Kombucha

Friend:  What are you drinking?
Emily: Kombucha, it's fermented tea
Friend: Kombu-what?
Emily: Kombucha!
Friend: Looks weird.

I can't count the number of times I have had this conversation.  While people have been drinking kombucha for hundreds of years, it is just now becoming more mainstream (i.e. sold in more than just health food stores). Since my friends and family had questions on what this strange beverage was, I am certain many others do too.  I will try to answer the basic questions in this post.

What is kombucha?

Not to be confused with kombu (the seaweed) or kabocha (a type of squash), kombucha is a fermented tea.  It usually has an acidic taste and can vary on sweetness and flavor.  Most are also slightly carbonated.

Where did kombucha come from?

It is thought that Kombucha tea originated in Asia, but where exactly is a mystery.  With the extension of trade routes it spread to India and Russia, and eventually further.  Kombucha was very popular in Russia and Europe until World War II, when sugar and tea were rationed, making the key ingredients of this drink too hard to come by for the average family.

Over the last few decades, Kombucha has experienced a revival in Europe and has become popular in both Australia and the United States.

Why drink it?

The health claims of drinking Kombucha are endless - some even say it cured them of cancer.  While there is not much conclusive evidence on the benefits of this drink, it is generally accepted as a health product which aids in detoxification and is beneficial for the digestive system.

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There are many different types of Kombucha on the market today; however, most will cost your $3-6 per bottle.  Since I love the drink and do feel the positive effects when I drink it, I have decided to brew my own!  To do this, I purchased a 1 gallon glass container and a brew kit online.  There are a few different kits out there, but I decided on the one from Oregon Kombucha as it was simple and affordable.   The kit comes with tea and a 'SCOBY' (which is the culture/bacteria/mushroom that will get your tea to start fermenting).

Last week I started the brew process: I made one gallon of tea and added one cup of sugar.  I let the sweetened tea cool and then added in my SCOBY.  I covered the container with a clean cloth (to keep out dust and bugs) and then let it be.  It can take anywhere from 7 to 28 days for your Kombucha to ferment to your liking.  The length of time depends on your taste (the tea will be sweeter at 7 days, and more acidic the longer it ferments) but also on the environment.   Kombucha ferments best around 80 F.  Since it is a bit cooler in my apartment, and since I like my tea more acidic, I expect it will take a bit longer than 7 days for mine to be ready.  That being said, I plan to at least taste it tomorrow and will write back with the results!


**UPDATE** I tested the Kombucha after 7 days of fermentation. It is still too sweet for my liking, but I expected as much since my apartment has been a bit cooler than is optimal for brewing.  I will keep checking on it every few days until I am satisfied.