As some of you, Instagrammers, have noticed, I started brewing my own kombucha! Wait what? We all thought I hated that stuff!
Back in the day, when I still lived in Russia, I had some American friends over, who had never seen kombucha before! So when they saw it their eyes grew bigger, and bigger, and I think it’s worth mentioning that I didn’t know the English for Kombucha (it was over 10 years ago! give me a break ) and in Russia we call it Tea Mushroom (чайный гриб). I also have memories of it being nick named the Happiness Mushroom! I guess it’s supposed to bring happiness and good luck to your household! Hey, okay with me
A few years ago when I still nannied for a family in New York City, we were doing kombucha as well, but I hated it. I guess the childhood memories made a deep deep impact! I do remember killing one scoby, but the second one lived And I even remember sharing it with someone on freecycle!
What is scoby? SCOBY is an acronym for symbiotic colony of bacteria and yeast. Other good examples are Ginger beer plant, kefir, mother of vinegar, sourdough – you can read more about it on Wikipedia!
I don’t know what made me try Kombucha a few weeks ago when I was out and about with a friend, I don’t know what made me like it, what made me ask for it on freecycle, what made me drive to Apple Valley after work to get a scoby, but I did all that, and now I have a square kombucha living in my kitchen, if you ask my husband, he’ll tell you that it’s something that should be in a science classroom!
Now everyone brews their kombucha differently, but here is what I do, and I learned that from Jade – the person who shared her scoby with me:
Bring three quarts of filtered water to a boil, and then add a cup of organic sugar and continue to boil for 5 minutes. Then take the pot off the burner and steep four bags of organic tea (2 black & 2 green) for 10 minutes. Then pour the mixture into a gallon size jar and let it cool to 98 degrees (body temp). Once it reaches that temp add the starter (the liquid that the scoby is in), give a little stir, then add the scoby. Cover it with a white flour sacking cloth, and let it sit for 7-14 days. Metal should never touch the kombucha, so no metal utensils or anything!
I mix green and black tea when I brew my kombucha, it’s no specific brand, just something I pick up at the grocery store, or Marshall’s/TJMaxx – they have great tea variety (sometimes!), I also use regular white sugar, and then it all lives in a square glass jar I bought at Target for $5.99, that’s why it’s actually square!
Of course we’ve all heard stories about some woman in Iowa, who supposingly died from it, but yet again some people say it helps cure cancer. I know one thing – everyone’s result is going to be different, so give it a shot, and see for yourselves!
Now let’s talk about what I like to put in my kombucha! Let me make it clear though, all the additives go in the glass, not the scoby jar!
Lemon juice has so far been my top choice!
I did try adding spinach/cucumber juice to it, and it tasted okay, but I wasn’t a fan!
I do like to add cranberry to it though! That is super yummy!
Let me know if you like kombucha, tried it, hate it, whatever your opinion is – please DO tell!
Happy Monday everyone!
PS. If you are in the Twin Cities area and would like a scoby, let me know!