Tim writes –
Kombucha is a fermented tea beverage popular in Russia, China, and elsewhere. The culture forms a leathery skin called the “mother” that floats on top. This week’s Instructables TV episode shows how to wrangle the jellyfish-like “Mother” and make Kombucha 5 gallons at a time. This method produces a fizzy carbonated kombucha that tastes very much like hard apple cider.
HOW TO – Big batch Kombucha – Link & video.
This is a science fiction story, but it’s real, and you can drink it.
From the pages of CRAFT
Kombucha Madness. Brew your tea with fermented zing. From the column DIY: Clone It. CRAFT 02 – page 101. Subscribers–read this article now in your digital edition.
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16 thoughts on “HOW TO – Big batch Kombucha”
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my grandma used the same mother from her red wine vinegar on her kombucha many years ago and made tea vinegar, and she’s been doing it ever since, good in place of malt vinegar, but has a richer flavor and less acidic taste, far as I know she’s the only person to make the stuff, she ships me a gallon a year.
makes a unique ceviche
You can make ceviche with vinegar? Do you have a recipe?
ceviche just needs acid ;)
for 2 lbs of fish or shrimp I use about 1-1/2 cups citrus juice, usually french limes and seville oranges (because I have the trees in my backyard), and 1 cup of grammas vinegar, plus herbs & spices to taste, which vary depending on what basic theme I’m aiming for, but usually 3 large green chilies seeded and chopped, 1 shallot minced, 1 teaspoon fresh pepper, 3 teaspoons kosher salt, some parsley, garlic and usually 1 crushed and chopped green tomato, sometimes a tomatillo when I can get them, right before serving.
trebouchet03- I’m in central FL- what you need? extra mother??? or is that a typo…
Oh- iread and understand now. I have no mother in that respect! D’oh!
volkemon, no worries :) thanks though
Hi guys, if you are still looking for a culture, I got my kombucha culture at
GetKombucha. It shipped out pretty quick. They also sell pre measured tea blends (i think its a mix of black and green, but you have to check, not too sure). I like not worrying about how much tea to use.
On my third batch and things are going great!
John