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Kombucha Vinegar Recipe

6/13/2020

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How to make kombucha vinegar.

Kombucha vinegar is incredibly easy to make by accident and on purpose. Just let a batch of kombucha tea ferment for longer than usual, anywhere from 4 to 10 weeks. 

As your kombucha ferments the sugar is consumed by the bacteria and yeast. The longer you ferment it, the more sour it gets and the higher the acetic-acid content.

Kombucha vinegar is much milder tasting than other vinegars and makes a great addition to salad dressings, sauces, and other recipes that call for vinegar. 
Savory kombucha vinegar with shallots, rosemary, and lemon.
Savory kombucha vinegar with shallots, rosemary, and lemon.
Rosemary Lemon Shallot Kombucha Vinegar:
-1 pint kombucha vinegar.
-1 sprig fresh rosemary.
-1 sliced shallot, peeled.
-1 tbsp lemon zest
-1 tbsp lemon juice

I let this mixture sit in my SCOBY cave (aka my closet) for 2 weeks, strained and then used in my salad dressing recipe!
How to make flavored kombucha vinegar:
-Add 1-3 tablespoons of chopped fresh herbs and spices per 1 quart of kombucha vinegar. If you choose to use dried herbs, just use 2 tsp since they are more concentrated.

-Seal the bottle and let the kombucha vinegar infuse for 1-3 weeks in a dark place. Checking on it periodically to "burp" it to release any CO2 build up by opening and closing the top of the bottle.

-Strain out the flavorings and then you can store the kombucha vinegar in the refrigerator or on your shelf. 

Note that a small SCOBY might form on top, just compost it if that occurs. 
Salad with kombucha vinegar and kombucha salad dressing
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Berry Beet Kombucha Smoothie

5/1/2020

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Ingredients:
​2/3 cup chopped beets (previously steamed)
1/2 cup organic frozen raspberries
1/2 cup organic frozen ​strawberries
1/4 avocado
1 cup packed organic spinach
1 tablespoon ground flax seeds
3/4 cup Berry Magic Kombucha 
Optional:
2 scoops of your choice of protein powder
1tsp ashwaganda

Instructions:
Combine all ingredients in a high speed blender and blend until smooth.

Top with blackberries, almond slivers and cacao nibs if you like!
Picture
My favorite way to eat my smoothie is in a bowl with a spoon!
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How to Make SCOBY Fruit Leather

3/18/2020

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If you brew kombucha regularly, it is inevitable that you will reach a point when you have  too many SCOBYs to know what to do with.

One of my favorite things to do with my extra kombucha SCOBYs is to make them into this probiotic rich dessert!

You DO need a dehydrator to make this recipe successfully. I invested in an excalibur and love it, but any  brand of dehydrator will do.
Kombucha SCOBY fruit leather  and person smiling
Strawberry kombucha SCOBY fruit leather in a blender
Strawberry kombucha SCOBY fruit leather
Strawberry kombucha SCOBY fruit leather
Ingredients:
  • 2 cups fruit such as strawberries, pineapple, blueberries, mango, peaches, or pears
  • ¼ cup sugar
  • 2 cups pureed SCOBY
  • Optional: 1 tsp herbs or spices
Instructions
  • Combine the fruit and sugar in a medium saucepan.
  • Cook over medium heat, stirring frequently, until the fruit and sugar are totally broken down and combined (about 10 minutes)
  • Let fruit mixture completely cool.
  • Puree two cups of SCOBYs in a high speed blender. ( I have a vitamix)
  • Add fruit mixture and blend again until ingredients are throughly combined and have the texture of apple sauce. 
  • Spread the mixture onto parchment paper in a layer about ¼ inch thick.
  • Set your dehydrator to the lowest setting (95–110°F  or 35– 43°C) and dehydrate for 12 to 36 hours.
  • Once the mixture is dried and no longer sticky, gently remove from the parchment paper.
  • If the leather is difficult to remove from the parchment paper, stick it in the freezer for 10 to 15 minutes; then peel off.
  • Cut the leather into strips or fun shapes. Store in an airtight container or plastic bag at in the refrigerator.
  • They do not expire, but might dry out over time.
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Article in BobCut Magazine!

3/9/2020

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How a SCOBY Named Sheila Changed My Life.

I wrote a guest article for BobCut Mag all about how brewing kombucha changed my life check it out here!
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Kombucha Salad Dressing

3/8/2020

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Is your kombucha too tart? Not to worry, you can make probiotic salad dressing!

Super fermented kombucha has an excellent place in the kitchen! Whether your tart brew was accidental or intentional, making kombucha salad dressing is one of the best ways to put your extra fermented kombucha to good use.

You can make a powerful kombucha vinegar by simply allowing a batch of Kombucha to ferment until all of the sugar is consumed. This usually takes at least 6-10 weeks. Alternatively I have used regularly brewed kombucha in these recipes and have had good results. If I have a mildly fermented kombucha, I will just add 1-2 tsp of lemon juice or apple cider vinegar to sour it up!

Enjoy some of my favorite kombucha salad dressing recipes below and know that you can replace the vinegar in any salad dressing recipe with kombucha vinegar.
Orange Kombucha Vinaigrette
-1/4 cup extra virgin olive oil
-1/4 cup kombucha vinegar 
 -2 tbsp freshly squeezed orange juice
-1 shallot, minced 
-1/4 tsp orange zest
-1 tbsp fresh thyme, minced  
-1/8 tsp of salt, add more to taste 

​Combine olive oil, kombucha, shallot, salt, herbs and juice in a small bowl and whisk together. 
Picture
Mustard Kombucha Dressing
-1/4 cup extra virgin olive oil
-1/4 cup kombucha vinegar 
-1 tablespoon dijon mustard (I like Annies)
-2 tsp dried or fresh herbs (thyme, rosemary, parsley, sage, oregano), minced.
-1 clove garlic minced or 1 tsp garlic powder
-1/8 tsp of salt, add more to taste 

​Combine olive oil, kombucha, salt, garlic, mustard, herbs and juice in a small bowl and whisk together. 
Picture
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Kombucha Basics Part 1.

2/23/2020

1 Comment

 
I have been teaching kombucha brewing workshops since 2012 wanted to share answers to some of the most common questions I receive: 
Safety Is kombucha safe to make at home?
Just like making anything you put in your mouth, kombucha should be made with safety and care. I cannot guarantee the safety of your home brewed kombucha, but it is actually safer than fermenting or preserving many other foods at home due to its very low pH level. The acidity of kombucha makes it difficult for any unfriendly organisms to survive in it. The major warning I give to my workshop attendees is if  there is mold growing on your brew, throw it out buddy. 
How much kombucha should I drink?
​Everyone is different! Start with one cup and see how your body feels. Most people don’t have very many fermented foods in their diets, so if this is your only one then go slow work your way up. If you feel heavy, bloated or burp a lot after you drink kombucha then you may be drinking it too fast or too much.
Kombucha illustration art of hands reaching towards jar of kombucha SCOBY
What container should I brew my kombucha in?
Glass is the best! Kombucha is very acidic and can leach the material of the container into your brew (yuck!). This is why plastic and metal are no gos for brewing (and storing) kombucha. If you want to use a food grade ceramic contain just make sure the glaze is safe for fermentation.
What are those brown gloopy things in my kombucha?
They are just yeast strands and are an indicator that awesome fermentation is going on. With that said too much yeast won’t make a tasty brew. Too much yeast could happen because:
-The brewing temperature is too high.
-You are using a different kind of sugar (cane sugar is recommended!)
-Using very yeasty starter liquid from the bottom of the batch. I suggest saving some from the top or stirring your kombucha before you bottle.
Not a fan of yeast? Strain it out! Use a clean fine mesh strainer to filter out those gloopies in your bottle process.
Kombucha art illustration of person holding kombucha SCOBY over their head with yeast strand dripping on their face.
Do I have to use sugar to feed my SCOBY?
Yes! Don't worry all that sugar isn't all for you, it's food for your SCOBY.

What kind of sugar should I use for brewing kombucha?
Organic cane sugar! It is tempting to want to use brown sugar, turbinado or coconut sugar for a “healthier brew,” but these sugars are too challenging for the SCOBY to break down. I have also found that the super mineral rich sugars (like coconut sugar) make my batches too yeasty and have an off flavor.
Kombucha art illustration of kombucha brewing ingredients- water, tea, sugar, and a SCOBY
What kind of tea should I use for my kombucha?
I have found that black tea is the best! You can use any of the “true teas” that are from the camellia sinensis plant: black tea, green tea, oolong, white tea, etc. The tea provides micronutrients for your SCOBY. Save the flavors for your secondary fermentation. Flavored tea like “peach black tea” can mess with the health of your SCOBY. Any herbal teas like chamomile, lavender and rose, I also save for my secondary fermentation.

Have more kombucha questions? Leave a comment on this blog and I will answer them in my next kombucha basics blog post!

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The Art of Brewing Kombucha as a Mindfulness Practice

1/13/2020

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Bringing mindfulness to a kitchen ritual, like brewing kombucha, can help us direct our attention and cultivate more peace, gratitude and joy in our life. We may often catch ourselves in a storm of thought loops and reactions. If we are caught up in the past or the future we are not tuned into what we are sensing in the present. We can use the power of feeling, touching, seeing, hearing, and tasting to settle in the current moment. ​
paper that says mindfulness resting in a window
One tool to find more peace in our internal world is to deliberately focus on an activity.
Whether it's our breath, walking or cooking something, we can bring our awareness to our body sensations to draw us back to the now. ​
woman mindfully stiring pot in kitchen
The process of making a primary fermentation of kombucha is the same every time. You brew the tea, add sugar, let it cool and pour it into your brewing vessel. After you get the hang of the process, you can relax and enjoy into the dance around the kitchen. From listening to the sound of the water boiling to stirring sugar in the pot with a spoon, there are so many small rituals to pay attention to.

The relationship I have with my slimy jellyfish-like kombucha brewing organisms (known as a SCOBY - symbiotic colony of bacteria and yeast) is also one that reminds me to slow down and check in with myself.
woman pouring kombucha into cup with tea, sugar and kombucha on a counter
4 Ways Brewing Kombucha Facilitates Mindfulness:

  1. Observing my kombucha SCOBY’s growth. Every few days I remove my cloth cover and peak into my kombucha brewing vessel to check how my slightly strange, but also somewhat endearing SCOBY is growing. Is a new layer growing? Are there any bubbles building underneath the mat of cells? The simple action of observation can be a mindfulness practice because it helps me focus my attention on the present moment.
  2. Feel the web of connection. Brewing kombucha reminds me that we are all connected. I was gifted my kombucha organism in 2012 and have given pieces to hundreds of people all around the world through my kombucha brewing workshop. Everytime I make kombucha I am taken out of my own story and am reminded of how many people are doing the same thing in their kitchens across the country (and around the world). I feel a loving presence in my heart and like my sense of self expands to encompass all the people who have attended my workshops. 
  3. Accept the imperfections of the SCOBY. Sometimes the top layer of my SCOBY is a beautiful milky white and is as smooth as an ice skating rink. Other times my SCOBY is bumpy, textured, or fused in a strange way with the layer underneath. Unless the SCOBY has furry mold growing on it or is totally dried out, then its a healthy SCOBY. This practice helps me be less critical of visual “imperfections,” which positively ripples out to a less judgemental way I talk to myself about my own thoughts. 
  4. Express gratitude for the gift that keeps giving. The kombucha organism is a humble mat of cells that doesn’t really need very much. A nice brewing vessel, tea, sugar and a dark place to live. I have been brewing kombucha regularly since 2012 and have enough SCOBYs to share with my hundreds of workshop attendees. Everytime I make kombucha I give a deep bow of gratitude to this organism that embodies bountifulness (sometimes too many SCOBYs!) and I am reminded of all the abundance in my life. ​
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How Brewing Kombucha Connects People in the Isolation of the Digital Age

1/11/2020

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Check out Lila Volkas N.C.'s blog post: the Top 4 reasons it is important to brew kombucha in the age of convenience.
Food illustration of person looking at their phone on the left and group of people holding kombucha SCOBYs in a jar
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The Kombucha Enamel Pin NOW AVAILABLE !

1/11/2020

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kombucha enamel pin of kombucha scoby in a jar in front of real jar of kombucha with SCOBY
This kombucha enamel pin is perfect for all 'booch fans! The detailed kombucha jar with a SCOBY will stand out on your jacket, hat, backpack, or anywhere else you'd like!

Designed and illustrated by, Lila Volkas N.C., professional kombucha brewing educator, food illustrator and founder of Kombucha to the People.

Rubber pushback keeps pin securely in place without damaging the inside of fabrics.

Approx 1 inch tall.
BUY HERE!
kombucha enamel pin of kombucha scoby in a jar in front of real jar of kombucha with SCOBY
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Introducing: Magical Herbal Kombucha Flavorings!

12/19/2019

3 Comments

 

Kombucha to the People created four high quality blends of fruits and herbs to flavor your secondary fermentation. Purchase here!

herbal kombucha flavorings for secondary fermentation row of four bags and four jars
​Simply add a spoonful of these kombucha flavorings to F2 bottle to boost the taste and health benefits of your homemade kombucha!

Try: Berry Magic, Super C, Mighty Ginger, and Flower Power. 
Shop Now!

Here are the benefits of using these magical herbal kombucha flavorings:
​
  • Enjoy some of Lila’s tried and true flavor combinations that she has been making for years! Kombucha to the People founder, Lila Volkas, has made hundreds of batches of kombucha since 2012 and she has perfected some uniquely delicious flavors you can brew at home. 
  • Soak up the health benefits of these medicinal super food and herbs. By using these ingredients in your secondary fermentation, you are essentially get the nutrients of these herbs and fruits in a more bioavailable form since they are fermented. Plants used in your kombucha are essentially pre-digested because of the nature of the fermentation process. Locked and loaded nutrients ready to go!
  • Easy and low hassle flavoring! No need to pull out your juicer or chop up a bunch of messy fruit, these flavorings are incredibly easy to make. Simply add 1-2tsp of herbal flavoring to a secondary fermentation bottle and enjoy.
herbal kombucha flavorings for secondary fermentation with jar of kombucha surrounded by bags of flavorings
1 packet of herbal flavoring = up to 14 bottles of kombucha (16oz)
Shop Now!
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