kombucha_pic2.jpgHaving been introduced to Kombucha over a year ago here on altCon, a possibility exists that you’ve rested thoughts of SCOBY (symbiotic culture of bacteria and yeast) creatures suspended in the drink, and instead embraced their many benefits.

After happily drinking Kombucha for many years in favor of its ability to correct my digestive tract’s attitude while providing increased energy and immunity, I found its price as the only downfall. This shortcoming was immediately eliminated when knowledge descended upon me on how to privately brew my own for pennies.  In this current financial frenzy, I felt it was time to spread the word.

kombucha_pic.jpg(1) Inside a large glass container (I use 1.5 gallon cookie jars), use a wooden spoon to stir together plain white sugar (1 cup per gallon of Kombucha desired) with tea brewed for 15 minutes (4 tea bags per gallon; black, green, white or Oolong with minimal herbal inclusion and no oil essence or artificial flavor) (2) Add filtered water until reaching 80% capacity and let sit until room temperature’s achieved (3) Pour in 10% “starter fluid” (previously fermented Kombucha) and then place your SCOBY pancake within. If all attempts to secure a local starter SCOBY have failed you, simply exchange the starter fluid and SCOBY above with 2 bottles of G.T’s Kombucha. After about 2 weeks you will have noticed a SCOBY materialize on your tea (4) Cover and fasten with a rubber band, a cloth (or paper towel) that allows gas exchange without letting in fruit flies (5) Allow the tea to ferment for 7-10 days (2 weeks if creating your own SCOBY) in a warm place out of direct sunlight or activity (I keep mine in the cupboard).

kombucha_pic1.jpgEnjoy your “Elixer of Life” by simply removing the newly formed SCOBY (with clean hands!) and placing it in a glass bowl with 10% of your new starter fluid (until the next batch of tea has reached room temperature). Pour the remaining Kombucha into a glass container (with a lid if effervescence is desired) and place in the refrigerator (for up to a month) to drink. Be sure to thoroughly rinse the fermenting container before beginning the next batch. Note that only glass containers (wide mouth with large surface area), wooden spoons and filtered water should be used in Kombucha’s preparation (ceramics, metals and other materials are dangerously leached into the Kombucha). To you and your pocket books health!