It’s been a while since I’ve brewed my own Kombucha… I just kinda stopped and let the old batch sit there… for 5 months straight….
But DO NOT worry! SCOBY is still alive (I was surprised too)!
I’ve read that you can eat the Kombucha mushroom, not necessarily alone, but blended into a smoothie perhaps… I would’ve totally tried… if the SCOBY wasn’t 5 months old… eek!
I peeled the freshest layer of the mushroom to use in my new batch and rammed the rest into the garbage disposal; is it weird that I felt sad during this process? I was killing SCOBY :-(
I will try to use the old mushroom into a smoothie next time around… or I’ve also read people feed it to their dogs… hmmm… ideas, ideas!
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What You Need:
You will need a large jar; buy one at a container store, Target, or you can just buy pickles in bulk at Costco for $6, eat pickles for breakfast, lunch, and dinner for a week, and use that pickle jar!
Clean your jar very well; we want to take all precautionary measures to prevent any possibilities of mold. Wash your hands thoroughly as well!
Cover the jar with a paper towel and secure with a rubber band. You want to make sure your SCOBY can breathe while keeping any bugs and dust out.
DO NOT cover with the original lid from the jar. Write the date brewed on the top of the paper towel with a marker so you know exactly how long it’s been brewing before bottling.
Try not to shake the jar at all or disturb SCOBY during the fermenting process.
Throughout the fermentation process, the SCOBY feeds on the sugar in the mixture. I like to bottle mine after anywhere between 2 - 3 weeks.
Start tasting your Kombucha daily with a straw starting at about a week; keep fermenting and tasting until it’s to your liking. This first daily tasting process is for you to gauge how long you will be brewing your Kombucha batches going forward so you don’t have to keep tasting it next time around.
Bottled Kombucha can last for a fairly long time when refrigerated.
Be creative and flavor your kombucha, but do this only when bottling. Don’t mix any fruit, juices, or anything with the actual brew or the SCOBY.
This Kombucha recipe and ingredients are the cleanest, easiest, safest way to make sure you don’t invite mold growth.
Once you bottle your Kombucha, that’s when you are free to experiment!
Oh YEAH! And make sure you talk to your SCOBY; he’s alive you know! The good energy will help your kombucha ferment optimally. ([half] sarcastic… half serious… I do actually talk to my SCOBY, haha)
- Boosts immune system – natural probiotics and antioxidants good for your gut as well as immunity
- Supports liver function - good bacteria in the gut helps detoxify the body
- Energy boost – Vitamin B and enzymes increase energy, heart health, reduce stress, anxiety, boosts memory
- Regulates digestion and bowel movements – probiotics and good bacteria in the gut promote healthy bowel movements and relieve symptoms of constipation