The continued decent into hippy-dom is still happening. My neighbor brought me a scoby (because NextDoor is awesome and connects you safely to your neighbors). Yes – 1) my neighbors and neighborhood are awesome and 2) Scoby – symbiotic culture of bacteria and yeast. The scoby is used to make kombucha tea which is similar in a lot of ways to vinegar (real vinegar, kefir, sourdough, ginger beer, all made with scobys). It’s basically a fermented tea with proposed health benefits.

So yeah, I brewed some. The scoby is a gelatinous disk that you slip into cooled, sweetened, black/green tea. Here’s day 1. You can see the scoby floating in the tea. It has to breath so it’s covered with a breathable kitchen towel to prevent anything from falling in it. A couple other things to note – no contact with metal (see cork to replace metal spigot)  and glass containers with a wide mouth is your best option.

Kombucha - Day 1

And here is day 9. You can see the weird layer at the top? It’s a baby scoby. The mother scoby did it’s thing and made a baby.  It smells pleasantly vinegary and sweet. Stir with wooden spoon and taste to make sure it’s not too sweet (let it go a couple more days), or vinegary (oops).

Kombucha - Day 9

And here it is all stored to sit on the counter for a day to carbonate. Yep. It’s fizzy. I mixed in a bit of cranberry juice because my favorite local kombucha, Buddha’s Brew, has a cranberry flavor. I just added it before I screwed the lid on.  Ginger, crushed berries, sliced fruit. . . all can go in to flavor the kombucha at this point.

Kombucha - Day 9

I’m looking forward to giving it a taste once it’s been refrigerated! I’ll report back . . .


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9 Comments kombucha

  1. Emily Petersen November 16, 2012 at 8:24 am

    I love kombucha!! So cool that you’re making it yourself. I love Buddha Brew’s Blueberry flavor!

  2. Amanda November 16, 2012 at 11:43 am

    I loved making kombucha years ago but had to stop when preggo. I liked making it with flavored teas. Yum!

    1. Elizabeth November 27, 2012 at 10:27 am

      I made this batch with Ikea’s organic blueberry black tea! Flavored teas are great.

  3. Jennifer November 20, 2012 at 11:46 am

    Yum! I wanna hear how this turns out.

    1. Elizabeth November 25, 2012 at 2:14 pm

      It turned out great! I’m totally amazed by the whole process.

  4. smithfamilyliving November 27, 2012 at 10:23 am

    i must try making again…. the first time i made it, it came out flat. the 2nd time i tired it got moldy. i got discouraged and didn’t try again. we love kombucha! even our 6 and 8 year old kids do too and i love that they drink it.

    must find a scoby or see if i can grow my own.

    1. Elizabeth November 28, 2012 at 2:36 pm

      Yes, try again! There are so many different factors involved, I was amazed mine turned out as well as it did on the first try!

  5. Amber December 3, 2012 at 1:32 pm

    Awesome! I have been wanting to make my own kombucha… and haven’t made the leam just yet! But I drink Buddha’s Brew a few times a week and am getting weary of the price tag, so the time has come. I’m a little nervous about it… this post helps! Could I possibly score a SCOBY from you? 🙂

    1. Elizabeth December 3, 2012 at 2:19 pm

      Of course!

Comments are closed.