Kombucha cha

Kombu, huh?
I have only known about this fermented, fizzy drink since about a year and a half ago. Kombucha has been around for hundreds and hundreds of years and is said to have originated in Asia. It is known as a “cure all” detoxifying remedy.
On Maui, it has sort of become the trendy thing to drink. The average cost of a bottle of this magic potion is about $4.50, for 16ozs.
After purchasing one too many bottles of kombucha, I have decide to try my hand at some home brew. Thankfully one of my friends had an extra scoby(symbiotic colony of bacteria and yeast) laying around.
Here is a picture of a mother scoby, or mushroom, that had produced a baby. Doesn’t that look scrumptious? If you could only touch it through the screen….it felt like slimy rubber.

This was a super easy process. The supplies I used are:
1 scoby with starter juice
1/2 cup organic sugar
3 bags of Maui Mango tea
6 cups of water
1/2 gallon glass jar
Paper towel

Boil your water and let your tea bags steep for 5-10 minutes.
You can add your sugar and let the tea cool to room temperature.
Pour your starter scoby juice in the jar with the tea.
Add water if you need to fill the jar a tad more.
And, lastly, add your scoby to the top.
Cover with a paper towel, or a dish towel and secure with a rubber band or screw top.
Place in a dry area.

That’s it! Now you wait at least 7 days for your healing elixir to do its work. I have read that after the seven days are up, you can add fruit for a few extra days, and you will get extra fizziness.

I’ll update you next week to let you know how it turned out.

Update: My Kombucha turned out great! The flavor from the mango tea was so ono. I added strawberries to a couple of the jars and let them sit out, covered, for a couple of extra days. This made the Kombucha a little more carbonated. Yum! Makes me want to dance.

I’m on to my next brew….Matcha, Sencha, and Orange.