For quite some time I’ve wanted to make kombucha tea for my own use. Finding a scoby and starter tea in the land of butter beans and fried chicken has proven pretty difficult…it took a long time. But I finally happened upon someone who made the tea and had a scoby to share. Yesterday I visited with Mrs. Betty, a delightful eighty-two year old woman who brews this beneficial tea. Although she required nothing in exchange, I took three dozen, fresh, free-range eggs to her. She was delighted and especially liked the fact we have roosters and our eggs are fertilized.
Because this tea is fermented in a glass container I took this opportunity to buy a new glass jar while I was buying the distilled water I needed to get started. (I’m a glass jar collector from way back, and couldn’t pass up the chance to add a great new fermenting jar.) I was anxious to get my kombucha underway, so soon after returning home I brewed a gallon of strong black tea and added a cup of organic cane sugar. The tea must be cool before the scoby and starter tea is added, and that took all night. I checked on it at 4 A.M., and it was still too warm. At 5 o’clock it was ready to go. I carefully poured the tea into my clean jar and added the starter tea and scoby. I covered it with several layers of cheesecloth and placed the jar in our bedroom closet. It stays dark most of the time, and the temperature is more consistent than in the rest of the house. Now the waiting begins.
The average temperature of our house is seventy-seven degrees. If all goes well, at that temperature, my kombucha tea should be ready in about a week. I’ve got my fingers crossed. I’m hoping my culture is free of harmful contaminants and my kombucha is a success.
(Of course, I am.)
Until next time…
Let your light so shine before men, that they may see your good works, and glorify your Father which is in heaven.