Kombucha

This is a scoby, it has a rubber-type texture

There's quite a trend these days with microbiotics and how they're necessary for healthy digestion and good stomach function. I eat homemade yogurt (a friend makes it from scratch), but I've heard about this special drink made with tea, sugar and a scoby (which is an acronym for 'symbiotic culture of bacteria and yeast') which called Kombucha.

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To prepare Kombucha, I poured boiling water over the sugar then added 8 tea bags and let the tea steeped until it cooled to room temperature. Once the brew had cooled down, I added the scoby (essentially the 'starter'). A woman I met at a market gave me a piece of hers, which was really nice. You can't make Kombucha without it.

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It's important to use a glass bowl or pitcher. Metal or plastic should not be used. It can change the chemistry (reaction) and alter the taste.

I covered the brew with a breathable cloth and let it sit at room temperature for 10 days (most recipes say between 7 to 10 days).

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The final result is a fizzy (naturally carbonated) drink. Some people add mint or ginger or other flavours. My first batch didn't have any extra flavour. I wanted to see if I could actually get a good batch without messing with the recipe too much. I discovered that 8 tea bags makes the drink too strong so for my second batch I've reduced it in half... we'll see if that's better. And next time, I'll experiment with ginger, maybe.

This first batch was pretty good. I wouldn't say it was over the top delicious, but knowing that it's good for me, the taste isn't bad. I'll keep trying new proportions of ingredients until I have the right amount of balance. This is definitely a trial and error thing.

Anyone out there ever made Kombucha? Any tips you'd like to share? Please leave a comment below. Thanks!

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