Kombucha at Home: You can use kombucha as more than just a flavorful, healthy drink. First, once you’ve got SCOBYs to spare, it’s time to share. Give friends and family a SCOBY, along with handwritten instructions for them to try making their own kombucha. You can also use SCOBYs to make vegan jerky, candy, or as a substitute for raw fish in sushi. Some use it as a face mask! You can even make crafts with SCOBYs; dried until stiff, yet still flexible, SCOBYs can be used as a leather replacement in craft projects. If you’re entertaining this winter, try out the recipe following this article for a sparkly, festive mocktail. A Kombucha Pomegranate Fizz made with your own homemade kombucha is sure to make an impression as your signature drink!
1. Gather the necessary equipment: z Pot or kettle (for boiling water) z Brewing vessel, safe for fermenting (a large glass jar is the most common) z A finely woven cloth or towel (to cover vessel) z Rubber band (to cover vessel) z Jars or bottles with lids (for finished kombucha) 2. Gather the necessary ingredients (for one gallon of kombucha): z 1 SCOBY (symbiotic colony of bacteria and yeast; either from someone’s mature starter or purchased online) z 1-2 cups of kombucha starter liquid (from someone’s previous batch) z 1 cup cane sugar z 1 gallon filtered water z ¼ cup black and/or green tea, or 4-8 tea bags 3. Make a clean, safe space for your kombucha- making environment. 4. Heat the gallon of filtered water. Make tea inside the brewing vessel; steep for 10 minutes. 5. Remove tea leaves or bags and stir in sugar until dissolved; allow freshly sweetened tea to cool to room temperature. 6. Add the SCOBY and starter liquid to the vessel. 7. Cover and seal the vessel (with clean cloth and elastic band) and allow it to ferment at room temperature, anywhere from a week to a month. Record your start date. (The liquid will “acidify” the tea to protect against contamination and ensure a safe pH level; the sugar will feed the bacteria and yeast.) 8. Watch the new SCOBY form on the surface of the liquid. 9. Check the kombucha flavor after about a week. Stop fermenting when you like the flavor. After fermentation, you can add fruit juice or other flavors, such as spices and herbs. 10. Pour the finished kombucha into sterilized and dry bottles. Cap tightly and refrigerate. Keep the SCOBY and a few cups of kombucha in the vessel for your next batch.
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December 2022
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