Wild Fermentation: Phase One

I am making my first attempt at making a SCOBY in our kitchen, and I am excited about it.

For no reason I can remember, Jonathan and I just started talking about making fermented foods ourselves – Sauerkraut and Kombucha were on the top of the list.  I love both of those things, and ingest them on the regular. So, I got really excited about trying this out!

What is a SCOBY? Symbiotic Culture of Bacteria and Yeast. If you have made a Sourdough starter, you have made a SCOBY. Kombucha, Kiefer, and Ginger beer are all fermented SCOBY drinks…. YUM!

What is Kombucha? A wonderful tonic/magic elixir! It is an effervescent, fermented tea that has been around for over 2000 years – all the world over!  It has a host of healing benefits/elements like, probiotics, amino acids, balances internal pH, detoxify the liver, improve digestion, joint health, metabolism increase, high in antioxidants, and much more! 

So far – we have worked on Phase One of growing our Kombucha Mother….. in about a week we will move on to Phase Two.

Our “recipe” is:  Kombucha SCOBY (aka Kombucha Mother)

  1. Purchase a bottle of organic, raw, plain kombucha (I used GT’s)  with lots of yeast floating at the bottom.
  2. Pour all but the last 1 cup of the kombucha into a glass. You only will need the bottom cup with all of the strings of yeast to grow your scoby.  The rest you may drink!Kombucha Slim 1 - GRATEFULSTILLS
  3. In a small saucepan, bring 1 cup of water to a boil. Add 2 tablespoons of sugar to the boiling water and stir to dissolve.
  4. Turn off the stove and add 1 bag of organic green tea. (you can use black tea, if you like.)
  5. Cover the saucepan to prevent evaporating and allow it to cool to room temperature. It is very important that the mixture has cooled before moving on to the next step or you’ll kill all that good bacteria in the bottled kombucha.  
  6. Once the water/sugar/tea mixture has cooled to room temperature, remove the tea bag and pour the mixture into a large quart glass jar.  Add that to the 1 cup of reserved kombucha. Cover the top of the jar with 2 layers of paper towels and secure it with a rubber band. You can also use cheese cloth layers. This will keep out fruit flies/bugs, while still allowing air to circulate.Creating the SCOBY Mother Jar 1 - GRATEFULSTILLS
  7. Place the jar in a warm, dark spot where it won’t be disturbed, and allow it to to sit for about 7 days (perhaps up to 10). There should be a thin, cloudy-looking film growing over the top of the mixture – this is the baby SCOBY! It should be about 1/8th inch thick.  This will grow into the mother that you’ll be using to brew the kombucha!!
And …. now we wait….. 
I am really excited – and I hope to report phase two steps soon! 

2 thoughts on “Wild Fermentation: Phase One

  1. Starting mine today ..crossing my fingers ..thank you for sharing the recipe/instructions and your experiences with making it !

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