When I first started making kombucha I started small, with this Basic Kombucha recipe. However, I quickly realized I needed more kombucha, more frequently and started to make continuous kombucha, which is so much easier!
Since we are only 2 people in the house at this point, I didn’t need to make 5 gallons at a time (see this method for larger amounts you can find here by a blogger with a large family). I purchased a 2 gallon glass container with a spout and that is where my SCOBY lives.
What does SCOBY stand for? Symbiotic Culture of Bacteria and Yeast. It looks like a mushroom – also known as kombucha mushroom and kombucha mother.
You may have noticed in your store-bought bottles of kombucha, vinegar or water kefir, a film may form on top or at the bottom – that is also a SCOBY – a community of bacteria and yeast.
Part of the function of the SCOBY is to seal off the top of the liquid and protect it from outside bacteria. A healthy SCOBY will form a new layer each time it is fed. The SCOBY will get thicker over time – remember, it’s alive. You can keep it thick as long as it doesn’t start to take up too much space in your container, or you can thin it out periodically.
What to do with the extra SCOBY’s? Well, start a SCOBY hotel next to your main container – just in case something goes wrong with the main SCOBY you have a backup. Feed it whenever you fed the main SCOBY.
Share your SCOBY will friends and family.
According to Hannah at Kombucha Kamp, you can remove some brewed kombucha every 7 – 10 days, depending on the temperature of your home. Slip a straw under the covering of your container to taste test. If it is too sweet, leave it a few more days. If it is too tart, next time test it sooner.
The next step is to flavor the kombucha. Of courser, we can drink it plain if you like, but flavors add interest.
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These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.
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