What exactly is a Scoby anyway? It sounds like something you’d see in a science fiction movie, doesn’t it? It’s not science fiction. This is the essence of kombucha get the facts. Imagine in your home a blob resembling a jellyfish that is both alive, and healthy. Scoby, if you don’t already know, is Symbiotic culture of bacteria and yeast.
Why all the fuss over this sticky wonder, you ask? It’s this fermentation process that turns sweet tea to tart, bubbly and tart kombucha. You know that drink people rave about, and how it’s good for their guts.
Imagine sitting down at the counter and drinking your sweet tea. You can add a Scoby to your sweet tea and voila! It starts working to create magic. Scoby’s bacteria, yeast and tea sugar are consumed. They ferment it into a fizzy beverage with a slight tang and is slightly alcoholic.
Maybe you ask yourself, “Isn’t fermenting just rotting style?” It’s sort of true! From this point, things start to get interesting. This procedure creates probiotics, the good bacteria in your stomach that keeps it happy.
I still remember my very first kombucha experience. I was as uncomfortable as a cat with a long tail in a room of rocking chair. Say I made a mistake. What if my mutant concoction escaped from the jar at night?
You’ll find that it is much easier to make cookies than you thought! You’ll need water, sugar, and Mr. or Mrs. Scoby. Black or green tea is required. After making the tea, add the sugar to it while it is still hot. Let it cool to room temp (since no one enjoys spas that are too hot). Then mix in your Scoby with store-bought or leftover starting juice.
Cover the jar using a towel. This will keep dust and bugs out, while still allowing air to circulate. You can then leave the jar somewhere warm, but not too hot, for seven to 10 days.
This is a good sign! Test it after seven days. If the taste is too sweet, or not fizzy at all, wait another few days before bottling.
Pour the fermented tea in bottles, but don’t worry about the fun of it. Metal can interfere with the fermentation. My favorite flavoring is ginger slices, because they add a little zing to the dish without overpowering it.
Keep the bottles at room temperature until they have a good amount of carbonation. You can then refrigerate them to prevent any further fermentation. It’s done! You can now enjoy your fermented chai!
I can tell you that it is like alchemy when basic materials are transformed into a deliciously complex concoction.
Hang on buddy, if you identify as non-binary. Or cowboy. There could be bumps along the way. If you see mold instead of a whiteish film, that’s a bad sign. You should throw it out immediately.
Do not panic if you find new baby scobies appear in every batch. These are typical offspring products meant to illustrate a successful brewing experience that leads to delicious homebrewed beverages.
Why even bother? There are already so many pre-made solutions on the store shelves. It’s not just about the financial savings in the long run and the pleasure of making your own concoction, knowing exactly what you’re drinking. There’s also a deeper connection between the ritualistic aspect of creating a nutritious elixir and ancient roots.
Who would’ve thought that a single slimy disc could hold the entire universe in one drink? Discover, empower, dance, enjoy, and feel good with a fizzy drink!
Friends, now is the time to get comfortable and start cooking up some adventure. We’re excited to share your triumphs over trials, tribulations, or other challenges with our worldwide community of lovers.