Unless you’ve been hiding under a proverbial rock, you’ll have heard about the new hottest beverage of choice, kombucha. This ancient, fermented tea has been around for centuries, but what is it, why should you drink it, and how is it made?
Whether you’re new to the world of kombucha or are looking for information on how to make your own DIY kombucha, you’re in the right place. First, let’s find out a little more about the history of kombucha.
What is kombucha?
Kombucha is thought to herald from the Tsin dynasty in China, dating back more than two centuries. Since that time its use has spread across the globe, peaking and troughing in popularity based on the scarcity of luxuries such as sugar during wars.
Sugar is one of the four ingredients that make kombucha, along with water, tea and the SCOBY. The SCOBY, or “symbiotic culture of bacteria and yeast”, is key to the entire process, and if you’ve never seen or touched one in person, can be a pretty intimidating part of the kombucha making process! More on that later.
During fermentation, the yeast which is present in the SCOBY consumes the sugar, producing ethanol and carbon dioxide in the process. The bacteria element of the SCOBY consumes the ethanol, converting it into organic acids. This leads to a tea which is rich in healthy organic acids and is also home to a vast number of gut-improving bacteria, or probiotics.
We all know that probiotics are important to our health, but if you’re avoiding dairy or simply aren’t a fan of the more traditional probiotic foods such as yoghurt and fermented milk, kombucha is a fantastic choice. It can be sipped in place of your morning coffee, and is an incredibly refreshing way to start your day.
The taste differs depending on how long the kombucha has been left to ferment, the longer the ferment, the stronger the flavour. The general brew time is around 7-10 days, at which time most of the sweetness will be gone and in its place will be a tart, slightly acidic tea.
The benefits of kombucha
There are a wide range of benefits that have been linked to kombucha, but as with many naturally derives substances, science has not yet shown a great deal of interest in uncovering its full range of uses. In particular, drinkers of kombucha report that they have improved attention, mental health, and gut health.
Gut health is proving to be an increasingly important factor to overall health. Research has linked it to a range of conditions, including asthma, eczema, obesity, insomnia and general skin health. So while kombucha is great for keeping your insides healthy, you’ll notice the difference on the outside too.
Making DIY kombucha
The process for making kombucha is incredibly straightforward and can be tackled by even the most amateur of fermenters. The main thing to keep in mind is that your SCOBY is a living entity and needs to be treated with care. A SCOBY is a flesh coloured, rubbery disc that is surprisingly sturdy, but there are a few things that can damage it.
The two cautions you should take when handling a SCOBY is not to use metal utensils unless stainless steel, and not to use any antibacterial soaps or cleaners on your hands or anything that will come into contact with it; after all, the bacteria are a key part of your SCOBY! A healthy SCOBY will multiply, creating new layers which can either be seperated from the “mother”, or left as they are, resulting in a thicker SCOBY.
On receiving your first SCOBY, either from a friend or by purchasing one, the SCOBY should be soaking within a small amount of “starter tea”, tea which it has already fermented. To give your kombucha the best headstart, starter tea is always included in the following batch, so even when your kombucha is on its 49th round of brewing, you will include a few cups of the 48th brew.
Prepare a large, wide-rimmed container, by filling it with 1.5 litres of boiling water. To this, add ½ cup of plain granulated sugar and stir to disolve. Add four black teabags, and let seep for at least 10 minutes. Once the water has cooled to room temperature, add your scoby and starter tea. Cover with a breathable fabric, such as cheesecloth or a tea towel, then leave at room temperature out of direct sunlight for 7+ days. Your kombucha is ready when the sweetness has gone and it has a slightly acidic taste.
After fermenting, prepare a second jar ready for the next ferment, and transfer your SCOBY into the new mixture, along with some of your previously fermented brew. Alternatively, if you have used a container which has a tap at the bottom, you can simply top the jar up with new sweet tea.
Storing your kombucha
Once your kombucha has reached the desired level of fermentation, it’s important to stop the process through refrigeration. Even with the SCOBY removed, the yeast and bacteria remaining within the liquid will continue to ferment, which can result in a drink that tastes more like vinegar than tea.
Stored in a closed bottle in the refrigerator, your kombucha will last for 2-3 months, after which point it will become less palatable, although not unsafe, to drink.
How to drink kombucha
After the initial fermentation period, your kombucha is ready to drink. Enjoy it as is, or put it through a second fermentation to add flavours to it.
To flavour your kombucha, bottle it into a container with a removal, airtight top, leaving at least an inch of room at the neck of the bottle. Add fruit of your choice, dried or fresh, then seal the bottle and leave, unrefrigerated, for a further 2-3 days. During this time the kombucha will continue to ferment and begin to carbonate in its airtight container. To prevent any messy explosions, “burp” the bottle daily to let out excess carbon dioxide.
We recommend starting by drinking 4oz of kombucha a day, then working slowly up to 8oz a day. This allows your body to get used to it over time and helps to prevent a healing crisis.
A note on healing crisis: As kombucha added healthy bacteria into your system, part of its role is to remove the unhealthy bacteria which may be present. Toxins are released from your body where they have been stored, and are slowly expelled from the body. This process can result in a Herxheimer reaction or healing crisis, particularly if you have a lot of toxins in your body to begin with.
During a healing crisis you may notice that your existing symptoms, such as acne and eczema get temporarily worse. You may also suffer headaches or flu like symptoms. This is completely normal.
I have too much kombucha! Now what?
It happens to the best of us, sometimes you brew more kombucha than you can possibly consume. Here are a few ideas if you find yourself with excess kombucha or too many SCOBYs:
- Share, share, share!
- Use in place of Apple Cider Vinegar
- Feed your plants
If you brew your own kombucha, or have any other DIY fermentation projects, we’d love to hear from you. Share your tips with us!
