Ferment that!

IMG_0507Summer inspires me to be out-of-doors as much as possible, planting too many tomatoes and ignoring the vast array of weeds. This summer has been no different and yet everything is different. I am now working closely with farmers and producers and getting my inspiration from the farmers markets and my wonderful housemate. This season we are successfully making our own yogurt and Kombucha weekly. We are eating so much from the garden.

I have always been intimidated by fermentation..i know..throw stuff in a pot and let it ferment..what could be more simple? i dont know?! I am starting with Kombucha.  I loved the stuff from the first time i tasted it. That tart green apple, vinegar sweetness with a slight fizz..I knew i was drinking something wonderfully pure and packed with b-vitamins and happy belly creating probiotics. Kombucha has been around for centuries and is thought to relieve arthritis, depression, anxiety, gal bladder misfortunes and increase liver function. It could also not be easier to make.

IMG_0710 So why do we limit ourselves and what we can obtain because of insecurities? I recently told a friend that I was the most optimistic person he would ever meet but with the largest bag of self doubts..i think getting older just makes that bag bigger and more easy to bare..i dont want that bag anywhere near me anymore!  so I have been shedding a few pounds of these doubts with a wonderful jar of Kombucha each day.

We used a simple black tea recipe and created our scoby (aka Symbiotic Colony of Bacteria and Yeast) from a pre-existing one..easiest method.

To make your own, you will need:

  • A gallon size glass jar
  • a little less than 1 gallon of brewed sweetened tea cooled to room temperature
  • 1 Kombucha SCOBY (we got ours by buying a good, already-made Kombucha at the store and just poured it into our cooled tea
  • a square of cheese cloth and a rubber band
  • In your glass jar, prepare the tea with 1 cup organic sugar in 1 gallon of your favorite brewed black or green tea. I know people who use flavored teas as well..your choice. Make sure that tea is completely cool before going on to next step.
  • add your kombucha from a store bought bottle, or settle your newly acquired SCOBY gently onto the liquid surface. Some of them will float and some will sink…dont worry. Eventually it will float and expand.
  • Cover the jar with the cheese cloth and secure with a rubber band.
  • Place in a warm location around 70-75 degrees and let sit from 5-30 days. We just put in on the kitchen counter. Depending on your preference it will be less sweet and more potent the longer you leave it. We bottle our Kombucha about every 7-10 days and let it ferment a little more in the fridge to add the fizzies.
  • Pour your Kombucha into smaller jars and refrigerate.
  •  Every 1-2 batches, the scoby will have a baby that can be used to make other batches or given away. (see photo at bottom of post)


I photographed my SCOBY growing..it was fascinating! IMG_0474 IMG_0495 IMG_0498 IMG_0546 IMG_0712 IMG_0713this last photo shows the baby scoby that can be detached and offered to someone else who wants to make their own Kombucha!


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