KOMBUCHA : Barney Style

You’ll find a recurring theme here on This Marvelous Mess. I like things that are cheap and as natural as possible, I also love preventative health. Kombucha fills all of those lovely little check boxes and since I made a batch this week, I figure I’d share how I make it and how awesome it is.

A friend asked me if I wanted a SCOBY to make kombucha. I of course had no idea what the heck she was talking about. It sounded like she was giving me a secret password to play a new hipster board game that came out or something, so I briefly googled it. Turns out kombucha is a fermented tea that’s supposed to be really good for you. I got the SCOBY from her and I was thinking it was going to be some special teapot that ferments tea for you… I WAS DEAD WRONG. She gave me a jar, in this jar was a byproduct of something apparently made from the slime in the Ghostbusters II movie. I wanted to make sure making a batch of this stuff was worth my time before I put my hands on that disgusting thing. Turns out SCOBY is an acronym for symbiotic colony of bacteria and yeast, this little disc is filled with vitamins, probiotics and good-for-you acids. When you place the SCOBY into a batch of tea and wait a week or two BAM! You have kombucha. The SCOBY has now created a beverage that is great for your digestive and immune systems. Seriously, this thing saved me so much stomach pain postpartum. It costs $2-$5 a bottle at the store and I make a gallon of it for dirt cheap, and you can too. Winna winna chicken dinna. Here is a super easy step by step guide on how to make it, and stay tuned next Monday for a post on how to carbonate and flavor your kombucha!

What you’ll need:

  1. A SCOBY at room temperature in at least 1/2 of a cup of some starter tea. If there is no starter tea, purchase a bottle of unflavored kombucha from the store.
  2. 1/3 of a cup of green or black tea. If you are using tea bags just stick enough tea bags in a measuring cup to make the 1/3 mark and SKIP STEP 2.
  3. 1 Gallon of purified water
  4. 1 Gallon glass jar (I got mine HERE)
  5. Coffee filters
  6. A rubber band

STEP 1:

Boil the gallon of water and then shut it off once it’s done.

STEP 2:

Make a ginormous tea bag by putting your 1/3 cup of tea in a coffee filter and staple it shut, like this:
1

STEP 3:

Steep your tea in the freshly boiled water, for five to ten minutes.

STEP 4:

Pour your tea in the glass jar and allow it to cool to the same temperature as your SCOBY and starter liquid,usually 12-24 hours.

2

 

STEP 5:

Once your brewed tea is room temperature, using clean hands put your SCOBY in the batch of tea.

3

STEP 6:

Add ½ of a cup of starter tea.

STEP 7:

Cover the top of the jar with a coffee filter and rubber band to allow the tea to breath and keep fruit flies out. Put the jar in a warm corner in your kitchen.

4

YOU’RE DONE SON! Now pat yourself on the back and wait 1-2 weeks. The longer you wait the more sour it will be. You’ll be able to smell it becoming more similar to vinegar after a few days. After a week try a bit by using a straw to see if you like it or if you’d like to ferment it more. If you’d like to kick your “booch” up a notch try to carbonate and flavor it!

 

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