How To Make Kombucha At Home Recipes
KOMBUCHA
Discover how to make kombucha and the 'scoby', or 'symbiotic culture of bacteria and yeast' that forms the base of this fermented drink - then try a secondary fermentation with added flavours
Provided by Alice Johnston
Categories Drink
Time 20m
Yield Makes 2 litres
Number Of Ingredients 4
Steps:
- For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on how to make kombucha. Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
- Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar.
- Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.
- Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.
- After the first week, taste the kombucha daily - the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
- The kombucha is ready to drink immediately, or you can start a 'secondary fermentation' by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months.Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.Berry kombucha Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein
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- With your SCOBYs and 1-2 cups of starter tea removed and set aside for the next batch, pour the remainder of your fermented kombucha into another container (or containers) and place it in the fridge. It is ready for you to enjoy! Skip ahead to "Starting Your Next Brew"
- If you choose to carbonate and/or flavor your kombucha, this step is for you! You will need flip-top bottles for this option. Don’t have them? No problem! Check out these alternative options you should have around the house!
- Get your next batch started immediately! Begin at step 1. This time, you can use the SCOBY (the mother, baby, or BOTH) and starter tea that you set aside earlier rather than using a purchased or gifted SCOBY and starter tea!
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- Bring water to a boil. In a clean, 4-cup wide-mouth glass jar, combine tea and hot water and let steep at least 5 minutes.
- Using clean utensils, strain out tea or remove tea bag and stir in sugar, then let cool completely until mixture is room-temperature.
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- Find a Scoby. Scoby. Before you start this kombucha recipe, you'll need to locate a source for your SCOBY. The budget-friendly way to acquire a SCOBY is from a friend or family member who already brews kombucha.
- Brew the Sweet Tea. Tea. When you're ready to make the kombucha, brew the tea by bringing 1 gallon of water to a boil in a large pot. Once it boils, turn off the heat and stir in 1 cup sugar, then add 6 tea bags.
- Cool the Tea and Add the SCOBY. Tea. Allow the sweetened tea to cool to room temperature (about 2 to 3 hours). Remove the tea bags, then pour the tea into a 1-gallon glass jar.
- Ferment the Kombucha. Kombucha. Cover the jar with something breathable. You can use a paper towel or a clean tea towel and affix it with a rubber band.
- Taste the Kombucha and Ferment Further, if Necessary. After a week, taste the kombucha for doneness: it should taste tangy and fruity. If it tastes more like sweet tea than you prefer, allow it to ferment for another day or two.
- Filter and Bottle the Kombucha. Filter and bottle. Remove the SCOBY and one cup of kombucha and set them aside (you'll use this for your next batch).
- Ferment the Kombucha to Add Carbonation. Close the bottles and return them to the warm, dark storage location. Store them for at least one day to allow the kombucha to naturally carbonate.
- Store Your Scoby. Once you use the SCOBY in the first batch of kombucha, you can use it over and over for future batches. To store it, combine the SCOBY with 1 cup of the kombucha you reserved in an airtight container.
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