Stay Curious.
Dig Deeper.
Nurture What Matters.
Be BoldHeart.
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The BoldHeartMama desires to enjoy living out the choices that she’s made for herself and for her family. She is a relentless learner: curious, inquisitive, and open to the possibilities of her life and of the human condition. She understands that there isn't one right way—she asks questions that dig deeper to make sense of it all and to find her own path.

She pays attention to and nurtures whatever it is she really cares about, letting go of the rest (for now) knowing she can't do and be everything all at once. She embraces her imperfections in favor of "good enough"—her imperfect self, her imperfect home, her imperfect mothering, her imperfect desires—and she never stops evolving as a woman and mother. She is a BoldHeart, authentic and true to herself.

The BoldHeartMama knows there is only this one life and she's all in. She is present and engaged and making things happen. Her intuition is her guide. She seeks to be inspired and relies on her creativity and her resourcefulness to solve the big and little challenges that she and her family face together as they navigate their relationships and their world.

The BoldHeartMama is willing to take calculated risks to make her biggest dreams come true. She is living out her BoldHeart in the moment, making small moves and taking little steps that add up, and she's cultivating a good life for herself and her family in the process. Read More!

Wednesday, April 16, 2014

My First Fermented Tea: Kombucha


A few weeks ago a friend came to visit and she brought with her a gift for me in the form of a baby SCOBY (or Symbiotic Colony of Bacteria and Yeast). They are pretty hearty and I kept mine in the cupboard for a week while I waited for a good brewing vessel to arrive.

Our local grocer carries kombucha on tap and I've been more than a little curious about the recent homebrewing craze. This is my first go at making my own kombucha and so far I like how unfussy and forgiving the process is. At least it seems that way!

SCOBYs thrive in a nutrient mixture of tea, water, and sugar. To create the nutrient I boiled 2 liters of spring water, and steeped 8 bags of black tea for 30 minutes. Then I added 1 cup of sugar and another 2 liters of water and let the nutrient reach room temperature overnight before adding my SCOBY.**

After securing the jar opening with a rubber band over a square of cotton fabric to keep out any little bits of dust or curious bugs, I left it to sit out on the counter for another week or so. (I like that precision is not key to the brewing process.) When I taste-tested the kombucha, it seemed about right—a little tangy but still pretty sweet, with a teeny tiny hint of that effervescence that I love so much.

I could have consumed it then, but I like kombucha best when it is really bubbly so I bottled it up for a second fermentation to give the carbon dioxide a chance to build up for good carbonation. I left this batch flavored plain but next time I think I will try for an easy addition like grated ginger or vanilla extract.

**A few little particulars: High heat will kill the SCOBY (so don't put your baby SCOBY into a hot tea bath) and SCOBYs don't like metal (so no metal spoons or containers can touch the SCOBY or the brew, if the SCOBY is still in it).

Update: On day 2 of the second fermentation, the kombucha tasted great but there wasn't enough fizz. On day four the flavor was pretty sour but the fizz was good. I will try again but this first batch will be repurposed as fruit spray or used for other household cleaning needs.

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