Kombucha Soda

There have been two very specific things that have really made us radical Kombucha lovers.

1.  Using green (or white) tea as the base of the original recipe instead of black tea.
2.  Second Fermenting it to make a delicious flavored carbonated beverage, that we call Kombucha Soda.  It so refreshing and delicious and good for you (and habit forming) - that we are now making 10 gallons of Kombucha a week!!  (That is not a typo - I said 10 GALLONS!) Granted, we have a big family; it is very hot here ; and I do have a sweet local couple that I have also gotten "hooked", and they buy it from me weekly.  :-)  But that's still a-lotta-bucha!

I have a girlfriend in AL who tasted my wares (after having "written Kombucha off" in her mind, because they just didn't care for it).   Now she is persistent in asking me for the instructions.  So here they are as promised. :-)

Step 1:  Make your Kombucha (preferably with green tea) and harvest as usual.  You might like to add the extra step of straining your Kombucha through a cheesecloth (or other non metal means).  This will help keep the "mother" or beginning signs of a new scoby from forming in your bottle.

Step 2:  The bottles we use, are 16 oz flip top bottles.  (If your bottles are different sizes than that.  I would just adjust the amount of juice accordingly.)   Using a funnel, pour 2 oz of your favorite juice (grape, pomegranate, blueberry or cherry are QUITE nice).  Then top it off with your prepared Kombucha  leaving about an inch+ of head-space.    Tighten your cap and let it sit in a dark place.  (A cupboard or closet work very nicely.)  The length of time depends on your juice and weather.  If it is really warm you might want to start checking your soda in 3 days. It usually takes my sodas 3-7 days.  Just taste one.  If it is not bubbly enough for your liking...cap it and put it back.  If it is, pour it over some ice and enjoy! Put the rest in the fridge.  :-)  The longer it sits the more bubbly it gets and the "drier" it gets.  Meaning - less sweet.  You can customize it to your taste!  The POP and hiss of that lid is such a satisfying sound!


THAT'S IT!  So simple! So good!


Here are a few Kombucha tips and tidbits I have learned thus far:

• DO NOT (I repeat) do not, keep your Kombucha beverages steeping next to your kefir ferments or cultured veggies.  I noticed my kefir based cultures "deactivating", even when I had lids on the kefir and the veggies!!  I had already had experience and success in both types - so I noticed it right away when they started "acting funny".  However, if someone were new to this...they might not realize it and throw in the towel on fermentation all together and that would be a travesty!  :-)
• Orange juice ferments very quickly, so start checking in half the time you would your other flavors.
• If a small "mother" develops in your soda bottle; don't worry!!  You can actually eat it and it is good for your gut...but if you are sampling to guests (who are new to Kombucha) or you are skiddish about such things, you might want to pour your soda into a glass instead of drinking it out of the bottle.  JUST in case.
• BE VERY CAREFUL when opening your bottles. Do not shake!  For my 5-7 day sodas, they get very very very bubbly.  They will over flow like champagne!  So I like to open mine over the sink.  But I have had to wipe the ceiling more than once in the beginning!
• Unlike commercial soda, you can open a bottle, pour some out and recap it and put it bak int he fridge.  It doesn't go flat like commercial soda!!  For this reason, I think the larger flip top bottles, that are the size of wine bottles would also be a very nice option!
• I had one instance with a bottle breaking from the pressure.  The bottom of the bottle just dropped right off.  That was a mess.  It has been warned to use nice thick bottles.  There is a reason for that!   
• It is common for people to warn against using plastic.  However, I have started fermenting mine in high food quality 5 gallon buckets for my first week of making the original brew.  I started doing this because of our large volume and using my glass gallon jars for so many other things.  It is working very well.  I also saw on a video, that someone was using plastic bottle for their second ferment (soda) bottles.  That is a different quality plastic and I wouldn't recommend it long term - but it might be a nice way to give it a try to see if is worth further investment in glass bottles.   I need to post an apology and a correction here! About 3 or 4 weeks into this experiment of using plastic 5 gallon buckets to brew my kombucha, my husband and I both started tasting a subtle plastic flavor in our Kombucha.  This is NOT OK.  It appears that plastic has leached into our healthy fermented beverage!  We pitched what we had and immediately returned to glass only. I am not yet sure if my Scoby has been ruined or not.  It looks healthy, but a little more observation and time will tell.  I plan to do a full post on it after I have observed my Scoby's recovery (or lack there of). :-(  I will link that here, for future readers as well.  
• When I started (making Gingerbeer), I saved all kinds of scrap glass bottles of different kinds to put it in.  Then when I knew I wanted to turn it into a "regular" thing, I started collecting used and new flip bottles from various places.
• I have fiddled with Kombucha Rootbeer by making my own extract.  It is not yet perfected..but when I do, I'll post it.  I intend to make a Kombucha Gingerbeer too.

My (12yr old) son has promised to make me a bottle drying tree.  I can't wait!  I will be sure to post that, when the time comes!

This post was shared at Wildcrafting Wednesday and Simple Lives Thursdays

Kombucha 101

Kombucha is not new to many of my readers. However, I wanted to start at the beginning with the wonderfully healthful drink. By sharing information about Kombucha and getting everyone up to speed on it we can all move forward on the same page.  I have future posts planned for all kinds of yummy variations and ways to use kombucha that might be new to those who have been using it for years. So first things first.

What IS Kombucha? What makes Kombucha unique is it's special culture called a SCOBY (which stands for Symbiotic Colony of Bacteria and Yeast). It is often called a "mushroom" but it is not. It does not have any fungal properties.  You may also hear it referred to as a "patty".  It is similar to the "mother" in living vinegar. Some people might think it is gross...and it kind of is...when you think about putting a bacteria laden yeast patty in your drink on purpose!!   That's a gross thought at first.  However, when you are willing to let go of the "sterilized and pasteurized scare" that we have been programed with in the recent years if modern history and you are willing to learn about the beautiful cycle of life that YHVH (GOD) has put in place to help us be well...then all the sudden it's not so gross. :-) Kombucha is nothing new...these methods and understanding have been used for hundred and hundreds if not thousands of years...in many cultures (get it?) all over the world, including our early America.

Why is it good for you? The following constituents may be found in the Kombucha Tea: a very small trace of alcohol, carbon dioxide, vitamin C, vitamin B1, B2, B3, B6, B12. folic acid, acetic acid, Glucuronic acid, gluconic acid, oxalic acid, usnic acid, fructose, dextrogyral (L-Latic Acid+), enzymes and minerals.

 Kombucha detoxifies and has diuretic properties. The active components that are in Kombucha Tea seem to bind harmful toxins, supplementing liver and immune functions. Kombucha may also help sustain beneficial intestinal flora and, in this way, aid digestion and prevent growth of unfriendly bacteria--which is very important to over all health and disease prevention.   The tea contains B vitamins that may work as co-enzymes in stimulating metabolic processes.  These B vitamins are also important for healthy skin and blood formation.

 There is a whole host of things it is said to be "good for" in maintaining health drank regularly in one's lifestyle.  (I an not say these are "cures"  The FDA would not like that...blah blah blah)   Here are just a few that I found online:

• Improves sleep
• Assists weight loss
• Lowers blood pressure
• Relieves PMS
• Acts as a gentle laxative, helping avoid constipation 
• Aids in the relief of arthritis and muscle pain
• Cleanses the colon and gall bladder 
• Aids in healthy digestion/ulcers 
• Relieves colitis and stomach cramps 
• Returns gray hair to it's natural color 
• Helps stop non-infectious diarrhea
• Relieves bronchitis and asthma 
• Clears up Candida yeast infections
• Regulates the appetite and reduces fat 
• Aids with stress and insomnia 
• Improves eyesight, cataracts and floaters
• Relieves headaches including migraines 
• Increased immune system function
• Puts Lupus into remission 
• Helps reduce the alcoholic's craving for alcohol
• Eliminates menopausal hot flashes 
• Clears acne, psoriasis and other skin problems
• Thickens hair and strengthens fingernails
• Enhances the sense of smell 
• Revitalizes the physical body and adds energy-including sexual energy
• Personally speaking, I have found it to be very refreshing and rejuvenating and it provides a gentle even "energy" unlike coffee or tea; More in a nourishing kind of way...it is hard to explain.

Wikipedia offers more of the technical information on it, if you are interested.

 What does it taste like? The taste varies based on the preparation. It is typically made in a tea base, but different teas can be used. This changes the flavor. Likewise, it can be sweetened with different whole sweeteners. This too effects the taste. Also, its fermentation time is a huge factor in it's flavor. It can range from slightly sweet and mild, to something more like a cider, and on to a real tangy vinegar. There are other things that can be done to season and flavor the kombucha too. Really the variations are vast! My husband didn't care much for the "plain" most commonly made, black tea version...yet I wanted to keep this drink in our reguar lifestyle. So I started (and continue) to experiment and I am looking forward to sharing the things I have learned with you in future posts.

How do I make it? First, you will need to acquire a SCOBY. You can do this by asking a friend who makes kombucha, it is always growing and they might not have enough to share right when you ask, but before long they will. You can also buy them. Just look online...OR you can follow this little tutorial on how to grow your own from scratch.   It does require some prepared kombucha that has not been pasteurized. You can often find this for sale in the refrigerator section of a health food store. The only thing I might do differently is put more sugar in than he did.   I think that would help it grow faster.

IMPORTANT TIPS FOR MAKING KOMBUCHA: 
1. Do not use metal utensils
2. Use a glass jar or bowl. (We prefer jars.)
3. Do not steep your kombucha near other foods that are culturing (like keifer or veggies) 
4. When steeping you kombucha do it in the dark. 
5. Taste it and make it how YOU like it. 
6. Use only non-chlorinated, clean water 


 THIS IS HOW WE MAKE OUR KOMBUCHA: This recipe is for a 1 gallon batch. 
1. Bring 1 qrt of water to boil, turn off the heat. 


2. Add 1C of cheap white sugar and stir to dissolve. 


3. Add 6 bags of black, green or white tea (or 6 tsp bulk) into hot water, and cover to steep. (about 10 minutes) Squeeze out bags and discard/compost. 


4. Pour tea into a clean gallon jar. Add 2 1/2 more qrts of COLD water to speed cooling. When you are confident that tea is completely cool (under 100 degrees) you may proceed. 


5. Add 1 1/2C finished kombucha tea from the previous batch and the SCOBY.  Cover with a towel, muslin or jelly bag and rubber band it to secure it.   Put in a dark warm place for 1 week. (Give or take based on how hot it is.) 


6. Taste test.  Then REPEAT for the next batch.  Refrigerate Kombucha and enjoy or.....(to be continued) 

 Maintaining and Storing Your Culture (SCOBY) Your culture is always growing-- it is prolific. You just always keep a batch going. If you find its more than you can drink, cut your recipe in half. it is most common to make it by the gallon, but you can make as little as a quart at a time if you wish.  You can always freeze or dehydrate your culture if you are not going to be making any for long season of travel or something. You can also refrigerate it in a fresh batch of solution to slow the activity.

 Now...we can move forward. :-)

 

Homemade Ginger Beer

My DH has always liked soda. But since He has been at home a lot more and on the road a lot less...he rarely drinks it since it is not something we keep at home. He does prefer to have flavored drinks to good ol' clean water (like the kids and I drink regularly). I would get him treats from the health food store or co-op from time to time of natural sodas, but those are NOT prudent choices when it comes to responsibility in the budget! So I try to come up with healthy alternatives for him. He really appreciates my teas, especially when I out a little honey or agave in them. This is how to make Lactofermented Ginger Beer (its like root beer not alchohol).

This was my latest experiment, the info is from the folks at Learning Herbs.com. You can check them out at their web site or on YouTube. This is video lesson instruction is done in 4 segments; 2 on making the culture and 2 on making the soda. (These were freebies on YouTube.) I was on the Herb Mentor forum when someone mentioned liking these, so I thought I would give it a try this week since I have lots of Ginger in the fridge. (Although I had to go buy sugar) We were very pleased with the results. It was remniscent of Kombucha...but much better tasting in our opinion. It is not sweet at all, I believe the culture eats it up like the kombucha in the fermentation process. It is VERY refreshing in the summer heat. I think this could be something that we could "keep on hand".