Saturday, June 28, 2008

How To: Kombucha

I am repeating this post which was originally posted here, as it seems quite fitting to be included on this site as well. There are a few more tidbits in the comment section of the original post.

Ah Kombucha,
Divine nectar of the Ural mountains,
How many Russian Matriarchs have served you to their tired husbands, sons, and house guests after a long day of work.
How unknowingly did they use you to protect their people from cancer, drunkenness, and the fatigues Russian suffering usually brings.

How satisfyingly do you quench the body's thirst!
How thoroughly do you cleanse toxins from the body!
How instantly do you lift the immune to recover from illness!
How proven is your preventative work against cancer!

You! Effervescent wonder of my kitchen,
You! "Tea Kvass" does not do you justice.
You! Testament to the healing powers of naturally fermented foods everywhere.
You! Replacing my husband's beer at a tenth of the price.

You! Oh Kombucha!
How the world could change if every home kept you brewing, thriving, and transforming sugar, yeast, and caffeine into powerful glucuronic acid and restoring the body's gut flora to the place God designed it to be - a place that knows how to filter, use, and protect the body from all that the world feeds it.

Thank you, Kombucha, thank you.


Step 1: The forbidden items (black tea and white sugar) come out of the closet.

Step 2: 6 Quarts of water boil.

Step 3: 1 cup of sugar dissolves in each 3 quart pot of boiling water. Then 4 tea bags in each pot sit to steep.

Step 4: The tea bags steep until the sweet tea is room temperature.

Step 5: The tea is transfered to a glass or stainless container. "Mushroom" and scooby sit by waiting to jump in.

A closer look at the "mushroom," which is actually a symbiotic colony of yeast and bacteria.

Step 6: Pour in a cup of scooby (kombucha from a previous batch), and top with the "mushroom"

View from above:

Then a criss-cross of tape,

and a breathable cover

and a hiding place where the temperature will remain fairly constant between 70-74 degrees
Step 7: Wait 7-10 days, pour, and enjoy.

Here is the view of the new layer of "mushroom" that has grown on the top:

And a view from the side, nice and thick!:


  1. Thank you, Marianne. I have all the ingredients except that yummy-looking fungus!

    Will have to looking for a better drink than beer/black tea/coffee, and something that is more hydrating than water.


  2. I can get you some yummy-looking fungus anytime =) Let me know.


Questions and Comments welcome! If you would prefer to contact me privately, please email mariannescrivner (at) gmail (dot) com.


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