I am awfully behind on my 24 things list, you guys. I've got one month to go until my birthday (hello, what!) and a significant number of things left to knock off. Oh well. That's life!
In the meantime, here's a little update on one of the goals I have gotten around to conquering: kombucha! If you haven't heard of the 'booch, it's a fermented tea that's fizzy, delicious & tastes like healthy soda. It has a myriad of health benefits-- gut health, immune support, mood stability, detoxification, the list goes on & on. It's also kinda pricey at the stores (upwards of $3/bottle) so naturally, I put on my scientist cap & decided to try brewing it at home.
I've been brewing it for a year now (I cheated a bit and started before my birthday last year) but only recently got around to trying to flavor it myself. For whatever reason, the threat of exploding bottles* after letting it second-ferment too long deterred me (hmm... wonder why?), but I've recently given it a try and am super-loving the results.
|ginger floating at the top in the lefthand bottles, blueberries chillin' at the bottom on the right!|
If you're interested in the details of how to grow your own scoby... um, it's been a year and I don't remember. Hah! But I did use these guides as a resource, and they were awfully helpful. If you're interested in the details of how I brew, email me! I'm happy to chat with first-time brewers, I know it can seem intimidating at first :)
With that outta the way and a year of brewing under my belt, I decided it was time to finally flavor my own kombucha. And guess what? It is stupid easy. After I bottle my kombucha, I toss in a bit of fresh or frozen fruit, herbs, etc. and let it go to town on the counter for a day before I pop them in the fridge. So far, my favorite flavors have been blueberry, ginger & elderberry. Really, the key is to be imaginative-- anything is worth a try! I fins that frozen works just as well as fresh, which is awesome. Next up, something summer-y & fresh-- maybe mango? I've been thinking of experimenting with lemon, or lavender, if I'm feeling really adventurous!
Moral(s) of this story: kombucha is delicious. Trying new things is lovely. Science is great. If you flavor anything with ginger, I will probably love it. Here's to checking off another 24/24!
Have you brewed your own kombucha? I wanna hear about it!
*I think you'd had to let it second-ferment for like, multiple on multiple days without 'burping' the bottles for this to happen. I've never had a batch get so fizzy it just straight up combusts!
**also, if you're crazy like me and want to start brewing your own kombucha but don't have a source for healthy scobys to get started, hit me up! I am happy to pass some of mine along, I hate to waste them!