Did you know our local library has a calendar full of fun educational workshops? Recently I attended one on how to brew your own Kombucha. I’ve been intrigued by the idea of gut health and fermented foods. I love sauerkraut! So why not Kombucha!
What is Kombucha? It is a fermented sweetened black or green tea.
Why drink Kombucha? Consuming foods containing beneficial bacteria can help support the bacteria in and on our bodies. Fermented foods are rich sources of probiotic. The health benefits are plentiful; promote healthy bacteria in the gut, supports healthy liver function, boosts metabolism, improves digestion and bowel function boost energy, reduces blood pressure .. and so much more.
A simple beverage of tea, sugar, water, the SOCBY (Symbiotic Culture of Bacteria and Yeast), and a starter liquid, added to the sweet tea for a period of primary fermentation that typically lasts seven or more days. After that time, the sweet and tart liquid is often flavoured with fruit, herbs, and/or spices and is bottled-aged to create additional carbonation and flavour.
The SCOBY is the key ingredient when brewing your own Kombucha. The bacteria and yeast in a SCOBY depend on each other, in that the by-products of the yeast fermentation feed the bacteria and the by-products of the bacteria fermentation feed the yeast. There is a tradition of passing SCOBYs along, which can be a good option if you connect with a friend or local homebrewer who is actively brewing, so the cultures and starter liquid are very fresh and strong.
Brewing Kombucha at home is a great idea for someone who drinks a lot of Kombucha or a family. A basic recipe will brew one (1) gallon of Kombucha. Although I enjoyed the “science experiment” of brewing my own Kombucha, I am more than happy to purchase my Booch local at the Muskoka Food Coop or at the Great Vine in Huntsville.
Have you brewed your own Kombucha? Did it turn out the first time? Do you have a hotel full of SOCBY that you would like to share? Comment below, we would love to read about it!
Source: The Big Book of Kombucha; Brewing, Flavouring, and Enjoying the Health Benefits of Fermented Tea.
