Kombucha Time

My two favorite ferments? Kombucha and Sauerkraut.

Let’s talk about Kombucha today. I used to pay $4 for 16oz of kombucha and feel guilty about it even though its health benefits were so obviously recognizable in my body. No more! I get all that probiotic goodness by the gallon now. Roughly estimating, I can make it for about $.22 for 16oz.

This food grade 5 gallon bucket has already paid for itself.

This food grade 5 gallon bucket has already paid for itself.

It’s fairly simple. I bring a big pot of water to a boil, remove from the heat and throw in 2/3 c loose leaf tea.

I use this red tea, though some people suggest adding some portion of black tea.  I love the natural sweetness of this flavor and have not had any trouble yet.

I use this red tea, though some people suggest adding some portion of black tea. I love the natural sweetness of this flavor and have not had any trouble yet.

I toss a lid on the top and leave it a few hours before stirring in a cup of organic sugar for every gallon of water.

After it cools, I scoot the Scoby (that is floating on about a half gallon of reserved kombucha) aside and pour in the tea, straining the tea leaves as I go.

The thick round portion on the right is the original mother. As you can see, it expands to cover the entire surface.

The thick round portion on the right is the original mother. As you can see, it expands to cover the entire surface.

It goes back on its stand next to the wood stove where it sits, covered, and begins fermenting all over again. I leave it for a couple of weeks and repeat the process.

The ferment slows down enough in my frig that I can keep it for a month.  Do you see the raw milk, raw milk yogurt, fresh bread and those ribs that we will use in the coming week to celebrate AJ's birthday?

The ferment slows down enough in my frig that I can keep it for a month. Do you see the raw milk, raw milk yogurt, fresh bread and those ribs that we will use in the coming week to celebrate AJ’s birthday?

And you?  Have you tried kombucha yet?

Salut!

Salut!

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