More reasons to brew kombucha

Have you heard about kombucha?  It is a fermented tea.  I read that it originated in China and other parts of Asia over 2000 years ago.  

To brew it, you will need:

-water
-tea
-sugar 
-SCOBY (Symbiotic Colony Of Bacteria and Yeast) pellicle with kombucha (the starter tea) 

A new batch can be brewed with just the kombucha as starter tea as the SCOBY culture is present in it but it will take a longer time to ferment without the pellicle.  The SCOBY pellicle is usually supplied with kombucha.  However, if you only have the pellicle, you can use two tablespoon of distilled white vinegar to replace the kombucha as the starter tea. New SCOBY pellicles will form as a by-product of the fermentation process.  

I became interested in learning about kombucha when I found out that the SCOBY pellicles used in the production of kombucha can be dried to become a leather like fabric that you can use as art and craft material.  Watch this video to see how the material can be created with kombucha.

As shown in the above video, you can make SCOBY pellicles in petri dishes:

-by pouring two tablespoon of kombucha (must be unflavoured starter tea) into each dish.

If your intention is to make art and craft material with the SCOBY pellicles produced, you can: 

-add colourings of your choice to each dish.

-leave them to ferment for 2-3 weeks till pellicles are formed.

-check thickness of pellicles.

-when thick enough, take them out of the dishes to dry under the sun for a day.
-bring them in to air dry in a well ventilated area.

You can start crafting with them when they are dry.  As to what you can make with them, check out videos shared at GiY: Bio Buddies.  I like how they were able to make lanterns with them.

Other than that, why should anyone take the trouble to brew kombucha?  Based on my research, it is a beverage filled with:

-amino acids

-vitamins B
-vitamins C

-minerals

-antioxidants 

-probiotics

Drinking it regularly will:

-boost immunity.

-enhance mood.

-fight allergies.

-detoxify and defend body of infection and disease.

-detoxify liver which will put you in a happy mood.

-increase metabolism.

-improve digestion.

-rebuild connective tissue. 

-helps with arthritis, gout, asthma, rheumatism.

-cancer prevention

-reduce glucose levels.
-aid healthy cell regeneration.  

The tea you buy to brew kombucha should be organic as you do want them coated in pesticides which can inhibit the fermentation and brewing process and can eventually kill your SCOBY.  These are the type of tea you can use:

-pure black tea (reported to make it much more flavourful).
-green tea
-white tea 
-oolong tea 
-hibiscus tea
-a blend of the above

You should avoid using teas:

-that are scented or flavored teas which can effect the growth of your kombucha culture.

-like Earl Grey that will introduce naturals oils as they float on top and suffocates the SCOBY.

-like Chai which contains cinnamon, cloves and cardamom, all of which have antibacterial properties, that will kill the SCOBY.
-that are herbal like peppermint or chamomile as they will not be able to provide the nutrients necessary to feed your kombucha culture. 

Do not start the process till you have the following utensils on hand:

-stock pot or sauce pan
-long *wooden spoon

-glass jar with a wide opening to ease adding or removing SCOBY pellicles in size of: 

1/2 gallon or 2 quarts (64 oz / 1.9 Liter) glass jar - 2 units 

-Tightly woven cloth to cover the jar like:

clean napkins or
tea towels or

coffee filters or

paper towels

-Airtight Bottles:
Six 16-oz glass bottles with plastic lids or
swing-top bottles or
clean soda bottles

-Small funnel to ease pouring into bottles

*Note: prolonged contact between the kombucha and metal both during and after brewing can affect the flavor of your kombucha and weaken the SCOBY pellicles over time.

To start, wear a pair of gloves and spray Isopropyl Alcohol (IA) on the utensils you will be using:

-spoon
-sauce pan
-jars
-funnel
-cookie tray work surface (if you are also making kombucha leather)

Here are the steps based on all the articles I have read about brewing kombucha.

If you still have doubts about your ability to start, you can watch this video I found on You Brew Kombucha Youtube Channel as the brewer shares a lot of answers to questions that you are most likely to ask as you start brewing your own kombucha. 

You can also learn from Raw Brewing on how to start a Kombucha Brew Log so you can record the processes correctly.  It will help you nail the acidic flavour that you prefer best for your kombucha.

Once you have started brewing your own kombuca and have a collection of pellicles in your SCOBY hotel, check out this article:

10 Smart Ways to Use Your Kombucha SCOBY 

Before they rot, let's make salad.

Don't leave that leftover can of tuna in the fridge. By the time you remember that you still have it there, it is probably no longer safe for consumption. What a waste.

Here is a recipe for tuna salad that you can easily prepare with leftover cabbage, cucumber and an apple.

Salad out of Leftovers

View more presentations from Nancy Poh.

Yummy, just writing about it.

Walk the Talk

I did it! I suggested joining SlideShare's "The World's Best Presentation Contest 2008" to create green awareness. I also wrote about saving time and energy cooking planned-over meal. So, did I do anything about these suggestions?

Check it out! My contest presentation of "Perk It Up Mushroom Soup; A Planned-Over Meal":

Perk It Up Dishes

view presentation (tags: meal planned-over tutorial recipes)

Like this? Vote for me then.

Cooking? Save time, save egergy.

I like this article about "Cooking for One or Two" by Food and Nutrition Specialist, Julie Garden-Robinson, Ph.D., LRD. She has included tips on reducing portions of ingredients required for a recipe and I like the links to websites that provide simple to cook recipes.

I have learned a new word from her and its “planned-overs” for people who do not like to use “leftovers”. I like the notion of cooking in excess so that your can create another dish with your “planned-overs”.

Recently I fried extra sausages for my children for breakfast. For dinner, I used my “planned-overs” sausages to decorate another mashed potato dish.



That way I saved on gas and time cleaning my frying pan.

Another way to save on time and energy is to find recipes that you can cook quickly. Just google "Cook It Quick .pdf" and you should be able to find many ideas and tips on recipes you are interested in.  By do that I found this website, Cook It Quick where you can find some useful kitchen tips. 

Try to figure out ways to use less utensils to cook. For example, I learn from Michael Smith that you can use vegetables, such as, carrots, potatoes and onions to replace the rack you need for roasting. Just place your meat on top of the vegetables. Now you do not have an oily rack to clean up.

Watch him on "Chef at Home" and you will be able to catch more tips and tricks that will help shorten your cooking time.