I was planning on writing another post this month – something clever involving the historical tie between opium and tea – but necessity required that I do a little research on kombucha instead. I have been getting sick off and on now for months. I am not opposed to drinking anything – such as kombucha – that has a probiotic organism content of one billion, along with antioxidants, organic acids, amino acids, and 20% of one’s daily value of five different Vitamin Bs. But my question was: “Is kombucha a tea?” I have heard it called one, but just how accurate was that assertion? It was time to do some research.
The verdict? Although kombucha is considered a fermented tea, it is mainly a Symbiotic Colony Of Bacteria and Yeast (or SCOBY). Kombucha is formed when yeast produces a small amount of alcohol, which contributes to the bacteria’s production of acetic acid. As a result of its acidity and slight alcohol content, kombucha is not easily contaminated by mold or bacteria.
I decided to buy a glass canning jar and use some starter kombucha to create my own SCOBY so I won’t have to buy in the store. This is my plan:
- Pour my store-bought kombucha into a glass canning jar.
- Cover the jar with a paper towel or cloth. The SCOBY will start to form after about four days.
- Add sweet black tea to promote growth (use a cup of water, a little sugar, and one tea bag). The SCOBY will be ready in another ten days.
- If it is too strong, use your new SCOBY to make another batch.
I figure it’s worth a try, right? More to come on the outcome.