Making Kombucha Tea: Part Two

and now for PART II:

Add that sugar!  Give it a good stir until it is completely dissolved.  (May I suggest that you add a quarter-cup of brown sugar too if you're using just green tea ... it helps it ferment faster)

VERY IMPORTANT:  Let the sugar-tea cool to room temperature before the next step!

The culture is a living organism (actually about 30 distinct species) and will die on contact with hot liquid.  Depending on the volume of your sugar-tea, it could take many hours to cool down.  You can take a shortcut by adding a bag of ice (if you add ice directly, make sure it's made from filtered water).

Once cooled, it's time to add the culture.  Make sure your hands are clean, but you don't have to be delicate - it's a tough, resilient symbiotic structure.

You should have received your culture in an acidic solution (from its original batch).  Add this too - it will kick-start your ferment.  If you weren't so lucky, you can add a tablespoon or two of organic apple cider vinegar.

Cover your containers with cheese cloth and secure with a rubberband.  This serves several very imperative functions: 1) it keeps fruit flies and other unsanitary pests out; and 2) it prevents condensation from occurring, which could lead to mold and other unsavory issues.

Keep the containers out of direct sunlight (UV rays kill the microorganisms) in a warm place.  The warmer, the better.  The culture likes to hang out in temperatures around 80F.  I keep mine on top of seedling heat mats (when I'm not using them to start my veggies in the greenhouse), but you could put yours near the stove or wrap a cozy around it.

Let it go for about a week, but this can vary drastically depending on the conditions.  It is ready when it tastes sour, not sweet.  You will notice some carbonation, but to get it really fuzzy, you will have to send it on a second ferment.  Here's how:

Sterilize old glass drink bottles and their lids.  Fill with the kombucha and add a pinch of granulated sugar.  Seal tightly ... very tightly.  Keep in a warm, dark place for 2-4 days.  Essentially, you have created anaerobic conditions, and the CO2 has no place to go.  

One more thing: If you're going to add flavor, do it when you bottle it.  Stick to organic fruit juices and herbs or teas.  

ENJOY!

Making Kombucha Tea: Part One

My father is from Russia and recalls drinking "tea-kvass" as a boy.  He distinctly remembers which of his friends' mothers had the best and worst tea-kvass, a traditional fermented brew that has been a folk remedy there for centuries.  When he moved to the States he couldn't find the drink any where ... until recently when it started showing up in markets labeled "kombucha" - and going for a pricey $3-4 per 16 ounce bottle.

Kombucha is magic: it has superhero-like effects, stimulating a whole complex of health benefits for humans and animals alike.  It is a probiotic that encourages the growth of healthy intestinal flora, specifically lactobacillus, making for good digestion.  In addition to a range of vital organic acids the culture produces, it creates novel nutrients: B vitamins (B1, B2, B4, and B12) and Vitamin C.  Biochemists would call it an "adaptogen," a substance that normalizes the body's metabolism, which prefers an alkaline environment to function properly.  Its detoxifying effects are incredible - it will help out your liver, kidneys and blood.  Perhaps its least quantifiable effect is the zing! of energy that inevitably follows a glass.  But be warned: this is not a cure-all, miracle substance.  It should be consumed in moderation (daily is fine)!

The fermented drink is composed of at least three ingredients: fresh brewed green or black tea; granulated sugar; and a culture.  Although often refered to as a "mushroom," the culture is actually a symbiotic culture of bacteria and yeast (SCOBY).  The culture is like a cellulose pancake - tough, slippery and rubbery.  More on that later ... 

GETTING STARTED

 You will need:

- 10 cups boiling water

- 3/4 cup granulated white sugar

- 3 bags of organic, high-quality green or black tea

- a 3 inch or larger piece of culture in its natural acidic liquid 

- a large, wide-mouth glass container

- cheese cloth & rubber band

Making the Drink:
Cleanliness is key in this process, so wash your hands and clean all of your equipment and utensils before you begin.

Start by bringing the water to the boil.  I'm making a BIG batch, so I've quadrupled everything.  Let the water boil for a few minutes, which will kill any pathogens and evaporate any volatiles (like chlorine, if you're using tap water).





Turn off the water and let it calm down.  Once it is still, add the tea bags.  I prefer to use green tea, for it's EGCGs and flavor.  You can use black or oolong, fermented black tea.  Unfermented green tea is especially nutritious and has anti-carcinogenic properties.  The tea supports the growth of the microorganisms and cellular construction of the culture.  Organic, high-quality teas are best. Skip the herbal and fruit teas - for a reason that nobody seems to know, they just don't work. 



 
Next, measure out the sugar: 3/4 cup.  Set aside and let the tea brew for 15 minutes, then remove the bags.
The sugar provides nutrients to the culture and helps to activate the microorganisms.  The bacteria metabolize the sugar into acetic acid and carbon dioxide.



 A healthy culture (below) is beige/brown (black tea) or pale cream (green tea).  A 3 inch piece is enough if it is thick and tough.  Avoid stringy, thin cultures.  Pictured is my "mother" culture - it's about 14 inches in diameter and 1/2 inch thick.  The culture will grow to the shape of your container if it is fed well and kept happy.  Within a week or two, you will notice that it will produce "offspring" from its underside ... more cultures!

Part two is on its way !!!

Good Weekend

As we welcome Monday with a snow storm, looking back at those four beautiful days of what felt like spring, we have to stay positive and be patient that the snow will soon be gone and the gardens will be growing again. The beautiful days were also home to some good events that were held this weekend.

First, UM Dearborn held a Summit on Urban Farming on Friday. The urban farming and local food movements have been growing rapidly here in Michigan. More and more people are looking to revive their communities, economies, health and spirits through organic and local food production and the monumental benefits that come with it. Small farms, businesses, community gardens and greenhouses have been popping up everywhere in response to these movements, shining hope onto Michigan's economy.

The summit was also a response to these rapidly growing movements, and here the educational community is catching on, trying to learn how to help. There were so many great people, so many great conversations going on there, it's going to be great to see how this event unfolds in the urban farming community.

The panel discussion had leaders from the booming Detroit scene address many issues surrounding urban farming and its future in Detroit and Michigan. Panelists included: Ashley Atkinson, The Greening of Detroit; Oran Hesterman, Fair Food Network; Susan Schmidt, The Henry Ford; Kami Pothukuchi, SEED Wayne; Malik Yakini, Detroit Black Community Food Security.

Robert Kenner, the filmmaker behind the hit Food Inc., was the keynote speaker at lunch. He provided many great insights into the film, including much of the behind the scenes conversations and events that were going on during the making of the film. Robert was so impressed by what he saw that day that he is considering coming back and doing another film about Detroit, and hopefully the rest of Michigan!



Lastly, our friend Mikey Formisano held a Season Extension and Cold-Frame Workshop at the Upland Hills Ecological Awareness Center. Mikey is a recent horticulture graduate from Michigan State University and spent his years there working at the Student Organic Farm. It was a beautiful Saturday afternoon (that helped my greenhouse radishes germinate while I was gone!), with about 20 enthusiastic gardeners and farmers coming out to learn about season extension and its myriad of benefits. The workshop was a lot of fun, and before we know it, we'll all be Four Season Growers here in Michigan!

My New Room Mates

Yarrow Seedlings
showing first true leaves



This member of the Asteraceae family blooms from summer to early fall. Yarrow's botanical name is Achillea millefolium where the genus name Achillea is said to be derived from the mythical Greek character, Achilles, who would carry it with him into battle to treat wounded soldiers.

Yarrow is helpful in the garden for fixing poor soil and especially for attracting beneficial insects (hoverfly and parastitic wasps).

Hoverfly
Syrphid flies

Many of them look like bees but cannot sting. The larva of the hoverfly eats aphids, mealbugs, leafhoppers, and scale. The adult form feeds on nectar and pollen so a consistent bloom of flowers will keep them around the garden.

Parasitic Wasps

3 maingroups: Braconids, Chalcids, Ichneumonids

Braconids
Tiny, often brightly colored wasps that lay their eggs on or in cabbageworms, tomato hornworms, and other caterpillars.

Chalcids
Tiny wasps,(1/32 in.) whose hosts are mealybugs, aphids, and larvae of moths, beetles and butterflies. They can be golden or black in color.

Ichneumonids
The wasp that is characterized by its long ovipositor which deposits eggs into moth and butterfly larvae.

For a list of host plants for beneficial insects (and other indispensable gardening information) check out Gaia's Garden: A Guide to Home-Scale Permaculture.

Seeds, part deux!

I just got my seed order from Baker Creek today! I just really wanted to share my excitement in this respect, and express that they have the best seed envelopes I have seen yet. They even threw in a free pack of Henderson's Pink Ponderosa tomato! Wheeeeeee!

Seeds

We're back! The 2010 growing season is on it's way. What's been on your mind? Late winter and early spring are busy times for garden planning, and that's exactly what we've been doing. We've been getting our seed catalogs, ordering and inventorying seeds, mapping our gardens and getting ready for a great year. We'll be frequently posting narratives and tips on what we're up to throughout the year. We hope our blog will help guide you through a successful growing season.
We've been feverishly looking through dozens of seed and plant catalogs for the past month looking for all those gems, deals and hard finds. It is both the most exciting and the most painstaking process one can go through in the late winter. Our imaginations have been running wild with all the possibilities, until we are brought back down to earth and have to make those hard decisions on what must be ordered.



Above are some of the catalogs that we've been fingering through. Here is a rundown on some of my favorites.
Baker Creek Heirloom Seeds: Loaded with the most beautiful pictures, this catalog is for the gardener looking for those rare, hard to find varieties of a lost time. Great prices and the best variety of seeds offered.
High Mowing Organic Seeds: 100% certified organic seeds for the home and market grower. Great selection of the latest varieties, great growing information, excellent seed quality and competitive prices.
Johnny's Selected Seeds: The classic "go to seed company" of many organic growers around the country. Johnny's offers seeds of great quality of the latest varieties, organic seeds, tools and equipment and top tier plant breeding.
Turtletree: An excellent biodynamic seed catalog. Offers 100% certified biodynamic seeds of top quality. A little pricey, but those seeds sure do have good energy!
Oikos Tree Crops: This nursery is hands down my favorite. The catelog is beautiful and informative, the prices are great and the nursery is located outside Kalamazoo, MI. The catalog is geared towards forest gardening, offering diverse trees, tubers, shrubs, flowers, and groundcovers with a native and edible focus.

When looking through the catalogs, it is helpful to start a spreadsheet by hand or on the computer to organize the seed information. You can compare seed counts, prices, sizes, etc. We organize our spreadsheets by: Crop, Variety, Species, Genus, Family, Packet Size, Seed Count, Price, Days to Maturity, Source and Product Number. All of these are not necessary, but learning the Latin names of all those vegetables and plants will be convenient when planning for crop rotations, interplanting and bio-intensive growing. Use the seed company's information to calculate how much seed to order. A scaled garden map is useful when doing your calculations.

The other day, it felt like Christmas. We ordered quite a bit of our seeds for the season, and the mailman dropped off a box of goodies. The Johnny's box is seen above. Order your seeds fast! Seed companies always seem to have the best seeds on back order or sold out now a days.

Also, take inventory of all of your seeds. This includes seeds from last year, saved seeds, and traded seeds. Some of my saved seeds are above. Seed saving is one of the most important practices of sustainable agriculture, and I'm learning that it's also an art. Flower seeds are the easiest seeds to save, and I have quite a bit of tomato and bean seed. Next year, no more plastic bags! Those nasty, convenient little things.