I really hate kombucha.
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.
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
- large mason jar
- 1 bottle plain kombucha (purchased from the store)
Here’s how to do it: