The Mucky Boots Farm Fermentation Factory is proud to announce the birth of its very first kombucha scoby. Have a closer look at that beautiful baby...
The two scobies I started almost two weeks ago have been quietly fermenting in Kim's music room, the only consistently heated room in the house. You might remember I was a little worried about whether either would work, since I mistakenly bought raw kombucha that had been adulterated with other things: ginger juice in one case, and spirulina in the other. The ginger juice scoby is developing v..e..r..y....s..l..o..w..l..y but the green one grew lickety split. The white rubbery layer on top is the scoby and it's very strange to handle. Kind of creepy.
I was worried enough that neither scoby would grow that I ordered one online, from a source in Ontario, and it arrived today, double bagged along with about a cup of the fermented kombucha it grew from.
So today I started brewing my first batches of kombucha, using the purchased scoby and my home-grown one.
To brew kombucha, start with about four litres of strong brewed tea, sweetened with a cup of sugar. The sources I have read don't hesitate to use regular white table sugar, since it's eaten by the friendly bacteria during the fermentation process. The sweetened tea is cooled to room temperature, and then the scoby is gently added, along with at least half a cup of the already fermented kombucha it came from. I put one batch in a ceramic water crock and the other in one of my fermenting crocks. The top of each crock is covered with a clean towel to let oxygen in and keep bugs out, and the crocks are put back into the warm music room to ferment for about a week.
I tasted a bit of the fermented spirulina kombucha before it got added to kick-start the newly started batch, and it was delicious: zingy and tart. I can't wait for a whole lip-smacking glass!