Today was kombucha bottling day in my home. I have been enjoying a continuous kombucha brewing process since this past fall. I started drinking kombucha last summer, and was hooked. The only problem with such a habit is the expense. At $3.50 per bottle I’d go broke in no time flat. So thankfully an old friend of mine was giving away kombucha ‘babies’, and I gladly took one. Since then I have enjoyed learning how to brew kombucha in my own home for probably the price of 2 store bought bottles, for a whole month’s worth of homemade kombucha.
Now I gotta say, the first time I had kombucha I wasn’t so sure of it. But, for some reason I craved it again after I drank it. So I decided to try it again, only a different flavor, and I was reeled in by it’s enzymatic benefits. I simply craved it! Recently, I reproduced my favorite store bought flavor which was a raspberry, lemon and ginger blend. Yum!!
I decided today I would post the process I go through to make kombucha. If you want to know the health benefits of kombucha, check out this post ! First you need a S.C.O.B.Y, which stands for symbiotic colony of bacteria and yeast. Sounds appetizing ‘eh?!! After that the rest is simple. For a one gallon jar, you will need one SCOBY, 4 organic black tea bags, 1 cup of sugar, 3 quarts of water and a small amount of kombucha from a previous batch. Boil the water, add the sugar, take it off the heat, add the tea bags and let it cool completely. Once cool, place in your gallon jar, add about 1/2 cup of store bought kombucha, or kombucha from a friend’s batch, then add the SCOBY, cover with a cotton cloth and leave in a warm place for 7-10 days. Here are my jars already fermented waiting to be bottled.
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