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Why Kombucha, How to Brew It At Home, and My Favorite Way to Serve It
September 29, 2018 by Melanie Zook
Why Kombucha? Probiotics!
Probiotics, or “good bacteria,” are still hot. My go-to sources of probiotics are yogurt, kefir, kombucha, and supplements.
“Food first” is any dietitian-nutritionist’s mantra, and the ideal way to go for whatever it is we’re trying to obtain in our diet, but that can be tough. In fact, we’re learning that some foods, like kimchi, don’t even really “count” as good sources of probiotics because there aren’t enough living bacteria by the time it gets on your plate.
Diet-wise, the best thing you can do for your gut microbiota is to eat fiber (found in fruits, veggies, nuts, seeds, whole grains). Include sources of PREbiotics, such as bananas, onions, garlic and asparagus.
Also, research is showing that most probiotics we are getting from our foods and supplements are not colonizing themselves, or becoming a lasting part of our microbiota. That doesn’t mean they’re not important or not providing the health benefits we’re going for. But it IS saying that we need to be eating and/or supplementing regularly to get those benefits.
So how do you choose a probiotic supplement? Spore form is ideal, so that the probiotics get where we want them to ALIVE, and do not need refrigeration—if a probiotic can’t withstand room temperature, it won’t survive our 98.6 degree body. (The curdled milk test for probiotic supplements going around on the internet will not work with spore form probiotics.)
Go with a good brand to not only avoid additives such as unwanted allergens, but also to avoid contamination with strains you don’t want.
I take (and distribute as part of my practice) Nordic Naturals, which has five great options for adults and kids, all in spore form (prices shown are 15% off MSRP, and I’ll ship/deliver for free):
Nordic Probiotic Daily (capsule; 60-count): $25.46
Nordic Flora Probiotic Comfort (capsule; 30-count): $33.96
Nordic Flora Probiotic Woman (capsule; 60-count): $33.96
Probiotic Gummies Kids (gummy; 60-count): $16.96
Nordic Flora Probiotic Pixies (packet; 30-count): $23.76
I can help you more if you decide to supplement. Message me here with questions or to order. (Why buy from me?)
What is Kombucha?
Kombucha is an effervescent fermented tea that’s gained popularity. You’ll find all kinds of flavors on store shelves and in kegs, and even kids are enjoying it. (While there is a small amount of alcohol produced as a waste product of fermentation, kombucha is not considered an alcoholic beverage.) But if often comes with a hefty price tag.
Enter kombucha home brewing. I get asked how to do this a lot and while there are some “must-dos,” it’s also fun to experiment, especially with flavors in the end.
Ingredients
1 gallon/16 cups filtered water
2-4 tablespoons of loose, organic black tea or green tea*
1 cup sugar (look for organic and fair trade)**
SCOBY + starter tea (available on Etsy; local friends, please take some of mine!)
*You can also use tea bags, but avoid herbal teas or flavored teas, especially Earl grey tea.
**Use only sugar. Honey, agave nectar, stevia, etc. will not work. Keep in mind that sugar content is not a big concern since the bacteria will “eat” the sugar as a source of energy.
Equipment
Large pot to boil water
Large glass jar (this will be your brewing vessel)
Coffee filters, a handkerchief, or paper towels
Rubber band
Wooden utensils
Bottles or jars (for the finished product)
These product links are Amazon affiliate links.
Method
Be sure all of your materials (and hands) are clean. You don’t want to be culturing bad bacteria, just the good ones.
Bring the water to a boil. Turn it off and add the tea leaves or bags. (Secure loose tea in a muslin bag or paper tea filter.)
Steep for ~10 minutes, then remove the tea leaves or bags.
Add the sugar; stir as needed to dissolve.
Once the tea has cooled to at least 70-80 degrees F, pour it into your large jar or other brewing vessel. From this point, avoid using anything metal, as it can harm the SCOBY.
With clean or gloved hands, gently add the SCOBY + starter tea. (It is OK if the SCOBY sinks.)
Cover the jar with coffee filters, a handkerchief, or paper towels and secure it with a large rubber band or string. (You want to allow air in, but keep bugs out, so check for small holes/cracks.)
Set your jar somewhere out of the way for ~7 days, such as a pantry, then begin to taste. This is where there is no hard and fast rule—early on, it could taste sweeter (some sugar may remain); later, it might taste more vinegary. Tip: Dip a clean, non-metal straw into the liquid with your finger over the top (you may need to stick the straw down alongside the jar and SCOBY), pull it out and pour it into a glass to sample. When the taste is to your liking…
Two choices from here, but either way, leave some of your kombucha and at least one SCOBY in your jar. (Your original likely grew and maybe even produced a baby.) Using your plastic funnel with the strainer, pour the rest into your jars.
You can leave it plain, or add flavors (see below) at this point. Refrigerate and enjoy daily–start slowly if your body isn’t used to fermented food or drinks OR…
Allow a second fermentation. Add flavors to your jars, if desired, cap tightly, and let them sit at room temperature for another 2-3 days. This will produce more flavor, some carbonation, and perhaps another baby SCOBY (which can be a little gross for some, so you may need your strainer again when it’s time to pour some).
Flavor Ideas
Frozen fruit, like mangoes or blueberries
Fresh fruit, like apples or pears
Citrus fruits or juice
Fresh or dried ginger or turmeric
Fresh or dried mint
Spices such as cinnamon or blends like pumpkin pie spice or apple pie spice
A combination of any of the above!
Don’t forget to share your baby SCOBY + a bit of starter kombucha (and this post!) with another new home brewer. You can also allow them to build up (you’ll likely see them form in a stack). Or, start a SCOBY hotel: remove them with clean hands or non-metal utensils and store in a separate jar, immersed in starter tea. Refresh the starter tea every few weeks.
Do not refrigerate SCOBYs. Dispose of your SCOBY and start over with a new one if you notice a change in color, mold, a loss of firmness or if it begins to fall apart.
Due to the potential for contamination and the variable amounts of alcohol produced during home brewing, use caution before serving children, pregnant women, or those with a compromised immune systems.
My Favorite Way to Serve Kombucha
These gorgeous, authentic copper mugs are handcrafted with pure, food safe copper and lined with nickel (no copper leaching into your bevy).
The patina is beautiful and there are no unsightly rivets to be found that could leak. AND they’re affordable.
Moscow Muled sent me a set of these copper mugs to try out, and they’re now my favorite way to serve kombucha. And be sure to try this recipe for The Kombucha Mule!
My Favorite Way to Serve Kombucha
These gorgeous, authentic copper mugs are handcrafted with pure, food safe copper and lined with nickel (no copper leaching into your bevy).
The patina is beautiful and there are no unsightly rivets to be found that could leak. AND they’re affordable.
Moscow Muled sent me a set of these copper mugs to try out, and they’re now my favorite way to serve kombucha. And be sure to try this recipe for The Kombucha Mule!
