The Kombucha Chronicles – Part One
I’ll be the first to admit that I jumped on the Kombucha bandwagon – like most people – quite recently. As it was with my mullet, I was a bit late joining the fad, but my dedication to the art and execution have remained unwavering once becoming hooked. Unlike my mullet however, my partner likes my kombucha and it remains a socially acceptable topic of discussion and display. The Kombucha Chronicles document my exploration into the world of SCOBYs and mothers and probiotics. Comments and suggestions are welcome: the little time I’ve spent brewing and reading about brewing is all because of comments and posts I’ve read online. I owe my biggest thanks to JL, a co-worker who gave me my first mother and put my fermented tea train in motion. She continues to make the consistently best Kombucha I’ve tried, and sets the bar high for my own brews.
This installment of the Kombucha Chronicles will outline my basic recipe and procedure. If you want to read the pins and posts I’ve based my bottled fiascos on, here’s my repository: My Kombucha Pins. Additional links in the comments below are appreciated. Future posts will highlight some variations on the basic recipe and technique for brewing Kombucha outlined below. I do recommend reading through the whole recipe and procedure thoroughly before any brewing commences, especially if it’s your first time. Furthermore, I would suggest reading through this Food Renegade post by Kristen Michaelis – this was my first introduction to Kombucha and is the genesis for my recipe. Have fun.