… to the newest addition to my kitchen:

Last month, I set out on a quest to start brewing my own kombucha. As it so happened, my friend Sarah has been making it for a while and had a few SCOBYs to share! She came by on Tuesday to help me set up my first batch.

Kombucha is a fermented tea that is tangy, fizzy and delicious. You can buy it at the store already bottled and flavored, but it’s pretty expensive and when I learned how easy it is to brew it myself, I wanted to give it a try. Turns out it’s easy — all you need is sweetened black tea, a jar, and a SCOBY — which, by the way, stands for “symbiotic culture of bacteria and yeast”. Brew tea with sugar, add SCOBY, wait a week or so — instant kombucha, and a new SCOBY to keep or give away.

Right now, my kombucha-to-be is hanging out in the cupboard as the SCOBY eats up all the sugar in the tea. Since it won’t be fermented enough by the time we head out of town for Thanksgiving, I might bring it with me on the road. (Just so you’re prepared, Bill and Linda.) Once it’s fermented to my liking, I’ll add some flavorings (sliced ginger? lemon? what else??), bottle it, and start a new batch, either with the SCOBY I’m using now or with the new one resulting from the fermentation.

Eventually I imagine I’ll have more than one jar of kombucha brewing at the same time; that will make it easier to have some on hand as well as to have bottles to give away to my fellow kombucha drinkers. (Anyone want one?) I know kombucha isn’t exactly necessary to a productive home, but I think it’ll be fun to have around. Yum.

Next step in productive homemaking: making my own bread; making my own yogurt. Yum indeed.

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