Kombucha

 The summer warm weather speeds up the fermentation process. Like clockwork I can make a batch in seven days, and a second ferment in five more. Kombucha is fermented sweetened black tea, which contains a SCOBY,  which is an acronym for symbiotic culture of bacteria and yeast. In simple terms it is a floating edible mushroom made up of natural yeast and bacteria. 

The first ferment is contained in a three quart jar. The disk like SCOBY takes the shape of the container and floats at the top of the brew. After seven days only the liquid is poured into these flip top jars. I add grape juice and a few blueberries or grapes to the bottle. 

I clean the rims and close the flip top bottles. They are placed in a corner away from sunlight for five days. They will then be placed inside the refrigerator. The second ferment causes the kombucha to become fizzy, which is what I love, but bottles may blow up if they are left at room temperature, so I keep them cold.

To make your next batch of kombucha, the SCOBY will have been carefully placed in a clean bowl with a cloth over it. Take six black tea bags and place them in a pan of boiled water and sugar for about nine minutes. After this has completely cooled remove the tea bags and pour the sweet tea into a clean three quart jar along with 12 ounces of previous brew. Gently place the SCOBY into this new clean jar and cover with a cloth. Keep in a quiet corner away from sunlight for seven days.  Not only is it tasty, but kombucha is very good for the gut and in turn may help heal skin conditions and aid in overall good health.

  Enjoy!

"Drink no longer only water, but drink a little wine for your stomach and other infirmities," said Paul to Timothy. 1 Timothy 5:23  

 I know this is not wine, but it is a fermented drink with many probiotic qualities, which I am all for! To your good health! -- Kathi