Got
what?! Symbiotic Colony Of Bacteria and
Yeast (S.C.O.B.Y.)! It’s what everyone
wants on the kitchen counter right? It
is the first ingredient in making Kombucha.
Now you’re wondering what Kombucha is….
Kombucha is
a lightly effervescent fermented drink of sweetened tea that is used as a
functional food. Well that is somewhat
how Wikipedia describes it. I would
describe it as a fermented sweet tea drink used for good gut health. Kombucha tea can be bought in bottles in most
health food stores <insert expensive> or you can make your own <insert
fun science project>.
We started home
brewing Kombucha back in 2006 after receiving a healthy S.C.O.B.Y. from a
friend. In the Kombucha brewing world
sharing a S.C.O.B.Y. with a friend is better than paying for one. It’s all done in good health and good
wishes.
The
S.C.O.B.Y. is a culture comprising Acetobacter (a genus of acetic acid
bacteria) and one or more yeasts. These
form a zoogleal mat. This mat is often
referred to as the S.C.O.B.Y., fermentation mother or mushroom. This mat was received with written instructions
on how to brew the tea, handle the S.C.O.B.Y. and what utensils to use. Always handle the S.C.O.B.Y. as a living
culture and protect it from harm. Always
wash your hands and rinse them with white vinegar before touching the
S.C.O.B.Y. Never allow metal to come in
contact with the S.C.O.B.Y., use glass jars and plastic or wooden utensils. Here are the basic instructions:
Bring 2 cups
of water to a boil, add 1 cup of white sugar and bring back to a boil. Then add 5 green or black tea bags (no
decaf), steep for 8 minutes, remove tea bags.
Put 10 cups of water into a gallon size glass jar (that has been rinsed
with a smidge of white vinegar). Add the
tea mixture to the water, when water is cooled to room temperature (it thrives
in 68° - 85°F) safely add the S.C.O.B.Y. to the mixture. Cover jar with cloth and rubber band and put it
in a dark place for 10-14 days.
After 10 –
14 days, remove the S.C.O.B.Y. and save a cup of the tea mixture to help kick
start a new batch. (Follow the
instructions from the beginning for the next batch but put the cup of starter
with 9 cups of water.)
For the
second fermentation period, in two ½ gallon glass jars, put in 2 cups of grape
juice per jar. Fill with the remainder
of the strained (use a plastic fine-mesh strainer) Kombucha tea. Put a tight lid on jars and let sit at room
temperature for 3 – 5 days. If a new S.C.O.B.Y.
grows during the second fermentation discard it before putting the tea into the
refrigerator. Refrigerate and enjoy!
Side notes ~
the S.C.O.B.Y. should never have mold on it, if mold appears discard the entire
batch. The tea itself should have a
sweet-sour smell with a note of vinegar during the fermentation period. The second fermentation period is when the
tea will become fizzy.
The health benefits
are not scientifically proven. However,
it has been reported to help fight some forms of cancer, enhance energy levels,
alleviate symptoms of allergies, aid in digestive problems, reduce acid reflux,
lower hypertension, clear up candida, help arthritis, and help with chronic
fatigue. High in catechins, it has been
found to lower blood pressure, reduce cholesterol and improve cardiovascular
functions. The drink is full of
probiotics and promotes good gut health.
It has also been linked to serious side effects and deaths, and improper
preparation can lead to contamination. Side
effects can happen with any substance and that includes something as natural
and holistic as Kombucha Tea. Go slowly
at first and drink small amounts. Yours
in good health, Julie
