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Make Kombucha (info and links to get you started)

May 31, 2011

A probiotic beverage…

I wrote this for a friend and thought I’d share it here.

Some links to help make your own SCOBY Mother and then your own Kombucha… yum and delicious AND inexpensive!!

the above short video so that you know it’s okay if it looks AWFUL while it’s growing…

mine took about 5 weeks to get nice and gorgeous like this and it got much uglier before it got pretty:

the recipe to make your own is here (use this brand of store bought kombucha the orginal unflavored flavor:

and another to compare with:

Make Kombucha

if you’re curious about all the sugar it gets eaten up and you end up with a healthful drink that has no sugar at all…though you can stop the brewing when it’s still sweet for a milder flavor…or go longer for a stronger and (very lightly alcohol) flavor

here are some frequently asked questions about kombucha.

you can sign up for her DIY to learn more about brewing and bottling your kombucha and she sends emails for five days.

when you make your own scoby (mother) it will take several weeks though and the resulting liquid is a bit vinegary…

your next batch should be properly delicious and you end up with a glass of kombucha costing about 12 cents rather than 5 dollars at the store.

4 Comments leave one →
  1. October 24, 2011 10:47 am

    Older post, but I haven’t visited in a while. Interesting! I’ve never tried growing a mother from the liquid, and would indeed be tempted to dump it during the process before seeing this. :) I guess the colonies you can find in forgotten juice bottles are similar in a way (probably more like mother of vinegar, actually), but neither one is the most appetizing-looking thing ever.

    My mom and I grew kombucha for a while, from someone we knew who was giving away babies. It did make a really tasty drink, and I’m tempted to try it again at some point. Using a big jar does look easier than the glass mixing bowl covered with a dish towel method we were told to use before. Another thing I’ve been considering is water kefir grains to make real ginger beer, but don’t want to go wild with the new cultures that need attention all at once. :)

  2. October 24, 2011 11:00 am

    I have gone all wild with cultures and am at the moment rather burnt out!! You are wise to move slowly.

    I found water kefir to be too sweet. It’s not easy to control the sweetness like it is with kombucha…

    you CAN flavor kombucha with ginger though and effectively get a sort of ginger beer out of it!!

    I’m not posting on this blog much at all anymore…though I may again at some point. The other blog is still active, but that too I want to stop doing…hmmm :-)

    • October 25, 2011 7:33 am

      Jumping into too many new projects at once has been a problem in past. ;) Good to know about the sugar levels, since that’s one thing I was concerned about, with the diabetes. I haven’t tried water kefir yet, but the kombucha before didn’t taste very sweet at all. And I was seeing that you can adjust the recipe specifically for that–cool!

      Yes, I was glad to see that you were able to be more active over there again. Maybe it’s time to try something different? I’ve been considering that, feeling like I’ve gotten stuck in a bit of a rut that I may be growing out of with my main blog.

      Take care!

      • October 25, 2011 7:40 am

        I absolutely want to do something different! Totally ready psychologically…but I’m still very ill and mostly homebound…it’s easy to do what I know. The brain injury is such that I have trouble learning new things still too…A LOT of trouble…I can do stuff that is familiar to my neural pathways pretty much very well…and so again, it’s just easy and well, not PAINFUL (literally) to do what I know.

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