Well, not just.
Kombucha actually takes a little while to make. But it’s so worth the wait.
Remember this, way back in December?
— @shaynester December 13, 2011
Yes, I got a make-your-own-kombucha kit from my bosses for Christmas. (I know. They know me so well. But wait: it gets better. I also got them a make-your-own-kombucha kit. Crazytown.)
I gladly assumed responsibility for both SCOBYs and got brewing on Wednesday, December 21.
The process is actually incredibly simple. (1) Brew tea. (2) Add sugar. (3) Let cool.
Then comes the important part: add SCOBY (Symbiotic Colony of Bacteria and Yeast).
Checking temps. (SCOBY + very hot tea = a no.)
Once it’s cool, you’re good to plop that sucker in.
It looks like a slimy floating pancake.
And then comes the waiting. Lots of waiting. Like 4 weeks if you like really vinegary kombucha like I do.
Okay, so I got a little impatient. Around two weeks ago I bottled some ‘buch to make a kombucha gin cocktail. I mean, to see if it was ready. (Answer: not quite, but sugary kombucha and gin do make a nice combo.)
This morning, though, I was determined to bottle. The kombucha was giving off a strong vinegar smell, and this nice healthy-looking culture was thriving. Mmmm, probiotics. It was definitely time.
The verdict: this first batch tastes JUST like a bottle of KBBK Original, i.e. delicious. I’m ecstatic. Bottling the second jar to bring to work and then getting started on my next batch, which I’m thinking will be flavored. Lavender? Hibiscus? Raisins? Ginger?
I’m feeling energized. It must be all the probiotics.
p.s. It’s obvious from this shameless plug that I was very pleased with my experience with Kombucha Brooklyn. They’re one of the many local companies that’s doing something really cool, and everything from the tea blend to the Twitter encouragement has been stellar, so if you’re feeling inspired to brew, go get your own kit.