Kombucha

Like many creatives I have more things going on than I have time for. One of those extras is Kombucha!

What is Kombucha?

Porto has brought many things into my life. And one of those is the drink known as Kombucha.

Kombucha is a fermented drink, maybe with lots of health benefits. You may have had it in a vegan cafe, a shadowy supermarket aisle or an alternative restaurant. Lots of people also make it on their own.

It consists of tea, lots of sugar (mostly eaten by the bacteria), and a dodgy-looking mass of bacteria and yeast known as a SCOBY (Symbiotic Culture Of Bacteria and Yeast).

The health benefits could come from the fermentation, good bacteria and tea. While the downside could be the sugar. Studies have been done but I'm not aware of any conclusive ones.

If you enjoy making it, then go ahead and drink it too. I enjoy the process so I'll keep making it!

What do you Need to make it?

I've been making Kombucha for about a year, and I'm no expert, but this is what I've found you need.

For a more professional guide try The Simple Guide to Kickass Kombucha at Live Eat Learn.

You'll need

• a few glass or ceramic containers, some sealable and others not. I've used a variety of sizes, sometimes making a few smaller batches and other times huge monsters in keg with a tap. These will need to be cleaned /
• a SCOBY. It's possible to grow your own (I failed in my couple of attempts), but much easier to get one from a friend or other grower.
• tea (black, green, white, oolong....), sugar of some type, fruit for flavouring (optional)
• a cupboard or other space to ferment
• Patience (it's not a quick process)

The first couple times I went through starter, first fermentation and second fermentation were messy and time-consuming. But then it became easy. Now I spend a few minutes a week to boil up some tea and move some kombucha between containers.

Why Make time for Kombucha?

Why would you make time for Kombucha?

Here's why I do...

• To satisfy curiosity. Initially I wanted to know how to make it and try out the process. Now I'm still curious. trying out new teas and fruits for first and second fermentations
• It's a long-term process. I like long-term processes that can be tweaked, improved and experimented. I get satisfaction from a new batch and
• It can be shared. Take your Kombucha to picnics, gatherings or offer to guests. Give a scoby to a friend or make it a surprise present. It's a stocking filler never to be forgotten!
• Making and growing. I've got a longer term desire to do some more fermenting and growing of things. At the moment I have no garden, but would like to explore the world of fermenting, pickling and other long-term food traditions. One day I'll (re)turn to herb gardens, kimchi and chutneys, but for now Kombucha scratches an itch.

Finishing Up

One day I'll have a shed for impractical experiments...

Have you tried making kombucha?

Do you want a scoby?

What creative side-project are you persevering with?