If you’ve been following me on facebook, you must have seen how I “made” my own SCOBY or symbiotic culture of bacteria and yeast from a commercial bottle of kombucha while on vacation.
In my previous blog, when I started adopting this strange pet, Dough (snicker, sounds like a stray dog, but I bought my sourdough starter from a very reputable bakery), I mentioned another peculiar pet that feeds on milk. That was Catty Kefir (highlight “was”).
For a few months, I brewed my own fermented milk to improve my gut health. But eventually, I got tired of drinking milk. I was never a fan of dairy. In fact, I’m lactose intolerant, but drinking kefir made me less.
I switched to brewing kombucha, when a friend, Anne (whom I featured in one of my blogs) mentioned that kombucha brew has a more potent pain relieving property than kefir.
I have osteoarthritis and myalgia. My shoulders turn rigid as a board when I’m stressed out and even when I’m not, the ongoing muscle pain is something I’ve learned to live with everyday. A scarf can feel like a yoke and the hem of my pants like metal chains.
But once I learned about gut health and fermentation, I decided to give kombucha brewing a try.
It’s true! Drinking a bottle of kombucha a day significantly relieved my symptoms. But take another guess at what price I had to pay to stock up on these miracle brews: a hefty amount of $3.50. So I bought this SCOBY from poseymom and received not one but two! Apparently, I got a fertile one that it gave birth to a baby SCOBY while en route. Once I started brewing my own kombucha, I was able to harvest gallons of brew a week that I didn’t need to buy the commercial
Then one day, while out on vacation, I bought this GTS bottle from the local grocery, and found a thin layer of SCOBY floating inside the bottle.
I read that one can “make” a SCOBY from a commercial raw and unflavored bottle of kombucha. So I decided to experiment. I poured a small amount of kombucha along with this floating thinny and allowed to sit in a dark cupboard.
After a week, I had a decent SCOBY disc that I used to brew and refill the commercial bottle with my own home brew using this recipe:
1 tea bag
1 cup dechlorinated water (boiled)
1/8 cup sugar
1/4 cup raw kombucha
1 SCOBY disc (about 1/16 inch thin and about 4 inches in diameter)
Using a pH meter I discovered that after 3-4 days, the sweet tea had fermented to an acidity of 3.5 and I could harvest it and brew another small batch.
I guess I just found a low maintenance way of brewing a small batch of kombucha that I can do whenever I’m traveling for more than 3 days.
After two weeks, guess how much SCOBY I cultured? Below is the evidence that one bottle of raw kombucha can last a lifetime.
I can’t help but ponder on the saying, “Give the man a fish and he’ll eat for a day. Teach a man how to fish and he’ll eat a lifetime.”
Knowledge is power.