Brewing Kombucha has been a part of my life for over a year now, but my love for this healthy brew goes beyond that. The health benefits associated with consuming kombucha are long and storied; namely liver detoxification, boosting digestive health and providing an energy lift mid afternoon. However, today I want to talk about some key life lessons I have learned from brewing kombucha on my own.
If you know me personally then you likely know that patience is not a virtue I possess naturally, I’ve always been an “I want it now” kind of person; but with kombucha, patience is necessary to create a strong mother (the symbiotic bacterial culture). It takes about 30 days for a kombucha baby to turn into a mother; and BOY was it hard for me to wait 30 days to start mixing up flavours for my kombucha. Truly, every day I would stare at my kombucha baby growing and wish her to grow faster; but there are many rewards for the patient, namely a strong and high yielding kombucha mother.
Beyond the first 30 days of growth, each brew takes about 7 days to come to fruition; and I have learned that patience in brewing kombucha, applies to life too. Rushing in the kitchen can lead to serious cuts and/or burns; rushing while driving can lead to accidents (happened to me September); and lastly rushing in all areas can lead to stress and an all around frazzled existence. Slow down and brew kombucha!
“A man who is a master of patience is master of everything else.”
I’m an only child and I can freely admit that it was a steep learning curve in adulthood, adopting a sharing is caring attitude; I know all my fellow only children can relate. Growing up and never having to compromise or share with siblings creates a “me” mindset; although I have worked through my only child issues, brewing kombucha has served as reinforcement of my newfound “me to we” sensibilities.
When a kombucha mother flourishes and grows little babies (future mothers to be), they must be shared. You see, when a kombucha mother gets to be too big, she get’s bogged down and the brew becomes sluggish; however, when you remove the little babies and share them with other wanna-be kombucha brew masters, not only is the love shared, but the mother is then able to flourish and make deliciously healthy kombucha. Only children and sibling alike can learn a lesson or two from brewing kombucha!
“I’m just someone who likes cooking and for whom sharing food is a form of expression.
- Cleanliness is Next to Godliness
Now this isn’t to say that I operate in mess- far from it in fact; however, when working with kombucha, things needs to be positively sterile. You see, kombucha is bacteria and when you’re messing around with bacteria, you don’t want to mess around with mess- seriously; this healthy bacterial “juice” is a health dynamo, but introduce any bad bacteria and things will get crazy INCREDIBLY fast! Think black, stinky bacterial culture- yuck!
Whenever I am working with my kombucha, I clean my whole kitchen first, to ensure that nothing potentially damaging is introduced into the sacred environment that is a my kombucha brew. Now this is two fold amazing, 1) my kitchen is clean! And 2) I keep my kombucha health and thriving. If I can impart any kitchen lessons to wanna-be chef and kombucha masters, cleanliness is it; when you operate in organization and tidiness, your kitchen experience will be fun and rewarding, whereas mess just makes everything feel more hectic.
“Cleanliness becomes more important when godliness is unlikely.
P. J. O’Rourke”
The last place I would expect life lessons to sprout would be out of my spouted kombucha brewer, but life is unexpectedly wonderful like that! For more information about brewing your own kombucha, take a peek at one of my most popular videos!