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.
|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.
|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!
|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.