|new 10 day old Kombucha scoby, after mature Kombucha was drained|
Recently a friend gave me a new kombucha scoby. (symbiotic. culture. of. bacteria. & yeast.) There are many traditional ferments that are scoby based. Kombucha thrives in an acidic environment made of sweet tea. Weird, right? When its done fermenting its fizzy and sour and sometimes a little sweet still. The culture eats up the sugars and converts them into lactic acid, carbon dioxide, probiotic bacterias and more.
The first time I made it years ago, I based my recipe off of Sandor Katz's Wild Fermentation book. This time I based it off of his Art of Fermentation. He's the best. While his style is not my style by any means, I really enjoy reading everything he does. Its really accessible. He gives really rough recipes/ encouragements in paragraph form. This is what I took away from it:
12 tea bags, steeped 4 mins
6 C boiled water, rested for about 2 mins before steeping
1 1/2 C sugar, stirred into tea after tea bags removed
6 C boiled and then cooled water
1/4 C mature Kombucha
3 Tbl raw cider vinegar
|new scoby beginning to form|
|mama scoby creepin up to the new jawn|
|crazy air bubble island in the scoby|
I made 2 new batches of sweet tea before I attempted to bottle up the finished Kombucha. I have a smaller crock that I'm putting the original mother in, to see if it makes a new baby or just gets bigger. And I'm putting the baby but already huge scoby into the same big jar again, because it fits it perfectly.
I should have lots of scobys to give out in the next month for any Philly friends. Ill probably have Kombucha for everyone I know to drink soon also...