Kombucha

Oh yummy! Kombucha is a yummy, fizzy, sweet, healthy version of pop.
It is an acquired taste, don't assume that just because you tried it once and you didn't like it means that you'll never like it. There are 4 picky kids in my family, and at first they all didn't like it. But now, we are all fighting over who gets to have the last sip.
Kombucha is also really neat in that it has good bacteria, and has health properties similar to sauerkraut. For more information on the health properties of Kombucha, check out Cultures for Health

Note: This recipe starts on Stage 2 (Day 7) of the scoby recipe if you got your scoby from my mom. If you want to go in order that my mom has it, start at number 6, continue to number 11, then start back up at number 1.

Stage 2

1. Get out your flavours. This batch I did 2 different flavours. Mint-Lime, and Apple-Mint. Both also had the 1/4 cup of the Ginger Tea I made with my Ginger Bug.
You can do any type of flavours that you want. Apple, mint, ginger, grape, and cranberry are all very good flavours. You can mix and match, figure out what you like best. :)

2. A new scoby should have grown on top of your old scoby.  Take both mama and baby out of the juice, and place into a clean bowl or jar.

3. Add around 1/2 cups of the starter juice to the scoby. Sett aside.

4. Add your flavours to your jars, then strain scoby juice into the jar.

5. Fill up your jars with the juice until it is just barely to the top. Don't over fill it, and try not to under fill it our else it wont ferment as well.

Apple-Mint with Ginger Tea

Lime-Mint with Ginger Tea

Set the jars of Kombucha on your counter, somewhere little kids wont knock them over, but close at hand, because for a day or two after you put the Kombucha in the jars you have to "burp" them (Unscrew the lids just a little to let out a bit of fizz, then screw the lids back on).
After you've burped them for one or two days, put them in the fridge, then enjoy them whenever you want.

Note: From 2 litres of tea you can make 3x.48ml bottles, reused from Kombucha purchased at stores like Homesteaders. * DO NOT use any other bottles unless you have done extensive research on which bottles to use, as during the second ferment there is a LOT of pressure that builds up and bottles might explode and cause injury.

Stage 1

You remember that scoby you put into a clean bowl or jar? This is what you do with it. 
For the second scoby, there are 3 things you can do with it.

1. Discard
2. Keep and start another batch (make sure to take an extra 1/2 cup starter juice from that other batch of Kombucha)
3. Start a Scoby Hotel (Details at the bottom of the post)

6. Bring 1.5 litres of water to a boil. Add 2 bags of tea, one green tea and the other black tea. Take off the burner and steep for 10 minutes.

7. Stir in 1/2 cup of sugar into the tea. Add .5 litres of cold water to the tea. (The cold water will quicken the cooling process)

8. Place the scoby at the bottom of a 2 litre jar. It is essential to remember when buying your jars, that you will need to put your hand into the jar to get your scoby later on.

9. Fill the jar with the cooled off tea, until just below the bottom rim. Place a coffee filter over the top, and fasten with a rubber band.

10. Cover the jar with a dark towel, and place rubber bands on the top and bottom.

11. Store in a warm, dark place for 7 days. (We store ours in a cupboard on top of our fridge) Then repeat steps 1-11. Enjoy.

Scoby Hotel

A Scoby Hotel is somewhere you can keep all your extra scoby, ensuring that you always have a scoby for your Kombucha, or to give to other people. To make a Scoby Hotel brew a small batch of tea, cool and place in a large jar. Add some sugar, to feed it. Add your scoby to it as you get them.  Alternately feed it ¼ to ½ cup Kombucha to ensure that it stays alive.