Making a Batch of Kombucha

I finally got around to making my first batch of kombucha tea. If you’re new to kombucha, which I am, it’s a fermented tea that apparently is an acquired taste, and it’s very beneficial for the body. I had decided to make it and I haven’t even tasted it yet, but descriptions of it by other people intrigued me, and a friend from nutrition school gave me a scoby (a symbiotic culture of bacteria and yeasts). Plus another friend had sent me a link to this great website all about kombucha and other fermented foods.

One problem was I didn’t have any one-gallon glass jars to contain the juice while it ferments, but a friend suggested I go to a dollar store and look. Sure enough! Lots of choice. So yesterday, I bought a couple of large glass jars.

At home, I measured out a gallon (4.5 litres) of filtered water and brought it to a boil on the stove. Then I added four tea bags: An organic oolong tea from Touch Organic, an EchinaChai, Jasmine Green Dragon, and Earl Grey, all from Namasthé. This will be a very sophisticated kombucha! Either that or a hodge-podge!

Then I had to go to the store because I needed a cup of granulated white sugar and we never keep any in the house. Actually, the only time we buy white sugar is when my husband is making a new batch of wine.

So then, I stirred in one cup of white sugar and left it all to cool to body temperature, which took about three hours.

Once it was cool enough, which was about 11:00 p.m. last night, I opened the jar my friend from nutrition school had given me, poured in the juice, and carefully unfolded the kombucha mother scoby. Actually, the mother sank right away to the bottom of the mixture, so I’m not sure if it’s going to work.

Pressing on regardless, I found a clean tea towel and secured it to the wide neck of the glass jar with an elastic band, placed it all carefully in a dark corner of my kitchen, turned out the light and went to bed.

Oh, I also wrote out a little note to myself to go to the next stage on Day 5, which is Saturday. I’ll update you then!

Best of health, naturally,
Nina