Home Lab: Kombucha

This winter I started brewing kombucha. Kombucha is a fermented, non-alcoholic drink that (like yogurt) has probiotics that are helpful for your gut. It’s made from tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast). There are many ways to flavor kombucha, but I use herbal teas—mostly fruity ones.

Kombucha is a little tangy, a little sweet, and a little bitter. When all goes well it’s wonderfully fizzy. The fun part about making kombucha is every batch is a little science experiment. The goal is to produce a drink with a nice flavor combination and delightful carbonation—but it all depends on how happy the SCOBY is. The teas you use, the temperature, the amount of sugar, and the time you wait all influence the kombucha outcome. If you wait too long, the batch turns out very much like vinegar. If you’re too impatient, the kombucha is too sweet (because the microbes haven’t had time to eat it) and flat.

I’m just getting used to brewing in the summer, where the temperature is much warmer and the process goes way faster. Today when I checked my bottles, I had to put each one I opened in the sink because they had so much fizz they overflowed like a shaken soda bottle!

The kombucha process changes the flavor of the tea you use—sometimes for the best, sometimes for the bitter. For example, I DON’T like peach tea, but when I turn it into kombucha it’s quite yummy and not as painfully sweet as I find straight peach tea.

There’s something highly satisfying about cultivating microbes to produce something healthy. Many of us only think of bacteria when we get sick or when we want to kill germs—which makes us forget how many microbes are working for us each and every day. I like the meditation of thinking about microbes as my teammates.

Brewing kombucha has made me think more about the good microbes in my life, and it’s also made me feel better. A glass of kombucha a day, seems to keep the stomach aches away. I noticed this when I traveled in Spain for 2 weeks on vacation recently—many days my stomach hurt even though I was eating healthfully. I think it was a combination of my gut missing kombucha and my digestive system wanting to know where the yerba mate was (mate also changes how you digest food and I drink a lot of mate too). Not entirely by accidentally, the beverages I enjoy daily (mate and kombucha) both help with digestion. When I was younger I used to have a stomach ache almost every time I ate. I almost never do now. It could be growing up. It could be the microbes. Regardless, I enjoy the challenge of making my SCOBY happy so it works for me—I figure one more symbiotic relationship in my life can only be good.

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