I had never heard of fermenting tea until my sister-in-law came to visit us 2 years ago in Colorado. I remember walking into the quaint homeopathic store in Manitou Springs, Anna’s Apothecary, and immediately hearing my sister-in-law’s voice raise with excitement as she noticed they had kombucha. Of course, she insisted that we all have some.
It was delicious.
With a faint tart flavor, a little bit of sweetness and the perfect balance of ginger, I quickly became intrigued. My sister-in-law had been drinking it, and making it, for years and I listened carefully as she talked about it so that I might learn more. After she left, Eliott and I briefly discussed making our own, but he admitted that he hadn’t loved it.
Fast-forward to me living in Missouri with a deployed husband and needing a hobby. I’d seen more and more on Pinterest about Kombucha, and tried some from Whole foods on a visit out to a friends’ home in the city. So I decided to give it a go. Fermenting tea, that is.
My first step, was to order The Big Book of Kombucha to learn what supplies I needed and how to get started. Ya’ll, I finished that book in 2 days I found it so interesting. I was also so excited to start that I’d contacted a friend I knew brewed to obtain a SCOBY and starter fluid before I’d even finished reading.
The supplies I quickly gathered in my eagerness to begin were:
- The Big Book of Kombucha
- 2 Gallon Drink Dispenser
- A Metal Spigot
- Flour Sack Cloths
- Organic Black Tea
- Raw Sugar
- A Thermometer Strip
- Swing Top Glass Bottles
- White Vinegar (For Cleaning Supplies)
- A Large Stainless Steel Pot
- A Large Metal Spoon
- A Filter Water Pitcher
After that, all I needed was the SCOBY and starter fluid I’d gotten from a friend!
It took me a while to get the hang of brewing kombucha and fermenting it, but I’ve found my perfect balance. Stay posted to learn how I brew my Kombucha!
