I’ve been wanting to get more fermented/probiotic foods in my diet, but I’m not very fond of yogurt. I’ve been plotting various ways to add sauerkraut and maybe kimchi, if I can find some good sources, but in the mean time I’ve fallen in love with kombucha, probably because I can get it at almost any convenience store within a few blocks of my office. (Yeah, I work in San Francisco. Sometimes it’s more obvious then others.) Unfortunately it costs more than $2 per bottle, so it was turning into an expensive habit, despite being one of those things that can be made in bulk at home pretty cheaply.
So this weekend I dragged myself out to a kombucha making class, and dragged myself back home again with a SCOBY and starter tea, as well as a 3″ diameter mesh tea ball and a blend of black and green loose leaf teas. I went out and procured a water filter and a 1.5 gallon glass container, and I was ready to go! Step one, make sweet tea:
That 3″ mesh tea holder is huge, but it was easier to deal with than a whole bunch of tea bags:
Sweet tea in the big glass jar, starter tea and SCOBY in the smaller jar is about to join it:
And then it sits for three weeks in the corner of the kitchen:
Maybe it’ll make friends with the butternut squash. Or maybe it’ll die a horrible death. Everything I’ve been told is these things are very hard to mess up, but if anyone can find a way, I can! I guess I’ll know in a few weeks. In the mean time I need to procure some bottles for the “second fermentation”…