I first discovered kombucha about a year ago when I saw something strange sitting on a friend’s kitchen counter.
It looked like a jug of thin brown liquid, but with something kind of gnarly floating on top, so I asked her about it. Fermented tea was her answer. A SCOBY, or Symbiotic Culture of Bacteria and Yeast, was the thing that sat at the top of the jar.
Kombucha has been around for thousands of years in Eastern cultures, but has made it’s mark in America more recently. It’s packed with probiotics and vitamins and is great for digestion and health. Plus it’s delicious.
A couple months back, I met the fabulous Kate Tecku, owner of The Kombucha Shop. Her online store provides DIY kits for those of us who want to do a little science experiment in the kitchen. When you purchase the kit, you receive everything you need to brew your own kombucha at home, including beautifully designed instructions that give you step-by-step guidance so you can’t mess it up.
I started my first batch of kombucha a couple weeks ago. Following the kit’s instructions, I brewed some sweet tea.
Once it cooled, I combined it with some water and plopped that SCOBY into the gallon jar. Before putting it in a dark corner of the kitchen to brew, I made sure the pH levels were on target (they were).
I wanted to check on my ‘booch every day, but Kate recommended waiting at least a week before disturbing the SCOBY. I tasted it after seven days and decided that I wanted it to ferment a little longer. At 10 days, I tasted again and it was perfect. And while it tasted lovely, the SCOBY did look like an enormous piece of snot, which means everything was working as expected. (Also, there is no angle that makes this look pretty).
Once it was done with the fermentation, I scooped the SCOBY into a bowl, poured a little of the kombucha on top, and bottled the rest. The SCOBY and reserved kombucha, also known as the “starter tea,” was what I needed to get my next batch going.
On my third brew, I decided to get a little creative. At the point when you bottle the ‘booch, you can also add some flavor to it. My choice: strawberry and basil, which I cooked down in a small pot along with some sugar and water, pureed it, and added it when I bottled.
The bottles sat in a cabinet for three days, and when we popped them open, they were perfect. The tanginess of the kombucha remained, but the strawberry basil flavor added a little something extra.
Ready to try brewing your own kombucha at home? The Kombucha Shop is offering an exclusive coupon code to Things I Made Today readers. Check out with promo code THINGSIMADE15 to get 15% off your order! And if you want to learn more about the history and science of kombucha you can read Kate’s post on Cosozo.
- 1¼ cup strawberries, halved
- 1½ oz basil, chopped
- ⅓ cup sugar
- ⅓ cup water
- 15 cups (~3½ liters) home brewed kombucha from The Kombucha Shop Kit
- 3 34-ounce swing top bottles (or equivalent)
- In a small saucepan, combine strawberries, basil, sugar, and water. Bring to a boil, reduce heat, and cook until strawberries have broken down, about 6-7 minutes.
- Transfer strawberry mixture to food processor or blender and puree until smooth. Let cool completely.
- Pour ⅓ of the puree into a large glass pitcher. Add about 5 cups of kombucha and stir with a plastic or wooden spoon. Using a plastic funnel, pour liquid into a 34 ounce swing top bottle (alternatively, you can use mason jars or other tightly sealed jars). Repeat with remaining two bottles.
- Store bottles in a dark and cool place for 2-4 days, then transfer to fridge. Strain strawberry pulp before serving.
Thanks for the nudge. I’ve been meaning to try my hand at kombucha. I used your code and placed an order!
writes culinarycamGreat! You’ll have to report back on how it turns out!
writes VickyMy dad is really into kombucha right now too. Thanks for the discount code that I used to purchase his Father’s Day present!
writes AnnaIt’s such an awesome gift idea!
writes Vicky