Home Brewed Kombucha

It definitely isn't for everyone, but I personally love a good crisp, simply flavored bottle of kombucha.  This fermented tea can trace its roots to Asia.  It is made by adding strains of bacteria and yeast to a brewed sweet tea and then allowing it to ferment for a week or more.  A sort of mushroom-shaped gelatinous disc forms referred to as a SCOBY (Symbiotic Culture of Bacteria & Yeast) which is used to make the next batch of kombucha and the next and so-on.

The way that I understand it, there are several health benefits to drinking kombucha regularly.  By definition, it is chock full of probiotics, healthy bacteria that allows your gut to maintain a healthy balance.  It also brings all of the benefits that come with drinking green tea.  One of the substances that is created in the brewing of kombucha is acetic acid which is also abundant in vinegar.  Because of this, it appears to have antibacterial properties.  I've also heard that it may reduce heart disease, help manage type 2 diabetes and protect against cancer.  I'll be honest that I'm not sure that I believe all of these claims.  If it seems too good to be true, it probably is.  Right?  But I do believe that it provides probiotics for the gut and I do believe that it tastes and feels good going down which is good enough for me!  

Blah-Blah-Blah, anyway...let's get to the brewing!  

You'll need a few important things for your first kombucha brew:
- large pot for boiling water
- Black and/or Green tea bags
- organic, fine cane sugar
- metal or plastic spoon
- 14 cups of filtered water
- gallon or larger glass container
- coffee filter or fine cheese cloth to cover container
- SCOBY and starter liquid - can be ordered online or acquired from a brewing friend

Here is Part I of my kombucha brewing instruction for your viewing & brewing pleasure.  Good Luck!