I never thought I’d write a post about kombucha. In fact, I’ve had a running list of things “I’ll never try”.
Five years ago, my ”never do” list looked like this:
1. I’ll never grind my own grain. (Bought a small mill 3 years ago, totally converted now)
2. I’ll never drink raw milk. (One taste and I was hooked.)
3. I’ll never make my own sauerkraut. (I do now, on a monthly basis)
4. I’ll never make homemade kombucha. (Well, you see the evidence of this)
5. I’ll never make my own sourdough bread – on a regular basis. (Still haven’t done this one)
6. I’ll never have my own chickens. (I’m seriously considering it)
Apparently, my definition of “never” can be fuzzy.
If you’ve never tried kombucha, you must. It’s a naturally effervescent, sweet fizzy tea (very sweet, in fact, I add a little water). It’s so sweet you feel like you shouldn’t be drinking it, like it’s not allowed. But it’s full of probiotics, live active enzymes, polyphenols (fight free radicals), glucuronic acid (a powerful detoxifier), and many other powerful nutrients.
A few months ago when the FDA pulled kombucha off of the shelves temporarily, I had to choose between going without or putting aside my pride and making my own. I ordered the culture and gave it a whirl.
Two weeks ago when my culture arrived in a little test tube I still wasn’t so sure I wanted to go through with this. I had a feeling that once I started I might not ever stop. I boiled the water, added the sugar, brewed the tea, added the culture, and then safely tucked the jar away in the pantry to ferment. Seven days later, my kids were giddy to find out what it looked like. To my amazement, the culture had grown into a huge mushroom-like substance perched above sweet, fizzy tea!
I’ve tried two different recipes for kombucha, each with their own attributes. If it’s your first time drinking kombucha then I’d try this recipe. If you’ve had it before and prefer a drink that’s not quite as sweet, use the recipe below. You can purchase a kombucha mushroom here. If kombucha resides on your “I’ll never make that” list, I recommend looking for Synergy Kombucha at your local health food store. They mix their teas with raw fruit juice for a fizzy, fruity flavor.
I’d like to give away a kombucha culture so you can start making your own. Please leave a comment between today (9/28/10) and Sunday (10/3/10). I’ll draw a number at random and announce the winner on Monday. (Only one comment per reader please, and I can only ship to the United States)
Print This RecipeKombucha
While I don’t use white sugar in my cooking or baking, the experts say it is essential for this recipe. The white sugar reacts with the tea and kombucha culture to produce acetic, lactic and glucuronic acid.
Recipe from Sally Fallon’s, Nourishing Traditions
(used with permission)Makes about 2 quarts
3 quarts filtered water
1 cup organic white sugar
4 organic black tea bags (I used Newman’s Own black tea bags)
1/2 cup kombucha from a previous culture (go to your natural foods store for this)
1 kombucha mushroom (or starter culture)
Boil water in a large pot. Add sugar and stir until dissolved. Remove from heat and add the tea bags. Steep tea bags until water has completely cooled. Remove tea bags and pour cooled liquid into a 4 quart or larger glass bowl (not plastic). Stir in 1/2 cup kombucha and place the mushroom on top. Cover loosely with a clean cloth or towel and transfer to a warm, dark place. Let mixture sit for 7-10 days. When the mixture is ready the mushroom will have grown a spongy pancake and the tea should be slightly sour and fizzy. Remove the mushroom and store in a glass container in the refrigerator until you are ready to use again. (After your first time making kombucha the mushroom will have grown a second spongy pancake. This can be used to make other batches or you can give one away to a friend.) Pour kombucha into a glass jar or pitcher with a tight fitting lid. Store in your refrigerator. Don’t forget to cross kambucha off your “I’ll never do that” list!
{ 41 comments… read them below or add one }
I've been thinking about making kombucha for a while. I love to drink it and I love to make things myself (I need to start grinding my own grain one of these days, too). This would be a great way to get started, thanks!
I've never had this! I better give it a try!
I've never tried this before but it looks like something I will need to. And very soon!
I used to make Kombucha in big bowls but stopped a number of years ago. Just this summer I started getting major cravings for it – just a week before the FDA pulled it from shelves! So, in June I invested in a big crock with a spigot and am back in business. I'm using the continuous brew method that requires much less work.PS I can attest that homemade sourdough bread is amazing…
I am a lover of Kombucha pumpkin and although I have bought and tried the drinks at whole food, I wasn't sold. However, your take on the tea as well as your lovely post sparks my curiosity! I am going to give it a go! P.S. what kind of jar?
Sounds delicious! I'll have to try it sometime. I'll bet chickens make yummy eggs…but where do you keep them?
I think homemade kombucha is way better than the bottled stuff! I have a couple of friends here in Boulder that brew it – so good!
I keep hearing about Kombucha but haven't tried it yet. Sounds good!
I've never had kombucha, but I would be willing to try it! Sweet tea is one of my weaknesses, so perhaps this would be a good replacement
I miss kombucha so much. Am also hestitant to brew my own, but it's getting to that point…
ah, how cool! i'd totally love to start my own culture, i miss kombucha
I can't wait to move into our own house next month and start our kombucha up again – I had to give it up while living with my Dad for 3 months – I didn't want an unsuspecting person stumbling on my jar and "mushroom". Try sour dough, it's a lot easier than it sounds and get the chickens too, if they're allowed on base. They are so fun and each have their own personality. Ours used to stand around our patio table and beg with our dog.
I've been scared to make my own kombucha too! I'm sure I'll try it when we get settled into our new house. I'm flirting with getting chickens too, but am not sure about the work commitment involved…would love to read up on it *wink*
I had the exact same thought when they pulled it from the shelves, but have yet to put the money into purchasing one,I'm kind of hoping I stumble on someone who has extra mothers and just gives me one.
Sourdough is delicious, and quite simple!
I've never heard about kombucha and already intrigued by your preparation..Now I like to try it..Thanks for this giveaway..ramvinayak_81@rediffmail.com
Hi! If you are interested in lots of new and updated Kombucha info, plus interviews with GT Dave and fun recipes and things like that, check out my blog: http://www.KombuchaKamp.com.Nice article!
I'm so proud of you! Your kombucha looks and sounds great! BTW if you want to make it a little less sweet, just let it ferment longer – like 9 or 10 days! You have all the control now!
I would love to try my hand at making kombucha! Thanks for a great giveaway!
ok awesome i'll add this to my list of "weird stuff to try someday" sounds fun! thanks for the tips!
hmmm…. I have been interested in kombucha for a few weeks now. I am getting up the nerve to try it. This would be great!
Friends keep recommending that I give Kombucha a try, but I just haven't gotten around to it…this has been a fabulous incentive to give it a go! Thanks for the push!
Ihave never heard of this! And I dont like tea at all so I am not sure if I would like it, but it would be neat to try something new.
My hubby is seriously considering getting chickens as well. I would love the splendors but not sure if I would love the work! 
Blessings-Amanda
I have been eying the kombucha drinks in my health food store for a while, and with this post as encouragement, I'm ready to try to make my own!
a friend just mentioned this tea a couple of days ago…I think its a sure sign after reading your post that I am supposed to try it!By the way theres a GREAT sight on raising chickens in the city (or country). We love our chickens and will never be without them again! http://www.mobilechickencoops.com
I would love to try! Thanks for the giveaway!
Sounds interesting. I would love to try it.
I love Kombucha but never thought about making my own…maybe I should start!
We love Kombucha too. Recently my good friend made us a batch & it was so much better than the bottled ones-besides who wants to spend all that money & throw away all those bottles anyway! Thanks for enlightening us & great giveaway.
I've heard of kombucha, but have not yet tried it. I'm very interested now! I can kill 2 birds with one stone and make it myself to try.
Doesn't sound too awful complicated.
I have been wanting to make my own Kombucha for a while now!
I've been thinking about making Kombucha at home recently, in fact, so this is a great nudge! Thanks!
I will have to try this!
Thanks for the inspiration.
sounds good!
What a great great idea! I didn't even know this existed … but I have ordered myself a kefir culture to start making cultured milk … and have even recently tried sourdough! (the latter tasted yum, but must redo the culture because it didn't rise happily.). Thanks for introducing me to kombucha!A xx
I buy Buddha's Brew, locally made in Austin. Kinda expensive, and would like to try to make it myself.
I’ve never tried Kombucha, but I’ve been hearing about it a lot lately, and now I’m intrigued. I’m going to have to see if I can try it soon.
This sounds exactly like me! I’ve been thinking about making Kombucha but afraid I might not ever stop, either! I love Synergy but can’t find it anywhere- why was Kombucha pulled from shelves? That explains why my grocery stores had signs up about it being unavailable.
The FDA said it had to high of an alcohol content. Synergy reformulated their drink and it’s just now back on shelves. I had some last week and it tastes less sweet than the previous formulation. You gotta try making your own. No comparison!
I AM OBSESSIVELY HOOKED ON KOMBUCHA!!! When the FDA pulled it from the shelves… I was only wishing there was some way I could get a culture (and of course secretly hating on Lindsey for spoiling it for us all). Thank you for the link!… and of course for the recipe:)
Hi, thanks for the article. I would love to move out to the country and really get my hands busy doing all these exciting things and making wonders happen with my body as well!Excited, but that will be a while… Anyway, when Kombucha got pulled I was pretty depressed and I wanted to start one, but I was hesitant to order those cultures through the mail, opting to make my own instead, but finding out that to make your own you needed premade kombucha. Therein lies the problem, so finally when it came back on the shelves, I finally did and I found out it was the easiest thing is the world, at times I even thought to myself, “Ok, did I forget any steps?” Becasue it takes literally less than 5 minutes if you use the continuous method. I also found a way to make it caffiene free. steep the teabags in hot water for 30 seconds and pull them out and drop them in the pot. It was comforting becasue my second batch had me up for days (I use 8 black tea bags). I really recommend it. It tastes delicious and I have found my skin problems clearing up and my hair growing as fast as when I was in grade school. Good health! (also that was pretty funny about Lindsay Lohan, becasue I blamed her as well. haha!)
Just found your site! trying to eat healthier these days…but budget gets in the way! Love your ideas and can’t wait to try some recipes! Thanks for sharing!
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