Either purchase a “SCOBY” online or create it yourself (buying a glass bottle from your supermarket to store it in). That’s what I did to create one.
After leaving your fermenting tea liquid for 7 days or more, depending on your taste, pour into jug/jugs. Always remember to keep a cup or two of your liquid for the “SCOBY”, so as to keep it feeding and alive, and you can repeat the process later.
Now it is ready for the second stage. Here you can add about a half a cup of fruit juice, apple, pear or strawberries etc. I’m only a beginner at making this, but so far my preference is strawberry juice. Then pour the fermented tea into a glass bottle, filling it nearly to the brim. Give it a few minutes to settle and then secure the top on.
Now leave it on your counter for four days. You might have to leave it longer, it all depends on your taste. Perhaps I have left something important out, if so, please let me know as I’m just a novice at this and also blogging!
Enjoy the process and then relax in the evening with a glass of Kombucha.
Why not give it a go!
I’m back again to let you know how my Kombucha fermentation went…
I just couldn’t wait the seven or more days to let it ferment, so, on the fifth day I tasted it. Yes, it was still sweet but I just wanted to bottle it and see what a “SCOBY” looked and felt like in reality.
I’m usually a very patient person, but somehow this time I couldn’t resist, and with the second fermentation I only gave it three days and opened it. Unfortunately, this time, it only gave a small pop and it wasn’t effervescent but I drank it anyway. My hubby only had a small glass of it, perhaps he was expecting something different!
So, I made my second bottle of Kombucha, now sitting on the kitchen sideboard waiting to be opened on Saturday. This time I’m restraining myself and not repeating the same mistakes. So perhaps my better half will enjoy it more this time. It’s a great feeling creating this “SCOBY” and trying to make this drink. Perhaps it will take a while to perfect it but I feel I’m on my way to optimal health!
Second try: much more successful, left the first fermentation for 9 days and the second for 5 days. Amazingly it tasted nicer, it has a zingy taste. We now enjoy a glass of it after our evening meals.
Now onto my next adventure… adding fruit juices to it to vary the taste. I’ll let you know if I hit on something that really has a profound effect on the taste.
I’ll post some photos of my Kombucha and “SCOBY” shortly. That’s all til next time. Continue reading
Just made my first “SCOBY” from a bottle of SynerChi live kombucha I bought a month ago in Dublin, now for the second stage of making my own Kombucha drink. Well, you might be wondering what a scoby is! Firstly, it’s an acronym for “symbiotic colony of bacteria and yeast” ,which is a living organism that ferments tea ,sugar and purified water into vitamins, enzymes and acids .
Now it is ready, and i’ll leave it in a warm dark place for 5 to 10 days, testing it every few days so it doesn’t become too tart, I’ll let you know how I get on. 🙂
You may wonder why I’m excited about this, well it’s twofold: firstly, I have primary biliary cirrhosis of the liver and secondly, my husband has come off all fizzy drinks and I’m looking for alternative drinks for him. However, the former reason is the most vital at the moment, as my blood readings for my liver have risen, so hence I’m trying this,which is a lot cheaper than buying a bottle of it every couple of days. It’s supposed to be good for the liver and kidneys, clearing out all toxins. here’s a few website to find out more about kombucha.:
Here’s a few links to find out about Kombucha.