If you attend any outdoor, green-oriented event in Melbourne, Australia, such as the awesome Sustainable Living Festival, you are likely come across a kilted, happy-looking guy riding a bicycle-powered cool drinks dispenser. For a mere 5 dollars or so, he will pour you a refreshing, fragrant cup of sparkling, sweetly-sour, gut-friendly kombucha. His name is Deano, and he is founder of The Good Brew Company.
Deano will tell you, with a smile to match his sparkling drink, that kombucha will heal any ill, such faith does he have in his product. And it’s true that this fermented drink made from cold sweet tea has been ascribed properties to manage symptoms of illnesses from arthritis and asthma to heartburn, high blood-pressure and migraines. Fermenting guru Sandor Katz reckons we should be wary of anything that claims to be a miracle cure, but does attest that due to the microbiotic nature of the process , kombucha is likely to bring health to the body, particularly to digestive-related conditions.
I have Deano to thank for my household’s ongoing committment to the four large jars of kombucha that cycle through my pantry and the fridge that is generally packed with clip-top bottles of this magical elixir. It helps, too, that my husband is Eastern European, and grew up drinking a brew called Kvass, which has similar properties but is made from rye bread. (Maybe we’ll tell you how to make this another time!)
The recipe and process for making kombucha is quite simple, and if you think you can handle living with bottles of murky-looking liquid that look like they have an alien being living inside, the resulting pleasure is well worth it!
Recipe and Method for making Kombucha
Step 1 : Obtain a SCOBY – the rubbery, floating disc which Katz describes as a “community” of organisms. Mostly, these are passed amongst friends (thus contributing to another form of community) but can also be purchased online.
Step 2 : Brew a jarful of black tea and sweeten with sugar. We get great results with caffeine-free tea but once in a while, the SCOBY seems to benefit from a caffeine hit, so bear this in mind. Ratio of tea-sugar-water can vary according to taste, but we generally go for 2 spoonfuls tea – one litre of water – half-cup of sugar. Let the tea cool.
Step 3 : Add the tea to an appropriate vessel – we use a large jar – and place the SCOBY inside. It will float to the top and grow to fit the jar! Cover with a porous cloth and place somewhere warm.
Step 4 : Wait. Depending on the ambient temperature, the kombucha will take between 3 and 10 days to brew. Taste often and when it begins to turn vinegary, decant into clean bottles with airtight lids. We tend to leave another day for a secondary fermentation in the bottle, which makes it fizzy. Don’t leave it too long as too much fizz can cause explosions! After a day or two more, place in the fridge. This will stop the brewing process.
Step 5 : Enjoy your kombucha at any time of day, bearing in mind that if you have used caffeinated tea, the caffeine is not affected by brewing.
Step 6 : Send us a message and let us know how you get on!