Posted by Arbor Teas on January 06, 2009
A brief final word on brewing your own kombucha, for those of your who have embarked upon making your own but need some reassurance that it's going as expected. Here are a few signs that kombucha fermentation is going well:
- > A new SCOBY “daughter” is growing on the top as a smooth film. After 2 or 3 batches, she’s ready to be separated from the “mother” and used to make new kombucha. Keep the daughter as a backup (she can be stored in the refrigerator, covered in ½ cup of kombucha) or give her to a friend.
- > Nothing that looks like bread mold is growing on the surface. (NEVER SMELL ANY MOLD! All mold reproduce via microscopic spores; inhaling these can lead to a severe respiratory infection.)
- > The brew has a slight, tart vinegar aroma.
Some of you may be seasoned Kombucha-brewing veterans, but many of you out there have only just begun to explore the incredible process (perhaps in response to our recent posts on the topic). To keep you out of trouble, we've put together the following lists of "do's" and "don'ts" when brewing kombucha. Kombucha Brewing Do's: - > [...]
Alright, so it seems that folks have enjoyed our initial posts on kombucha (including the kombucha recipe we provided). Because the level of interest on this topic seems high, we've provided some additional insights to guide you in making your own kombucha below: - > The ideal temperature range for brewing kombucha is 74 to 84 degrees [...]
After our last post on Kombucha, we got a lot more response from our customers than we expected. Seems as though many of you are already devoted converts! Although there are more and more brands of bottled kombucha available on the shelves of your local natural foods store every day, some of you expressed interest [...]
Over the years, we've seen interest in Kombucha grow remarkably, so we thought to ourselves, "boy, our customers need to hear about this stuff!" Kombucha (occasionally called “kvass” or “Russian mushroom tea”) is a highly sweetened probiotic tea fermented using a symbiotic colony of bacteria and yeast (or “SCOBY”). This kombucha “mushroom” (also called a [...]