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Seeds for Change Wellness
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Making Kombucha Tea by Susan Anderson
August 2007 at the Nature Lyceum on Long Island in NY, I was introduced to
Kombucha Tea. One of the instructors, Ian Steiber taught us about the benefits
of this fermented beverage and also gave directions on how to make your own.
At first I was buying the tea at the local health food store, but then my teenage
daughter started to drink it and before I knew it we were going through several
bottles and dollars per week with this delicious drink. So I figured, lets pull out
those notes from class and see if I could figure out how to brew it myself.
Well, let me say, it did take awhile to get ahold of a SCOBY to begin the process,
but once I finally got it, baby, there ain't no stopping me now! I am still in the learning
curve stage but each brew is getting tastier and better than the last. My goal is to get it bubbling like the
store bought versions, although I still think it tastes pretty dang good without the nose popping bubbles.
Yet that is a debatable issue with my daughter, who opts for store bought over mine for the mere fact that it
does have that effervescent quality.
Still, I think mine is healthier!
So here is a simple tutorial based on what I have learned from Ian at the Nature Lyceum and through my own
investigating. I hope you will find it interesting enough to possibly go out and buy a store version of this
product to try and then maybe as I did, begin to brew your own. Before you know it, your kitchen too can be
turned into a science lab filled with all kinds of weird experiments. They are no longer confined just to the
fridge.
What is Komacha Tea?
Kombucha is a 'living' health drink which is easy to make at home for all the family. It costs very little -
basically all that is required is tea, sugar, a Kombucha 'starter' culture and the right information. The result
can taste like something between a sparkling apple cider and champagne, depending on what kind of tea
you use. It's not what you'd imagine fermented tea to taste like. If you want to start brewing Kombucha Tea at
home, you will need a SCOBY or mother.
What is a SCOBY?
The Kombucha culture looks like a beige or white rubbery pancake. It's often called a 'SCOBY' which stands
for ' symbiotic culture of bacteria and yeasts. The culture is placed in sweetened black or green tea and
turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.
What are the Health Benefits?
Kombucha is a pro-biotic drink, so one of the benefits is that it aids digestive health, helping to give our
digestive system balance. Even though the beverage is acidic, it does not cause any acidic condition in the
stomach; rather it helps to facilitate and promote digestion. The "yeasts" found in the Kombucha are a
beneficial kind. Organic Kombucha Tea is considered by some as a delicious 'Cancer Foods' or as a natural
alternative 'herbal nutrition supplement'.
There are so many benefits cited from adding this drink in your daily diet, some include: it helps with the
detoxification and cleansing process, is an energy booster, and is rich in antioxidants. There have been
extensive antidotical reports of it helping with a wide range of health challenges such as chronic fatigue,
arthritis, inflammation, eczema, headaches, constipation, diabetes, anxiety, dizziness and insomnia, just to
name a few. For me personally, I feel it helps the most with my digestion, bringing about balance so that I am
no longer dealing with regular discomfort such as feeling bloated after I eat or having indigestion or
heartburn. In addition, I will have a small glass first thing in the morning to help provide an energy boost to
start the day, by passing the usual cup of coffee most days. But the most important benefit is I just love the
taste of it!
So Here Are the Step I Take:
STEP 1: Locate Your Starter
First you need to get a SCOBY, mother or starter. If you are lucky enough to have a Kombucha brewing
friend, they will probably have a few stashed in the fridge and would be delighted to pass one along. Or if
you go to the Nature Lyceum to take the organics class, you can definitely find someone who can give you
one. I am starting to accumulate a few of these little babies myself. If you are in my area, I can share my
stash.
So what exactly does a SCOBY look like? Well, it's not really a pretty sight, especially if you are squeamish.
The SCOBY above on the left arrived through the mail in a sealed plastic bag with about 1 cup of starter
liquid it was floating around in. I thought it had to be refrigerated, but the instructions said no, and further
investigation, also said no. Putting it in the fridge sort of acts like making it go into hibernation, at least that is
my non-technical interpretation of what happens.
As you begin to accumulate babies, they can be stored in the fridge, preferably in a glass mason like jar,
with some starter liquid. From my reading, it seems as if the SCOBY baby may take a few brewing cycles to
become fully activated to its full potential. I'm not there yet, so I keep my babies in the brew to try to fatten
them up a bit. It is recommended to keep one in the fridge in case something goes wrong with the SCOBY
you are using.
STEP 2: Other Supplies
Gather together the other supplies you will need. Some of my supplies are dedicated to Kombucha making
only, I'll identify which ones they are as I go along.
Brewing Pot & Stirring Spoon
Glass Container, Flour Sacks, Large Rubber Bands, and a Warming Blanket
TEA BAGS
SUGAR & MEASURING CUP
ORGANIC APPLE CIDER VINEGAR
WHITE DISTILLED VINEGAR
OLD GLASS BOTTLES
STEP 3: THE PROCESS
Okay, now we are ready to begin the process. If you can make homemade sweet tea, you can make
Kombucha. These instructions are for 1 gallon of fermented tea.
1. In your stainless steel pot, put 1 gallon of filtered water. Bring it to a boil. Once it begins to boil, take
the pot off the burner. Do not bring to a full rolling boil, it removes the oxygen which will inhibit the
bubbling, or at least that is what I have read. Since I still don't have great bubbles, I am not sure but
I follow this step.
2.
Place 6 tea bags into the water, stir and seep for 15 minutes. I use
either 6 black Lipton Tea bags or 4 black and 2 organic green tea
bags. After fifteen minutes, remove the tea bags and put them
into the compost.
3. Add 1 cup of plain old, cheap, white sugar to the pot. Stir to dissolve.
I then move this to a 1 gallon glass container that is used for
Kombucha only. Let this sit over night to completely cool. If the
water is hot, it will destroy the SCOBY.
4.
The next day, I put about 1 cup of starter into the brewing
1 gallon glass container. If you have been brewing your
own, save the top portion of your brew for the starter of the
next batch.
If you ordered your SCOBY, it will most likely come with starter
liquid, or you can use store purchased Kombucha.
5.
6.
7.
8
9.
10.
11.
12.
13.
Kombucha Tea. One of the instructors, Ian Steiber taught us about the benefits
of this fermented beverage and also gave directions on how to make your own.
At first I was buying the tea at the local health food store, but then my teenage
daughter started to drink it and before I knew it we were going through several
bottles and dollars per week with this delicious drink. So I figured, lets pull out
those notes from class and see if I could figure out how to brew it myself.
Well, let me say, it did take awhile to get ahold of a SCOBY to begin the process,
but once I finally got it, baby, there ain't no stopping me now! I am still in the learning
curve stage but each brew is getting tastier and better than the last. My goal is to get it bubbling like the
store bought versions, although I still think it tastes pretty dang good without the nose popping bubbles.
Yet that is a debatable issue with my daughter, who opts for store bought over mine for the mere fact that it
does have that effervescent quality.
Still, I think mine is healthier!
So here is a simple tutorial based on what I have learned from Ian at the Nature Lyceum and through my own
investigating. I hope you will find it interesting enough to possibly go out and buy a store version of this
product to try and then maybe as I did, begin to brew your own. Before you know it, your kitchen too can be
turned into a science lab filled with all kinds of weird experiments. They are no longer confined just to the
fridge.
What is Komacha Tea?
Kombucha is a 'living' health drink which is easy to make at home for all the family. It costs very little -
basically all that is required is tea, sugar, a Kombucha 'starter' culture and the right information. The result
can taste like something between a sparkling apple cider and champagne, depending on what kind of tea
you use. It's not what you'd imagine fermented tea to taste like. If you want to start brewing Kombucha Tea at
home, you will need a SCOBY or mother.
What is a SCOBY?
The Kombucha culture looks like a beige or white rubbery pancake. It's often called a 'SCOBY' which stands
for ' symbiotic culture of bacteria and yeasts. The culture is placed in sweetened black or green tea and
turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.
What are the Health Benefits?
Kombucha is a pro-biotic drink, so one of the benefits is that it aids digestive health, helping to give our
digestive system balance. Even though the beverage is acidic, it does not cause any acidic condition in the
stomach; rather it helps to facilitate and promote digestion. The "yeasts" found in the Kombucha are a
beneficial kind. Organic Kombucha Tea is considered by some as a delicious 'Cancer Foods' or as a natural
alternative 'herbal nutrition supplement'.
There are so many benefits cited from adding this drink in your daily diet, some include: it helps with the
detoxification and cleansing process, is an energy booster, and is rich in antioxidants. There have been
extensive antidotical reports of it helping with a wide range of health challenges such as chronic fatigue,
arthritis, inflammation, eczema, headaches, constipation, diabetes, anxiety, dizziness and insomnia, just to
name a few. For me personally, I feel it helps the most with my digestion, bringing about balance so that I am
no longer dealing with regular discomfort such as feeling bloated after I eat or having indigestion or
heartburn. In addition, I will have a small glass first thing in the morning to help provide an energy boost to
start the day, by passing the usual cup of coffee most days. But the most important benefit is I just love the
taste of it!
So Here Are the Step I Take:
STEP 1: Locate Your Starter
First you need to get a SCOBY, mother or starter. If you are lucky enough to have a Kombucha brewing
friend, they will probably have a few stashed in the fridge and would be delighted to pass one along. Or if
you go to the Nature Lyceum to take the organics class, you can definitely find someone who can give you
one. I am starting to accumulate a few of these little babies myself. If you are in my area, I can share my
stash.
So what exactly does a SCOBY look like? Well, it's not really a pretty sight, especially if you are squeamish.
The SCOBY above on the left arrived through the mail in a sealed plastic bag with about 1 cup of starter
liquid it was floating around in. I thought it had to be refrigerated, but the instructions said no, and further
investigation, also said no. Putting it in the fridge sort of acts like making it go into hibernation, at least that is
my non-technical interpretation of what happens.
As you begin to accumulate babies, they can be stored in the fridge, preferably in a glass mason like jar,
with some starter liquid. From my reading, it seems as if the SCOBY baby may take a few brewing cycles to
become fully activated to its full potential. I'm not there yet, so I keep my babies in the brew to try to fatten
them up a bit. It is recommended to keep one in the fridge in case something goes wrong with the SCOBY
you are using.
STEP 2: Other Supplies
Gather together the other supplies you will need. Some of my supplies are dedicated to Kombucha making
only, I'll identify which ones they are as I go along.
Brewing Pot & Stirring Spoon
Glass Container, Flour Sacks, Large Rubber Bands, and a Warming Blanket
TEA BAGS
SUGAR & MEASURING CUP
ORGANIC APPLE CIDER VINEGAR
WHITE DISTILLED VINEGAR
OLD GLASS BOTTLES
STEP 3: THE PROCESS
Okay, now we are ready to begin the process. If you can make homemade sweet tea, you can make
Kombucha. These instructions are for 1 gallon of fermented tea.
1. In your stainless steel pot, put 1 gallon of filtered water. Bring it to a boil. Once it begins to boil, take
the pot off the burner. Do not bring to a full rolling boil, it removes the oxygen which will inhibit the
bubbling, or at least that is what I have read. Since I still don't have great bubbles, I am not sure but
I follow this step.
2.
Place 6 tea bags into the water, stir and seep for 15 minutes. I use
either 6 black Lipton Tea bags or 4 black and 2 organic green tea
bags. After fifteen minutes, remove the tea bags and put them
into the compost.
3. Add 1 cup of plain old, cheap, white sugar to the pot. Stir to dissolve.
I then move this to a 1 gallon glass container that is used for
Kombucha only. Let this sit over night to completely cool. If the
water is hot, it will destroy the SCOBY.
4.
The next day, I put about 1 cup of starter into the brewing
1 gallon glass container. If you have been brewing your
own, save the top portion of your brew for the starter of the
next batch.
If you ordered your SCOBY, it will most likely come with starter
liquid, or you can use store purchased Kombucha.
5.
6.
7.
8
9.
10.
11.
12.
13.
Ian Steiber
I ordered this starter SCOBY because it was
going to be awhile before getting back to the
Nature Lyceum to get one and I was desperate to
get started.
going to be awhile before getting back to the
Nature Lyceum to get one and I was desperate to
get started.
Here are 2 SCOBY's from my brewing pot!
Each time you start a new brew, a baby is born.
Notice the 2 layers?
Each time you start a new brew, a baby is born.
Notice the 2 layers?
This pot I use for other purposes but at some point I may get a pot
just for Kombucha. It is stainless steel, no aluminum, please!
I have a few stirring spoons I use only for Kombucha, one wooden
and one plastic. You are not supposed to use metal because it will
react with the SCOBY and could possibly damage it.
just for Kombucha. It is stainless steel, no aluminum, please!
I have a few stirring spoons I use only for Kombucha, one wooden
and one plastic. You are not supposed to use metal because it will
react with the SCOBY and could possibly damage it.
I have found a nice wide mouth 1 gallon glass jar to hold the
tea as it is brewing. This one is from Wal-Mart and cost about
$6. The large mouth makes working with the tea very easy.
Once the tea is ready to sit to begin the fermentation
process, it should be kept at a constant warm temperature
and not moved. The preferable temperature is around 74
degrees F. If it is too cold or too hot it creates problems. Too
cold will slow down the time it takes to complete the brewing
process and it will also result in thin SCOBY's. Too hot, it
tea as it is brewing. This one is from Wal-Mart and cost about
$6. The large mouth makes working with the tea very easy.
Once the tea is ready to sit to begin the fermentation
process, it should be kept at a constant warm temperature
and not moved. The preferable temperature is around 74
degrees F. If it is too cold or too hot it creates problems. Too
cold will slow down the time it takes to complete the brewing
process and it will also result in thin SCOBY's. Too hot, it
will destroy the mushroom. As far as being moved, each time you do so, it disturbs the SCOBY and it
doesn't like that, needing to resettle itself.
In the winter months here in PA, the temperature in the house can get on the cooler side. My hubby Scott
doesn't like to have the heat way up...he's not into coddling the Kombucha, so I needed to come up with
some other solution.
As I was researching, some of the ideas I came across were:
1. Place a heating pad beneath it..(that didn't sound like a good solution to me, for many obvious reasons)
2. Place it in a warm, dark cabinet (well, we don't have one)
3. Put a heater in front of it (in the same category as the heating pad).
4. I thought about placing it near the wood burning stove but the temperature would not be consistent and
sitting in the middle of the family room wasn't a direction I wanted to move in....
5. I remember Ian saying he has his brew in a bowl sitting on top of the fridge, but ours is a built in with no
place to set the brew.
So here is my solution, in the camping section of Wal-Mart they carry a reflective thermal lightweight blanket
of sorts. I had picked a couple of them up awhile back to use on the massage table as an additional cover.
They cost about 99 cents or so. I cut it up and wrap it around the outside of the glass jar, holding it in place
with a large rubber band. It seems to do the trick! Maybe you have another interesting idea, if so, pass it
along!
doesn't like that, needing to resettle itself.
In the winter months here in PA, the temperature in the house can get on the cooler side. My hubby Scott
doesn't like to have the heat way up...he's not into coddling the Kombucha, so I needed to come up with
some other solution.
As I was researching, some of the ideas I came across were:
1. Place a heating pad beneath it..(that didn't sound like a good solution to me, for many obvious reasons)
2. Place it in a warm, dark cabinet (well, we don't have one)
3. Put a heater in front of it (in the same category as the heating pad).
4. I thought about placing it near the wood burning stove but the temperature would not be consistent and
sitting in the middle of the family room wasn't a direction I wanted to move in....
5. I remember Ian saying he has his brew in a bowl sitting on top of the fridge, but ours is a built in with no
place to set the brew.
So here is my solution, in the camping section of Wal-Mart they carry a reflective thermal lightweight blanket
of sorts. I had picked a couple of them up awhile back to use on the massage table as an additional cover.
They cost about 99 cents or so. I cut it up and wrap it around the outside of the glass jar, holding it in place
with a large rubber band. It seems to do the trick! Maybe you have another interesting idea, if so, pass it
along!
For a 1 gallon brew I use 6 teabags
4 black tea bags, just plain old Lipton Tea
2 organic green tea bags
There is alot of literature and debate about the tea bags that you
can get into to create the best Kombucha Tea. But the majority of
opinion seems to be to use the plain, cheap black tea bags, and
maybe mix one or two green tea bags into the mix. Herbals and
flavored teas are NOT recommended by most individuals.
I have not really experimented, rather sticking to this configuration
of teas and it gives a tasty result.
4 black tea bags, just plain old Lipton Tea
2 organic green tea bags
There is alot of literature and debate about the tea bags that you
can get into to create the best Kombucha Tea. But the majority of
opinion seems to be to use the plain, cheap black tea bags, and
maybe mix one or two green tea bags into the mix. Herbals and
flavored teas are NOT recommended by most individuals.
I have not really experimented, rather sticking to this configuration
of teas and it gives a tasty result.
The sugar, like the tea bags, should be nothing fancy. Cheap,
white sugar,period. Not organic, not raw, etc. It is food for the SCOBY and will
convert during fermentation. My understanding is to go the plain white sugar
route for the best brewing results.
I also have a dedicated plastic measuring cup that I use for measuring sugar
and for removing the completed brew from the glass container.
white sugar,period. Not organic, not raw, etc. It is food for the SCOBY and will
convert during fermentation. My understanding is to go the plain white sugar
route for the best brewing results.
I also have a dedicated plastic measuring cup that I use for measuring sugar
and for removing the completed brew from the glass container.
Flour sacks are very thin towels of natural material. Once
again, I found a set at Wal-Mart of 5 for $5. Honest, I do not
have stock in this company but it is the only store close by
to shop at for general items.
The flour sack is placed over top the brew to keep it
covered, yet the weave is loose enough to allow air
to filter in. This is also kept in place with a large rubber
band.
again, I found a set at Wal-Mart of 5 for $5. Honest, I do not
have stock in this company but it is the only store close by
to shop at for general items.
The flour sack is placed over top the brew to keep it
covered, yet the weave is loose enough to allow air
to filter in. This is also kept in place with a large rubber
band.
I add 1 TBS of apple cider vinegar to each of my brews. The reason is that
when first starting the brewing process, the Kombucha can be kind of flat
tasting, until it builds up its reserves of goodies with each cumulative brew.
Adding this helps the process along.
Also I read somewhere that it can help with the bubbling, and I am still
working on getting a bubbled brew. I can't really say it has had much of an
effect in that department but it has enhanced the taste.
when first starting the brewing process, the Kombucha can be kind of flat
tasting, until it builds up its reserves of goodies with each cumulative brew.
Adding this helps the process along.
Also I read somewhere that it can help with the bubbling, and I am still
working on getting a bubbled brew. I can't really say it has had much of an
effect in that department but it has enhanced the taste.
Again nothing fancy, just the cheapest distilled white vinegar you can
find. It is used to clean your dedicated Kombucha supplies. Do not
wash your supplies in soapy water or in the dishwasher.
The soapy film on the supplies can interact in a negative way with the
SCOBY.
find. It is used to clean your dedicated Kombucha supplies. Do not
wash your supplies in soapy water or in the dishwasher.
The soapy film on the supplies can interact in a negative way with the
SCOBY.
Once the brewing process is complete, you need a place to
put the Komucha tea. I save old glass bottles and clean
them in sterilized water.
Or glass mason jars are another good option.
So basically that is what you need in the way of supplies
put the Komucha tea. I save old glass bottles and clean
them in sterilized water.
Or glass mason jars are another good option.
So basically that is what you need in the way of supplies
Then begin to put your cooled sweet tea into the
glass container.
glass container.
Then I add 1 TBS of Organic Apple
Cider Vinegar to the Sweet Tea and
mix.
Cider Vinegar to the Sweet Tea and
mix.
The SCOBY is added next. It doesn't matter if
it floats or sinks. After about 3-4 days, a new
thin layer will begin to form on the top.
A baby never forms under the mother, but on
top. It can be peeled aways in layers after
awhile.
it floats or sinks. After about 3-4 days, a new
thin layer will begin to form on the top.
A baby never forms under the mother, but on
top. It can be peeled aways in layers after
awhile.
The container is then wrapped to help keep
it warm. It also keeps it dark, which is
necessary. Do not keep in the light.
it warm. It also keeps it dark, which is
necessary. Do not keep in the light.
The container is then covered over the top, to
keep the fruit flies out and any other little
beasties that might be attracted to the brew.
I set it on a small table in the dining room
which doesn't see a whole lot of regular action,
so the Kombucha can brew undisturbed,
keeping 2 containers going at the same time
keep the fruit flies out and any other little
beasties that might be attracted to the brew.
I set it on a small table in the dining room
which doesn't see a whole lot of regular action,
so the Kombucha can brew undisturbed,
keeping 2 containers going at the same time
After about 4-5 days, take a peek to see how it is going. You are looking to see if a baby
is starting to form over top. Then at around day 6, I begin to do some taste testing
is starting to form over top. Then at around day 6, I begin to do some taste testing
I use a plastic drinking straw and gently lift the side of the baby first, then dip the straw into the container to
suck up some Kombucha by immersing the straw at one end and holding my finger over the other end. I
then have enough that I can taste test. Each person has their own preference of taste, I prefer no
sweetness left. When it is done depends on the quality of the SCOBY, the temperature, and a few other
variables.
You will know when it is how you want it....too sweet- needs more time, too sour--need to shorten the
brewing time. It is an experimental thing!
suck up some Kombucha by immersing the straw at one end and holding my finger over the other end. I
then have enough that I can taste test. Each person has their own preference of taste, I prefer no
sweetness left. When it is done depends on the quality of the SCOBY, the temperature, and a few other
variables.
You will know when it is how you want it....too sweet- needs more time, too sour--need to shorten the
brewing time. It is an experimental thing!
When it is done, I strain it and place the beverage in glass bottles. You can see from this
batch I am starting to get more bubbles! They are then left to sit out for another 4-5 days to begin
the 2nd round of fermentation. At this point slices of fresh ginger root are added, because that is
how I best like my Kombucha flavored.
This second round allows more time for the Kombucha to carbonate. Then it is placed in the fridge.
batch I am starting to get more bubbles! They are then left to sit out for another 4-5 days to begin
the 2nd round of fermentation. At this point slices of fresh ginger root are added, because that is
how I best like my Kombucha flavored.
This second round allows more time for the Kombucha to carbonate. Then it is placed in the fridge.
Some started liquid is left in the containers
to be used for the next batch.
And the process begins again...with the
brewing of the sweet tea. The kombucha
mushroom is left out in the open overnight,
which allows it to pull in some beneficial
particles from the air.
to be used for the next batch.
And the process begins again...with the
brewing of the sweet tea. The kombucha
mushroom is left out in the open overnight,
which allows it to pull in some beneficial
particles from the air.
I am not an expert, and there are different ways different people will brew their Kombucha but here is
what I know...it is easy, it is fun to experiment, it tastes good, it is inexpensive, and it is good for my
health.
Thanks to Jeff Frank and Ian Steiber, I am now aware of something I knew nothing about over a year
ago. Each time I go to the Nature Lyceum, I learn more and more things that I wonder, why I had
never of this stuff before.
You should check it out! Visit www.naturelycyeum.org
what I know...it is easy, it is fun to experiment, it tastes good, it is inexpensive, and it is good for my
health.
Thanks to Jeff Frank and Ian Steiber, I am now aware of something I knew nothing about over a year
ago. Each time I go to the Nature Lyceum, I learn more and more things that I wonder, why I had
never of this stuff before.
You should check it out! Visit www.naturelycyeum.org