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Herbalism and in proportions equal to the tea. I suggest using blend of tea, fruits, and herbs. Remember to
fermentation a muslin spice bag to simultaneously brew the take notes (and strain before serving) and you’ll
tea and herbs. Ferment and bottle the kombucha surely discover a unique and delicious kombucha
both appeal according to the basic method. Herbalists may brew—perhaps one precisely suited to your own
to health- enjoy creating personalized blends that please constitution or even the tastes of your non-health
conscious, palates and constitutions. Remember to keep foodie friends!
detailed notes of which herbs you include and
do-it-yourself the proportions or amounts. Dori Oliver lives in Portland, Oregon where she
personalities. Fragrant, uplifting, and naturally sweet develops recipes, writes and teaches about fer-
Flower Power Kombucha is my favorite herbal mentation techniques, and gluten-free nutrient-
blend. To make it, combine 3 tablespoons or- dense foods. She loves to help people become
ganic rose petals, 1 tablespoon St. John’s wort, more comfortable and empowered in their home
1 tablespoon red clover blossoms (about 3 large), kitchens. Visit her blog at NourishingFoodways.
1 tablespoon chrysanthemum blossoms (about 3 com for more information.
large), and 1 tablespoon organic Sencha green
tea. Then brew, ferment, and bottle according RESOURCES:
to the basic method described in the sidebar. Fallon, Sally. Nourishing Traditions: The cookbook
that challenges politically correct nutrition and the diet
MANY FLAVORS, ONE CULTURE dictocrats. New Trends, Washington. 2000.
The versatile kombucha SCOBY thrives
on nearly all types and styles of organic tea. It Pryor, Betsy. Kombucha Phenomenon: The miracle
graciously adapts to the addition of many tradi- health tea. Sierra Sunrise, Sherman Oaks. 1996.
tionally fermented herbs. The kombucha bever-
age is equally flexible. Fruits and flavor extracts Prentice, Jessica. Full Moon Feast: Food and the hunger
easily mingle with sweet, tart and effervescent for connection. Chelsea Green, White River Junction.
kombucha. I hope that you’ll try these techniques 2006.
and perhaps even develop your own unique

SCOBY STEWARDSHIP

Kombucha mushrooms or SCOBYs (a somewhat clinical acronym for Symbiotic Colony of Bacteria and Yeast) can
be obtained from others who make kombucha or from a trusted supplier like Cultures for Health or Gem Cultures. The
website “The Kombucha Exchange Worldwide” (http://www.kombu.de/suche2.htm) is a resource for connecting with
people who sell and even give away cultures. Brewers often desire to share their prolific mushrooms!
Store extra kombucha SCOBYs for up to one month by placing them in a non-reactive container covered with sweet-
ened tea. Cover tightly and keep at room temperature. The cultures can be stored longer if the tea is regularly drained
and more sweetened tea is added.
Because kombucha SCOBYs are created with each new batch I suggest you keep two or three mushrooms on hand
for brewing and compost the others. SCOBYs are mats of cellulose and abundant in microorganisms. They make an excel-
lent addition to your household compost or worm bin.
Always remember to reserve a SCOBY before making an herbal kombucha. The addition of herbs may disrupt the
microbiotic balance of the culture. Compost or otherwise discard both of the SCOBYs from an herbal batch. Don’t use
them to culture future batches of kombucha.
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