Kombucha and Vinegar Making
October 4, 2008
There are different preparation techniques of the amazing Kombucha beverage. Vinegar is one of the easiest culture-products for home production. It can be prepared from fresh, non-alcoholic juices like a fresh fruit juice or even using cereal grains or honey. Of course, as you probably know, traditional vinegar is made out of fruit juice, most likely apple juice with the addition of a small-amount of non-pasteurized vinegar, because it contains some active substances. What you should definitely keep in mind is that the acetic acid contained in the juice requires a certain amount of oxygen, so that it can covert alcohol into vinegar.
The Kombucha mother culture is known as Scoby and you need it to produce the beverage. Here is one of the most popular Kombucha recipes. First you need a Scoby with 1 cup fresh Kombucha tea, that you should have from a previous batch. Then you will also need 8 cups of Green tea and 1/2 cup sugar, or you can use 2 table spoons of honey instead. A clean glass container is required to mix everything up in it. You start by pouring 8 cups of tea in the glass container. Then add the sweetener of your choice to the tea and let it cool down to room temperature. Now it’s time to add the Kombucha Scoby plus Kombucha tea from the previous batch. Mix things up and place a clean cloth over the mouth of the container and secure things up using a string. This whole mixture has to fermend at room temperature between 7 to 10 days
There is another interesting method of making Kombucha tea and it involves the addition of kefiran. Kefiran is a health-beneficial soluble of milk kefir grains and when it’s added to Kombucha, the resulting brew has a smooth taste. As a matter of fact, you will be amazed by how refershing the beverage will get, when the unique properties of kefiran are added into the mix. The Scoby that forms on the surface of the brew can get really thick in just a couple of days with a somehow different texture compared to the one you will get in the recipe above.
To make good Kombucha, you have to keep some things in mind. If you find any signs of contamination on the surface, get rid of the vinegar of Kombucha and obtain a new culture. You should never culture Kombucha or vinegar with a contaminated Scoby. Never culture vinegar or Kombucha near a rubbish bin to avoid contamination. Put a clean cloth over the mouth of the brewing vessel you use.
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