- in fermented foods as well.  Rarely do people have this type of sensitivity.  If you are trying to consume Kombucha anyway and it makes you feel poorly, try cutting back the amount.  This type of reaction is not permanent.  Try again in 6 months.