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.
Matthew 5:16
apron strings 
I’m totally in the dark about Kombucha Tea. Would you explain what it is for us southerners, from the land of fried chicken and sweet tea? Thank you.
Kombucha tea is a living health drink (a probiotic) made by fermenting black or green tea and sugar with the kombucha culture otherwise known as a kombucha mushroom. It makes a beverage that tastes similar to sparkling apple cider. If fermented long enough, it may have a slight vinegary taste…like apple cider vinegar. It is reputed to have many health benefits…I cannot say for sure if it does or not…you know…the old disclaimer thing. But I obviously believe it does or I wouldn’t be making it. Its use dates back to 221 BC…that’s a long time to be around if it doesn’t do something good. Caution must be used when making it…a batch can easily be spoiled by contamination…at which point it has to be poured out and started over.
That’s it in a nutshell…
I’m always glad to see you’ve stopped by. Love you!
Judy
I had a question about having a rooster and your eggs being fertilized. Is that a good thing? I have been buying fresh eggs and many have blood spots which bothers me. Just a curious city girl 🙂 Love your scripture choices on your blog.
Barb
Barbara, all my healthy sources tell me fertilized eggs are better for you than non-fertilized. I can’t prove it, but we’ve been using them with no ill effect for years. If that little spot of blood (which is not evidence of fertilization, but rather a ruptured blood vessel) bothers you just remove it. It will not hurt you if you don’t remove it.
Scripture is such a blessing to me…God’s Word is so full of encouragement, enlightenment, comfort, etc. I can’t help but share.
Thank you for visiting my blog and leaving a comment. I’m going to visit yours, too.
Judy