That’s right, I’m brewing some kombucha.

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I feel like I’m one step closer into awesomely crazy-crunchy mom world, but I’m loving it, ha! Have you tried kombucha? It’s full of good probiotics and is also tastey and fizzy, win-win! I suppose some people aren’t too fond of the yeasty flavor, but I like it. It almost reminds of hard cider… almost. But buying kombucha can be pricey and some of my friends are making their own so I knew I could get my hands on some SCOBY (more on that in a bit) to make my own.

There are a ton of how-to videos out there, so I’ll just direct you to one I like from Cultures for Health and instead tell you how ours is turning out. Here’s a quick recap: first, brew some tea (I had 6 bags of Lipton’s) and steep it with a cup of sugar. Add the SCOBY and enough water to fill a gallon jar and let it sit for a week on the counter. Pretty easy, no?

The only thing that has taken me a while is finding just the right container. Apparently plastic and metal containers are a no go so we need to stick to glass to keep the bacteria and yeast happy. I wanted to do two ferments to flavor the kombucha so I needed to find bottles for that too.

I ended up buying this and this from crate and barrel (they had a great sale!) and then used some pint and half pint canning jars that I had on hand. I also bought some extra goodies, but they aren’t necessary! Cuppow makes a lid to add to the canning jars so you could drink from it and I like using a straw so I bought these stainless steel straws too. It makes drinking my kombucha a little fancy and fun!

I was able to pick up a SCOBY from my friend (thanks Pamm!) before my jars arrived and was so excited to start making a brew that I just used the largest glass container I had on hand. It has the plastic/metal dispenser, but it didn’t affect it at all.

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So back to the SCOBY. SCOBY is an acronym for Sybiotic Culture of Bacteria and Yeast and is pretty gnarly looking.

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The bacteria and yeast live off of the sugar and ferment the tea into some yummy, healthy fizziness! It feels a bit squishy, and after each original ferment, you grow another SCOBY to share with your friends! I’ve read you can give it to your doggies as a treat or compost it for the garden too.

After the tea has sat on your counter for a week, then you can rebottle it and add some flavorings to make it extra fizzy. I added clementine segments and ginger to this batch.

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I muddled it up, added the fermented tea, put the lids on and let them sit on the counter for another two days. Ok, I didn’t really let them sit there, I had one every day and noticed how much fizzier and tangier it got. They were all yummy! And Starr Lil’s loves it too! I also tried strawberries and it was amazing.

Here is the only warning – true story, my sister made a batch and the pressure from the second ferment exploded a bottle and kombucha went flying all over her kitchen. I still chuckle imagining her cleaning kombucha off of the ceiling. So you might want to refrigerate the second ferment after two days, just in case!

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I’m excited to try some different flavors soon, like apple cinnamon, and I just found a recipe for spicy chocolate!

Up next on my fermenting adventure… water kefir! Have you tried some of these yummy/healthy fermented foods?

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