COOK SIMPLY

BY SUSAN MYKRAZTZ

This month we celebrate National Kombucha Day. Not only is this the first time I have heard there is a special day for Kombucha, but the first time I heard about Kombucha. As new as Kombucha is to my vocabulary, it is actually an old beverage, dating back over 2,000 years. Kombucha, a fermented, slightly fizzy drink has become increasingly popular over the past ten years, maybe because it is reputed to be a healthy beverage with many benefits. Kombucha is a lightly carbonated drink. 

It typically has a slightly vinegary taste but can be flavored with fruit or herbs. When you are selecting flavors for your Kombucha, look at seasonal availability for fruits, herbs, and spices. Don’t be afraid to experiment with different flavors to add variety to your Kombucha.

There are four different ways to do this. Fresh fruits can provide a natural sweetness and a burst of bright flavor. Simply chop, mash, or blend the fruit before adding it to your Kombucha for a delicious infusion. Dried fruits offer a convenient and intense flavor source that’s perfect for Kombucha. Fruit juices or purees can provide a quick, effortless flavor enhancement to your Kombucha. Make sure they are free from preservatives and artificial sweeteners, which could disrupt the fermentation process. Herbs and spices can result in a truly unique and intricate flavor experience. Natural flavor extracts and syrups can give a more intense flavor infusion. Opt for high-quality, pure extracts without added sugars or preservatives for the best results.

There are several ways to add flavor to the Kombucha, such as adding the ingredients directly to the Kombucha during the second fermentation. This method is simple and provides a strong flavor infusion. Infusion adds flavor by steeping your ingredients in hot water before adding the liquid to your Kombucha. This method works well for dried fruits, herbs, and spices that require heat to release their flavors. Decoction involves boiling flavoring ingredients in water to extract their flavors. Always strain the liquid and let it cool before adding it to the Kombucha.

The basic ingredients are tea, sugar, bacteria, yeast, and scoby (Symbiotic colony of bacteria and yeast), made from a starter. Because it is a fermented product, Kombucha’s benefits are similar to those of other fermented products, including probiotics which can have a lot of benefits. Kombucha also comes with some risks, because if it is not prepared properly, it can grow mold or harmful bacteria, which can cause illness or allergic reactions. If you aren’t used to Kombucha, you might want to start out with maybe a sip or two. And health professionals recommend only about 4 ounces a day, once you are used to it. This week in Cook Simply, I am including a recipe for making your own beverage. You can order the starter online or get some from a friend. Until next time, simply cook.

For best results with your Kombucha:

The brew needs to be stored in a well-ventilated area, out of direct sunlight. The ideal temperature for brewing Kombucha is 70 to 80 degrees.

Do not wash your hands, bowls, or utensils with soapy water before touching the scoby. Soap will kill the scoby. For best results, use vinegar to clean your bowls, utensils, or hands.

Never refrigerate extra scobies. They can be stored in a glass jar with enough kombuch tea to cover them. Feed them every couple of months and they will continue to grow until you need them.

Kombucha

In a gallon glass jar with a cloth cover and large rubber band, combine:

1 Kombucha starter with starter liquid

1 cup cane sugar

4-6 tea bags or 2 tablespoons of loose tea

4 cups of water, plus enough cold water to fill a gallon jar

Muslin tea bag

A drinking straw for testing your Kombucha mix

In a large pan, bring four cups of cold water to a boil remove from heat and add tea bags to the water. Steep for 5-7 minutes. Remove the teabags and pour the tea mixture into the gallon jar. Add 1 cup sugar and stir until the sugar is dissolved. Fill the jar with cold water, leaving enough space for the culture and starter liquid, about 1 ½ to 2 inches of head space. Make sure the tea has cooled before adding the starter culture and liquid. If the tea is too hot, it will kill the culture. Once the tea has cooled, pour the starter mixture into the jar. Carefully place the culture (scoby) into the cooled tea, with the smooth side upwards. Cover the jar with a cloth and secure it with the rubber band. Leave the brew untouched for about 7 days. At this point, the main scoby should have produced a thin layer of film on top of the brew. 

You can remove the film or allow it to continue to grow thicker for a few more cycles before removing it. You can use the scoby to start another batch of Kombucha or pass it on to a friend so they can brew their own. After 7 days, insert a straw beneath the scoby to sample the Kombucha. If it tastes sweet, let the Kombucha continue to brew until it tastes the way you want it to taste. If it tastes too sour, shorten the brewing time on the next batch. When it is finished, a good Kombucha should have a slightly sweet/tart flavor. You can also check your Kombucha by testing the pH. Pour a little bit of the Kombucha into a glass and dip the test strip into the liquid for 5-7 seconds. Compare the strip to the color chart provided in the kit. The pH should be between 2 and 3. At this point, you can bottle your Kombucha. With clean hands lift the scoby out of the jar. Place it in a clean bowl with two cups of starter liquid. This is the culture for your next batch of Kombucha. If you like, you can flavor your Kombucha by adding a piece of fruit or a teaspoon of fruit juice in a bottle, filling it with Kombucha, and set it on the counter for 3 or 4 days. This allows the Kombucha to go through a carbonation process. When the taste suits you, place the bottles in your refrigerator.