Let’s Have A Kombucha Kiki!  »


Kombucha habits are no joke. I’m not especially proud of this, but after several “buch” benders resulting in formidable piles of those slim bottles dominating our recycling bin, I realized I may have a problem. I eventually created a specific kombucha budget in my account, watching in shame as the green bar turned to yellow and then red: “you’ve spent $4,000 over your kombucha budget this month!” 

I’ve lived and hung out in enough hippie enclaves to have had unlimited access to kombucha SCOBY’s and even resided in households where kombucha was brewed in our very kitchen, yet somehow I’d never managed to muster the gumption to make a batch myself. Call it lazy, call it denial of the severity of my addiction, but I was scared of kombucha brewing myths like that I’d accidentally create toxic mold or penicillin and kill myself or my loved ones or that it would take 3 months to finish brewing and who has the time for that?

Thanks to Oregon Kombucha company, I now know that my at-home kombucha brewing fears were unfounded. Oregon Kombucha takes all the guesswork out of the myseterious process of kombucha cultivation, and offers simple, time-tested instructions and the all-important SCOBY to get you started.

While not everyone loves Kombucha (Sorry Laura!) Kombucha making at home should be right up there with at-home bean cooking and kale chip dehydrating as top activities to save you money while allowing you to indulge your expensive tastes.

Kombucha requires 5 simple ingredients:

1) The right tea
2) Boiling water to brew the tea
3) Organic sugar
4) Live kombucha culture
5) A 1-gallon jar and clean cloth and rubber band

Oregon Kombucha sent me a free Basic Starter Kit, which includes organic pear ginger black tea and live culture. All you do is add one cup of sugar and boiling water. Pretty easy! I borrowed a cup of sugar from a loved one because I never keep it around the house since I’m pretty opposed to straight-up sugar except when it’s being eaten by a SCOBY in order to convert it to delicious fermented tea beverage.

I bought a 1-gallon jar (it cost me about 20 bucks on Amazon) and filled it with hot tea and sugar. I let the tea cool, added the kombucha culture and the already-brewed kombucha it came with in this cool little vacuum-pack pouch that reminded me of those orange juices in a plastic bags enjoyed (?) during my public school days, and then added the clean cloth and rubber band and left it to do it’s thing by my heater, because apparently kombucha thrives in warm climates.

The whole thing looked pretty pathetic, just this little wad of hardened phlegm submerged in sugar tea. Really, if a booger drowned in a large tea pot and aged 40 years it would look like exactly like a kombucha home brew rig. I got kind of queasy looking at it and considered joining Laura’s kombucha-is-disgusting camp, but I held on to my lunch and my brewing resolve and nearly two weeks later I birthed this awesome batch of kombucha which actually tasted really good! Kinda more tangy than popular brands, I guess that’s because I let it brew for a bit longer than maybe they do. I hear there’s a serious art to kombucha brewing—you can vary the teas used, how long you brew, whether you do fancy things to make it fizzy, etc., but for now I’m satisfied with being a bewildered parent, shocked that my doings led to a life form creation and not wanting to jinx anything by fiddling too much.

With just the cost of sugar and 8 tea bags per batch from now on, plus tons less waste now that it’s a one-jar operation, I’ll have to re-do my Mint budget and languish in the expansive oasis known as my recycling bin. Can’t wait to toast with homemade kombucha at my next kiki! Order your Oregon Kombucha start kit online.

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