Fro-yo girl here. If you like kombucha, you should consider making your own. It’s easy once you have a few supplies. I took a three hour kombucha making workshop at Culture Club 101 in Pasadena. We learned the ins and outs of kombucha making from the founder/owner, Elaina Luther. Elaina’s been making kombucha for 25 years, so she’s definitely a kombucha and fermentation expert.
The class covered the history of kombucha, health benefits of kombucha, recommended types of teas to use for making kombucha (some work better than others), how to take care of your SCOBY, and kombucha recipes. We enjoyed multiple kombucha and fermented beverages during the workshop and left with a glass jar with a batch of kombucha and SCOBY, tea towel, cheesecloth, and a jar of kombucha raspberry sauce that Elaina made during the class. We basically had a batch of kombucha ready for home fermentation that we prepared during the workshop. The kombucha raspberry sauce was amazing. I love adding it to plain or honey yogurt for extra tang.
Other necessary accessories for home kombucha brewing include a stainless steel pot, strainer, funnel, ladle, resealable glass bottles, distilled or spring water, sugar, and tea. The SCOBY is best kept at 80-85 degrees. You may want to invest in a heating mat as well. I would recommend getting another glass jar to store your extra scobies. Use the extra scobies to experiment or as insurance, in case some of your scobies get sick or die. The mother SCOBY will eventually need to be retired when she gets dark or yeasty.
Culture Club 101’s housemade kombucha is the best we’ve ever had. Commercial brands aren't as potent. Some taste more like juice or soda than kombucha. We like our kombucha strong and potent.
The workshop teaches you exactly how it’s made, but then you can get creative by adding juice, herbs, and spices. To make stronger kombucha, use more tea. I also found a lot of kombucha brewing tips online, on websites like KombuchaKamp.com and Cuturesforhealth.com. You can also buy kombucha brewing supplies from both of those websites.
I've made several very successful batches of kombucha since the workshop. My favorite addition to the kombucha so far is a sprig of fresh rosemary.
* CULTURE CLUB 101: 1392 E. Washington Blvd., Pasadena, CA 91104
You know you love me. X0 X0, fro-yo girl.
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