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KOMBUCHA – CONTINUOUS BREW METHOD

Posted by Dina-Marie Oswald on

Our family really enjoys kombucha and, continuous brew kombucha is even better!

I keep 8+ gallons of kombucha going on a brew cycle at a time! Once the fermentation is complete, we keg it, put it on tap and have fresh fizzy kombucha available all the time!

To refresh your memory from my past post: Kombucha is a naturally carbonated tea that starts with a Kombucha scoby (also called a starter or mushroom) which looks like a flat grayish disk. Since the scoby does grow and multiply, if you know of someone who already makes Kombucha, they may share with you.

KOMBUCHA IS SO GOOD FOR YOU!

It is a delicious drink made from sweet tea and is slightly carbonated! Being full of probiotics, B vitamins and enzymes, it also tastes great. It’s all the little cultures inside, giving us health and making our bodies feel good.

Like most things, making it at home costs pennies if you have a proper system. Compare this to a bottle you can buy in the store, where a bottle goes for $3 – $4! It’s amazing how much people jack up the prices for simple, good food.

But how is kombucha made? It all starts with a scoby, a fermented little disc that kickstarts the whole process at the beginning. This is where all the goodness your body wants comes in.

Often people find their scoby (and other kombucha-brewing friends) through local kombucha communities. You can purchase your own first scoby from my affiliate partner here. If you’re interested in a scoby that is shipped live, ready to use and NOT dehydrated, Click Here!

But anyway, back to kombucha. I like kombucha even better since I started the continuous brew method. Why? It is so much easier and makes better quality kombucha!

“WAIT, CONTINUOUSLY BREWED KOMBUCHA IS BETTER QUALITY?! HOW DOES THAT WORK?”

I’m glad you asked, imaginary person.

Cleaning of the entire at-home kombucha system is done only when the spigot is plugged. The tiny ecosystem established by the brewing process is not disturbed when starting a new batch and this gives consistently good quality kombucha.

It’s definitely the best choice for people looking for kombucha on a more regular basis, as well as people who don’t want to be cleaning kombucha gear consistently. It can definitely become a job if you let it, or if you don’t have the kombucha creation system that works best for your life.

You all know my policy: I’m always on the lookout for techniques and versions of recipes that result in less work for all of you. If it’s too much work, I’ll find a way to adapt it so that it’s less! Cooking should be fun, and not feel so much like a job that it stops being fun for you and your family.

I BEGAN MAKING KOMBUCHA A COUPLE OF YEARS AGO.

I used 1-gallon glass jars whenever I wanted some. With so many people drinking kombucha in my family, the top of my refrigerator was quickly covered in jars! We would drink the kombucha straight or make special flavored versions like fruit flavored kombucha.

So I was all for anything that made for less work on my part! I began to research the kombucha continuous brew method, and found that it really would work best for my family and my needs. Continuous brew kombucha is definitely the best that I’ve found.

But there is something to keep in mind: My family drinks a lot of kombucha. So this method may not work for you if you are not consuming a large amount of kombucha regularly. You may end up giving a lot of kombucha away to people in your neighborhood and community—or trying to do so!

My first attempt at kombucha, as detailed in past kombucha update posts, shows how important it is to pick the right equipment to begin with! I was messing around, trying to do what I thought I “should” be doing instead of researching the right system for my family. Just listen to this madness…

I knew the tops were not tight fitting which is good because the scoby needs air circulation. What I did not realize, however, is that as the tea fermented the tops popped up allowing critters in! Awful isn’t it? We had fruit flies invading and contaminating the scoby. Not to gross you out, but, I had maggots on the scoby – yuck!!!

I finally have my system down and would never go back to 1-gallon jars again. It’s just not enough! And I don’t want any more icky bugs getting in there again, yuck. Yuck and yuck.

MY FRIEND, JILL, AT REAL FOOD FORAGER IS HAVING A KOMBUCHA CHALLENGE AND I AM EXCITED TO BE PARTICIPATING.

I love spending time and talking in depth about kombucha with people who are also fans of it. Sometimes it feels like a secret club which accepts anyone who loves sipping this delicious fermented tea!

As part of this challenge, I am doing a tutorial with step-by-step instructions, including pictures of the how to’s of the continuous brew method. Come join me for more information on kombucha and the how to’s of the kombucha continuous brew method.

To read on, go to Guest Post: Continuous Brew Kombucha from Cultured Palate. But here’s a little sneak peek:

When I began making kombucha a couple of years ago, I used 1 gallon glass jars and covered them with cheesecloth which I secured with a rubber band. The problem was, there is only so much room on the top of a refrigerator for jars and I had reached my limit!

So, I began researching the continuous brew method of making kombucha. I found that not only was it more time efficient, but it also makes better quality kombucha!

That’s it! You’ll have to go to the guest post to read on.

And remember: You can purchase your own first scoby from my affiliate partner here. If you’re interested in a scoby that is shipped live, ready to use and NOT dehydrated, Click Here!