Kombucha Homebrew

Finally! This has to be the one post that I've talked about, started writing, and thought about more than any other. And I really have no excuses- as it's incredibly simple and straight forward.

I started brewing my own kombucha about a year ago and have since been more or less unable to enjoy the store-bought stuff.  As it turns out- I like my kombucha extra vinegary and herby, and I also get some sort of strange joy out of creeping people out by brewing it on my kitchen counter.  It really isn't the prettiest thing to look at.  For some more information about what kombucha is and why I drink it- this is a good source, if not a little woo-woo.  Fact of the matter is- I love the taste, and I feel great when I drink it.

Mmmmm

What you need to begin:

- Large pot (at least 4 1/2 quart)

- Large glass jar (a sun tea jar is perfect)

- 4 quarts of water

- 1 cup sugar

- 4 tea bags (green, black, or white, not herbal or decaffeinated!)

- Cheesecloth or a thin kitchen towel to cover your brew with

- Kombucha SCOBY (mother) and 1/2 cup starter liquid*

*You can grow your own SCOBY by following this guide which has you start with a bottle of the store-bought stuff.  This is how I grew mine originally, and it has never let me down. Starter liquid is basically already brewed kombucha, and if you do grow your own SCOBY you'll already have some ready to go.  If you live in the Seattle area I have quite a few extra SCOBY's right now- and I'd be more than happy to pass them along. Just leave me a comment and we can coordinate an exchange.

How to brew:

- Start by either filtering or boiling your water for ten minutes to get rid of any existing bacteria and other funky stuff that could mess up your brewing process.  If using the boiling method- add an extra half cup of water, as you will lose some volume via steam.

- Add sugar to your boiling water, and stir until fully dissolved.  Remove from heat, add tea bags, and allow to brew for 15 minutes. Remove tea bags, and allow mixture to cool until room temperature.  This is a good time to sterilize your large jar (running it through the dishwasher is great, as is "rinsing" it with boiling water).

- Carefully pour tea mixture into sterilized jar, using a funnel if needed (you really don't want sugary tea all over your kitchen counters). Gently pour SCOBY and starter liquid into your jar with tea, cover with cheesecloth or towel, using a rubber band or string to hold it on.

- I allow mine to brew on the kitchen counter, as it's fairly warm and can sit undisturbed until it's ready to drink. Taste your brew after the first week and decide if it's the strength that you'd prefer. I've left mine to brew for up to 3 weeks for a very strong, vinegary brew. Once it's your desired strength- remove your SCOBY and 1/2 to 1 cup of your liquid, and set aside for your next batch. Brewed kombucha should be stored in the fridge, and will keep for a long time- you'll most likely drink it all before you ever have to worry about it going bad.

Once you're comfortable with the brewing process- feel free to try experimenting with flavored teas, and different types of sweeteners (honey, agave).  Just be sure to always use caffeinated tea, and not ever use sugar substitutes as your kombucha culture won't be able to grow and ferment without caffeine and sugar present.

Most of all- have fun, gross out your friends, and feel awesome because you no longer have to spend $4 every time you want to get your hippie on.