My first post about making kombucha was about growing a SCOBY and how to make your first batch of the fermented tea.
You can read that post here
Several weeks down the track from making Kombucha for the first time and we, that is Molly, Peter and me, because Lulu wouldn’t touch the stuff if the Biebs himself was trying to feed it to her, are enjoying it regularly.
And you know what else is happening regularly? Yep, going to go there. I have never been particularly regular at riding the porcelain bus, making a deposit, doing number twos, or in adult speak going to the toilet. Since drinking Kombucha I have not had a problem. If that is all it does for me I will be a happy little pooper. This healthy and yummy beverage doesn’t replace my nightly nip of Irish gold sleeping liquid but it does give it a decent nudge.
I never thought I would contemplate the idea that something could replace my nightly nip of Irish gold sleeping liquid but at the risk of the sky falling in and this fermented tea does give it a decent nudge.
I now have three decent size SCOBY’s to use. Unless I give a SCOBY away to someone who would like to give Kombucha a try I will always throw out the old ‘scoby-clone’ and keep the new clone that has formed for the next batch.
It has to be said that making Kombucha is one of the easiest things to do for the benefit of your health. It really is making a batch of sweet tea and adding your SCOBY. It really is making a batch of sweet tea and adding your SCOBY. Nothing difficult about that.
There is always a little apprehension when I check the batch to make sure that it is healthy.
See my downloadable troubleshooting guide to help you decide if your kombucha is still okay.
So far nothing has jumped out at me with murder in mind so all is good.
In Brisbane in the heat of summer, our Kombucha is only taking 7 days before it is ready and to our taste.
Of course, that time is longer the colder your climate is. I suggest you taste the kombucha first.
Slip a straw down the side of the SCOBY to draw up some of the liquid to taste. This is different for everyone but we like ours just a little tart and with a good amount of fizz.
- With clean hands, I spray mine with vinegar, gently remove the SCOBY and set aside in a clean, glass or ceramic bowl.
- Use a sealable bottle. I use this $5 sealable bottle from Coles and a funnel. Pour most of the Kombucha into the bottle leaving 1/2 cup in the bottom of the jar to jump-start the next batch. Pour this over the SCOBY in the bowl to keep it happy while you make your tea.
- If you wish to flavour your Kombucha you would do so at this point. I have tried a little lemon peel which gives it a nice lemony zing, be careful though as too much can make it bitter. Try just one piece of peel, minus the pith, per bottle
- Seal the bottles and refrigerate to stop the fermentation process.
- Now make your next batch of tea as per the recipe here. My first batch was only one litre. The scoby clones itself so the next batch was two and now I do four litres. I use two 2 litre jars and for ease make the tea in the jars and leave to cool. Be sure to multiply the recipe by the numbers of litres you are making.
- Once the tea is cool I add the scooby and the saved kombucha and then cover with a paper towel secured by a rubber band.
There you have it. Your own little Kombucha manufacturing plant. Your gut will thank you for it.
Do you have any flavour suggestions or kombucha stories you can share?