Kombucha is full of beneficial organisms, minerals, and compounds, similar to other fermented foods, such as yogurt, kimchi, miso, tempeh, and kefir.
In the last couple of decades, Oregon has become the epicenter of a kombucha renaissance. Beneficial microbes are behind the seeming magic of fermentation. Then steep eight black or green tea bags in the sweetened water. Once cooled, discard the tea bags and transfer the tea into a gallon glass jar. A cup of kombucha from a purchased bottle raw, not pasteurized provides the SCOBY symbiotic culture of bacteria and yeast needed to transform the tea into kombucha.
Many kombucha supplies and other fermentation supplies are available at the Home Fermenter. Use a full cup. Cover the jar with a cloth such as a tea towel and secure with a rubber band. Ferment at room temperature for seven to 10 days. Add flavorings such as spices, ginger, fruit, etc. Infuse for two days, then decant into clean swing-top bottles. The end result is a tangy, refreshing, carbonated fermented tea.
And yes, kombucha also contains alcohol, a natural byproduct of fermentation. Commercial, non-alcoholic kombucha keeps the alcohol level under 0. Homebrewed kombucha might contain up to 3 percent alcohol, but, to put that in perspective, a mild beer contains at least 4 percent.
From there, start your next batch. Every batch grows a new one. Home Fermenter, Monroe St. Fancy going for a run? There are Follow on Instagram. Cheese, Please: Four ways to make the comfort food classic. Newsletter Sign up for our email newsletter! First Name:. Last Name:. We won't share or sell your information. Eugene Magazine. Live music and dinner make for a perfect night out. For kids who may have few personal belongings due. The Adam Carlson Quartet celebrates 60 years of Co. Lynda Duffy and Guss Russell provide the perfect m.
