Archive for Author Rebecca Coleman

How to grow your own Kombucha SCOBY

I really hate kombucha.

It’s true.

So, you might be wondering, why am I writing a post about it, then? Well…

Kombucha is good for you. Similar to other foods, like saurkraut, kimchi, sourdough and miso, kombucha is naturally fermented. Fermented foods are really good for you–they contain good bacteria that help with digestion and also support your immune system.

I’m a big fan of probiotics, and I try to get them into my system every day. Usually I take them in pill form, but I like to try to get other forms through my diet as well.

Grow your own kombucha SCOBY

Which brings us to kombucha.

You see, kombucha is fermented tea, and it has a sharp, vinegar-like flavor that I find hard to swallow (literally). However, I recently had some that I didn’t absolutely hate, and I thought that I’d try to go on a mission to see if I could make myself like it, for health reasons.

I decided to start by trying to brew my own.

Making your own kombucha is actually pretty simple, but it takes time.

The key to kombucha is the “mother” or the SCOBY (which is an acronym for “symbiotic culture of bacteria and yeast”). Yeah, I know, appealing. But again, really good for you.

There are a few ways to get a SCOBY. If you have a friend who makes kombucha, you can ask them if you can have one of theirs. They reproduce pretty easily. You can actually also buy them online, or try Craigslist.

And, you can grow your own.

Grow your own Kombucha SCOBY


  • 5 tea bags (green or black)
  • 1/2 cup sugar
  • water
  • large mason jar
  • 1 bottle plain kombucha (purchased from the store)

Here’s how to do it:


Rhubarb Mojito

Okay, this is the last one. I promise. Maybe.

Yes, yes, I’m pretty obsessed with rhubarb right now. I can’t help it. Rhubarb just makes me so darn happy. Spring makes me so darn happy.

You know what else makes me happy? Gin.

Rhubarb Mojito

I should say, for the record, that mojitos are normally made with rum. The technique includes “muddling” which is basically squishing a few ingredients (usually some combination of fruit, mint leaves, and lime) all together to get them release their juices and oils. You then add the rest of the ingredients and shake it all together to make a tasty, tasty beverage.

Mojitos taste like summer to me. They are bright, refreshing, and often incorporate seasonal fresh fruit.

I like different kinds of liquor as the base for my mojitos, other than rum. I went through a phase a while back where I put Vanilla Vodka into all my mojitos.

Now, it’s gin.

I like to use gin here, as it has has nice floral overtones that work well with the strawberries and the rhubarb.

Cheers to summer!!

Rhubarb Mojito


  • 1 cup water
  • 1 cup sugar
  • 2 large stalks rhubarb
  • 1.5 oz gin
  • 1 oz lime juice
  • fresh strawberries
  • fresh mint


  1. Make the rhubarb simple syrup: add the water and sugar to a saucepan. Chop the rhubarb and add it as well. Bring the mixture up a boil, and allow the sugar to dissolve into the water. Turn off the heat and allow the mixture to sit for about an hour until it cools and simple syrup turns a nice pink colour. Drain off the rhubarb solids and reserve the syrup.
  2. To make the cocktail: place 3 mint leaves in the bottom of your cocktail shaker, along with a roughly-chopped strawberry. Muddle together.
  3. Add 1.5 oz gin, 1 oz lime juice and 1 oz simple syrup. Top up with ice and shake well to combine.
  4. Strain into a glass and garnish with a sliced strawberry and mint leaves.
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