Dry Ferment

Today in 1838, Tennessee passed the first ever prohibition laws. Of course, it wouldn't be until 1920 that national prohibition went into effect, almost exactly 82 years later (January 16th, 1920), but Tennessee got the damn party started. I really couldn't have begun this blog in any more appropriate of a state (sober and from Nashville). But, in honor of the "noble experiment," I'm going to forgo any talk of sacrificial wine or white lightning for a fermented drink slightly less devil-waterish: Kombucha.

No one is totally positive about the origin of kombucha. Well, I'll bet with 7 billion people in the world that someone is, but for the most of us fermentation nerds, no one knows for sure. What we can assume is that it's of Asian descent, and that since the fungus it's brewed with rapidly multiplies itself exponentially, whoever discovered it told two friends who told two friends and so on until some savvy character discovered they could charge five dollars a bottle for the stuff. It's incredible for your digestion, immune system, and a small burst of caffeine (from the black tea) but we can be sure of little else.

The Kombucha recipe is simple:
+A mother (or cake or SCOBY or mushroom) - ask any friend who you know brews it. You know me, I brew it.
+Sugar 1 1/2 cup
+Black tea 5tbs
+Water 1 1/2 gallon

Take one quart of the water and heat with 1/2 cup sugar until dissolved. Steep black tea for ten to thirty minutes depending on desired strength of brew. Then, strain the quart of water into the remaining water before pouring it over your mother. You want it at room temperature, not hot, thus the reason you only heat the quart (thanks, Beth!). once cooled sufficiently, add the water to your mother and cover with a cloth tied tightly around the top for bug protection. Let ferment in a cool place for 5-15 days, tasting periodically until it reaches your desired flavor. Always go a little less sweet than you think you'll like. Usually about 10 days for me. If it's warm, it may take less. Cold, more. Remember, quality of ingredients, especially the water I've learned, is as important as it is in any recipe.

When you harvest, keep one cup of the previous kombucha for the mother. Then harvest into bottles you can screw or close tight––corks will pop out from effervescence. If you desire the bubbles, let the kombucha rest in the bottle for longer, and it will build up. You might develop some .5% alcohol, so don't drink, like, a thousand pints of the stuff. But don't drink, like, a thousand pints of anything at one time.

Someone last night told me that they make kombucha spritzers with sparkling wine. Maybe I'll do something like that tonight, to celebrate Tennessee's prohibition birthday. Jack and Boocha's? Man, I just had one of those moments where I realize I have way too much free will... Anyway, Happy birthday, Prohibition, cheers to you!

For further reading see "Wild Fermentations," by Sandor Katz. Genius dude.