Photo by Karen Kelbell

Kombucha Culture

By Karen Kelbell
Contributing Writer

“Kombucha? What’s that?”

This is the frequent response I get when I mention making or drinking kombucha. After giving a brief description, it’s usually followed by a question asking why I would drink it.

Kombucha (pronounced khom-BOO-cha), simply put, is a fermented tea. However, there is nothing simple about the way it is produced. It starts out easy enough: water, sugar, tea. Mix them all together and, well, that’s where it gets a little more complicated. To the sweetened tea, you add the culture, called a SCOBY, and some already-brewed kombucha (starter liquid). I may be getting ahead of myself, though.

Kombucha’s been around for a very long time and its place of origin varies, depending upon where you get your information. Whatever its origin, there is one common thread among all the claims; kombucha has long been thought of as a health tonic. It’s no surprise then, as more people become aware of the ever-increasing health problems in the U.S., kombucha has steadily gained in popularity here. The purported benefits of drinking it run the gamut from hair loss reversal to cancer cure. My own personal reasons for drinking it lie more in its probiotic properties and the idea that consuming fermented food and drink aids in gut productivity. Which I believe has a lot more to do with many now-common illnesses and diseases than realized. But, I digress. Whatever the reason, kombucha is a drink I’d easily recommend you try. And who knows, you may become part of the kombucha culture.

Speaking of cultures, I mentioned that something called a SCOBY is involved in the fermentation process. SCOBY is an acronym for Symbiotic Culture of Bacteria and Yeast. While it sounds somewhat scientific and maybe a little weird, it’s a standard recipe for fermentation. This particular group of bacteria and yeast happen to form a culture that vaguely resembles a pancake. This pancake-like thing is known as the SCOBY, or may be called “mushroom” or “mother.” With each batch of kombucha brewed, a new SCOBY is formed. This new one may be referred to as the “baby.” Passing these “babies” along to family and friends is what helps keep the kombucha culture alive.

Now, before you stop reading this article and decide that kombucha might not be your cup of tea (pun intended), you should know that some fairly common foods are made by a fermentation process. Take bread and cheese, for instance; or pepperoni, or olives. Sounds like the makings of a pizza; who knew it was born of fermented foods? Even the beer some people enjoy with their pizza comes from, you guessed it, the fermentation process.

So what does kombucha taste like? The answer to that varies widely. Some people liken it to champagne or apple cider while others liken it to vinegar. The amount of time it ferments can greatly affect the taste. As it ferments, sugar is converted to alcohol and the once-sugary tea begins to lose its sweetness. As the alcohol is converted to acetic acid, it begins to develop a sour taste and smell. If fermented long enough, it will begin to taste like vinegar. I prefer to ferment mine until it just begins to taste tangy, which is from seven to nine days. Taste can also be affected by flavoring, since kombucha can be flavored in just about any way imaginable. My favorites are ginger, peach, elderberry, and raspberry. Once the fermentation is complete, flavors can be added with fresh fruit, fruit juice, herbs, or even flavored tea.

But what if you want to taste it without going to all the trouble of finding a SCOBY and waiting a week or more for it to ferment? Check out your local health food store or health food/organic section of your mainstream grocery store. It will be in the refrigerated section. Just don’t be surprised if the cost is $3 - $5 a bottle, which is just one of the many reasons people opt to brew it at home. If you are feeling adventuresome and decide you want to try home brewing, there are several ways to obtain a SCOBY. They are sold, given away, and even grown “from scratch” with a bottle of store-bought kombucha. A quick internet search will bring up various sources as well as instructions for both brewing and flavoring. A primer of sorts is available on my blog at http://tiny.cc/kelblog

For all the benefits that may be found in kombucha, I include the following words of advice: kombucha may not be suitable for everyone. Frequently a word of warning is given to pregnant or nursing women, people with compromised immune systems, or very young children. Also, there may be trace amounts of alcohol in some kombucha.

[Editor’s Note: Karen Kelbell is a “real food” foodie and blogger. You can read more at ]http://tiny.cc/kelbell]

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