Brew. Ferment. Drink.
Kombucha in a snapshot is a beverage made by fermentation – a big tick for the gut. It is essentially made by adding a symbiotic culture of bacteria and yeast (SCOBY) to a solution of sugar and tea. During the fermentation process, the bacteria and yeast on the SCOBY ferment the tea and sugar to make the tonic. As the SCOBY grows, it can also be broken off into sections to start a new batch – making it a magnificent cost effective healthy beverage. Outside of being a delightful friend to your gut it also has enormous scope for individual creativity with flavour variations – from herbs and spices to fresh fruit for a refreshing twist. Containing vitamin B, folic acid, tea polyphenols and antioxidants this delightful brew is often referred to as a terrific source of probiotics – happy days for the gut! Like all things, you need to use common sense when brewing Kombucha. In particular, if the SCOBY develops mould - throw the batch out. It should be shiny with a gelatin like texture. Bottom line: If it doesn’t look right then don’t drink it! Ferment, sip and enjoy!Ingredients
- 16 cups of filtered water
- 1 cup of organic granulated sugar (white sugar is recommended for beginners)
- 8 bags of Madura Organic Black Tea or 3 large tbs of Madura Organic Black Tea loose leaf
- 1/2 cup unflavored, unpasteurized store-bought kombucha (purchased from a health food store)
- 1 SCOBY (can be purchased online, at a health food store, or obtained from a friend who makes kombucha)
Equipment
- Large saucepan
- Long-handled spoon - wood
- Large glass jar dispenser (not plastic or metal)
- Tightly woven/cheese cloth to cover the jar
- Rubber band
Method
- In a large pot, bring water to boil and turn off heat.
- Add tea leaves and sugar and stir.
- Allow to completely cool to room temperature.
- In your large glass beverage dispenser, add the kombucha, the prepared tea brew and stir.
- Using a wooden spoon, add your SCOBY.
- Cover with tightly woven cloth secured with a rubber band and put in a place with temperatures above 21C to ferment for 7-10 days.
- After approximately 7 days, start tasting your kombucha brew.
- If you are patient enough, allow it to sit for 2-4 weeks.
- If it is sweet, has a tangy taste, fizzes as you pour, and the SCOBY is floating at the top, then your kombucha is ready to feed your gut and make your taste buds happy!
- Good luck and enjoy.
