Jul 31 2020

Kombucha demystified

Category: MiscellaneousIuliana @ 16:54

A while ago I was talking to some friends from Romania. It was summer and they started making elderberry flower fermented tea, which is a national refreshing summer drink. The drink is called “socata” and is amazing, but weirdly I’ve never been interested in making it myself, well until this year.

The reason why I considered making socata myself was that during the lockdown my only contact with the outside was my daily run. I run between to 2 and 6 miles daily on the bike path near my house. The bike path is bordered by two mini-forests with all the typical wild plants and trees, some of them producing edible fruit: elderberries, raspberries, gooseberries and blackberries. Well, I’ve been running a lot since March and when the bike path was full of elderberry flowers, I just had to take advantage of the free harvest.

So, I made my first socata, after a very simple recipe. And I loved it. And then I ordered a 5L jar to have a constant source. But eventually the flowers will end, so I did some research to see if there is any other type of fermented tea are there.

And I’ve found kombucha. Which is fermented black tea essentially. But all the videos and recipes on the internet mention the elusive scoby. And apparently you cannot make your own kombucha without it, and all “scoby from scratch” videos and blog posts mention that you need to buy a kombucha or get a small piece of a bacteria culture from someone that has one.

You fucking, useless condescending hipsters!

It is not from scratch if you already have the bacteria. It’s like telling me that to make bread I already need to have a piece of bread. It would be from scratch if you would tell me what I need to put in a jar to stimulate the bacteria to develop, you wankers! But you do not know, do you? Because all of you are repeating the same identical story that is all over the internet. It’s like all of you belong to the same religion but none of you has read the fucking bible.

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