Kombucha

Everything about food, from matching food and wine to recipes, techniques and trends.

Moderators: Jenise, David M. Bueker, Robin Garr

Kombucha

Postby Mike Filigenzi » Sun Jul 21, 2013 3:05 pm

A friend of mine gave me a "scoby", the starter used to make kombucha. I've gone ahead and stuck it into a batch of sweetened black tea and it's in the dining room (which stays relatively dark most of the day), fermenting away. After four days, there's an appropriately yucky-looking gelatinous mat forming on the surface and a nice, yeasty smell.

It'll be interesting to see how this turns out.

"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr
User avatar
Mike Filigenzi
Known for his fashionable hair
 
Posts: 6748
Joined: Mon Mar 20, 2006 5:43 pm
Location: Sacramento, CA

Re: Kombucha

Postby Christina Georgina » Sun Jul 21, 2013 4:52 pm

Please, do say.
Mamma Mia !
Christina Georgina
Wine guru
 
Posts: 983
Joined: Wed Mar 22, 2006 4:37 pm

Re: Kombucha

Postby John Treder » Sun Jul 21, 2013 11:27 pm

It is to be hoped that it doesn't crawl out and strangle you in your bed one night. :lol:
John in the wine county
John Treder
Zinaholic
 
Posts: 1565
Joined: Thu Jun 29, 2006 11:03 pm
Location: Santa Rosa, CA

Re: Kombucha

Postby Mike Filigenzi » Mon Jul 22, 2013 1:41 am

John Treder wrote:It is to be hoped that it doesn't crawl out and strangle you in your bed one night. :lol:


Y'know, it does have a certain 50's-horror-film aspect to it. You can only imagine what would happen with your kombucha if there were atomic testing happening nearby.

"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr
User avatar
Mike Filigenzi
Known for his fashionable hair
 
Posts: 6748
Joined: Mon Mar 20, 2006 5:43 pm
Location: Sacramento, CA

Re: Kombucha

Postby Karen/NoCA » Mon Jul 22, 2013 12:49 pm

I had that thing growing in my kitchen years ago. Never could get past the smell and ugliness of it. It never hit my mouth. :lol:
Karen/NoCA
Hunter/Gatherer
 
Posts: 5264
Joined: Thu Mar 23, 2006 9:55 pm

Re: Kombucha

Postby John Treder » Mon Jul 22, 2013 1:27 pm

There was something similar to that growing in the bottom of the refrigerator that was in the house when I moved here. :twisted:
John in the wine county
John Treder
Zinaholic
 
Posts: 1565
Joined: Thu Jun 29, 2006 11:03 pm
Location: Santa Rosa, CA

Re: Kombucha

Postby Jeff Grossman/NYC » Wed Jul 24, 2013 6:02 pm

Mike Filigenzi wrote:It'll be interesting to see how this turns out.

Determined to give that new immune system of yours a workout, eh? :shock:
Jeff Grossman/NYC
That 'pumpkin' guy
 
Posts: 2755
Joined: Sat Mar 25, 2006 8:56 am
Location: NYC

Re: Kombucha

Postby Jason Hagen » Wed Jul 24, 2013 9:27 pm

Love Kombucha but yeah it is pretty creepy looking. I've taken to making lacto fermented lemon/lime aid since that doesn't freak the family out. And the floaties are less scary. And it only takes a few days.
User avatar
Jason Hagen
Wine guru
 
Posts: 661
Joined: Mon Aug 21, 2006 6:03 pm
Location: SoCal

Re: Kombucha

Postby Mike Filigenzi » Thu Jul 25, 2013 12:34 am

I went ahead and pulled the "mushroom" out of the kombucha this evening. It all ended up working quite well. I could have left it fermenting for another couple of days - there's a little sweetness left in this batch. It's very tasty, though, with a nice sour edge and no off flavors or odors.

Jason is correct - this is pretty scary-looking stuff. I didn't bother with a photo of it before I bottled it. You would have all thought I was insane to put any part of this concoction into my mouth. :D

"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr
User avatar
Mike Filigenzi
Known for his fashionable hair
 
Posts: 6748
Joined: Mon Mar 20, 2006 5:43 pm
Location: Sacramento, CA

Re: Kombucha

Postby Karen/NoCA » Thu Jul 25, 2013 11:36 am

Jason is correct - this is pretty scary-looking stuff. I didn't bother with a photo of it before I bottled it. You would have all thought I was insane to put any part of this concoction into my mouth.


It has been years since I made Kombucha, it supposedly has health benefits. What are they saying about that these days?
Karen/NoCA
Hunter/Gatherer
 
Posts: 5264
Joined: Thu Mar 23, 2006 9:55 pm

Re: Kombucha

Postby Joy Lindholm » Thu Jul 25, 2013 1:07 pm

I posted several weeks ago about starting to make my own kombucha. I can now say I feel quite proficient - I started with 2 scobys and they have grown and multiplied and now I am fermenting with seven of them! Although plain kombucha is tasty, I love flavoring mine with juices. My favorite flavors right now are fresh watermelon, pineapple and black currant. I also have some ginger syrup that I have added to the pineapple and watermelon for a nice kick. So easy to do and so much cheaper than buying it in the store!
User avatar
Joy Lindholm
Ultra geek
 
Posts: 301
Joined: Tue Sep 28, 2010 11:41 am
Location: Omaha, NE

Re: Kombucha

Postby Mike Filigenzi » Fri Jul 26, 2013 12:40 am

Joy -

How are you using the fresh watermelon? Do you just add the juice after it's all done fermenting or is there some other way to do it?

"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr
User avatar
Mike Filigenzi
Known for his fashionable hair
 
Posts: 6748
Joined: Mon Mar 20, 2006 5:43 pm
Location: Sacramento, CA

Re: Kombucha

Postby Joy Lindholm » Fri Jul 26, 2013 12:06 pm

I always add any flavoring juices after the initial fermentation. I add a small amount of juice at the time of bottling. I like my kombucha quite dry, so the juice gives extra sugar to the yeast when bottled to create CO2, cuz nobody wants flat kombucha!
User avatar
Joy Lindholm
Ultra geek
 
Posts: 301
Joined: Tue Sep 28, 2010 11:41 am
Location: Omaha, NE


Return to The Forum Kitchen

Who is online

Users browsing this forum: Majestic-12 [Bot], Mike Filigenzi and 3 guests