Health in a Jar
Posted September 29, 2009on:
So. I successfully (I think) brewed by first batch of kombucha. First, I grew the “mother”.
Then, I transferred it into ceramic pitcher of sweetened tea and store-bought kombucha (I need to get a big glass crock) and let it sit. I think it looks like a jellyfish.
I used apricot ginger black tea, because it was the only organic black tea I could get my hands on when I needed it. When it was ready to be bottled, I poured about an inch of apple juice into bottles first, before transferring the kombucha. Then I sealed them tightly and put them in a dark pantry for two days, after which I put them in the fridge and have been drinking kombucha every day since!
My kombucha is much sweeter, and with a significantly less strong taste, than store-bought. It was fizzy, though not as much as I would have liked. I did notice that the serving bottled in an old kombucha bottle was the most fizzy, presumably because it had the tightest fitting lid.
All in all I’m pleased with the results. I’m hoping a daily dose will help ward off the flu and any other illnesses we have been passing around at school. My next batch, currently bottled and sitting in the pantry, was made with plain organic black tea and a 1/4 cup less sugar and flavored with grape juice.
While my explanations were vague here, I followed these instructions and with very good results.