Day 6 – Kombucha

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A break from Robotics today.  Today I made a batch of Kombucha, a fermented drink made from tea and a mushroom/fungus called the “SCOBY” (Symbiotic Culture of Bacteria and Yeast) and is also known as the “Mother”.

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I use the following recipe:

  • 9 Quarts of Water, boiled
  • 1-2 ounces loose tea leaves steeped for 5 minutes.  My current batch uses Rooibus, a red tea from Africa, but using black tea is more common
  • 3 cups of sugar (1/3 cup per quart)
  • 1 SCOBY

While the tea comes out as very sweet initally, the yeast and bacteria in the SCOBY will feed off the sugar and create a more acidic, vinegary tasting drink after 1-2 weeks of fermentation.

I like to flavor my Kombucha with a second anaerobic fermentation, where I place cut up fruit or ginger into the bottle and let it sit for another week or two.

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2 comments

  1. Do you make the SCOBY yourself, or can you purchase it somewhere?

  2. seudafed

    You have to get it from someone/somewhere. I got my at a local food cooperative, but they also sell them online (I’ve purchased from Oregon Kombucha before), and at some specialty grocery/health food stores. You can also start one by pouring in a bottle of Kombucha you’ve picked up at a store. Since most Kombucha is sold raw, the cultures inside are still alive and active. It takes a little longer for a new SCOBY to form if you start from a bottle, but its definitely doable. The good news is that once you have a SCOBY, it will reproduce, dropping off daughter SCOBYs (thus the other name mother), so you can create multiple batches, give them to friends, or use them in your compost :)

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