Mother knows best

 Or, you're never alone with a SCOBY

A fermenter's life is full of interest. I've been making sourdough bread, kefir and brine pickles for ages and a couple of  months ago I embarked on kombucha, a fermented tea drink that has become commercially popular in recent years owing to its (real or imaginary) health properties. Making your own is a perfect hobby for lockdown leisuretime, and costs next to nothing.

 What I'm holding  here (and see first extra) is the  Symbiotic Culture Of Bacteria and Yeast, the gelatinous layer that floats on top of the sweetened tea with which you feed it. It's similar to the 'mother' that forms in natural vinegar and to my mind resembles a sort of non-mammalian placenta. You need just one to start brewing kombucha but since new layers are formed regularly they are freely given away. (Spares can be kept in a "SCOBY hotel" - second extra.) Or you can make one from scratch. 

Here I'm straining  off the brewed kombucha (it only takes a few days) from the coffee pot on the right into the plastic jug on the left, leaving a little behind for the next batch. It's pink because I've used hibiscus tea this time. Any sort of tea will work so long as it contains some tannin so I added a little black tea as well. Then I'll refill the jug with cool sweet tea, maybe jasmine or ginger this time, replace the SCOBY and leave it to brew the next batch. 

You can drink the kombucha right away but most people give it a 'second ferment' with some additional ingredients (fruit, herbs, or cordials) to give it extra flavour and a little fizz (too much and the bottle may explode: tending a lively kombucha gives the process some extra excitement.) Currently I'm using elderflowers which impart a lovely aroma.

Full instructions and  endless advice can be found on the 'net. However  although kombucha is promoted as a health drink there are some provisos and it doesn't do for everyone. It's also quite sweet. Best drunk in small quantities - listen to Mother!