Kombucha Addicts DIY

Ok– so I’m posting again about Kombucha in less than a week. I’ve got Bucha on the Brain and I’m feeling the Bucha Buzz.


Google Kombucha and you’ll get MILLIONS of hits. So where to begin? Personally, I think it’s awesome that at the time I’m tap tap tapping away here, my Kombucha article is in the top 5 on that Google search. So, check out our articles here for seriously detailed instructions. But, there are others out there too. Here’s a decent one at Boston Food and Wine: “Homebrewed Kombucha: Why I am SO Addicted!”

 And one from Mountain Rose Herbs on basic Kombucha, with a follow-up on flavoring the kombucha. I had to make a comment on the first regarding the ratios of water to tea, but the MRH is one of the only ones (besides my own articles) that recommend using a good quality, organic tea: “Brew Your Own Kombucha: Part 1″ and “Brew Your Own Kombucha: Part 2″.

But, as I’m sitting here, I just downed my second glass of Kombucha of the day and am jonesing for a third. So, I was wondering– after being a devout Buchahead for easily more than a decade (which means I’m a relative newbie compared to people in areas of the world who’ve been weaned on the stuff)– can you develop an addiction to Kombucha? And I came across a few articles, one in particular from Sarah Pope at The Healthy Home Economist “Addicted to Store Kombucha? Here’s Why …” 

I knew homemade Kombucha was healthier, but I did not know that store-bought Kombucha added a whole host of ingredients from extra caffeine to extra sugars to make the sour tang that we Buchaheads love to something more akin to soda.

But I’m not addicted to Bucha from the store. Since I’ve been making my own, I actually don’t stomach most store-bought buchas. The only one I didn’t tolerate–but LOVED was from Spiro B. Yond at Beyond Kombucha, which sadly since my review has closed its doors.  The last time I tried a Kombucha from another source than my kitchen, I couldn’t drink it because it tasted like flavored vinegar. 

While tinkering, I developed some new recipes that I’ll decant tomorrow and wanted to share them. 


Sage Vanilla
For a 1 gallon batch:

4 grams dried sage (or 6 grams fresh)

13 grams dried lemon peel

4 grams vanilla bean (you can use the husk leftover from using the seeds in another recipe)

6 grams gunpowder green tea

1 ¼ cups white cane sugar


 

Catuaba Damiana
Don’t let this one steep for more than 2 hours and don’t use more catuaba than noted here. Catuaba has a flavor not unlike pencil shavings if left to steep for too long. Damiana is also pretty bitter. Much longer than 2 hours, you’ll get a harsher brew.
 
For a 2 gallon batch:

20 grams oolong

12 grams damiana

12 grams catuaba

12 grams dried orange peel

60 grams fresh ginger root, chopped

4 grams cardamom

2 ½ cups white cane sugar

optional: 2 grams vanilla bean



Turmeric Kombucha
This can only be used if you have fresh turmeric root. It’s not easy to come by. Mountain Rose Herbs has been sold out on their dried turmeric root for ages. Once I get my mitts on that and try it out, I won’t know if it’s usable. Dried turmeric and fresh turmeric are completely different animals. Do NOT use powdered turmeric. It will be undrinkable! Fresh turmeric is floral, spicy, and has a flavor unique. It almost reminds me of saffron in how indescribable the flavor is. Fresh turmeric tastes like fresh turmeric.
 
Also, as odd as it sounds, if you get your hands on some, don’t throw away the used turmeric. Make a batch of the tea for kombucha, strain out the leaves and turmeric but save the material. I popped it into a freezer bag and used it for 3 batches. I added a little more tea to brighten the flavor and used the normal amount of sugar but since turmeric is pretty potent, you can get a few washes out of the initial batch.
 
For a 2 gallon batch:

17 grams oolong

125 grams fresh ginger root, chopped

165 grams fresh turmeric root, sliced

2 ½ cups white cane sugar



Lemon Ginger Turmeric
For a 2 gallon batch:

26 grams lemon zest, fresh

2 grams cardamom pods, whole

2 grams fresh lemon leaves (optional)

20 grams white tea

7 grams lemon thyme, dried (optional)

120-150 grams fresh ginger root, chopped

50 grams fresh turmeric root, sliced

2 ½ cups white cane sugar

Ginger Hibiscus
For a 2 gallon batch:
20 grams dried hibiscus flower
200 grams fresh ginger root, chopped
16g fresh lemon zest, whole pieces of the peel
15g white peony tea
2 ½ cups white sugar




The Ugly Blend Kombucha– or “Mix”
Don’t be so quick to throw away what you strain out of the tea. When I strain my brews, I have a clean stock pot at the ready. After each steeps for 2-3 hours, I carefully strain each batch of tea and use the clean stock pot to house the leavings until I’m done straining each batch. I usually have about a gallon or two of spices and tea amassed in my pot. They aren’t pretty to look at, but they make a mean blend.

Then, depending on how much I have put together, I put on another massive pot of water to boil– using a large stock pot. Like I said, I make large batches, so I put at least 2 and a half gallons of water on to boil. After it boils, I add the strained out material and fresh sugar and let it sit for 2-4 hours. This will in turn be strained and make an eclectic batch of kombucha I label simply: Mix. Every “Mix” will be different depending on what your original brews consisted of. By far I’d say this is my favorite kombucha. 

Luna decided to take advantage of Mommy taking pictures of the new Bucha batches and hopped on the table. I don’t recommend brewing or decanting with kiddies or kitties too close to the brew. You want it as sanitary as possible. :p  If you have Bucha tips to share, recipes, or question, don’t hesitate to drop us a line.  Happy Brewing!