Homemade kombucha

via Sarah C aka "Essie"

I've been making my own kombucha since high school (with a 5 year interlude when I had the ass-brilliant idea that studying computer science meant I too had to be 2-parts Mountain Dew).  Yes, the process is kind of a pain---it's a little time-consuming and a bit labor-intensive to ensure sterile environs---but it's also really superior in taste control and far more economically wise.  I've also learned a lot of shortcuts that the recipes online and in health store kits don't give you.
Since I make a batch every 2 or so weeks, I also tend to have extra SCOBYs (symbiotic colony of bacteria and yeast) available if other athletes would like to start their own colonies.
Here's my method (like others, but streamlined for efficiency):
SUPPLIES:

• 2 1-gallon mason jars.
  1 for holding the kombucha of an earlier batch, the other to sterilize for transition into your next batch
• tea.
  Just enough to steep about a gallon, either in bags or tea balls.  my favorite combo is some kind of black tea mixed with hibiscus
• 1 c white granulated sugar.
  This is important! Do NOT use raw or organic sugar, raw honey, etc.  While these are all better for straight human consumption than white sugar, they all contain non-sugar elements that impede the fermentation process.  Using them will risk killing your SCOBY and you'll end up with just a moldy jar.
• 1 gallon water.
• a sterilized sponge.
• large flat coffee filter or paper towel.
  Whichever is fine so long as it fits over the mouth of the mason jar, and has at least an inch or two of overhang.Both are just as effective as the cheesecloth that other recipes insist on, and easier since you don't have to trim them, and thereby worry about getting germs on the corners.
• scotch tape or saran wrap
• NO need for: sterilizing tongs, sieves, transfer pots, etc.

STEPS:

• Let the SCOBY breathe by opening the container you got it in.
• Bring a gallon of water to boil in a large pot over the stove, b.
• While water is heating up, sterilize your mason jar by cleaning it with the sponge and pouring boiling water over it, paying special attention to the neck and lip areas.
  Let it cool.
• Add tea bags/balls and sugar once water boils.  Boil for 1 minute, then remove the pot from heat, but do not pour it out.
• Let it cool---tea, sugar and all---to lukewarm/room temperature.  This will take a couple hours.  Go do a couple WODs.
• Next, wash your hands and forearms thoroughly with hot soapy water.
  Use your cleaned hands to gently transfer the SCOBY to the bottom of the sterilized mason jar.
• Add about a cup of fully brewed Kombucha on top.  (The new colony needs something to help it get kickstarted.)
• Then, pour the tea into the jar, on top of the scoby, being careful not to touch the lip of the pot nor the lip of the jar.
• Place a coffee filter or paper towel over the top, being careful not to touch the middle of the towel or the neck of the jar.
• Tape the filter/towel in place. I use saran wrap because it doesn't leave a residue.  I avoid rubber bands because their hard to sterilize.
• Store in a cool dark place, like the back of a pantry.  Somewhere where food stuffs/bugs/roommates won't tamper with it or touch the top of the jar.
• In the next few days, the SCOBY will rise from the bottom of the jar and form a layer at the top.  You'll know when it's ready because the smell will tip you off.  Depending on climate and environs, this takes about a week or two.
• For the next batch, you can separate the new, baby SCOBY from the bottom of the new one, to use in your new batch.

*With these steps, you don't have to worry about the extra sterilization steps involved in transferring from the hot pan to the mason jar (strainer/sieve, stirring stick), since you're letting the tea cool in the pot you boiled it in and you're using tea bags/balls. SCOBY shrooms are a little icky to handle with your hands, but even harder to hold with tongs.  When it's done, if you have your second mason jar, you don't even need to worry about a 3rd-transfer device.  Just bring it straight from the previous batch into the next one.

(Note: If you do decide to store it instead of making a straight new batch out of the old one, store it in the darkest corner of the fridge in a container half-filled with Kombucha liquid.  Be sure to keep the lid partially open so it gets enough air.  When you bring it back out to use, you can 'wake it up' a bit by squeezing some fresh lemon juice over the little guy.)

**Finished Kombucha is also totally sugar-free, since all the sugar is consumed by the bacteria.  If you need it sweetened, or you brewed it too long and it tastes too ripe, you can keep it Paleo by adding stevia or xylitol, or honey or agave nectar for those of you less sensitive to insulin.
If any of you guys have any further tips, please do share!

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WOD

each for time:
400m run
500m row
150 double unders

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