I hope everyone had a great weekend. We are finally out of snowmageddon around here, and it feels so nice to get out!
Today, we are going to talk about my former most expensive habit– kombucha.
There is nothing more than I love some Gingerade Kombucha, but I don’t love the price tag.
In case you don’t know what kombucha is, it is a fermented tea made with sugar, yeast, and bacteria. It is not an “alcoholic” drink.
Because of the active bacteria, kombucha is great for gut health. Research is being done to show how effective kombucha is for healing leaky gut and ulcers. I can’t attest to this, but I do have a lot of gut issues. I know it has definitely helped me.
Since it is so expensive, I decided over the summer to try to brew my own. I figured that it wouldn’t hurt to try since several of my friends say it is so easy.
Honestly, I was shocked at how easy it was! I just knew there had to be a catch, or I was doing it wrong. I have been brewing for several months now, and we love it.
I promise if you follow these simple directions, you will be brewing in no time!
Items you need:
Gallon jar- preferably with a spout
1 cup cane sugar
4 caffeinated tea bags
water (filtered is best)
First, you want to obtain a SCOBY. I got mine from a local kombucha brewing company here in Louisville. Since then, I have given several SCOBYs away to friends as mine grew. You can either get one from a friend, a brewing company, or check your local health food store.
Start by brewing your tea in 4 cups hot water.
When it is still warm, remove tea bags and stir in 1 cup of cane sugar. You do not want to use honey in this.
When this has cooled to room temperature, add to gallon jar. Next, add in 8 cups of cool water.
You will then place your SCOBY and your starter liquid in the jar. Make sure you never stir your SCOBY with a metal utensil. Also, make sure you wash your hands really well before touching your SCOBY.
Cover with a coffee filter or a kitchen towel and secure with a rubber band. This keeps the flies and other critters out that can cause mold.
Store in a dark, warm place.
When the weather is warmer, it won’t take as long to brew. In the summer, I check mine after 10 days. In the winter I let it brew for 2 weeks before I test it.
To test, I simply pour some kombucha into a cup and taste test. Some people like theirs sweeter and some like it more stout. The longer it brews, the more punch it will have.
After your kombucha is done brewing, it is time to either drink it, or do a second ferment. This is when you flavor your kombucha.
Delicious and made for pennies!
To be continued….
Now, on to my next most expensive habit. B. You….
Have you ever tried brewing Kombucha?
What is your favorite flavor?
What is your most expensive habit?