Kombucha Recipe 1 Gallon Short Cut Method
KOMBUCHA
To make this effervescent fermented tea, you will need a symbiotic culture of bacteria and yeast that is known by its acronym, Scoby. Also some already-brewed kombucha that you will most likely receive from the same source as the Scoby - a friend or the Internet. You'll need very clean glass jars in which to brew your sweetened tea and ferment it with your Scoby, and very clean clamp-top bottles into which to funnel it when you're done. You'll need flavoring agents for that second fermentation. Start with apple juice, perhaps, and ginger. With later batches you can try turmeric, pomegranate, cayenne, orange, whatever you like. Welcome to the kombucha lifestyle.
Provided by Sam Sifton
Categories non-alcoholic drinks, project
Time 1h30m
Yield 1 gallon
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a pot, then remove from heat, and whisk in the sugar until dissolved.
- Add the tea, and allow it to steep on the countertop until the sweetened tea is almost room temperature, at least an hour. Discard the tea bags.
- Strain the sweetened tea into a very clean 1-gallon glass or ceramic jar (or 2 half-gallon jars), followed by the kombucha (divided equally if using 2 jars).
- Using very, very clean hands, gently place the Scoby into the jar (if you're using half-gallon jars, you can cut your Scoby in two with scissors or a knife that has been thoroughly cleaned and rinsed in hot water). Cover with a clean dish towel, and secure with a rubber band or a length of string.
- Set the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. The longer the tea ferments, the more sugar will be eaten by the Scoby and the less sweet it will be. Aim for a light fermentation and a slightly vinegary taste.
- Using very, very clean hands, transfer the Scoby to a jar, then pour 2 cups of the fermented kombucha on top. (You can save this mixture for the first fermentation process of another batch. You could also peel off the newer second layer from the Scoby, separating the "child" from the mother to double your production of kombucha, give it to a friend or discard it, as you like.) Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation.
- Strain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps.
- Add 1 piece of peeled ginger to each bottle, and seal tight.
- Let sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall fermentation.
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- Making homemade kombucha is really easy if you follow these steps. First everything must be sanitized. I cannot stress this enough. When dealing with fermenting anything it is crucial every piece is clean and sanitized. Wash your hands and all equipment used before you begin. I like to run everything through my dishwasher before I make and bottle. My husband and I brew our own beer and make our own wine. So we are very familiar with making sure everything is super clean and sanitized.
- Now on to making the lovely kombucha. First measure out 3.5 quarts of water and place in a pot on the stove. Heat the water until boiling. Some people insist on using distilled water. Boiling filtered water from our fridge has worked perfect for me, and I have been making this for nearly a year. So need to add to the cost of making your own brew.
- Next turn off the heat and add 1 cup of sugar. Stir the sugar until it is completely dissolved. Then add 5 organic black tea bags. This is the brand I use and for the first fermentation from your homemade scoby you should use black tea for a strong brew. After you have brewed the kombucha you can then use a combination of black and green tea. But you should have at least a 3 black tea and 2 green for later brews.
- This is one of the most difficult parts, waiting for the tea to cool. It must cool to room temperature before adding the scoby. If not you risk damaging your precious scoby you grew from scratch or possibly purchased. Once it is completely cooled, pour the tea into the clean 1 gallon jar and add 2 cups of your previous brew. Then add the scoby to the top.
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