Good Ol’ County Kombucha

I’m blowing open my Kombucha vault and talking fermenting, flavours, benefits, and scobies.

Want to be grossed out? Check out my scoby hotel…

So many socbies… want one?

I got my hands on my first scoby after a bunz trade about a year and a half ago. That original scoby now lives at the bottom of the hotel, having retired after a year of hard work.

Kombucha is a fermented tea with roots in Asia. It’s full of wonderful probiotics, can be quite effervescent, but only if you want, and there’s a million flavour combinations, they are endless!

Essentially you take 1 part of your starter liquid (can be any kombucha), 3 parts fresh sweet tea, one scoby and your off! I leave that for about a week or two (the warmer the temperature, the faster the ferment). By now you will probably have a baby growing at the top of your fermenting jar and you are ready for the second ferment! *See specific measurements below!

This is where things get creative! You now get to mix a flavour combination with your brewed kombucha (make sure to reserve some as your OG starter). Here’s some of my favs:

  • Cherry
  • Cherry Lemon
  • Sour Watermelon (Davids tea – buy it all!)
  • Lemon, Ginger, Tumeric, Cayenne

Need a scoby? Some extra kombucha support? Troubleshooting? Visit my contact me page and ask away! Find your self a group of like minded fermenters, I’m lucky enough to have two at work (check out Meemaw Mentions!)!

P.S. Why kombucha on my Wabi Sabi blog? The Japanese tea ceremony has deep roots in Wabi Sabi, kombucha is a fermented tea. No batch ever turns out the same, trial and error is key… Wabi Sabi ๐Ÿ™‚

Here’s a more specific recipe:

  • 1 cup kombucha starter
  • Scoby
  • 3 cups water
  • 1 black tea bag, 1 green tea bag
  • 1/4 cane sugar
  1. Make a tea with the water, tea bags and sugar
  2. Let the tea cool and then add your scoby and starter tea
  3. Cover with a coffee filter or tea towel with an elastic and leave in a spot out of the sun but where it can access air, a counter top works great
  4. After a week, you probably have another scoby forming and its time to flavour.
  5. Reserve a cup of the tea and your scobies, add an inch of two of fruit to a mason jar and pour the rest of the tea over.
  6. Cover with a lid and put in a cupboard for a week
  7. Strain and enjoy!!

If you are using mason jars, you typically will not get a lot of fizz. But if you use a flip top bottle, the fizz will come!

Lastly, here’s a couple places I’ve turned to for help:

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