You might remember my telling of the two 3 gallon tea container of kombucha fermenting on the top of my refrigerator.
Remember, kombucha is a slightly carbonated drink made from sweet tea. It is full of probiotics, B vitamins, and enzymes plus making it at home is economical.
Here’s a brief reminder about the nature of kombucha, courtesy of my post about kombucha:
Kombucha is naturally carbonated tea that starts with a Kombucha scoby (also called a starter or mushroom) which looks like a flat grayish disk – see the picture below. Since the scoby does grow and multiply, if you know of someone who already makes Kombucha, they may share with you. If you need a scoby from my affiliate, you can find one here that is shipped live and NOT dehydrated. Mine came from my daughter-in-law, Jessica. The picture above shows Jessica’s Kombucha fermenting. The scoby is reused and transferred from one batch to the next and consists of yeast and bacteria which live together in a symbiotic relationship. SCOBY is an acronym for Symbiotic Colony of Bacteria and Yeast.
But why make your own kombucha?
Why, it’s so easy to explain!
It is a delicious drink made from sweet tea and is slightly carbonated! Being full of probiotics, B vitamins and enzymes, it also tastes great. It’s all the little cultures inside, giving us health and making our bodies feel good.
Like most things, making it at home costs pennies if you have a proper system. Compare this to a bottle you can buy in the store, where a bottle goes for $3 – $4! It’s amazing how much people jack up the prices for simple, good food.
But how is kombucha made? It all starts with a scoby, a fermented little disc that kickstarts the whole process at the beginning. This is where all the goodness your body wants comes in.
Often people find their scoby (and other kombucha-brewing friends) through local kombucha communities. You can purchase your own first scoby here. If you’re interested in a scoby that is shipped live, ready to use and NOT dehydrated, Click Here!
But anyway, back to kombucha. I like kombucha even better since I started the continuous brew method. Why? It is so much easier and makes better quality kombucha!
… Cleaning of the entire at-home kombucha system is done only when the spigot is plugged. The tiny ecosystem established by the brewing process is not disturbed when starting a new batch and this gives consistently good quality kombucha.
It’s definitely the best choice for people looking for kombucha on a more regular basis, as well as people who don’t want to be cleaning kombucha gear consistently. It can definitely become a job if you let it, or if you don’t have the kombucha creation system that works best for your life.
You all know my policy: I’m always on the lookout for techniques and versions of recipes that result in less work for all of you. If it’s too much work, I’ll find a way to adapt it so that it’s less! Cooking should be fun, and not feel so much like a job that it stops being fun for you and your family.
Everyone is excited to have enough kombucha to drink it daily. John drains each dispenser from the spout into a 5-gallon keg and we have it on tap in the kegerator. The children think it is wonderful to be able to help themselves! This method is called a continuous brew system – it works great and allows the microorganism to remain undisturbed while starting the next batch.
I knew the tops were not tight fitting which is good because the scoby needs air circulation.
What I did not realize, however, is that as the tea fermented the tops popped up allowing critters in! Awful isn’t it? We had fruit flies invading and contaminating the scoby. Not to gross you out, but, I had maggots on the scoby – yuck!!!
Fortunately, the live kombucha scoby forms in layers. The older the scoby, the thicker it is. I was able to peel the top layer off without harming the scoby and begin a fresh batch.
I had already been looking for larger containers because we have been running out of kombucha before the next batch was ready. 4.75 gallon glass beverage dispensers were at Sam’s Club – I bought two of them! They came with wrought iron stands and glass tops which I boxed up and have in storage. To solve the air circulation problem but still keep critters out, I covered each jar with a double layer of cheesecloth and secured it with a rubber band.
So far so good, and, I think they look much nicer!
Keep in mind, not every person will gravitate toward natural foods like kombucha at first.
Don’t worry about if your children don’t warm to it right away. As I’ve written about before, they’ll come around!
Talking with you children and explaining why you are making the dietary changes is important to do. Explain that you were wrong in the way you have fed them in the past. Use this opportunity to teach your children that the processed foods are inferior and that you want them to have the best nutrition possible – to be the best and healthiest they can be. They need to understand why fermented foods are so good for you and your health.
For this group, implement change slowly. Our children watched as my health returned because of the GAPS diet. That helped them to embrace the changes I was making in the foods served. If your children are resistant to change, add one fermented food at a time and give them time to adjust. Remember, this is not a sprint, it is marathon – you want the changes to last. If they understand the reason for the changes, they will be more likely to continue them for themselves!
This post is part of Kombucha Challenge