- Chelsea Green - http://www.chelseagreen.com/content -
Make Your Own Kombucha: The Tea Beast Lives
Posted By makennagoodman On August 4, 2009 @ 9:39 pm In Food & Health | No Comments
It’s Mother’s Day!! And by mother I do not mean the one who gave birth to you and yours. I do not mean send her chocolates. It’s not that kind of mother. It’s the kombucha mother. The tea beast. The combination black tea and bacteria ball that is known to cure ailments, heal emotional wounds, and impress houseguests who happen upon it by accident when looking for the dog treats.
The following is an excerpt from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods . It has been adapted for the web.
Kombucha is a sour tonic beverage, like rejuvelac and kvass, and in Russia, where it has enjoyed long popularity, it is often referred to as “tea kvass.” Kombucha is sweetened black tea, cultured with a “mother,” also known as “the tea beast,” a gelatinous colony of bacteria and yeast. The mother ferments the sweet tea and reproduces itself, like kefir grains.
Kombucha is thought to have originated in China, and has been popular at different times in many different lands. It is beneficial to health, like other live fermented foods, and for a few years in the mid-1990s it was a big American health fad. Any potential cure is appealing to people living with chronic disease. My friend and fellow AIDS survivor Spree got caught up in the kombucha craze. Soon he had more “mother” than he knew what to do with, and started getting everyone to try it. Almost everyone enjoyed the sweetsour flavor of kombucha. People got really creative with alternative sweet substances for the mother to ferment. I remember our friend Brett Love made kombucha from his favorite soft drink, Mountain Dew. Fermentation processes are very versatile.
The trickiest part of making kombucha is finding a mother. Ask at local health food stores. On the Web, kombucha enthusiasts maintain a Worldwide Kombucha Exchange at www.kombu.de, where mothers are widely available for just shipping costs. Kombucha mothers are also available from G.E.M. Cultures. (See the Cultural Resources section.)
About 7 to10 days
INGREDIENTS (for 1 quart/1 liter):
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URLs in this post:
 Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods: http://www.chelseagreen.com/bookstore/item/wild_fermentation