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Novem Beefcake: Patricia!


              Novem beefcake, Tricia, was kind enough to teach me how to make Kombucha! Kombucha is a probiotic tea-based beverage that can help improve digestion and absorption of nutrients by adding to the happy residents of your gut! Kombucha is made with a scoby, which is a symbiotic colony of yeast and

 

 

 

 

 

 

 

Novem beefcake, Tricia, was kind enough to teach me how to make Kombucha! Kombucha is a probiotic tea-based beverage that can help improve digestion and absorption of nutrients by adding to the happy residents of your gut! Kombucha is made with a scoby, which is a symbiotic colony of yeast and bacteria.

What you’ll need:

Gallon sized glass jar

1 gallon on brewed sweetened tea -black or green tea work best

1 cup of organic sugar

A scoby

1/2 cup of liquid from previous batch of kombucha

A coffee filter or thin cloth and a rubber band

Directions:

1. Brew 1 gallon of tea with 8-12 small tea bags per gallon of water.

2. Add 1 cup of organic sugar. The sugar is needed to keep the microbes alive and for the fermentation process to begin. Other sweeteners cannot be substituted. It is recommended to use only regular, organic sugar.

3. Allow the tea to cool to room temperature. The scoby is alive so, if you scald it with hot liquid, it will die!

4. Pour cooled tea into a gallon sized glass jar. It is important to use only glass- the scoby doesn’t thrive as well in other environments.

5. Pour 1/2 cup of a previous batch kombucha or store bought kombucha- use the original unflavored versions into the jar of tea.

6. Make sure your hands are cleaned and place the scoby on top of the tea kombucha mixture. It will probably float, but if not just let it fall into the tea.

7. Cover mx with a cloth and rubber band the top.

8. Allow the kombucha to ferment for 7-10 days at 70-75 degrees F. The longer the mix ferments the less sugar will be present. You can taste test with a straw to decide when it good to drink. If it sits for longer it will be less sweet and more vinegar-like. Eventually if it sits too long it may turn to alcohol and be gross.

Kombucha tastes a little sweet and vinegary, but if you are looking for a fruitier and bubbly product you have to do a second fermentation process.

Second Ferment:

1. Use another clean glass gallon-sized jar. Pour 1 quart of fruit juice -anything besides citrus, which is acidic and may kill the scoby into the clean jar and fill with the 7-day old kombucha. Leave 1/2 cup of brewed kombucha without fruit juice in a jar with the scoby.

2. Pour the kombucha into smaller jars with an inch of room at the top of each.

3. Let them sit at room temperature for another 2-7 days until it is carbonated to your taste and refrigerate until you can enjoy!

Tricia also likes to add 1/2 cup of frozen berries to her kombucha for added flavor! Large scobies will make little ones that pod off. These little scobies can be pulled off and used for their own kombucha-making adventures so, find somebody with a scoby and see if they have any scoby babies they could spare!

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Tricia pours jars of a previous batch of kombucha.

 

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Here is the beautiful scoby!

 

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1 gallon of black tea- brewed- and cooled.

 

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Pouring the tea into gallon-sized glass jar.

 

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Either a previous batch of kombucha or a store bought version can be added.

 

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Transfer scoby from old batch into new batch!

 

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Allow fermentation to take place for 7 days!

 

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Recipe originally from wellnessmama.com

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