My Adventure with Kombucha!
Its been over 4 years that I have been making/fermenting kombucha in my kitchen. I discovered kombucha because I was I wanted to rid myself of the diet 7up habit I had been drinking nightly. I knew diet drinks are bad, plus I had just found out I had women hormone issues and was given a diagnoses of PCOS , making me to be considered infertile to my doctors (That is a whole other blog post).
One night I was on Etsy (of all places) and I came across this item for sale calling it Kombucha and how it is a great replacement for soda. All you need to is order a kit from that Etsy shop. So curiosity got the best of me. I clicked over and read what it was about. From the description it seemed like it was a perfect fit and the answer to replacing my nightly diet soda habit.
Healthy Elixir Kombucha Soda!
Yup that is what caught my eye 4 years ago. The Etsy add that promised a fizz like carbonated drink, along with healthy natural probiotic fermentation!
I had no clue what that meant but I was intrigued, so I ordered the kit. In meantime of my anticipation for the kit to arrive I did some googling on what Kombucha was, all the benefits, as well as recipes. Kombucha 4 years ago was not on the radar at all. No grocery stores sold it, no one locally had starters, and It was its own little world of at home fermentors.
As I learned more and more about Kombucha I learned that it replicates itself, and people call a it a baby aka Scoby
What is a Scoby aka Kombucha baby?
A SCOBY (for symbiotic culture of bacteria and yeast) is a syntrophic mixed culture, generally associated with kombucha fermentation (by yeast), anaerobic organic acid fermentation (by bacteria), and aerobic ethanol oxidation to acetate (by bacteria) all take place together. A Scoby is gelatinous, cellulose-based biofilm. Basically it looks like one big BlOB!
It’s usually unpasteurized (if made from home, however store bought is pasteurized). Kombucha can be used similarly to Mother of vinegar to begin fermentation in pasteurized sweet tea. You can read more by click here .
Let the Kombucha Adventure Begin.
My Kombucha kit arrived and I was ready delve into the fermentation world. I had read all the risk that can happen with home brewing but for some reason I wasn’t scared of it. I simply followed the directions given to me, sourced organic ingredients such as
- Organic Green Tea
- Organic Raw Turbinado sugar
- Clean glass jar
- 1 paper towel
- rubber band
Yup that is all you need!
I have never tasted Kombucha so I had no clue what the end result would be like. All I knew from the taste is from what I read, which said it should have a slightly sour taste. Kinda of like apple cider but should also be sweet. Since this was 4 years ago and stores didn’t sell it I had to just go off my very own first batch.
I made my first batch and let it ferment for 11 days. Man was I so excited, it seemed like forever. I would open my cabinet (needs to be stored in a dark cool place while fermenting) and just stare at it. I wanted to make sure it was ok. By day 7 I can see it had already produced a baby Kombucha. Boy was I excited because that was a sign it was doing it right.
Excitement I wanted to spread!
I remember I was in Moms Club at the time. I went to a play date that day and shared my kitchen experiment with all my Moms Club friends. They thought I was some crazy hippie lady. Talking about babies, and, blobs regrowing themselves, and how good it is for your health lol! I was already pawning off my future Kombucha babies to my friends.
Now that I look back I think it’s funny and I did seem over the top weird about it. I was so intrigued by it, and at the same time on a quest for better health. Little did I know I was at beginning of this crazy trend that is super popular now.
Side note: so glad I learned about Kombucha and how to make, there is no way I can $5 bottle for a bottle of good Kombucha! CRAZY!! It cost less then that to make more then a dozen bottles.