About 2 years ago, we started brewing Kombucha, after getting hooked on it at a local Albert Park cafe. For $5 a drink, I often wondered if it was better to have a glass of wine, but of course, the healthy drink prevailed.
This was until I read that I could easily brew this gut-friendly, tangy drink by myself, at home. Another friend was happy to part with some of the necessary SCOBY to start a kombucha so I was quickly on my way to brewing myself, at home.
This is a picture of a SCOBY floating on the top of my kombucha.
I’m not a professional or claim to fully understand it’s full health benefit, but they are aplenty. The Dr. Axe website explains in full details all of the benefits of this healthy drink which you can find here. Dr. Axe explains:
“Due to the fermentation process involved in creating kombucha, it contains a large number of healthy bacteria known as probiotics. These bacteria line your digestive tract and support your immune system, as they absorb nutrients and fight infection and illness.
Since 80 percent of your immune system is located in your gut, and the digestive system is the second largest part of your neurological system, it’s no surprise that the gut is considered the “second brain.”
Drinking kombucha every day can help you to maintain peak immune health, which trickles down into an impressive number of benefits for your overall health.”
After our move to France last year, I was left without my kombucha again. Whilst the SCOBY can be dried and transported, I decided that getting 3 kids to Europe in one piece, was more of a priority. I was scouring the local stores and asking some friends if they had the prized SCOBY but I came up empty-handed until one day, I came across an Instagram friend, who was brewing. And she lived in Spain. I asked where she’d bought it, and she offered to send a piece of the SCOBY to me (or the mother as it’s colloquially referred to).
A package arrived from Valencia, Spain shortly thereafter and I set about brewing again. This involved making black tea, mixing it with sugar, the SCOBY & a bit of the tea that the SCOBY came from (which my friend also sent in the package).
The measurements I used for a bit container were:
– 2 tablespoons loose tea OR 8 black tea bags
– 1 cup sugar
– 13-14 cups water
– 2 cups starter tea or vinegar
– a SCOBY
After making the tea with added sugar in a big pot and letting it cool, I added the starter tea and the SCOBY. It’s suggested to put a tea towel over the top and secure with an elastic and storing in a dark place, at room temperature. The tea needs to ferment so you don’t want anywhere too cold, but not too warm either. I’ve left my recent brew on the countertop where it was a consistent warm temperature.
After 3-4 weeks, the Kombucha is ready to drink. I tested some along the way but found that it was too sweet, so left it to ferment further. It does become a bit fizzy on the top and when the drink has the desired taste, you can bottle it in containers and refrigerate to stop the fermentation process. I prefer to drink it nice and cold and some people add fruit juice if you needed to sweeten it.
If you don’t have a friend with a SCOBY to use, you can buy them here in Australia. from The Good Brew Co.
Enjoy your kombucha and please let us know if you make it and like it!