*Kombu-What??* part 1 of a 2 part series

Kombu what? That was my reaction when I first read of kombucha last summer. I had been perusing the internet looking for healthy foods and meal plans for a frugal budget. I kept coming across the word "kombucha". Finally I did an intentional search of it, and what I learned initially grossed me out. I had been a sweet tea drinker for years, so the thought of fermented tea turned my stomach. I didn't understand.

Kombucha is an ancient drink, originating in China, but used by many cultures for its probiotic qualities. It starts with brewed sweet tea, then a SCOBY (Symbiotic Colony Of Bacterial Yeast) is added. Cover and allow 1-2 weeks for it to ferment in a warm dry place. Making sure gnats and fruit flies cannot get in is a must, but the brewing container needs to breathe. I cover mine with a coffee filter secured with a rubber band, but some use t-shirt material. Whatever floats your boat.

One day I was grocery shopping, and was almost finished. I was tired and thirsty, and decided against buying a soda. In the past, we have tried the Naked green drinks and liked them, so I shuffled over to that section of the store to get a drink. That is when I first spotted kombucha! Right there in my store!! How could I not have known it was there??? I was very curious and eager to try it. I picked a bottle (there were three flavor options), and couldn't wait to get to my car to try it. The first sip was a surprise to my taste buds. It was something like liquid sweet tarts. Sweet but very tangy. I was hooked. I had seen many recipes for making kombucha, and I'll try anything once. I decided I wanted to try my hand at making it. There's no way I could keep purchasing it at the store for around $3.50/16 oz. After all, it can be made-- a whole gallon for pennies. Its just water, sugar, tea bags and a SCOBY.

SCOBY's are available online, but before ordering, I thought I'd put out a plea on Facebook to see if any of my local friends had one to sell or share. One did! Kathy T. brought me a scoby and a cup of starter kombucha (some from her last batch). I let it set on my counter for about a week before gaining enough nerve and courage to take the plunge and make it myself. What a 'fraidy cat! I was afraid I would do it wrong, or kill the scoby, or get overwhelmed with having to keep up with a continuous brew. But really, its only making sweet tea for crying out loud. What's the big deal??

I finally made it, and waited expectantly for 10 days. (10 days is exactly how long Kathy T. brews her's.) I poured off a cup for myself, and added ice. Then I stared at it for a good long while. My thoughts were crazy. Why would I drink rotten tea? Was it rotten? What if I did something wrong and made it poisonous? My son kept asking for a drink, but I reasoned I needed to drink it first to make sure it was safe and wouldn't harm him. Finally I thought how silly I was being, and just took a big swig. It tasted pleasantly light and delicious! I drank the rest in my glass, and after about 20 minutes passed, and I wasn't throwing up or dead, I decided it wasn't poisonous and let my kids have some.

I've been making it ever since. The method I used then is after making the sweet tea and adding the scoby, brew for 1-2 weeks. Then I poured it into jars and stored it in the refrigerator. That method is fine and good, and carries the probiotic goodness.
But there's another option called a second brew. If you'd like to add flavor from fruits or juices, or if you'd like the kombucha to be fizzy, then a second brew is a must. It took me a couple of months before I tried it. I don't know what was holding me back! When you add fruits or juices (a small amount in the bottom of the jar before pouring your brewed batch in) the kombucha feeds on those sugars for 2-3 more days on the counter, fermenting it further, and giving a fizz. I like to add cranberries or grape juice. The end product makes a really nice and healthy alternative to soda pop. Kombucha keeps indefinitely once in the refrigerator, and being in the fridge keeps it from fermenting further.

Stay tuned for more of my kombucha experience and recipe!!