Now I’m not running a distillery or making up a batch of ‘shine, but somehow or ‘nother I’ve gotten myself into the brewing business. I know, I know, I have a ton of projects, always something new, but I’ve been assured this is easy, and it’s just for me, so it doesn’t really matter if it goes sideways.
So what is it I’m going on about? Kombucha. Say what? A few years ago, I’d never heard of it either. It’s fermented sweet tea. Supposedly, the sugar in the tea feeds the scoby, and you end up with tangy, fermented goodness.
I’ve always been a sucker for tart lemon squares and cold lemonade, but I’m not crazy about the ton of sugar that goes into these. So when I was attending a class on foods that reduce inflammation, I sat by a woman fighting breast cancer who was drinking lemonade kombucha, and she poured me a glass. It was tasty and only had 3 grams of sugar—much less than you’d expect.
Kombucha is fermented and full of good bacteria that’s healthy for your gut biome. People with MS have less diversity in their gut, so a little kombucha could help with that, too. Besides, it’s kind of fizzy, and while I gave up soda years ago, I do like a little fizz.
So after meeting the lady, I started treating myself to some kombucha when I went grocery shopping. It’s pricey, so I’d usually just pick up a bottle or two; and when Baby Girl was home, I’d buy one for her. It’s was kind of our little thing.
Guess who bought me a kombucha kit for Mother’s Day? That’s right, BG for the win. We live hundreds of miles apart, and met in the middle to celebrate with Sweet Miss, The Fella, his mom, and of course the MR.
With shipping, and school, and planning, BG had the kit sent to our house rather than bringing it to Hood River. Later that week, I received a starter kit from Joshua Tree Kombucha. It comes with a big, old jug, a rubber band, a project cover, a lid, instructions, and a scoby.
Let’s take a closer look at that scoby—pretty nasty-looking, huh?
I simply brewed a gallon of Charleston Black Tea (a gift from a friend’s visit to that fair city) and a cup of sugar, let it cool, added the scoby, and then I waited. Waiting is the hard part. Add to my lack of patience a quick trip to Chelan, home for an evening, and then a weekend in Portland for a Hitchin’ the Happy Couple barbeque, moving Sweet Miss into her new apartment, previewing wedding hairstyles, and car shopping, I was on a deadline.
For the first brew, you just cover the kombucha with a cloth, but for the second brewing (where you get the fizz), you put a lid on tight. You have to be careful and burp the bottles daily or you could wind up with a mess. I didn’t want to come home to exploded bottles and kombucha everywhere, so I only allowed it to sit on the counter overnight. Once you put it in the fridge, it gets less volatile. My quick and dirty process yielded a less than fizzy version, but there’s always the next batch.
I’m bottling it up this afternoon. Safeway had berries on sale last week, and the local fields have opened for picking, so I think I’ll try a strawberry-basil bottle for starters.
Cross your fingers and think fizzy thoughts for me. I’ll let you know how it all turns out.