Hello friends. Tonight I thought I’d share a little about my braumeister journey – From Chemo Distraction to Kombucha Queen 👸🏾

This past year, I picked up an interesting hobby – kombucha brewing! This newfound hobby not only served as a delightful distraction during my chemo journey but also opened doors to a world of experimentation and health benefits. And I thought tonight I’d share a little chronicle – a bit of my experiences, insights about making kombucha with the perfect amount of sweetness and tang – for me that is…

Before I started jabbering away on how to make kombucha, let me first explain what I think kombucha is.

It’s a fermented tea beverage that has been consumed for centuries due to its potential health benefits and unique taste. To make kombucha, a sweetened tea is brewed and then fermented with the help of a symbiotic culture of bacteria and yeast (SCOBY). The SCOBY, often referred to as the “mother” or “mushroom,” metabolizes the sugars and produces various acids, enzymes, and probiotics during fermentation.

The fermentation process typically takes about a week or more, depending on various factors like temperature and desired flavor intensity. As the fermentation progresses, the kombucha transforms into a tangy, slightly effervescent drink with a characteristic acidic taste. Many people enjoy kombucha for its refreshing qualities, potential digestive benefits, and as a low-alcohol alternative to other fermented beverages.

Kombucha can be found in various flavors, as some brewers (braumeisters 😉) add fruit, herbs, or spices during the second fermentation to enhance the taste and create a wide or wild array of flavour profiles. It has gained popularity as a health drink, but it’s essential to note that the health claims associated with kombucha vary and thus should be taken with caution. As with any food or beverage, moderation is key.

So about my story, and why I claim to be a braumeister – Let’s begin…

Chapter 1: The Discovery and Beginnings
As I began my chemo treatment, I sought a new hobby to just make my world a wee tiny bit more of a brighter place. I’m not 100% sure why I decided on Kombucha brewing. I think the idea came from a random conversation Tony and I had. Then Mel mentioned wanting to start brewing kombucha. Because I’d heard about the numerous health benefits of kombucha, I decided to give it a try. Little did I know that this simple idea would soon become a passion.

Chapter 2: The Perfect Brew – Ceylon Tea and a Dash of Sugar
After some experimentation, I found that the key to the perfect kombucha brew lies in brewing it twice. A double brew! I tried a single brew a few times but the result was simply not pleasant to drink. Through trial and error I also realize it’s best to use Ceylon tea for the initial starter. I make about two liters of black tea in a glass or plastic container, and add a healthy helping of sugar -about a cup. This sets the foundation for a delightful tangy profile with a subtle hint of sweetness. Make sure to cover it with a breathable cloth cover. A dish towel is fine. I secure the dish towel with elastic rubber bands because, especially in summer, fruit flies gravitate to the fermenting kombucha.

Chapter 3: Enhancing the Flavor with Rooibos Tea
Once the initial brew has fermented for about a week, I transfer the brew to a glass growler and add the same amount of rooibos tea. I have two growlers that I bought on the West Coast when I visited two breweries – Darling Brewery and Yzer Bru. I think using the glass growler somehow also makes a difference. Previously I used a plastic container and it simply wasn’t fizzy. The fizz makes such a difference when drinking kombucha. The fizz and the tang. Also, the rooibos infusion adds a unique twist, elevating the flavor to a delightful combination of natural tang and sweetness. I tried adding fruit in summer. It was ok and I quite like some of the combinations, but the plain Ceylon/Rooibos combination remains my favourite.

Chapter 4: Overcoming Challenges – The First SCOBY
The journey wasn’t without its challenges. I vividly recall the struggle to grow my first SCOBY during the winter months. It was painfully slow. The cold weather significantly slowed down the process, but persistence prevailed, and now I have a thriving SCOBY collection.

Chapter 5: A Compost Dilemma 🤦🏾‍♀️
As my kombucha brewing journey progressed, I found myself facing a new predicament – what to do with the extra SCOBYS. In my eagerness to brew more batches, I ended up with more SCOBYS than I needed, and eventually, some of them end up in the compost. On that note – If anyone is in the Cape Town area and wants a SCOBY for you own kombucha brewing give me a shout.

So that’s it for now folks. My kombucha chronicles. Brewing kombucha has been a delightful culinary exploration for me. And a pleasant distraction during challenging times! Weirdly, completely oddly it provided a sense of purpose and joy. I hope that by sharing my experiences and the techniques I’ve learned, the art of kombucha brewing, others can share in the joy. Cheers to health, experimentation, thriving SCOBYS and kombucha fun ahead! 🍵✨