I celebrated by return to California today by doing the most California thing possible: brewing Kombucha. I got my scooby two weeks ago as part of my office scooby exchange (yes, really), carrying it home on Bart in a mason jar with a paper towel over the top. I’m sure the smell endeared me to the rest of the crowded car fully of rush hour commuters.
I then proceeded to shove the thing in my pantry for two weeks while I went out of town. Surprisingly, this seems not to have mattered.
Upon my return I did exactly what you’re not supposed to do when moving between time zones: took two Advil, drank a pint of water, and collapsed into bed at 6:00 P.M., where I remained for roughly 14 hours.
I woke up in the morning feeling just rehabilitated enough to make my house habitable again. I bought groceries, mopped the floor, vacuumed (incidentally, I bought an informercial vacuum on impulse right before leaving on my trip), did laundry, paid bills, and generally behaved the way I imagine a responsible adult who has to be at work by 8:00 on Monday probably should behave. One of the to-dos on my list, in between buying toothpaste and writing an angry letter to United airlines (postponed to tomorrow), was to rescue my poor scooby.
I chose the first recipe in the Google results. I have yet to read it to the end.
I had no black tea in the house due to my level of caffeine consumption as I tried to prepare my graduate project before leaving. I drank all my coffee, all my tea, and even these little packets of Starbucks instant coffee my mom gave me two Christmases ago. Ugh. So, I decided to use Spicely hibiscus.
I like the idea of herbal tea more than I actually like drinking herbal tea. I tend to buy it in batches of four or five boxes at beginning of a health kick, usually in an effort to fool myself into drinking more water. I’m especially guilty of buying and saving boxes of Spicely teas, because I really enjoy going to the store. Its maybe a mile from my office, just down from Montgomery Bart, and it sells only three things: spices, tea, and chocolate. Two of these things are available for sampling. They even pair the teas and chocolates, a conceit which I’m pretty sure is absolute nonsense, but which I really enjoy. They have these little adorable shopping baskets, and the women working there will tell you which teas are good for which ailments, and in general going there is a great relief from being in downtown San Francisco.
The hibiscus tea instead of black was my first departure from the recipe.
Of course, I’d forgotten that I bought a box of PG Tips for my office, so in fact I had plenty of black tea all along…oh well.
After I reminded myself how many cups are in 3 1/2 quarts, I boiled the water, stirred in two heaping tablespoons of tea, and a cup of white sugar. The tea steeps in the pot until cool enough to be transferred to some kind of glass or plastic receptacle. The main thing is not to put anything as close to vinegar as Kombucha in something made of metal. I used to giant mason jar, because even though the Kombucha has to stay in the dark while it brews, for some reason I like making it pretty. Fine.
Once the tea is really room temperature, you add two cups of tea from a previous batch (this is your starter), followed by the scooby itself.
Here, I wandered from the recipe again. My jar was not large enough to hold all the tea, so I dumped all my rice into a tupperware, washed out that jar, and started a second batch. I’d already dumped all the starter into the first jar, so I just poured some of that, along with the extra sugary tea, into the second jar. Then I started to worry that the tea was still too hot, so I waited a while longer before sliding the scooby in.
Sometime during the two weeks I’d been away, my scooby developed a friend, so I put one in each jar, covering one with cheese cloth, the other with paper towel, and placed both in the pantry, where they will remain for the next 7 – 10 days. Here’s hoping this doesn’t end up giving me a weird infection or making me blind or something.