Whatever your holiday consisted of, party or no party, I hope you enjoyed yourself fully.
Speaking of holidays, I would like to tell you more about my past holiday (did you see that seamless segue?)! Also, I had to google how to spell "segue" cause I tried to spell it "segway." Turns out? Not the same thing. Go figure.
oh be still my heart.
I know what you're thinking . . . "Oh, these pictures are so delightful! And now you're going to share you're favorite recipe using goat cheese, right?"
Here is where I bring you kombucha.
Family vacation -> kombucha. No segue. Just an ADD subject change.
Fact time? Kombucha is an effervescent fermentation of sweetened tea, & is known for its health benefits, such as detoxification, joint care, aiding digestion & gut health, & boosting immune system (source). I am in need of all of those, & I had aforementioned friend that was talking about her "mother," so she gave me a tutorial & showed me how to make my own batch. Thanks, Emily!
Brewed tea, sugar, & the mother, covered with a breathable filter, and set in a warm place for 10 days. Ok, it's mother time.
Oh, you want a closer look at the mother? Ok.
There may be/ definitely will be several floaties in your kombucha, which is totally normal. You will want to strain these guys out before you bottle, and a cheap'o strainer will do the trick.
large glass jar (about 5 liters)
bowl with spout or large measuring cup with spout
3 black tea bags
1 cup sugar
4 liters water
Bring a liter of unfiltered water to a boil, then pour water into jar. Place the tea bags in the jar. Let brew for 7-10 minutes. Remove tea bags, & add 1 cup sugar (remember, the sugar is going to be eaten and aids fermentation, so your drink won't actually be this sweet!). Once the sugar is dissolved, stir in 3 more liters water. Cover with a cloth/cheese cloth/coffee filter and fasten with a rubber band. Let sit in a warm place for 10 days.
Remove the mother after the 10 days, and place in a glass, sealable container. Refrigerate.
Sanitize all your bottles with antibacterial soap & hot water (be sure that all the soap rinses out!). Pour the kombucha from the jar, through the strainer, and into the bowl with the spout. When your spouted vessel is full, you can pour it into your bottles. You will want to leave a bit of room at the top of the bottles for fermentation to take place, and no one wants exploding bottles all over their floor, am I right? Once the kombucha is evenly distributed, seal the bottles and place in warm spot 5-12 days. After 12 days, store in fridge.
--->Warning! When opening kombucha, be smart. It acts like champagne, so don't hold it over your face, or you are going to get a bottle top in the face and possibly lose your eyeball. <---
Enjoy! If you have made kombucha before, or this is your first time, leave a comment below or on facebook telling your story!
Source: dear friend Emily
Listening to: a recording of my dad playing piano