Kombucha

Sweet, efervescente, home-made kombucha

Kombucha is a new adventure. This sweet fermented tea dates back thousands of years ago and is known for its probiotic properties. Meaning, it’s good for your tummy and keeps overall digestion happy and healthy. Because it’s normally made with black or green tea, it’s also uplifting, effervescent and energizing!

I’m going to teach you how to make it today 🙂

Ingredients for first fermentation:

  • 1 Scoby – this is the main attraction (means: Symbiotic Culture Of Bacteria and Yeast, i.e. a fungus/ underwater mushroom). You can buy scobies on Amazon, or ask a kombucha making friend for one! Ask me! I have an entire scoby hotel. Every batch you make creates a baby scoby.
  • 8 bags of organic green tea or black tea (no additives)
  • 3-4 litres of mineral water – get good water, not purified
  • 1 cup of raw, unrefined, organic brown/white cane sugar
  • 4 or 5 liter glass bottle for storage

Boil 3 litres of water on the stove top with the tea bags. Bring to boil and then remove from heat. Add the sugar. Let the tea sit until it is completely cool. You don’t want to burn your Scoby- remember she’s alive! Pour the cooled tea and sugar mixture into your storage bottle and let the scoby float. Cover the bottle with a paper towel and rubber band. This allows it to breath. Store it in a cool, dark place for 7-12 days. I always let it sit for a minimum of 10 days. Let the fermenting begin!

Second fermentation:

  • Take out your large bottle of fermented tea and remove your scoby. Move it to another large 4 or 5 liter glass bottle where you can store extra scobies (Scoby Hotel).
  • You should have three or four 1-liter glass bottles with an air-tight top (seen in picture). I prefer a cork, air-tight top rather than a screw cap.
  • Add any kind of fresh fruit to each bottle. I usually add lemon juice, and slices of fruit like green apple, pineapple, cherries, oranges, kiwi, etc. You can use any fruit, experiment! You can also add fresh juice like peach or grapefruit. I like mine slightly acidic so I use lemon juice, ginger and something slightly sweet like kiwi.
  • Mix with a big wooden spoon the fermented tea before separating and pouring into the individual one-liter bottles with the fruit.
  • Leave a bit of room at the neck of the bottle and seal it tight
  • Put your bottles back into a dark cool place for another 3-4 days.
  • On day 4 pop it in the fridge to get nice and chilled
  • Finally- pop it open (careful it will be very carbonated!) and ENJOY!!!

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