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