Practical “Buch” Keeping

Practical “Buch” Keeping

You have just received a kombucha scoby (symbiotic culture of bacteria and yeast). He (she) is a pancake-like polymer structure and home for the probiotic culture.

The bacteria eat sugar and caffeine. We feed them; they grow.

Here’s what to do:

1. Brew a batch of green or black tea. (2 bags) I make it concentrated so it cools more quickly.

2. Allow to cool.

3. In a quart wide mouth mason jar or some similar vessel, dissolve 4 tablespoons of sugar into some water. NO CHLORINE or other anti bacterial chemicals!

4. Fill jar with this sugar water, tea and more plain, unchlorinated water; stir well.

5. Add scoby!

6. Cover with paper towel and rubber band.

7. Leave at room temperature, out of the sun, for 5-7 days.

8. Bottle and add flavour if desired (fruit, fruit juice, tea etc)

9. Store at room temperature up to 1 month.

10. Repeat!

The longer you leave the “buch” the more sour it becomes. It will only die if it is neglected for a long time. It will slow its action down at cooler temps, ie in fridge.

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