Starting the SCOBY

This week I learned how to make a SCOBY. In this part of learning my new occupation I feel excited and a bit nervous. I want to be sure to do everything right so that the SCOBY can live and grow with lots of healthy bacteria and yeasts. I am a bit nervous the SCOBY could grow mold or unhealthy bacteria. I don’t think this will be an issue, but if it is I will have to start over.  

I started by boiling seven cups of water in a clean pot, when it reached a boil, I removed the pot from the heat and added one half cup of sugar and four black tea bags. I then let the tea cool to room temperature, this took about four hours. I learned it is really important to let the tea cool, if it is too hot when I add the kombucha the good bacteria can die. This can lead to no SCOBY growth and/or mold growth.

While the tea cooled to room temperature, I let one cup of the store bought kombucha warm to reach room temperature. Once the tea was cool, I poured the sweetened tea and the store bought kombucha into the clean one-gallon glass jar (it is important to pour in the gunk at the bottom of the kombucha into the jar as well). I covered the jar with a woven cotton cloth and put the rubber band around the rim. The SCOBY grows best somewhere dark with a temperature of 70-75 degrees, my cabinet fit this description well so that is where I put the jar to wait for the SCOBY to grow. It will take one to four weeks for the SCOBY to form, it needs to be about a quarter inch thick before I will be able to brew the first batch of kombucha (Bond, 2021). I will post an update next week of the formation of the SCOBY.

Learning to home-brew kombucha fits into a few different definitions of occupation. It has individual value to me as well as cultural value- kombucha has gained popularity worldwide over the years for its healthy probiotic qualities. I think this occupation fits best into self-care and leisure as an occupation. Some definitions of occupation separate activity from occupation, home-brewing kombucha is a subjective experience unique to how each individual perceives it, this separates it as an occupation rather than an activity. It is not an occupation necessary for survival, but rather an occupation of choice or an exercise of interest (Hasselkus & Dickie, 2021).

The model of occupation defined as doing, being, becoming, and belonging= survival and health (Hasselkus & Dickie, 2021) relates to brewing kombucha in a few ways. The doing part of the model is the act of creating kombucha, the being is the excitement and fulfillment found in doing something new and creating kombucha. In this case the becoming part of the model is being able to move from following directions to gaining experience and ultimately creating unique kombucha independently. Belonging in making kombucha is the confidence and happiness gained throughout the experience of learning and creating something new. In the model all these aspects add together as survival and health. While the kombucha itself isn’t vital to survival, being able to participate in meaningful occupation is vital. Making kombucha is healthy both as a meaningful occupation and as a healthy probiotic drink that is the end result. 

Works Cited

Bond, S. (2021, May 7). The Simple Guide to Kickass Kombucha. Retrieved from Live Eat Learn:                 https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/

Hasselkus, B. R., & Dickie, V. A. (2021). The Meaning of Everday Occupation. Thorofare, NJ: SLACK         incorporated.