in the beginning

So I have chosen to make Kombucha which is a fermented tea drink that uses a symbiotic relationship between bacteria and yeast. It has many positive health benefits when consumed like detoxification, aids in digestion/stomach health, boosts one's immune system, and joint care. But most of all from what I've read, it seems like a really neat experiment where you see what is happening inside the glass jar that you have it in on a day to day basis. You will see the beginning of a SCOBY (which is symbiotic culture of bacteria and yeast) that forms a thin white film with gets thicker and thicker with every new drink you make from the original one. To make it it takes between seven to thirty days, depending on your preference for sweet or vinegary flavors. The longer you let is ferment, the more acidic it will get.

The process is not too complex, but cleanliness is required otherwise you will end up with a moldy product. From my research, it appears that temperature plays a role because if its too cold it won't ferment as fast. You also want to keep it out of direct sunlight and most of all, pests that are attracted to its sweet smell.

I will attempt to make a SCOBY from scratch using raw kombucha that I purchases from the Health Food Coop in Burlington. I will also visit my local health food store (who makes and bottles his own Kombucha) and see if I can acquire a baby SCOBY and experiment that direction. I have researched that you can purchase SCOBY kits on line which are dry ones that need to be rehydrated.

For the items that you will need are:

• Mason jars of various sizes. I researched that it is best to start from a smaller pint size and work your way up to a half gallon size which allows for your SCOBY to have room to grow and be healthier.
• Black or green tea. Try to stay away from flavored or oily teas as they will not work.
• Raw sugar. I read that regular table sugar works as well.
• Filtered water. I have bought some Polar Springs brand, as well as some distilled water. I will follow up with some local natural spring water when I get better with this experiment.
• Coffee filter or cheese cloth and some rubber bands to keep those darn bugs out.
• Store purchased raw, unpasteurized Kombucha drink with sediment on bottom.
• SCOBY if you got one otherwise what until you have one from all the above ingredients.
• Some recipes call for a unicorn or magical woodland creature, but I think those were optional.

So I hope you will come with me on my adventure into the makings of this probiotic; and in the end if all goes well, we will be able to toast to our new health.

http://www.foodrenegade.com/kombucha-health-benefits/

http://www.thekitchn.com/how-to-make-kombucha-tea-at-home-173858