I’ve been following real food bloggers for some time now and within the last year learned about Kombucha. It’s a delicious fermented tea beverage that is said to be a great probiotic to add to your diet.
At first, I wasn’t sure I’d like this drink because I’ve tried fermented drinks before and didn’t like the taste. I read that health food stores usually carry commercially made Kombucha so I went and bought a bottle from my local store. When I found that I actually enjoyed the drink, I wanted to start to learn to brew my own. Each 16 oz bottle of Kombucha at the store cost over $3 so it would definitely be smarter to brew my own.
Cultures for Health had a special where their Kombucha starter culture was free and all I had to do was pay for shipping. So I took advantage of that freebie and was all excited to start making my own drinks! I had to wait 30 days for it to rehydrate. It was a long 30 days so when it came time to brew my very first batch, I was excited. It brewed for a few days and I looked at it to check on it and I saw a small white fuzzy patch on top of the liquid! I was so upset to see mold on it! I immediately got online and went to the Cultures for Health website and chatted with a rep via Live Chat. I found out I had to toss the entire thing out including my SCOBY (starter culture). I was so upset as I would have to start ALL over again! Cultures for Health was so awesome in that they sent me a brand new starter culture at no charge and even included pH strips so I can make sure the pH level is correct when I start again.
I waited another 30 days and it was ready to brew the first batch. I let it brew for 7 days and then tasted it. It was ready! Success! I transferred into a bottle that had a little grape juice in it for flavored Kombucha and let it sit for another 2 days. I tasted it after that and it was pretty good! That quart of Kombucha was gone in no time. I had already started another quart but it still had 4 days to go. When time came to check on it after the 4 days, I lifted the covering off the jar and what did I see? Not again!! Mold! Arggh! I didn’t understand how this could happen again! I made sure to hand wash each jar in hot soapy water and even swished the jar with some vinegar to make sure the jar was completely clean! So, again, I had to toss everything out!
And then I went to research if there were some preventative measures so I don’t get mold yet again! From what I read, the kitchen is the worst place to leave the Kombucha to brew so now I need to figure out where in my house I should leave it. So my journey to brewing my own Kombucha continues and I hope I can keep my new SCOBY mold free!
Any readers out there a seasoned Kombucha brewer? Where do you keep yours as it brews? Have you had issues with mold?