Make Your Own Kombucha
M oving on from making your own fermented food, we’ve got fermented beverages, starting with kombucha. Kombucha has been popular for years now, both in stores as well as in the made-from- scratch-at-home department. If you’re not familiar with kombucha, it’s essentially fermented and slightly sweetened tea, a lightly carbonated, cider-like cold drink that often tastes a bit fruity, a bit vinegary, and sometimes slightly alcoholic. It’s nutritious, easy on the digestive system, and known to be good for gut health because of its beneficial, live bacteria, vitamins and minerals, and antioxidants.
Safety, cleanliness, and hygiene are essential when making your own kombucha; otherwise, harmful bacteria and mold can set in, ruining the process and forcing you to start over. Always keep hands and surfaces as clean as possible, rinsing with vinegar after. If you notice signs of spoilage—such as fuzzy green, blue, brown, or black mold—discard both the SCOBY that has developed at the top and the kombucha, and thoroughly rewash and dry the vessel before restarting. Here are the basic steps involved in making your own kombucha. Remember, for every single step, wash and rinse your hands. Sanitization is key to your success!
What’s a SCOBY? If you’re familiar with kombucha, you’ve probably heard the term “SCOBY” in relation to DIY kombucha. SCOBY stands for “symbiotic colony of bacteria and yeast;” when mature, SCOBY often resembles a flat, jelly-like pancake. To make kombucha, you’ll need a SCOBY, which you can either purchase online or perhaps source from a friend if you know anyone who makes their own kombucha.
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