Food Forager: DIY Kombucha

I’ve been spending a lot of money buying bottled kombucha—a fermented, brewed tea, the roots of which date back more than 2,000 years to 221 B.C. in China. The drink is packed with nutritional benefits like amino acids, vitamins and pro- and pre-biotics. Since it hit the East Coast scene in the early ’90s, it’s become popular among health nuts, tea lovers and beyond. It even warrants its own refrigerated case at most Whole Foods. But it’s not cheap. So I decided to learn how to brew it myself.

I had no trouble getting online and finding the Scoby (Symbiotic Colony of Bacteria and Yeast), the culture needed to ferment the tea and imbue it with all the nutritional goodies, but the process itself seemed a bit daunting to attempt on my own. Lo and behold, the Natural Gourmet Institute  in New York City hosts DIY Kombucha classes, led by Eric Childs of Kombucha Brooklyn, a local kombucha brewery. I signed up and soon found myself among 25 other students ready to learn the trick of this exotic trade.

Placed before me was a ramekin that held a small gelatinous blob—a cube of Scoby. Childs instructed us to eat it. I was pleasantly surprised that it reminded me of a gummy bear. In addition to teaching us how to brew kombucha, Childs demonstrated six recipes using Scoby as an ingredient. When used chopped up, it gave a dish texture, like in a quinoa pilaf with roasted root vegetables; it can also be used as a thickener, such as in pureed carrot ginger soup. I learned that Childs and his wife Jessica, a trained chef, have a cookbook in the works, which will offer recipes and techniques using the Scoby.  

Four hours flew by, and during that time we got a step-by-step demonstration on how to brew a batch, along with an extensive history of the ancient brew. Best part, we each walked out with our very own Scoby.

Here's the process.

1. To get started, put 1/2 gallon filtered water in the refrigerator to chill. Bring another 1/4 gallon of filtered water almost to a boil. Remove water from heat and add six tea bags (at least 40 percent black tea but you can supplement with green and white, which is how Childs does it) and let them steep for 20 minutes.

2. Remove tea bags, then dissolve one cup of cane sugar in the mixture to feed the culture. Cool down the mixture with the chilled water then pour into a clean, one-gallon jar that has a wide mouth. The more surface area near the opening, the better as it gives the Scoby the room it needs to grow. Add Scoby, cover with a breathable cotton cloth and secure with a rubber band. Put jar in a dark, warm area with a room temperature between 72 degrees and 80 degrees, and let it brew.

 
3. Creating a homemade brew should take two weeks. Mine took a little longer because my house is cold in winter. As a remedy, I purchased a heated pad typically used for aquariums, on which my jar of brewing kombucha sat.

4. You can tell when the brew is done by the thickness of the "daughter" (the second Scoby that will form on top of the brew). It should be about a 1/16 of an inch thick, and check for a pH level of 3 for the brew. The taste will also be an indicator of the kombucha’s completion. I like mine on the sour side, so I let it ferment a bit longer.
 

5. Once I determined it was finished, I removed the daughter and drained the liquid through a cheese cloth to catch any yeast. (If left to ferment, yeast can create an alcohol content, albeit low.) I transferred the kombucha to three glass bottles, and added freshly squeezed ginger and blueberry juice to one bottle, which I will allow to ferment at room temperature for a week until it gets bubbly. The rest I’m enjoying now.

My first brew had the aroma of cider vinegar, and was a little too sour but it was balanced by a subtle sweetness. Compared to the store bought, I’d say it’s a good first try. Next time I’ll stop fermentation sooner for less sourness. All that said, I’m enjoying every drop.

Interested in trying it? Set yourself up with the Deluxe KBBK Home Brew Setup ($64.95; kombuchabrooklyn.com). Already brewing? I’d love to hear about your experiences!—Denise Shoukas

1 comment

Denise Shoukas Just to let you know...my second batch of kombucha was so much better than the first! A lot less sour and it fermented more quickly because the temperature was closer to 80 the whole time. Happy brewing!