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home made kombucha

Kombucha

Fermented tea drink
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Equipment

  • Fermenting jar (or a plastic bucket suitable for food purpose)
  • Breathable cloth
  • Glass bottles

Ingredients
  

  • 4 litres water
  • 2 tea bags
  • 240 g caster sugar
  • 400 ml starter liquid
  • 1 Scoby

Flavouring suggestions

  • fresh ginger and lemon
  • raspberry and fresh mint

Instructions
 

  • Start with boiling the water in a large pan (or two smaller ones). Once the water has boiled, add the tea bags and let brew for 15-20 minutes. Remove the tea bags and add the sugar while the tea is still warm. Let the tea cool down to room temperature. I normally prepare the tea in the evening and let it cool over night.
  • It is important that all your equipment are clean. I sterilize my fermentation jar/bucket and bottles with boiling water before each time I use them.
  • Pour the cooled down tea into your fermentation jar or bucket, and add the starter liquid and Scoby to the tea. Cover the jar/bucket with a breathable cloth and secure with a rubber band. Leave it to brew at room temperature out of direct sunlight for 1-2 weeks.
  • Remember to taste your kombucha during the fermentation! I use a tablespoon and I gently remove the Scoby, that is forming to the top, aside so that I can get a spoonful of kombucha. If you want to get a second taste, don't use the same spoon, get a clean one. Or use a straw.
  • Once the kombucha is ready to your liking, take 400 ml of kombucha (starter liquid to your next batch) and place your mother Scoby and baby Scoby to a smaller glass jar with the starter liquid. Cover the jar with a cloth or paper towl and secure with a rubber band. Store in room temperature away from direct sunlight until next time.
  • At this point you can flavour your kombucha. You can add the flavourings straight to the bottles but then they will be stuck in the bottles unless you strain them later (after 1-2 days). I normally add the flavourings to the fermentation jar which means the whole batch will be of same flavour. I grate a 4-5 cm piece of fresh ginger and add it to the jar with a juice of one lemon. I leave it for 1-2 days to season and carbonate. I keep tasting it to get the right bubbliness. Once that is achieved I strain and bottle the kombucha.
  • Place bottles straight in the fridge unless you hope to achieve more bubbles. If so, leave the bottles in room temperature until you are happy with it. Open the corks once a day to let the gas out.