I’ve got many batches of kombucha going now — about 5 huge jars. Babies are sprouting all over!
Here are some successful recipes for kombucha tea that I have made in the last month (by successful, I mean outstanding in taste):
- 20 cups water
- 3 cups sugar
- 6 bags green tea (Kirkland Signature)
- 4 bags Celestial Seasonings Gingerbread Tea
Fermentation period: 20 days — the length of this time to ferment is likely due to the colder weather. You want to dip a non-metal ladle or spoon in and sample your kombucha brew after about 11-14 days to test for desired flavor.Â The flavor of this batch is reminiscent of spiced apple cider.
Also, a Jasmine Green Tea yieled a delicate floral flavor. Harvested early, this batch retained a sweetness to it that was almost overpowering. I’ll let the next batch ferment a few days longer.
Slowly, the pantry is being taken over by kombucha.
Since my original kombucha post, many batches have come and gone. I have not been diligent in scientific record-keeping, but each batch is unique. Some are sweeter, some more vinegary depending on length of fermentation. I have used green tea, black tea, blackberry sage tea (yum!) and am fermenting a batch now with pomegranate green tea. I am going to start recording days brewed, flavor, and differences with different teas used. I am also going to start branching out with utilizing honey, agave, and other sweeteners.
Yesterday I received a call from Terri P. in New Orleans. She had gotten my name and number through the world wide web and knew I brewed kombucha. We talked a bit about SCOBYs, brewing, and the differences she has noted since beginning a regular kombucha consumption in April of this year. She drank two bottles a day before brewing her own. Changes she has noted is an increase in fullness and thickness of her hair. Her daughter recovered from torn ligaments and tendons quickly enough to become a follower, and her friend Glenn, who introduced her to kombucha, eliminated 20+ years of adult acne by drinking it. She also spoke of someone she had spoken to who gives it to his two year old, and the child has had no seasonal illnesses since, despite being in daycare. Now THAT is a miracle!
Her enthusiasm rekindled my own, and now I am set to experiment with more flavors, variations, and options. I have kept to my original recipe, although have not been exact in measurements. My SCOBY (Symbiotic Colony Of Bacteria and Yeast) has not suffered. In fact, I have begun the process of giving away “babies” to interested parties. I typically drink my kombucha with frozen berries because I am all about convenience. The berries add a hint of flavor and I do not get the Vitamix dirty.
Upcoming experiements will be posted here. I am glad to have become part of a nationwide kombucha following. I highly encourage everyone spending more than $20 a month on storebought kombucha to begin brewing your own. It really is quite easy!