19 Nov 2011

I LOVE KOMBUCHA


Have you ever heard of Kombucha tea? Neither had I. Until my friend told me about this crazy mushroom tea her dad always makes. Apparently he's been doin' it forever, and it's totally weird and healthy. So of course, I'd be interested.

Basically, you take a baby Kombucha mushroom, and let it ferment in prepared tea for 10-15 days, or longer. It grows in the tea and actually has a baby mushroom. With this, you can start a new pot of Kombucha, or give the baby to a friend! The beverage you end up with does look a little off-putting if you don't know what it is. My parents thought it was science project. BUT the tea tastes delicious! Think of a cocktail of apple cider, champagne, and a little bit of vinegar. Since it's fermented, it's has antimicrobial and antibacterial properties. It is also very easy for your body to absorb, as well as detoxifying and enzyme/nutrient-rich. Some other choices for fermented foods are kimchi, miso, wine, sauerkraut, and aged nut cheeses.

Check out just SOME benefits of fermentation here. 


When I went to my first raw potluck a few weeks ago, they were serving Kombucha! My friend also lent me a book about it, which calls it "The Health Drink Sweeping America" (Pryor & Holst, 1995). America, here, means mostly California =) I guess it was a huge thing in the 60's onward.
SO, yesterday my friend's mushroom finally had a baby that was ready to be given away! Since she's the best person in the world, she gave me this baby mushroom! In fact, it's a pretty big baby... it's actually already starting to grow it's own offspring. She gave it to me in a giant jug of tea that's been fermenting for 16 days, that I now have sitting in my kitchen. Personally, I think it's quite a pretty tea, especially with the funky-looking growth on top =)


I am sipping away at my Kombucha now, in a wine glass, enjoying life. Yay for fermentation and mushrooms! Here's a site that gives the recipe.

16 comments:

  1. Great to see a photo of your kombucha!

    Ours has been doing it's thing for a little over a month and started looking multishades of brown and kind of bubbly/lumpy in places. There is NO mold, on it, but it just doesn't look fresh. However, I see that yours has separated, just like ours has so I take this as a good sign.

    We used to call him Mr. Crowley, but now that his buddy has separated, we call them the Crowleys and are making two big jars of tea at a time instead of just one ;-)

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    1. HEHE love it. Yeah, mine has never grown mold but apparently if it ever does- you'll know right away.

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  2. AnonymousJuly 23, 2012

    We call them Manchurian Mushrooms.....

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    1. Oh yeah? That might be their true name. They are not actually called Kombucha mushrooms, I know for a fact.

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  3. seriously, mix it with aple juice, youre gonna love it! ITS LIKE FREAKIN CHAMPAGNE! oh and never, ever try to make it with grapes.....

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    1. OOh yum! =) Thanks, Esmee

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    2. Emily,
      Where do you buy Kombucha mushrooms?

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    3. From my friend, who is also called Emily :)

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  4. do you use sugar? sounds great!

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    1. I use raw cane sugar, coconut sugar, or maple syrup =)

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  5. Kombucha is awesome! The "mushrooms" are called SCOBYs. Symbiotic Colony Of Bacteria and Yeast. It's a living organism that is so so good for you! Here is an article on growing your own. http://bonzaiaphrodite.com/2010/05/how-to-grow-a-motherscoby-from-store-bought-kombucha/

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  6. Hello for some reason I cant see the website that gives the recipe on how to make the tea, also does anyway know anywhere in perth that I can buy the mushroom from??
    Thankyou

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    1. You can just google "Kombucha recipe" and there will be lots of great options. :)

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  7. Yum! They're really called a "scoby" (symbiotic colony of bacteria and yeast), not a mushroom at all! So delicious and so much easier to make than you'd think! Happy fermenting :)

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  8. Have you ever tried frozen berries in your kombucha? I find they add a delicious and refreshing sweetness to an other wise sour drink.

    Awesome recipes thanks!

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  9. At the end of fermenting when I am about to bottle it, I add ginger and some mango (or other fruit)and then leave it the bottle. Watch out for fizzing though. It can get super fizzy, so always leave about 1/4 of free space at the top of the bottle!

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Feel free to comment below, I love hearing your thoughts! xo, Em