Page 70 - Fall2012

Another like dates, elderberries, figs, goji berries, Incan finished kombucha, leaving only a quarter inch
truly simple berries (Physalis peruviana), mulberries and of headspace. When the jar is filled (and tightly
raisins easily mingle with the acidic drink and capped) the carbonation-producing yeasts thrive
way to flavor bring added carbonation. in an oxygen-free (anaerobic) environment. The
kombucha is carbonation is trapped, but there is little room
to use SIMPLE FLAVORING INSTRUCTIONS for buildup of explosive gas in the bottle! (See

To make fruit-flavored kombucha, brew sidebar “Bottling Tips.”) Place a sheet of waxed
pre-made and ferment according to the basic directions paper under the lid, cap the jars tightly, and store
natural, (see sidebar below). When bottling, for each them in the refrigerator. The flavor will be stable
organic flavor cup of kombucha, add 1 tablespoon fresh fruit, for up to one week, and will become increasingly
frozen fruit, or fruit juice. Or, for each cup of sour over time.
extracts. kombucha, add 1 1/2 teaspoons dried fruit. (For
example, to a one-pint bottle add 2 tablespoons FLAVOR EXTRACTS AND INFUSIONS
fresh fruit, frozen fruit, or fruit juice; or 1 table- Another truly simple way to flavor kombu-
spoon dried fruit.) Fill the bottle to the top with cha is to use pre-made natural, organic flavor

FIVE-STEP BASIC KOMBUCHA RECIPE

This recipe combines the brewing techniques outlined in Nourishing Traditions by Sally Fallon Morell and Kombucha
Phenomenon by Betsy Pryor. These methods ensure the most health-promoting properties in the finished drink. If you drink
kombucha as part of the treatment of a health condition you should always brew according to a recipe that relies upon these
techniques.
The space where you brew kombucha can be kept as cool as 65 degrees F or as warm as 75 degrees F. To hasten the
fermentation in cooler conditions add up to 2 cups of finished kombucha to the brew. Above 75 degrees F the fermenta-
tion accelerates and the tea can easily become too tart, tasting of vinegar within only a few days. Always remember to use
non-reactive kitchen utensils washed with non-toxic dish soap (rather than detergent).

3 quarts clean water (well, spring, or filtered)
1 cup evaporated cane sugar
4 tea bags organic, black tea or 2 tablespoons loose-leaf, organic, black tea in a large muslin tea bag or other tea strainer
1/2 cup finished kombucha or 1/4 cup apple cider vinegar
1 kombucha mushroom (SCOBY)

STEP 1: Bring one quart of the water to a boil. Remove from the heat. Pour the water into a one-gallon heat-safe glass bowl
or wide-mouth jar. Add the sugar and the tea. Stir until the sugar is dissolved. Cover and steep the tea for as little as 15
minutes, or until cool. Remove the tea bags. Add the remaining 2 quarts of water.
STEP 2: Add 1/2 cup kombucha from a previous batch or 1/4 cup apple cider vinegar (this acidifies the tea and prevents
contamination from other microorganisms). Place the mushroom, dark-side down, in the liquid.
STEP 3: If you are using a bowl, cross several strips of masking tape over the top (to keep the cover from falling into the
liquid). Cover with a tightly-woven cloth. Secure the cover tightly with a string or rubber band. Fasten a label to the jar with
the date it was made. Store in a warm (about 70 degrees F), well-ventilated place, away from fruit bowls, compost bins and
houseplants, and out of direct sunlight.
STEP 4: Depending upon the room temperature, the kombucha will be ready in six to twelve days. Kombucha is ready to
drink when the liquid looks relatively translucent and a "baby" kombucha mushroom has formed above the mother. Most
people prefer kombucha slightly sweet to pleasingly tart. After about one week taste it daily. When the flavor suits your
taste, bottle the tea.
STEP 5: To bottle kombucha, remove the mother and the baby mushroom from the brew. Use a non-reactive funnel and
glass jars or bottles with tightly fitting lids (or flip-top bottles). Fill the jars to the top, leaving only 1/4 inch of headspace. Place
a sheet of waxed paper underneath the lid. (The paper prevents the acidic kombucha from corroding the lid.) Store in the
refrigerator. Makes about 2 1/2 quarts.

To restore effervescence to chilled kombucha, remove from the refrigerator for 15 minutes. Strain the tea just before
serving. Keep one or both of the SCOBYs to make additional batches of kombucha. Extra SCOBYs can be composted along
with other kitchen waste.
70 Wise Traditions FALL 2012 FALL 2012 Wise Traditions

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