RJ Homestead

Who knew gut health was so important? A lot of people actually, but I was not one of them until about 9 months ago. I had heard of kombucha and knew it was good for gut health but never bothered to try it. Looking back, I should have. I had a lot of gut issues; gas, bloating, constipation, and just general yuckiness. My apologies for the TMI, but I want you to know, I was there too and what a difference kombucha has made.

I didn’t even seek out the kombucha, but was traded my first SCOBY in a baking transaction. I wasn’t sure I wanted to take on one more thing, but God knew better! I would NEVER have bought kombucha in the store but making my own was right up my alley! Now here I am; feeling better than I ever knew I could! And it all started with gut health!

So, every 10-14 days I am brewing kombucha. I am experimenting with flavor combinations and enjoying it so much! Even our 7 year old daughter drinks it almost every day! Her favorite flavor is currently elderberry which is awesome in the middle of cold and flu season. In the spring we picked dandelions, in the summer we like to use our fresh berries, fall brings spiced apple and pear, and for winter elderberry! Using different spices adds to the various flavors. Combining flavors like peach raspberry, or lemon and lavender as well. The possibilities are endless!

But, before the flavors, comes the basic kombucha. The base of sweet tea that ferments for a period of time to encourage the good bacteria growth that is so good for your gut! So, without further ado, here is the recipe!

Instructions for brewing kombucha and first fermentation:

Equipment & Ingredients:

1 large glass jar with a wide opening – avoid plastic as chemicals in the plastic can leach into the kombucha during the fermentation process.

1 piece of cloth, a few coffee filters, or thick paper towels – secure this material around the opening of the jar with a rubber band. Do NOT use cheese cloth, as it allows particles to pass through which can spoil your brew. You can also try using an old (clean) cotton t-shirt or other cotton fabric. The idea is to allow air flow without contamination.

1 SCOBY disk

4 cups filtered water

¼ cup organic cane sugar – most of the sugar is actually “eaten” by the yeast during the fermentation process, so there is very little sugar left in the drink by the time you consume it.

2 organic tea bags – for peak SCOBY health, black tea is recommended but you can try oolong or green tea (or any combo of these) once your SCOBY has grown to at least an inch thick and is hearty.

“starter” kombucha – The liquid your SCOBY came in serves as an appropriate starter for your first batch. In the future, reserve some of your brewed kombucha to start your next batch.

Instructions:

Once you have gathered the materials listed above, follow these steps to brew your very first batch of delicious, homemade kombucha:

1. On the stovetop, bring your water to a boil. Remove from heat and add teabags. Steep for 10 minutes then remove and discard.
2. Add sugar and stir to dissolve completely.
3. Allow the “sweet tea” you just made to cool to room temperature, then add it to your brewing jar.
4. Drop in the SCOBY and pre-made “starter” kombucha.
5. Cover the jar with cloth or other covering and secure with a rubber band or tie. The cloth should cover the wide opening of the jar and stay in place but be thin enough to allow air to pass through.
6. Store the kombucha jar out of direct sunlight and in a cool/dry place and allow it to sit for 2-4 weeks, depending on the flavor you are looking for. Less time produces a weaker kombucha with a less sour taste, while a longer fermentation develops more taste. Beginning at 2 weeks, taste test the batch with a straw every few days to see when it has reached the right taste for you. Once achieved, it is ready to drink or you can move on to flavoring and secondary fermentation.

Notes: While the recipe calls for filtered water and organic everything, I’m going to be honest and tell you, I use tap water and organic nothing and my kombucha turns out just fine. Now, because I have never tried any other kombucha, maybe mine doesn’t live up to normal standards but it’s pretty darn good for me!

Also, you can adjust amounts depending on how much kombucha you want to brew at one time. I quadruple this recipe each time I brew.

I hope you will enjoy brewing your own and will have as much fun as I have experimenting with different flavors. But, more importantly, I hope you will see the health benefits! Even if you’re not experiencing gut issues, I think you will notice an overall difference in the way you feel! And, if nothing else, it’s delicious! Cheers!

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