I love home brewed kombucha. There are claims of health benefits of this fizzy, wonderful drink, but I drink it just because I love it. Brewed with 100% fruit juice (cranberry is my favorite so far) makes it an enjoyable replacement for the diet soda I’ve had a love affair with for years.
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| My kombucha mother, also called a SCOBY. |
I began growing my “mother” a few months ago using this recipe, but it’s been a bit chilly in my house so she grew VERY slowly. I have to admit that I hadn’t paid much attention to her except to check to make sure she was healthy. About a week ago, I found that she was very thick and ready to use.
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| Ready to use SCOBY |
So thick, in fact, that not only was there a mother in the jar, but there was also a baby! Yeah!
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| I save my glass jars from store bought kombucha to bottle my own brew. |
Yesterday, I decided to bottle it all up with some grape juice and make up another batch using my new mother (I use the recipe from Sally Fallon’s Nourishing Traditions, but you can google for kombucha recipes and come up with a ton). I have the baby safely stored in my fridge for use later, or to give away. I ended up with 9 jars of grape kombucha, with some extra. Unfortunately, it is extremely tart from being brewed too long, but I understand the flavor should calm in the refrigerator. We’ll see.
For information and instructions on how I flavor my kombucha, click here.
I never heard of the stuff. What does it taste like…a fizzy juice?
How do you know there is a “baby” in the mix?
Yeah, if you use juice to flavor it, it tastes like fizzy juice with a tinge of vinegar flavor. It sounds awful when I describe it that way, but it really is wonderful stuff.
I knew there was a baby attached to the mother because when I went to remove it from the jar, there were two pieces, one having grown on top of the other and attached only in one place. It was like one pancake on top of another, and I needed to pull it apart in one small area. I hope that makes sense.
I’ve never heard of it either–sounds wonderful though
It is, Amy!
My Mother and one of my sister’s used to drink this but I never cared for it myself.
That’s cool, Becky. It really isn’t for everybody, as not everyone can get past the vinegar-y flavor.
This probably sounds dumb but is it fermented? I have not heard of it, either. I do like a drink we call it cordial.. It is made with vinegar and berries…
Thanks..
I have had my kambucha going for over a year now. I have given away several babies. I just made my last batch with some grape juice I had canned last year. Really good! I will try it with other flavors soon.
Well, I haven’t heard the word “fermented” used for kombucha, but rather “brewed”. Kombucha actually starts as a sweet tea, and when you add a “mother” or “scoby”, it brews for about 2 weeks, and turns vinegary.
Oooh cordial—-that sounds yummy. It reminds me of Anne of Green Gables.