Category Archives: Kombucha Tea

How to Grow A Scoby-Kombucha Making

Maybe you killed your scoby, or perhaps you don’t have one and want to try to brew your own Kombucha tea. Either way as long as you have some K-tea from a previous batch (always keep at least some tea in a tightly closed glass jar in your fridge for a back-up) you can re-propagate your own scoby.  This method works best if your tea has a few thread looking things in the tea. They look pretty ugly but they can easily grow into a new baby (or is it mother?) scoby.

Scoby, by the way, merely stands for a “symbiotic colony of bacteria and yeast” and is not just limited to Kombucha. The same term can also used when talking about kefir grains-both milk and water. And we are talking about HEALTHY bacteria and yeast. The stuff that your gut desperately needs to keep your immune system functioning at optimal health. Good bacteria is especially vital after an anti-biotic regimen which unfortunately kills off a lot of the good bacteria as well as the bad.  Kombucha tea, kefir, even yogurt to a lesser extent are all teaming with different strains of pro-biotics that your gut and butt (pro-biotics also helps elimination and even bloating in many circumstances) desperately need. The yeast helps to control bad yeast that can lead to yeast infections,thrush, and some other nasty yeast over-growth that can lead to a myriad of health problems. So, feed your gut different forms of healthy bacteria and yeast and you will notice and overall increase in your lymphatic systems (immune) ability to fight and control infection over time. An added bonus is that drinks like Kombucha and Kefir are also very delicious and easy to prepare! Have fun with this health tonic-check out my kombucha punch recipe!

So…what is this post about again? Oh right, how to make a scoby from a previous batch of kombucha tea. This is very long and complicated so please be patient. Only kidding, this is fool proof and simple!

Here’s what you do:

Take a glass jar of K-Tea and place a coffee filter over it. Fasten it with a rubber band and let it sit in your kitchen in a semi-warm location for about 1-2 weeks. You will eventually begin to see a thin white substances forming at the top of your jar which is your scoby!

Once it grows to about an inch thick you can go ahead and a fresh batch of Kombuca Tea! Check out my video tutorial on how to make K-tea and you can see that the clean off-white looking scoby. I used this method to grow it myself. Easy peasy!

This is what it looks like from the top after it forms


Kombucha Punch

So, we had Taylor’s 5th birthday party this past weekend and I wanted to serve a fun punch that could be for both adults and kids. I wanted to use my Kombucha as the base of the punch. I was honestly a bit nervous about it because I didn’t want to get in a lengthy discussion about it at my kids birthday party, so I was pretty vague about what it was. I did talk a bit about the benefits of Kombucha such as it being detoxifying and generally good for us. I ended up just calling it “a healthful tonic” which is pretty accurate if you’re trying to keep it simple. So I made up a super simple punch that was very pretty and I’m not going to lie, I put some peach snapps beside it and let the adults add it to their punch. Uh…YUM! That’s all I’m gonna say about that one.

So here’s what you need:

  • About 1-2 qts. Kombucha (this batch was made with half green tea, half black)
  • 1 bottle Organic Pomegranate and Cranberry Juice
  • Half of 1 orange
  • 1 Lemon/Lime
  • ice

The How to:

In a pretty pitcher just pour the kombucha and the juice in and then add the fruit, giving it a good squeeze before hand to get the juice in the punch. Add the ice and stir it gently and serve! Easy!

This recipe is posted at the Hearth and Soul Blog Hop #46-Premeditated Leftovers

And also posted on Far Above Rubies Domestically Divine Homemaking Tuesday Linkup

And at Simple Lives Thursday May 5th-Sustainable Eats

How to make Kombucha Tea-A Video Tutorial

So I’ve never done a video tutorial before. Ever. This is my first one! Please excuse my nervousness.

One thing I need to clarify is that you add 2 more quarts of water after you pour in the concentrated tea/sugar into the fermenting jar or bowl. (Remember to ONLY use clear glass) This will also bring the tea mixture down to room temperature relatively quickly so you don’t have to wait as long to add the water.

Also, make sure that what you use to cover the fermenting container with the clean and white only. A clean white tea towel works, as does a coffee filter.

Here is the basic written recipe:

4-7 bags ORGANIC green or ORGANIC black tea ONLY-no flavored or herbed tea or even Earl Grey. Just plain old black or green ORGANIC tea. (using non-organic tea can cause your scoby to mold (I usually use 3 bags of each, but feel free to experiment, just make sure to include at least 1 black tea bag)-In the video I couldn’t remember why it is that you need at least one black tea bag, and according to Betsy Pryor of Laurel Farms who is all Kombucha, all the time you need some tannin in there which is found in the black tea)

1 to 1/2 cups organic granulated sugar (or white sugar)

3 qts filtered water (well water or distilled preferred)

1 Kombucha Scoby

1 fermenting container large enough to hold about a gallon. ie. clear gallon size jar (can use an old pickle jar), or a large clear glass bowl. (If you use a bowl make sure you also have a tea towel or cheese cloth and a large rubber band to cover. I prefer using the gallon jar as it’s MUCH easier to harvest the tea in my opinion.

1-2 cups Kombucha Tea from a previous batch or 2 cups distilled white vinegar

How To:

This is very easy, doesn’t take much longer than just making tea. Make sure that before you begin everything is sterilized. This is very important so you don’t introduce any bad bacteria to your K-Tea brew.

So you boil about a quart of water and then let it steep with the tea bags for at least 15 mins. You can go longer too but just be sure to add the water to the tea while it’s hot so it will dissolve all the way.

Then you can add the tea mixture to the fermenting jar and add about 2 more cups water. Make sure the mixture is at room temperature before adding any of the Kombucha Tea or the Scoby.

One the tea has cooled, you can go ahead and combine the two cups of Kombucha Tea from a previous batch, or however much came with your scoby or vinegar if you got a dehydrated scoby. Then add the scoby itself making sure that the flat smooth side is on top.

Now you just add either a coffee filter, tea towel or cheese cloth fastened with a rubber band. Place in an undisturbed quiet draft free location for about a week. You can begin to taste test the brew after about 4 days depending on the ambient temperature in your house. The warmer your house the faster it will ferment. K-Tea is ready when most of the surgar has been converted and you are left with a slightly tangy or even vinegary taste. The longer you let it brew the more vingeary tasting it will be. So it really depends on how you like it.

I will post another video tutorial on how to harvest the tea and do a continuous ferment and how to take a break from brewing your Kombucha Tea. Enjoy! And remember to start off slowly with the tea as it does have a detoxifying effect. General recommendation is about 4-6 ounces per day.

Have fun with it!

Kombucha Tea is the Coolest

I started making Kombucha last summer and have since gotten away from it. It’s easy to do things like that when your life is so busy. Well I killed my scoby (symbiotic colony of bacteria and yeast) a while back because I knew I wanted to take a break from it. And here is just another one of the reasons that Kombucha is the coolest. I did keep some of the tea in my fridge for oh…lets not try to remember how long, and I wanted to see if I could re-culture a Mother (our would it be a baby?) myself. This has happened before when I have done a double fermentation by just leaving it out on the counter after transferring the scoby for a new batch. I wasn’t sure how well it would work though, seeing as it’s been a long time since I’ve messed with it. But I figured hey, can’t hurt anything right? So, I took out my quart size mason jar of the tea, placed it in a safe quiet place and topped it with a coffee filter and just let it be for about a week.

And low and behold…my tea grew a baby! And not just any baby (or mother?) but one that looked PERFECT for making a fresh batch.  I am about to test it out and make a gallon size batch and I will check back with the results. I was pleased as punch.

And for those of you who have NO idea what on earth I am talking about here is a quote from the site Seeds of Health on some of the nutritional benefits of drinking Komubucha Tea (it tastes amazing too! Has a slight fizzy tang to it):

One of the main reasons why Kombucha seems to be efficacious against such a wide spectrum of diseases is that it does not have any specific action on particular illnesses, but rather its systemic detoxification of the whole body through glucuronic acid has an overall beneficial effect that invigorates the entire person…….. The following effects may be observed in those who drink the beverage on a daily basis: regulation of intestinal flora, cellular strengthening, detoxification of the entire organism, dross elimination, metabolic harmonization, a general antibiotic effect, a balancing of the blood pH.
The History and Spread of Kombucha
By James Roche

Some of the health claims are:

In rats it’s been shown to protect against stress and improve liver function. There is a lot of experiential evidence from people who have been using kombucha over many years. Many of the benefits reported include improvements in energy levels, metabolic disorders, allergies, cancer, digestive problems, candidiasis, hypertension, HIV, chronic fatigue and arthritis. It ‘s also used externally for skin problems and as a hair wash among other things.

The Main Reason why it is so good for you is because of the vast array of organic acids that help your body do it’s work.

Glucuronic acid –helps your body to detox itself (so start off small if you’ve never detoxed, or if it’s been a while (I learned this the hard way) Also helps with keeping your joints flexible (arthritis), and those who suffer from allergies

Lactic Acid– It’s a byproduct of how your body metabolized energy. It’s also created when you work out. Know that sore feeling you get when you lift weight…that’s a build up of lactic acid that hasn’t been processed back your blood stream. (but don’t worry, kombucha won’t make you feel soar AT ALL) Lactic Acid helps to keep you regular and also plays an important role in how your body balances pH. (think electrolytes)

Acedic Acid-helps prevent harmful bacteria from spreading (which I would assume is also why the bacteria in the scoby stays healthy)

Usnic Acidnatural anti-biotic

Malic Acid– liver detox

Gluconic Acid– helps with yeast issues such as thrush and candidiasis

Butyric Acid works with gluconic acid to further aid in yeast infections such as candida. Also plays a role is protect your body’s cellular membranes

( A lot of the information above was taken from “Seeds for Change” but please poke around and learn more about. You will be surprised how much info. you will find)

Even if it weren’t for all of the health claims, Kombucha tastes really good.  You can even really have fun with it. We made a punch out of it at my daughters birthday party and everyone loved it! It’s very refreshing and makes you feel a little bit “clearer”. It’s hard to explain if you’ve never tried it. I will be putting up a separate recipe soon with how to make it using black tea, green tea, and a combination of the two. Kombucha Tea is pretty awesome. At least I think so!

Edit: Check out my video tutorial on How to Make Kombucha tea and a basic written recipe!

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