My last post I discussed the advantages of pre- and probiotics, so I decided to make my own kombucha tea. The reason I like this idea is that it is sustainable, i.e., you can start the process and keep it going indefinitely at little expense, similar to making sourdough bread (Hmmm, sounds like the basis for another bokashi experiment). I may drink some of the tea, plus use some for a bokashi starter (to ferment garbage, leaves, old newspapers, wood chips, you name it).
You Need a SCOBY
In my eagerness to get started, I overlooked the requirement of having a SCOBY (Symbiotic Combination Of Bacteria and Yeast), a live organism that looks like a mushroom. I just raced ahead with two quarts of tea using this recipe: http://www.wikihow.com/Make-Kombucha-Tea
This, while not optimal, will still work. The problem is that my house is cold. Fermentation is happening (easy to tell from the sweet, alcoholic smell). So, yesterday I moved my cracker jar from upstairs to the basement and sat it on my water heater. Perfect! When I checked today, the SCOBY is starting to form.
Here’s the cracker jar with the kombucha tea fermenting.
An up-close shot showing the SCOBY ‘shroom starting to form.