KOMBUCHA
Fungus japonicas
An antioxidant rich immune boosting potion coined the “Immortal Health Elixir”. Kombucha is a rich source of antioxidants, B vitamins, glucaric acids and probiotics which aid in digestion, gut health, joint care and detoxification.
Made from sweetened tea which has been fermented for a week by a symbiotic colony of bacteria and yeast called a SCOBY, the “mother” (because of its ability to reproduce), or a “mushroom” (because of its appearance).
Kombucha has been produced for more than 2,000 years. It is not until recently that the western world has become aware of the benefits this delicious drink has and just how easy it is to make.
INGREDIENTS
3-4 liters water
240 mL sugar (any type will due, don’t use honey)
3-4 black tea bags or 3-4 Tbs. loose leaf black tea or green tea (The tea you choose cannot contain oil! Stay away from Earl Grey)
1 kombucha culture (SCOBY: Symbiotic Culture of Bacteria and Yeast)
240 mL kombucha brew as starter
DIRECTIONS
1. Start with a clean kitchen. Clean a large 4-liter glass jar and set it on the counter.
2. In a large pot, boil the water quickly and with a lid on the pot to keep in the vapor. Kombucha brews best with highly oxygenated water, if the water boils too long the oxygen will be depleted.
3. Add tea and let steep at least 15 to 20 minutes.
4. Place the 240 mL sugar into the boiled tea water. Stir with a WOOD or plastic spoon only, no metal should come in contact with the brew.
5. Let cool to room temperature over night or in the refrigerator. If you are in a hurry, create an ice bath with cold water and ice cubes, place the pot in the icy water, circulate the icy water, and the warm sugary tea water for faster cooling. SCOBYs should never be placed in liquid that is drastically different in temperature than the liquid they are stored in. So if your SCOBY has been chilled, place it in chilled water. If the SCOBY has been actively fermenting your last batch of kombucha on your kitchen counter, then put the SCOBY in room temperature liquid.
6. Strain loose-leaf tea and/or tea bags out of the liquid. Pour liquid into your brewing vessel.
7. Add SCOBY and 240 mL starter brew. Cover jar with a clean cloth secured with a rubber band. DO NOT COVER WITH A SOLID LID. The fermentation process is an open-air fermentation and requires airflow+protection from pests, hence the cloth cover; in addition, a cap will produce condensation that is potentially harmful during the fermentation process.
8. Let sit in a relatively dark place (no direct sunlight) for about 8-14 days, depending on seasonal temperature. Test after one week by mixing liquid with a wooden spoon and sampling. The brew on the top of the jar will be the most potent as compared to that near the bottom, so be sure to give it a good stir! If still very sweet, allow it to ferment longer. If it tastes astringent (a little vinegary), bottle immediately.
9. Strain your brew into a clean container (mason jars work great) and store in the refrigerator, reserving 240 mL as starter liquid for your next batch. If you store the brew in a sealed container it will carbonate and become delicious! If not it will stay flat, but still very tasty.
10. Start the process again with your kombucha culture, repeating steps 1-9.
11. Each time you brew, your culture will “grow” another culture layer. Once these layers get too thick, i.e. are taking up too much space in the jar, segment them off and give them to friends or use them for compost or even clothing making! I recommend flipping the “cake” of layers over each time you brew, so there are young and active layers on both sides, this maximizes your brewing time.
FLAVORING
If you are interested in adding flavoring into your kombucha, do so after you have harvested it; this is done to protect the SCOBY from contamination.
Simply add in 1-2 Tbs. of herbs, jam, fruit, juice, remedy powders, etc. to a large mason jar. Then pour kombucha into the container all the way up to the top for increased carbonation seal the container with a lid. Place the jar in a location away from direct sunlight. Allow this brew to go through a second fermentation period for 2-5 days before consuming. Be careful! Many herbs are highly reactive with the kombucha and will produce a strong secondary fermentation in just 1-2 days. When the flavor and consistency is acceptable, place the jar in the fridge to halt the fermentation process.
Recipe By Naomi Faith
“Naomi Faith is a recent Masters of Fine Arts graduate student, an herbalist and a radical gardener. She is traveling around the world, and currently New Zealand on a year-long visa, working on organic farms, participating in intentional communities and skill swapping with like-minded individuals. She is committed to traveling/living as low-impact as possible, participating in and promoting Slow Food movements, as well as encouraging radical self reliance”
Contact: blackelkspeaks@gmail.com
Website: www.naomifaith.com