Kombucha is a fermented tea drink with a wealth of probiotic health benefits. It has been connected to helping heal “leaky gut” which is a major cause of many diseases and problematic systems in American society. (I’m not going to go into a research paper here, self-sufficiency: google it).
Kombucha is also quite expensive. Making home-made kombucha gives you the benefits, is easy to do, and saves you a trip to the grocery store.
For survival and apocalypse benefits:
- Buch is hydrating (as tea is). It has about 1/3 to 1/2 the caffeine as the tea that made it.
- On that note, it’s something else to drink other than water. I love feeling hydrated, but I get sick of just drinking water (even infused).
- Health benefits include better digestion (who knows what MREs or crap we’ll have to be eating after the end of days), mental clarity (keep up on your wits), and mood stability (avoid sinking into a depression or anger outbursts).
- Kombucha is nice to avoid drinking alcohol, and reducing that vice or dependency.
- It is a lot easier to brew than beer or wine.
- It’s not very portable, as it should be brewed in glass bottles
- If you don’t already have it started, you need a scoby to get it started. Meaning, you’ll have to brave a trip to the store and get unflavored kombucha.
I discovered homebrew kombucha in the last couple months and have already had wild success.
Here are the easy steps to brew your own buch:
Start with an unflavored, store-bought kombucha.
Brew a large batch of black or green sweet tea. I’m not much of a baker or stickler for measuring, but you want roughly a cup of sugar per gallon of tea. Obviously make sure everything is as clean and sanitized as possible.
Get everything (tea and store bought kombucha) to room temperature. Mix the two in a large glass container.
Cover with a paper towel and rubber band (make sure your tea can breathe! Do not seal it for the brewing process!)
Put the glass container somewhere not in direct sunlight, not too cold, and where it won’t be moved / rattled during the brewing. When I first started I did a science experiment and placed one in the laundry room, one in the cabinet and one above the fridge. The one above the fridge produced the healthiest scoby and is now the official home-made kombucha fermentation location.
Leave the glass container / brew mixture for 7 plus days. I’ve read multiple things and it seems like you can leave it up to 28 days, but 7-14 has always produced a healthy scoby for me!
Bottling your Home Brew Buch
Once there is a healthy scoby, I always brew a new batch of sweet tea first, then start bottling. I move the scoby to a 8-10oz jar, filled with its batch of kombucha. You can smell that this is fermented and no longer just sweet tea.
Pour the kombucha into the bottles, flavor with ginger, fruit, whatever creams your twinkie. Make sure the bottles are airtight.
You can then put them in the fridge, ice box, cool cellar, snow, or you can leave them in the same place you brew for a 2-3 more days for a secondary fermentation. If you want your buch to be really fizzy, add a raisin at this juncture.
Once your sweet tea cools down to room temp, add the healthy scoby and tea from the last batch, and mark your calendar 7 days out again! BOOM! You’re in the home-made kombucha brewing cycle.
Practicing this before the apocalypse (and having a healthy scoby already going) is smart.
Mold is possible, so make sure bottles and and everything you use to brew is sanitized best as possible (vinegar or dish soap works great!)