Imagine; my eyes cast glances along the surface of my mason jar, as I attentively scan the liquid contents. I spot what I have been waiting for after a few weeks of patience. Eagerly, I take off the cloth secured by rubber bands, and rest my gaze upon the beauty. The SCOBY has formed, resembling a jelly like film. My Kombucha is ready for harvest, as is the SCOBY ready to be placed in a fresh batch of tea. My hands grace the slimy texture of the SCOBY, placing it in the next batch of Kombucha to be.
Today I am beginning the process anew, creating my own SCOBY from the process of fermentation. But before I go on any further some of you may need clarification. What is Kombucha exactly, and why should we consume it? Allow me to elaborate!
SCOBYs, also known as symbiotic colonies of bacteria and yeast, are used to create Kombucha along with tea and sugar. Kombucha then forms through the process of fermentation essentially as a probiotic tea drink. Controversially, Kombucha is believed to have either originated from China or Russia and has been around for thousands of years. Known to have many health benefits, Kombucha tea can be found in most grocery stores now but for quite the pricey splurge. Fortunately for us, Kombucha is cheap to make, though it may take some tender-loving care.
There are a few different ways to start making Kombucha. To begin one needs to acquire black or green tea, sugar, and either Kombucha tea starter cultures or, in my case, a bottle of store bought Kombucha. If you decide to go my route and desire to make your own SCOBY, make sure that you purchase unflavored Kombucha, preferably with little bacteria floating around inside. This is a good sign that the SCOBY is already, in some manner, growing. Brew a cup of desired tea (always black or green to start), and let cool. Once cooled add 1-2 tablespoons of sugar, and let dissolve. Pour the cooled tea and raw kombucha into a mason jar, cover it with a dishcloth or paper coffee filter, and secure with rubber bands. Ferment the tea for about 7 days outside of direct sunlight while resting in a warm temperature of about 68-85 degrees Fahrenheit. If no signs of SCOBY development appear within 3 weeks, discard batch and try again.
The process of making Kombucha can seem bizarre, but as mentioned before, Kombucha offers many health benefits with restorative qualities. Kombucha is rich in probiotics that can be restorative to the gut and can increase metabolism and digestion. Kombucha can help detoxify the liver and can boost energy. Kombucha is high in antioxidants that help destroy and rid unwanted germs within the body. Kombucha overall is a great detoxifier and likewise fills the body with many nutrients as it cleanses the body of unwanted bacteria.
Now that you have some basic knowledge of Kombucha, I encourage you to try some for yourself, or if you’re feeling extra inspired, to try and make your own. It make take some time, but I can guarantee that the outcome will keep you making more!
Today I have begun my Kombucha making process here in Nashville, whereupon my plan is to obtain some of my SCOBYs (they multiply thus I will have extra) so that I can eventually proceed to make my own leather wallet/purse from them. When SCOBYs dry, they become leathery, thus inspiring my desire to become as innovative as natural resources will allow!
Happy Kombucha making!
