How To: Continuous Brew Kombucha

Andrea Fabry

Andrea Fabry › Andrea is a former journalist, a radio host, and the mother of nine children. She is ...

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Kombucha continues to gain popularity. Whether purchased from the dairy case or brewed on the kitchen counter at home, more and more people are consuming this fizzy beverage.

Andrea Fabry has long been a fan of kombucha, relying on its detoxifying properties to keep her healthy. She recently switched to continuously brewing the beverage, instead of making it batch by batch.

I took the plunge recently and switched from batch kombucha brewing to continuous kombucha brewing. Batch brewing involves a SCOBY, a starter, and sweetened tea. Brew for 7-10 days or so, then strain and enjoy. With continuous brewing, there is no straining. You drink 25% of the container and then refill.

For those just beginning this venture, I suggest going straight to continuous brewing. I find it MUCH easier and equally delicious.

Curious about kombucha? You’re not alone. Many are discovering the benefits of probiotic beverages such as kefir, kvass, and kombucha.

What is kombucha? Kombucha is a fermented, probiotic, naturally carbonated tea, combining sweetened tea with a “mushroom” consisting of active cultures of yeast and bacteria. This mushroom is better known as a SCOBY or Symbiotic Colony of Bacteria and Yeast.

Can kombucha be harmful? Unlikely, but possible. The trick is proper preparation and careful monitoring of the culture. As with any fermented food, beneficial microbes are given favorable conditions to “win out” over the harmful ones. Kombucha utilizes a starter along with the SCOBY to ensure your beverage goes in the right direction. If the mushroom turns black or the drink smells “off,” discard and begin again.

It’s possible to mistake a healing reaction for a harmful one. When beneficial microbes are introduced into the digestive system, the “good guys” can kill off the “bad guys.” This may result in a Herxheimer Reaction. If this occurs, back off of the ferment and try again with a small amount.

Click here to read the rest of the article over on Our Health Journey!

Do you make kombucha at home? Do you prefer the batch or continuous brew method?

This article originally appeared on Our Health Journey. It is partially posted here with permission from the author.

Photo Credit: Kristen Fabry