Mountain Mother Runner

After reading through some previous recipe posts that are Kombucha-based (like this SCOBY Apple Fruit Leather or these Tangy Probiotic Snacks ), I realized that some of you may want to learn how to brew some good ‘ol Kombucha! When I was first taught how to brew Booch, it became clear to me that there isn’t one ‘set in stone’ way to do it.  Many people have their own unique techniques or methods they believe are the key to brewing the perfect Kombucha. I love that it is pretty hard to mess up and you can experiment with flavoring during each batch. I started out only making ½ gallon per batch, then 1 gallon, and for the last year I’ve been making 2 gallons per batch. These instructions are for making a 1 gallon jar of Kombucha and you can duplicate the ingredients if you’re feeling adventurous enough to brew large batches! Organic Strawberry and Chocolate Mint Kombucha What you will need: 1 cup organic sugar 14 cups water + extra 8-9 bags organic tea (Black is t...

Last year I took a ‘How to Make Kombucha’ class at the local co-op. Our instructor was Julie, the owner of OLY Cultures , based out of Olympia, WA. Her business sells ‘live’ culture starter kits for kombucha, milk kefir, water kefir, and mozzarella and ricotta cheese in addition to teaching cooking and instructional classes. We got to taste different flavor combinations and ask lots of questions! Once I had my complete kombucha starter kit, my journey of brewing booch began! If you are familiar with brewing kombucha at home, then you know that with each batch, the SCOBY doubles itself, or simply grows another baby SCOBY. A SCOBY is a Symbiotic Colony of Bacteria and Yeast, supporting the immune system and improving digestive health! At first I ordered a gallon size jar to use as a SCOBY hotel. Once that started to fill up, I’d give cut up SCOBY to our pup as a probiotic dog treat, blended up a cleansing SCOBY face mask, and added SCOBY pieces to our smoothies. I started to expe...