Several people have asked me about making Kombucha yeast enzyme tea.
First I have to thank Joe Auerbach for getting me started by sharing his scoby (the Kombucha starter ‘mushroom’) for the fermented tea known for its probiotic qualities. I think his blog post about Kombucha is quite entertaining, as it has much more detail than mine, so check it out here.
Kombucha is thought to have originated in China around 220 BC. Over the centuries, many cultures have adopted the fermented tea as their own and claim it has many medicinal properties.
I was interested in making and drinking it for the probiotic qualities ... and my husband Al and I have been quite happy with it; we to drink 2 - 4 ounces daily as a digestive aid.
See below for my weekly practice of making it, but please note, that this is my own personal adaptation and I am not an expert -- this works for us, but there are lots of procedures for making it out there on the Web.
Please keep the scoby starter in a container made of glass and don’t use any metal utensils in stirring the tea.
- Heat a teapot of water (makes about a half gallon).
- Add 6 teabags (any kind) and steep for 15 minutes.
- Allow the tea to cool completely (as the scoby can’t be added to a hot liquid.)
- When the tea is cool, add the tea and 1 cup of good quality sugar to a glass pitcher or container and mix it up. My normal weekly brew makes about a half gallon.
- Add the scoby starter to the cooled tea and sugar mixture in the glass container. Note that the scoby may sit at the bottom at first, but it should end up floating on top of the tea in a day or so. (The scoby will live off the sugar.)
- Let the Kombucha sit on your kitchen counter, or somewhere out-of-the-way, with a little paper towel over it (so it gets some air, but any yucky stuff stays out.)
- Taste it on day 5 or 6 to see if it is fermented enough to enjoy. If yes, remove the scoby, and add a little real juice such as cranberry or pomegranate to the Kombucha (if desired - adding juice is optional) and store the Kombucha in the fridge for drinking. Keep the scoby in the fridge in a glass container until you are ready to brew a new batch of tea.
- Start another batch of Kombucha (steps 1-7.)
Enjoy! Please comment if you have other tips for making Kombucha.