Making kombucha is dangerous!

A couple years ago a friend of mine gave me a kombucha mushroom. Technically, it’s yeast and bacteria. People just call it a mushroom, because that's what it looks like. It is easy to brew and easy to share, as it self-propagates. Kombucha alchemy! I was excited!

I sent one of my babies to a faraway friend. I had to send it in its juice to keep it alive. Then I had to seal it really well and surround it in bubble wrap and paper, disguising it to bypass postal regulations. It was a little nerve-wracking, because you could feel it sloshing and smell the slight vinegary liquid! I felt subversive but excited to be sharing something that keeps on giving. It's satisfying. If you like kombucha, I recommend brewing it. There are several places to purchase it online. I haven't bought it this way before, tho' and can't really recommend anyone.

I brewed for a long time, but when I went on vacation one year, I came home and found my mushrooms gone! That’s a story I won’t go into here. ANYWAY, I decided to try again, even though I don’t have a mushroom. I decided to try brewing with just the starter drink. We’ll see if it works. I’ll let you know when it’s done.

Kombucha Tea
adapted from experience, the internet and...
Kombucha Miracle Fungus: The Essential Handbook by Harald Tietze

Boil enough water for a teapot. Add 4 bags of organic black tea. At this time you can add fresh herbs (equal parts of yarrow, dandelion, stinging nettle, elder, and raspberry leaves). I haven't braved it yet, because the book I mentioned above indicated that this might create a medium for undesirable mold.

And ¾ - 3 C (1/4-1 C per quart) white, granulated sugar to tea. Through fermentation white sugar gets transformed into lactic acid and alcohol.

Stir until dissolved.

Let steep for 10 minutes. Then remove teabags. Let sit until room temperature.

Pour into a sterilized, widemouth glass container.

Add 1 C kombucha tea (or 2 tablespoons of cider or white wine vinegar).

Add the remainder of filtered water to bring the total amount to 10 cups. Fill to within 1 ½ inches from the top of the container.

Place the fungus in the liquid smooth side up. Cover the container with muslin and anchor with elastic. Stand container in a dark, warm place (70-84 degrees) or use a heated brewing mat. Since it's so warm here already, I didn't use a heating pad. And I just use this craft corner in my bedroom, because it's clean, dark and undisturbed.

Check after 4 or 5 days. Your kombucha tea will be ready in 5-10 days (depending on the temperature). With clean hands, remove fungus onto a plate. Strain ferment into bottles, leaving air space at the top. Keep in refrigerator. Separate the offspring (produced by binary fission) and reuse. Each fungus can be reused 4-5 times. Or place in an airtight container, cover with some brew, leaving room at the top, and store for 3-6 months.

Post script: I knelt on the floor in my bedroom to take the last picture for you all. When I went to get up, my toe caught in my pant leg...and I...went...flying! Because I had my camera in hand, I couldn't break my fall and crashed into my closet door. My glasses smashed into my face and were covered in paint and scratches. And I got a gnarly bump on my forehead. I've had a killer headache since then. Hopefully it's just coffee withdrawals. Making kombucha is dangerous!