1 Kombucha SCOBY which stands for Symbiotic Colony of Bacteria and Yeast
1 gallon of filtered water
3 tea bags of organic green tea
3 tea bags of organic black tea
1 cup of organic granulated sugar
1 or more cups of starter liquid – will come with your SCOBY
You will also need:
1 gallon glass container
cheesecloth, thin cotton cloth or unbleached coffee filter
large rubber band
Glass jars with lids
Fruit or ginger or spices if you want to 2nd ferment
Fill a large pot with filtered water and heat until you see the bubbles forming, not to boiling. We can the bubbles lobster eyes because they look like little eyes (yes we are very silly here)
One the water is heated, add 1 cup of organic sugar and stir to dissolve.
Next add 3 tea bags of organic green tea and 3 tea bags of organic black tea to the pot.
Let steep for at least 5 minutes, 10 minutes at most. Remove the tea bags.
Let the tea cool to room temperature. This is really important, make sure your tea feels cool to the touch before pouring it in the jar and adding the SCOBY (mushroom) otherwise you’ll kill the SCOBY.
Once the tea is cooled add the tea to fill the jar half way. Add the SCOBY and the SCOBY tea (the liquid your SCOBY comes in) to the jar. Continue to fill the jar with more tea from the pot if you have room. You do want to leave some room at the top of the jar for the SCOBY to form a seal as it ferments so don’t fill it to the brim.
Cover the jar with either a think cotton cloth (I use an unbleached coffee filter). Hold the cover in place with a rubber band.
Place the jar in a cabinet or in a dark corner of your counter where it will be undisturbed.
Let the tea ferment for at least 2 weeks. It will take less time if you have a hot kitchen. You can also let it sit up to 3 weeks. The longer it sits the less sweet but more sour it will taste because the bacteria eats up the sugar. You will see that the SCOBY will form a seal at the top of after the two weeks. This ‘seal’ is actually a new SCOBY (a baby!)
Once the Kombucha is ready carefully remove the SCOBY(s) and place them in a bowl with 3 cups of the tea. Set this aside (you will use it to make your next batch).
Pour the remaining tea into bottles and either 2nd ferment with pieces of fresh ginger or fruit * or place right into the fridge. Kombucha keeps in the fridge for a few months.
Begin the process again using your SCOBY and tea. If you want to separate your SCOBYs make sure you have enough tea for both of them. You can refrigerate any unused SCOBYs in tea for an unlimited time. I always give mine away if I can.
*If you like your Kombucha fizzy, you can 2nd ferment it for a few days by leaving it on the counter once you have bottled it. “Burp” it each day. When they are finished just place in the fridge.
NOTE: You can find a starter SCOBY at some natural groceries as well as online. I have gotten mine from Kombucha Mama. Sometimes people will advertise that they have Kombucha SCOBYs available locally.
3-4 leaves and stalks of rainbow chard, chopped
1/4 Cup of coconut milk
1 teaspoon of coconut oil
1 carrot chopped
¼ lb of raw, grass fed ground beef
squirt of fresh lemon juice
Melt the oil in a pan of you choice. Add the beef to brown. Add the chard and carrot. Saute until chard is wilted. Add the coconut milk, cook until bubbly. Add lemon juice and serve.
2 carrot cut up
2 stalk of celery cut up
2 medium onion cut up
2 TBLS Herbs de Provance
4 or more qts of filtered water.
chicken carcass, feet, organs
Place vegetables and chicken pieces in a 8 qt pot. Cover with filtered water. Add herbs and bring to a boil. Skim any foam as you see you it form. Once you bring the mixture to a boil, simmer for 8-10 hours.
I use my crock pot, set it to high for an hour, then low for up to 20 hours.
Use same ingredients as you did for the chicken broth. The only difference with beef broth is you need to bake or prepare the bones first to make sure you get all the nutritional benefits.
Knuckle and marrow bones – in a large pot add some apple cider vinegar and water to cover the bones. Let stand for an hour.
Meaty bones – place in a roasting pan and brown at 350. Once browned, add to the pot with the other bones and vegetables. Any fat that is left in the pan can be thinned with some water and placed in the pot with the other items to make the broth.
If cooking on the stove, bring to a boil. Skim any foam. Simmer for 12- 72 hours.
I use my crock pot cooking the beef broth in the same manner as the chicken broth.
After the broth is finished, you can pour off the liquid and place in containers in the fridge. You will sometimes see the fat congeal on the top. Take that off. You can put it outside to feed the birds. The marrow from the bones can either be spread on bread or eaten or thrown away if it grosses you out.
I use my beef bones over and over. I do discard the chicken bones after each use.