Here is a surprisingly simple process, to make your own kombucha at home. Kombucha is fermented tea, which has its origin from the Qin Dynasty in China. From there it worked its way to Japan in 414 AD and then across the Silk Road into Russia and Ukraine before reaching Europe and making its way into the US.
It’s ingredients pretty simple; tea, sugar, water and a SCOBY (Symbiotic Culture of Bacteria and Yeast)
Kombucha, this trending drink is quite beneficial containing acids like (acetic, gluconic, citric, lactic, glucuronic) that are produced during the fermentation process and aid in digestion, as well as vitamins, enzymes and antioxidants from the tea with which it is brewed
- 1 kombucha culture / S.C.O.B.Y
- Starter liquid i.e. 200 ml of original, unflavoured kombucha or 2 tablespoons of apple cider vinegar. (If you purchase your S.C.O.B.Y online, it will most likely come with enough starter liquid for a 2-litre batch.)
- 1 litres of filtered water
- 3-5 tea bags (8–12 grams) organic tea bags (black, green, white or oolong)
- 50-60 grams of organic granulated cane sugar
- Glass jar capable of holding 1-2 litres
- Breathable cotton cloth to place over the jar
- A warm and airy space to let your booch brew
- Nutrition Info
- 26 Kcal
- 6.2 grams
- 0.0 grams
- 0.0 grams
- Start with boiling the filtered water and drop the tea bags into your glass jar.
- Now pour around 500ml of boiled water into the jar (1/4 of your total brew). Mix the tea bags for about 10 minutes.
- Also, remove the tea bags or loose-leaf tea with a clean utensil and add the sugar to your tea. Mix them until they are dissolved.
- Top up your sweet tea mixture with extra filtered water to bring the liquid to a total of 2 litres.
- Remember your tea should be cool, which be around below 29°C, before adding your S.C.O.B.Y and starter liquid to the jar.
- Cover it with a cloth and place in warm space (ideally between 23 and 27°C) for 10 – 14 days.
Over to you
Kombucha is best enjoyed as a cold and fizzy drink. This healthy drink is a must for this season. Kombucha will actually last indefinitely as it’s acidic enough to protect it from outside contaminants – so as long as it’s kept refrigerated it can be enjoyed for as long as you’d like.
It is best enjoyed within 5 days of opening a bottle so that it keeps its fizziness and consistency but it entirely depends on you how you store it.