Guess what I got the other day? A huge Kombucha mother mushroom!! I’m really excited. I’ve been wanting to try it for a while, but just haven’t gotten to it. A friend was harvesting from hers yesterday and invited me over to get one. I made my own kefir for a while and we liked it, but paying $11 for a half gallon of raw goat milk just to make it in seemed a bit of a waste, and I never could get the flavor right. That’s why I love the kombucha. All you need is water, tea and a sweetener! We have Water, we have honey, and I’ve got lots of tea. So, right now, I’m making my first batch. I’m using 3 parts Rooibos and 1 part oolong tea, along with sugar and water. I thought I’d start with the sugar since that is what most sites recommend, and experiment with other sweeteners when I get more ‘baby’ mushrooms (a ‘baby’ grows each time you use the mushroom).
So, here’s what I did:
I boiled 3 quarts of water and then added a cup of sugar, and boiled for 5 more minutes. Then I turned off the heat and added my tea (~6 tsp Rooibos and 2 tsp. Oolong) and let that steep for 10 minutes. Then I took out the tea bags and let the tea cool to room temp. I poured the tea into a large glass bowl and placed ~ 1/2 cup of kombucha tea (that my friend had also given to me) into the mix as a starter. Then I placed the mushroom on top. I covered the bowl with a cloth and will let it sit for 7 days in a warm place. I’m excited to try it!! I’ve ordered some books to get more info. This one is specifically about what herbs you can use in making Kombucha.
The first time I ever tried Kombucha was way before it was an ‘in’ thing. It was in 1996 when I was studying Midwifery in Ireland. I was staying with a German midwife who practiced in Ireland and this ‘fizzy drink’ was about all they drank; and she talked about how healthy it was. I remember really enjoying the flavor until she showed me the actual mushroom and then I was kind of grossed out. (I believe she said it was a mushroom that her mother had given her, so who knows how long they had been making it in her family). But, since then, I’d always wanted to figure out how to make it.
Kombucha is supposed to have all kinds of benefits, but my feeling is if it does nothing by increase the absorb ability of the nutrients in food, that you will see a huge change in many areas of your body, because your whole body will be nourished more.
Do any of you make your own kombucha? What ingredients do you use?