For some reason kombucha just makes me happy. When I enjoy this lovely fermented treat, I have more energy and an even bigger smile.
We are relatively new to home-brewed kombucha. Our first batch was a blueberry, ginger and lemon (the best I have ever had), our second batch included strawberry, mango and ginger (oh my) and now our third batch is similar to Golden Milk (click here for a recipe).
The benefits of turmeric are vast, but we are using this magical spice to assist with inflammation and adding just a bit more of happiness everyday.
Here is how we made our Golden Kombucha: This is a two-week process! You will need a scoby (culture), loose leaf tea, sugar, thermometer and pH strips for the first fermentation.
Above: Our komucha culture on its fourth fermentation. You can share cultures with friends or trade. Anchorage and soon Palmer will both have Kombucha brewer’s we are unsure if they will sell their culture. You can purchase cultures online here . We received a kombucha making kit in 2016.
Bring 4 cups of water to a roaring boil and then turn the range off
Fill a muslin bag with 3 ounces of loose leaf tea (article for the best tea for kombucha)
Place the muslin tea bag in the water and allow the tea to steep for 5-7 minutes
Remove the tea bag and pour 1 cup of sugar into the tea (sugars feed the culture but here are some options)
Stir until the sugar is completely dissolved and then pour the tea into a large glass jar (we use a 1 gallon jar)
Add 8 cups of cold water and use the thermometer to ensure the mixture is between 68-86F before adding your culture
Place your culture gently into the jar and then test the pH to ensure 4.5 or below
If the pH is not 4.5 or lower, 1 teaspoon of white vinegar can be added
Cover your jar with cheese cloth and a rubber band. Place the jar in a warm location but out of direct sunlight. Do not disturb the brew and allow it to rest for 7-9 days
It is now time to taste your first fermentation test each day until it has reached your desired flavor (if it is too sweet….continue the brew for a couple of more days)
Test the pH again: it should now read 2.5-3.5
At this point, you can consider this a finished kombucha or you can move forward with a second ferment by adding herbs, fruits and flavors
For our Golden Kombucha we used 8 pint size mason jars (there are several bottles that are specially made for kombucha, but we have SO MANY mason jars)
We added 1 tablespoon or turmeric to each jar
1 slice of lemon (squeeze the lemon into the jar first) lemon juice concentrate can be substituted (1 tablespoon)
1 tablespoon of fresh macerated ginger in each jar
1 teaspoon of cinnamon to each jar
We then remove the culture from the jar and set aside. Pour about 1-2 cups of the brew into your culture bowl (the culture always needs to remain moist)
Using a kitchen funnel, pour the kombucha tea into each jar leaving 1″ head space at the top
Set the jars aside in a warm place for 4-6 days
Taste test and if it is to your liking, refrigerate; if you would like increased carbonation-add a teaspoon of sugar and allow to ferment for 2-4 additional days
You can brew again immediately following the above steps or you can allow the culture to sit for about 4 weeks. Beyond the 4 weeks the culture will need to eat (add some sugar).
Enjoy! Welcome to the world of home-brew Kombucha brewing!
