Despite connecting with several people on Facebook, I soon discovered that their SCOBYs weren’t quite ready to share. Turns out, growing and brewing Kombucha is a bit of a waiting game. So on to Plan B, problem solve. Last Sunday, I ordered a starter kit from a Canadian company, Hoochy Booch in Vancouver, thank you, Instagram algorithm. But by Saturday, even though I swore I’d paid for express shipping, there was nothing in sight. Pivot. Amazon, stage right, with a SCOBY that promised to arrive Sunday.
In preparation, I subscribed to Revolution Fermentation’s newsletter with new recipes and guides and watched the initial video from an online course on making Kombucha.
Similar to Sonia, my daughter was just as eager to dive in. She had listened to the video from the online course with me and joined me in shopping earlier in the week for black tea, cane sugar, cheese cloth, and a jar that would hold our Kombucha.
We scanned the QR code on the back of the package, which unfortunately, did not take us to the expected directions. My mom soon joined the conversation, with her weekly call, adding in her perspective as I read the directions while boiling water, steeping tea, and measuring sugar.
After removing the tea bags, stirring in the sugar to dissolve, transferring the concentrated tea mixture to a large jar, and measuring in 14 cups of room temperature, filtered water it was time to add in the SCOBY.
I wonder if 14 cups was a little much to add to my jar as there was not much room to add in the SCOBY. I also wonder if the top of the jar is too large for this size of SCOBY. I covered the top with several layers of cheese cloth and secured it with an elastic band. After reviewing the online course video again my daughter and I thought we might change out the cheese cloth to a thicker cloth to prevent any fruit flies from finding our Kombucha.
After making the initial batch of Kombucha I recalled seeing a short on YouTube showing how you could make your own SCOBY from purchased Organic Kombucha so I thought I would experiment with that too as I had a bottle of Synergy in the fridge. As I did not add as much water into the mason jar it took much longer to come to room temperature.
In the meantime, while I waited for the tea mixture to come to room temperature I thought I would explore Dishant’s comment on my last post looking into the Chemistry behind Kombucha. I found a video explaining the Chemistry behind Kombucha, and while I think I will have to watch it more than once to fully understand the chemical reaction, I did have some take aways.
It was interesting to learn from this video that the bacteria in Kombucha produces acetic acid as compared to other forms of fermentation where the bacteria produces lactic acid. Acetic acid bacteria needs oxygen whereas other forms of fermentation do not need oxygen. A take away from this is that Kombucha cannot just be covered over with a lid but needs a cloth that allows it to breathe. A second take away was that as it sits more acetic acid is being produced and the more acidic it becomes. I think it will be interesting to purchase some pH strips to test the different pH levels and perhaps start to understand how this contributes to flavor.
For now, my two experiments are sitting on my counter. I am looking forward to next week as a friend messaged me while I was writing this post that she has a Kombucha SCOBY ready for me and invited me by to see how she makes Kombucha.