At a time when everyone seems to be in a hurry and hardly has time to prepare healthy food, who would think that you would want to take time to name your Kombucha SCOBY?
Well, that’s one of the marvels of making Kombucha! The more you brew, the more attached you become to your SCOBY and the babies she produces after each brew.
What is Kombucha?
Kombucha is a fermented tea that originated (as one story goes) thousands of years ago when some bacteria and yeast accidentally found their way to an open pot of tea. When the brew started to ferment, it had a great flavor and provided healthful benefits.
Thousands of years ago, people were thankful for their food and the wellness that it brought to their lives. They were mindful to smell, taste and feel the energy within. When thanking someone or something, it’s nice to have a name to thank!
This is Mo
This is Mo. Mo is my Kombucha SCOBY (symbiotic culture of bacteria and yeast).
MO is a symbiotic culture of bacteria and yeast that forms a seal on top of the kombucha. The SCOBY creates a barrier between the aerobic (with air) activity at the top of the jar and the kombucha liquid fermenting anaerobically (without air) below.
Every time I create a new batch of Kombucha, Mo creates a new baby SCOBY that seals the top of the brew.
When Mo gets too thick, I remove Mo from the vessel and move the baby SCOBYs to their new Mo-tel.
The Mo-tel
Mo’s babies live in a Mo-tel right next to Mo. Mo’s babies wait for the day to start their own Kombucha family.
If someone wants to start making Kombucha, I gift one of Mo’s babies along with 3 to 4 cups of Mo’s Kombucha as starter for the new Kombucha brewer.
"A Healthy Gut = A Healthy Life"
Kombucha was introduced to the US market back in the late 1990s by GTS, but, it’s been around for thousands of years.
I was first introduced to kombucha about 5 years ago when visiting my daughter in California.
Dr. Yasmine Mason had just opened the Fermentation Farm in Costa Mesa, CA, and we paid a visit. With the belief that “A Healthy Gut = A Healthy Life” her “farm” offers a wide variety of fermented foods that contain “probiotic-rich and restorative foods as well as B vitamins, electrolytes, collagen, and minerals.” It was tasty, nutritious and good for me!
Make Your Own Kombucha
When I returned home, I signed up for a “Make Your Own Kombucha” class at my local co-op.
I was ready to start my first batch of booch! All I needed was the equipment and supplies, which I must admit was kind of a hit and miss operation!
I decided that a list of equipment and supplies is just what the new “booch” brewer needs.
The Equipment and Supplies section lists all the items you need, the approximate cost, and recommendations for where to purchase each item.
It takes an initial investment of about $90, but after that, the cost is about $.10 a bottle. Considering that in the store it can cost anywhere from $2.50 to $3.50 a bottle, it doesn’t take long to recoup your investment!
I love Kombucha! Ever since I was introduced to the tart delicious drink, I’ve been hooked. I drink it for lunch and serve it with dinner as a replacement for water. When we entertain, we serve kombucha instead of wine.
So check out Equipment and Supplies and the Make Your Own Kombucha. It may look complicated because I have included every step to help you along the way. But, I promise, it is so easy!
You can always send me a note if you have any questions!
Namaste