Playing catch up

Abby here… real quick… don’t forget to sign up here for this weeks $40 Gap gift card give away!

Last week I took an intentional break from the norm and spent very little time in the kitchen.  Generally, I spend a ton of time in there so the 7 days off were pretty refreshing.

But it is amazing how much one week off will throw your whole system out of whack.  We are out of bone broth, the boys need cookies and I have 3 gallons of kombucha just staring me in the face.

I have been playing catch up all since Monday, and today I had to deal with all the kombucha.  Honestly.. I love the stuff.  My kids and I drink it everyday, so in order to never run out I rotate through 3 gallons.

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Here’s a little tid-bit about me.  I am not a pack-rat.  Other than photos, there aren’t many things I’m attached to.  I feel no attachment to yearbooks or things in that nature, but there’s one thing lately I can’t let go.  You see, almost everytime you make a batch of kombucha, your “mother” scoby produces a “baby” scoby.  Which means that I have, well, a ton of scobys.

And I have a hard time letting them go.

So until I can figure out a way to give all these away or just let go, I’ve got quite a collection.

phonto

But back to today’s task… bottling my kombucha.  If you aren’t already making your own, check out Jeanne’s post on how to get started.  If you have any questions about the process, feel free to leave a comment and we will get right back to ya!

I’ll pick up where she left off.  A second fermentation is not necessary, but is worth the trouble.  Here’s what do to do:

Once your kombucha is done brewing, remove your scoby and use a filter to pour kombucha into smaller jars.  Before I began making my own, I had bought way to many bottles at the store so I have a ton of perfect glass jars this!

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Fill the bottles about 80% leaving room up top for your flavorings.  I love adding organic grape or apple juice, but fresh or frozen fruit works as well.  I had no juice on hand today, so I just used frozen berries.  Once your jars are full, put lid on tightly and keep in a warm spot for another 3 days.

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After the 3 days put your kombucha in the refrigerator and enjoy! Remember, this is a carbonated beverage so no heavy shaking and be cautious when opening.

Enjoy!

kombucha … another miracle tonic to consider

by Jeanne

Kombucha …

For more than 2,000 years, people have been drinking this fizzy fermented tea to detox, prevent cancer, promote a healthy liver, combat arthritis, improve digestion, heal fibromyalgia, alleviate depression and anxiety and boost the immune system.  It’s antioxidant rich, helps balance energy levels, and has been known through the ages as an elixir to the gods … a super tonic …

It’s relatively new on the scene here in America … and there aren’t too many scientific studies in the US that prove its goodness.  But its benefits are supported by 2,000 years of tradition, and by more anecdotes than I could ever recount here.  Check out this LINK for more information on the history and benefits.

It’s only been available commercially in the States since the 1990s.

And we love it.

A little bit tangy (some might call it “vinegary”).

A little bit fizzy (if it’s been on the shelf long enough, be careful opening because it will “explode”).

And a lot delicious.

Just ask our 3 year-old.

And our 1 year-old.

And the Cowboy.

And me, too!

Every one in our house drinks it like it’s going out of style.

Which can get sort of pricey since individual servings sell for anywhere from $2.50-4.50 per bottle at your local health food store.  That adds up when there are four people drinking it.  I think we were spending close to $50 or more per month on store-bought kombucha.

And then the Cowboy figured out how to make it at home.

He found this LINK, grew a SCOBY from a store-bought bottle (not Scooby … Scoby … which is basically a symbiotic colony of bacteria and yeast that looks alarmingly gross and mushroomy).

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And now that we have a Scoby, we have a constant supply on hand.

ImageAnd we’re saving about $600 a year.

Once you have your Scoby … YOU can make your own Kombucha too!

Here’s one of our favorite recipes:

INGREDIENTS:

  • Filtered water (1 gallon)
  • 4 blueberry herbal tea bags
  • 6 green tea bags
  • 2 black tea bags
  • 1 cup organic unrefined sugar
  • 1 cup Kombucha (from you last batch … or from a store-bought bottle)

TOOLS:

DIRECTIONS:

Bring water to boil.

Turn off the heat.

Add the sugar (dissolve).

Add tea bags.

Let steep for 30-45 minutes.

Remove tea bags and let mixture cool to room temperature. (If you add it to the Scoby hot, the heat will kill the Scoby.)

Pour the tea into a GLASS gallon container, along with one cup of Kombucha from your previous batch

With CLEAN HANDS, gently place the Scoby on top of the tea mixture.  Cover with cheese cloth and put aside in a cool dark corner for 7-10 days.

YUM!  I feel better already.