My Kombucha mushroom (or scoby, or mother) is finally out of temporary retirement. It is one of my favorite beverages, and I can’t stand spending the $3.60 a bottle for it at a health food store, so I am putting my mushroom back to work after a three or four month rest.
What is Kombucha? In essence it is fermented tea, high in B vitamins and great for detoxification. Sally Fallon writes about it here: Kvass and Kombucha: Gifts From Russia. Follow the written instructions provided in her article. As for bottling, I place my finished Kombucha in glass jars. It maintains some of its effervescence, but not nearly as much as a friend of mine who stores hers in properly capped beer bottles. Either way, Colson and I love it. After bottling, I always refrigerate.
Here are three videos illustrating how to make it the Sally Fallon way:
Note: to start the next batch of Kombucha, be sure to save ½ cup of the liquid with the mushroom. If I forget this step, I can use ½ cup of Braggs Raw, Unfiltered Apple Cider Vinegar.
How can I get a starter Kombucha mushroom? I could get one from a friend try these sources as provided in Sally Fallon’s Nourishing Traditions:
- Laurel Farms (941) 351-2233
- G.E.M. Cultures (707) 964-2922
- A.F. Kombucha (877) 566-2824