The Bloomington Growers Co-op is a group of largely permaculturally-trained growers of diverse crops and various other products and services. We welcome organic growers from the Bloomington, IN area to participate in our market. You may also call Keith, market manager, at 335-0383 for more information or to order from (visit or pick up from) Renaissance Farm and Permaculture Center.
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Fermented food
Kombucha mothersGrower: Renaissance Farm & Permaculture Center
Price: $5.00 ( one starter mother & tea )Available (Estimated): 5
This tough, slippery culture pad is a Symbiotic Community of Bacteria and Yeasts, a mixture of one specific bacterium and one or more yeasts. The beverage, Kombucha (a.k.a. teeschwamm, wunderpilz, hongo, cajnif, & other names) has a clean, slightly acid taste comparable to a light non-alcohol wine or apple cider. There are at least five micro-organisms to be found in Kombucha: Acetobacter xylinum, A. xylinoides, A. aceti, A. pasteurianum, Gluconobacter bluconicum, and some yeasts, for instance Schizosaccharomyces pombe, S. ludwigii, Pichia fermentans.
To culture this tea, brew black tea, sweetened with white sugar. When it has cooled, combine the black tea, the mother/ starter pad and some Kombucha beverage in a clean glass jar and allow it to culture for 10-12 days at 75-85 F.
Detailed Instructions:
1. Bring to a Boil 3+ quarts good water. (2.84 Liters)
Caution: extended boiling reduces oxygen and carbon necessary for proper kombucha fermenting. Use water of known quality.
2. Add 5-7 tea bags or 2-3 tsp. loose tea usually 15 grams
3. Steep 15 minutes.
4. Add 1 cup Sugar (6-8 ounces / 200-300 grams)
5. Allow to cool to room temperature Keep covered to prevent contamination.
7. Pour cooled, room temperature liquid into fermenting container.
8. Add Kombucha Mother (also at room temperature)
9. Add 1 cup previously fermented Kombucha Brew as a Starter [use the liquid that came with the mother] or use 1/4 cup white distilled vinegar (to reduce the pH and protect the ferment from pathogens). Do not use un-pasteurized non-distilled apple cider vinegar.
10. Cover with a clean cloth, paper towel or coffee filter Set aside in a quiet undisturbed spot. Every time the liquid is disturbed the mother will begin to start forming over again and not form properly.
11. Ferment 6 - 8 days at 80F constant temperature, 8-14 days in the 70's). 60F or below is not recommended. First time may take longer. Temperature Range: 68-83 degrees Fahrenheit. (20 - 26 degrees Centigrade) K-Tea should be sparkling semi-sweet cidery taste. The pH 2.7 to 3.2.
Save 1-2 cups (8-16 oz/240-500 ml) to begin another batch. Each batch should produce another mother (or "SCOBY" - Symbiotic Colony of Bacteria and Yeast). Save one mother and some tea safely away in the event of some disaster to start another batch.
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Kombucha mothers