I have always had a hard time with trends... even food trends! I sometimes, often, want to not follow them just to purposefully go against the grain, break the mold, know my own individual mind. Kombucha is one trend that I just couldn't resist or avoid with logical thinking. It's just so distinctively enjoyable. And it does offer genuine, quickly noticeable health benefits. Of course, as with all foods I love, I had to learn how to make it for myself! I think there is something about Kombucha that stirs any curious mind. Starting with... it's a mushroom? Yeah. Me too. I love that part.
|Kombucha - homemade and freshly bottled. Hazel's right... it does look cool.|
|Step Two: Add 1 cup sugar and organic black tea|
|Step one: boil 3 quarts of filtered water|
|Step three: bottle your previous batch of Kombucha|
|Step four: Inspect your scoby. This is a very, very important step. Any black spots,buggies or other weirdness... throw it out and do not drink that batch of tea. This should be obvious... just underlining the food safety bits.|
Step five: Pour the well cooled tea (pictured in step two) into the container with your scoby. note: It might swim in the middle at first. In my humble experience this has always turned out fine and I find her right where she should be when I go to make a new batch.
|Step Six: Cover your container with a clean cloth and secure with a rubber band. This is super important. I had a failed batch because of improper securing. Learn from my mistake!|
|Step seven: set your container in a cool, dry place to ferment. I use the top of my trusty kitchen hutch.|