This is my first full day back in sunny Yorkshire since Easter. I spent the day unproductively enjoying the sunshine that has been reluctant in its appearance. This post is dedicated to my sister whose birthday is next week. She has just moved flat and I wanted to get her something nice but personal. For this reason I decided to make a gift this year rather than buying one. She is very supportive and often offers me both ideas and encouragement for my blog. After careful consideration I decided to gift her with a kombucha starter kit.
I researched what kombucha is in an earlier post along with instructions for starting your own.
Here is what I learnt about basic Kombucha care:
Kombucha type of drink made using a micro-culture which is sometimes refered to as a mushroom or scoby. The mushroom is used to fement a mixture of black tea and sugar in order to produce a cold tea that can (depending on care) taste like anything between vinegar and champagne (although its usual taste is similar to cider).
You have to keep your kombucha mix in a glass jar out of direct sunlight. The lid should be removed in order to let air in but covered (I find kitchen roll and a rubber band work well) in order to stop dust and flies.
The scoby should not be allowed to come into contact with metal as this will kill it.
There are two ways to make kombucha either a batch at a time or in a running (continuous batch). For the batch at a time method you transfer some of the last batch of ready kombucha and the scoby to a clean glass jar and then add the cooled black tea and sugar mix. For the continuous batch every time you take out some of the liquid from the kombucha mix you replace it with more cooled black tea and sugar mix. For the second method it has been suggested that you add slightly more sugar than in the initial batch as the pre-existing mix as well as the new tea feeds off the sugar.
Plain kombucha takes 10 to 14 days from adding the sugar black tea mix before it is ready to drink.
The ready kombucha can be flavoured by decanting into another glass jar, without the scoby and the kombucha needed to start the next batch (or continue brewing), adding your flavouring of choice and leaving it a few days to take on the flavour.
I hope this explains the basics for those of you who are interested. I hope to do a post in the future about the different recipes which include kombucha.
- Kombucha (theclevecrew.com)
- Kombucha…What is it? (victoryusfitness.wordpress.com)
- What does Scoby Scoby Do? An overview of the mother behind kombucha (oddsandhens.wordpress.com)
- Super Health Drink – Kombucha! (anutritionalmakeover.wordpress.com)
- Kombucha, what the heck is it? (sunfoodjunkies.wordpress.com)
- I got the ‘bootch! (farmerbrownblog.wordpress.com)
- How to Make Kombucha (paprikaangel.typepad.com)