I remember when I first made my own kombucha. We drank the bottled Synergy kombucha, but I thought it would be more economical if I made my own. So with a little trepidation, I found a mushroom and got to work. Once I made one gallon, I calmed down a bit. (If you would like to make your own, click on the “Kombucha for your Tummy” link at the top, and I have information for a free kombucha mushroom.)
A couple of thoughts: 1. For first-time-ever kombucha drinkers: start small, and let your stomach adjust to the probiotics. Otherwise you will end up sick. 2. While the tea ferments, do not store near house plants. This will ruin the tea. 3. People use the mushroom for more than just making fermented tea, I’ve heard-tell. Some folks use it on sunburns or on toe fungus. You can try it if you want, but for now, in our house, we use it for tea.
What you need:
Kombucha mushroom, plus 1/2c. fermented tea from last batch
1 gallon distilled water (only! because tap water contains chlorine which can kill your mushroom)
1 cup of sugar
1 pinch of Celtic Sea Salt (most recipes don’t call for this, but I add it to give the water some natural minerals)
Boil your distilled water. Add sugar (and Celtic Sea Salt) and boil 5 minutes longer, until dissovled. Turn off stove and add lose-leaf green or black tea. (You can use tea bags, but I find the lose-leaf works better.) Let the tea cool to room temperature. Then pour into a large, glass bowl. You do this for two reasons: 1. The mushroom needs lots of surface area to get enough oxygen to process the sugar. 2. Growing your mushroom in a crystal, metal or ceramic bowl can be toxic because the mushroom will leach the metals, thereby poisoning your kombucha. Next add your mushroom and starter. The kombucha should be placed with the darker or bumpier side down. No metal should touch your mushroom. Place a pretty cloth over the top, and secure with a rubber band. Store your kombucha in a quiet place with no direct sunlight. The warmer the area, the faster it will ferment. Now, I let my kombucha ferment about seven days. This amount of time seems just about right for us, as the longer you let it sit the more tart it becomes. You can get a feel for how long is just right for you by using a wooden spoon to sample everyday until you’ve found your match! Once you’ve found your match, filter and pour into a glass pitcher. Store in your refridgerator, and drink 4oz. threed times a day for your health. Finally, you start over with fresh tea and by seperating the baby kombucha from its mother. Now you have one for a friend. 🙂